Diego Navarro, a Ph. D. candidate in the Stein Monogastric Nutrition Laboratory, presents the results of an experiment to determine the standardized ileal digestibility of amino acids in six sources of meat and bone meal. Nutrient composition and quality varies among sources of meat and bone meal due to differences in the raw materials used and differences in processing. Adapted from a presentation at the 2016 ASAS Midwestern Section meeting, Des Moines, IA, March 14-16.
Amino acid digestibility in six sources of meat and bone meal fed to growing pigs