Effect of fiber and fat on calculated values for standardized total tract digestibility of calcium in fish meal

Caroline González-Vega, Ph. D. candidate in the Stein Nutrition Lab, discusses the results of two experiments on the digestibility of calcium in fish meal. The studies used corn based diets as well as cornstarch-based (semisynthetic) diets, and the results have implications for the use of semisynthetic diets in digestibility studies. Adapted from a presentation at the 2014 ASDA-ASAS-CSAS Joint Annual Meeting, Kansas City, Missouri, July 20-24.