CHEMICAL-COMPOSITION AND NUTRITIVE-VALUE OF A LIQUID MEAT MASH MADE FROM SLAUGHTER BY-PRODUCTS IN SWINE NUTRITION

The chemical composition and nutritive value for swine of liquid meat mash from slaughter by-products were investigated. After the addition of water, the by-products were thermically treated under a pressure of 3.5 bars for 60 minutes and the product was preserved with phosphoric acid. The protein quality of the meat mash was investigated on an iso -protein and approximately iso-energetic base and was compared to fish meal in fattening swine from 27-53 kg livebody mass. This meat mash c ontained about 25% dry matter with 23% crude protein and 56% fat. When half (B-treatment) or all (C-treatment) the dietary fish meal was sup stituted with meat the average daily weight gain was reduced by 14 g ( 2.4%) (B), and 34 g (5.7%) (C) respectively compared to the control tr eatment. The differences between treatments were not statistically sig nificant (P>0.05). The efficiancy of complete diet utilization was low er 4.7% crude protein (B-treatment) taht is, 9% crude protein (C-treat ment) and by 14.5% metabolizable energy, that is by 28.1%.