Evaluation of meat-and-bone meals in rations for growing chickens. 3. Effect of cooking time in the preparation of meat-and-bone meal and effect of added tallow in poultry rations

Abstract

A meat-and-bone meal was subjected to processing conditions, classified by the manufacturer as undercooked, normally cooked, and overcooked. A multi-factorial design was used in an experiment to examine the effect of these products on the growth rate and food conversion ratio (FCR) of replicate groups of male and female chickens. Treatments were the three meat-and-bone meals fed with and without additional tallow in two types of rations-broiler-type rations (B rations) containing 7% meat-and-bone meal and rations containing a high level of 26 · 5% meat-and-bone meal (HMB rations). Each type of ration was balanced for crude protein, calcium and phosphorus, and chickens received these rations for 8 weeks.