Cooked sun-dried blood meal a potential source of lysine: I- Available lysine determined by chick bioassay

Abstract

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.