Chemical composition and vitamin B content of abattoir by-product meals

Chemical composition of meat-and-bone meals (n = 22), poultry by-product meals (n = 12), blood meals (n = 6), bone meals (n = 4) and feather meals (n = 8) indicated a slight degree of overdrying. Crude fat and ash contents were within the acceptable limits. Mineral elements of bones were determinative in the element pattern of meat-and-bone meals as indicated by the significant correlations between Ca, P and Mg. Crude protein was in negative regression and correlation with crude ash content (r = -0.81; P less than 0.001). This was more pronounced when the data were expressed in fatless dry matter (r = -0.94; P less than 0.001). Crude protein also showed significant negative correlations with Ca, P and Mg contents, offering the possibility to predict their levels from nitrogen content. Meat-and-bone meals and poultry by-product meals were relatively rich sources of riboflavin, niacin, pantothenic acid and biotin, whereas their pyridoxine and thiamine contents were low. Blood meals, bone meals and feather meals were found to be negligible vitamin B sources. Vitamin B and crude protein content of abattoir by-product meals showed uncertain correlations.