Protein digestibility of some traditional and new feed ingredients for mink

Ø. Ahlstrøm; M. Tjernsbekk; A-H. Tauson

Protein digestibility of some traditional and new feed ingredients for mink

In: Proceedings of the Xth International Scientific Congress in Fur Animal Production

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Ø. Ahlstrøm

Ø. Ahlstrøm ¹Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway

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M. Tjernsbekk

M. Tjernsbekk ¹Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway

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, and

A-H. Tauson

A-H. Tauson ¹Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, Ås, Norway
²Department of Basic Animal and Veterinary Sciences, Faculty of Life Sciences, University of Copenhagen, Denmark; oystein.ahlstrom@umb.no

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Type:: Chapter

Pages:: 17–24

DOI:: https://doi.org/10.3920/9789086867608_003

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Dar Hadith al Hassania

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The study comprised 19 protein sources, four meals made from salmon by-products, three enzyme-hydrolyzed protein concentrated products made from salmon by-products, two fish meals, three krill meals, two poultry meals, one lamb meal, raw poultry by-products, raw cod scraps, raw eggs and cooked eggs. Protein digestibility was measured in adult male mink. Protein digestibility was significantly different among the sources, it was highest for one of the hydrolyzed salmon protein concentrates, 91.4% (SD 0.5), and lowest for the lamb meal, 64.9% (SD 1.2). Within the different categories of protein meals (salmon by-products meals, the hydrolyzed by-products, krill meals) there were also significantly differences in protein digestibility. Some of these products revealed similar chemical content and protein digestibility as high quality fish meal, but some did not. Raw egg white has been shown to reduce protein digestibility in young dogs. No difference in protein digestibility between raw and cooked eggs was observed in mink. Generally, the raw protein sources revealed digestibility coefficients between 85 and 90%, while most of the meals revealed values between 75 and 85%. The study showed that animal derived meals most often have protein digestibility around 80%, but variation can be large and digestibility studies are needed to have exact information on each protein ingredient.

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Proceedings of the Xth International Scientific Congress in Fur Animal Production

Scientifur Volume 36 (3/4)

E-Book ISBN:: 9789086867608

Publisher:: Wageningen Academic

Print Publication Date:: 30 Oct 2012

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- Life Sciences
  - General
  - Animal & Veterinary

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Protein digestibility of some traditional and new feed ingredients for mink

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Proceedings of the Xth International Scientific Congress in Fur Animal Production

Scientifur Volume 36 (3/4)

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