E.A. ELZUBEIR and M.M. ELAMIN.
Institute of Animal Production, University of Khartoum, Khartoum North,
P.4 .Box 32, Sudan.
SUMMARY
Lysine available in cooked sun-dried blood meal was estimated by using a broiler chick growth assay. Mild heating at 60 °C for 30 minutes and then sun drying for 10 days were used for blood meal processing. The bioavailable lysine was calculated using the slope ratio method where weight gain was regressed on dietary lysine level (%) (method A) or lysine intake (method B). Bioavailable lysine estimates reported in the present study compared favourably with those obtained for blood meals processed by conventional methods. At three-weeks of age the bioavailable lysine was 23% (method A) and 27% (method B) lower than at six weeks.
From the results of the present experiment it was concluded that mild cooking at 60 °C for 30 minutes and sun drying for 10 days had no effect on bioavailable lysine content of blood meal.
Read Full Text
Download As : PDF