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Swine

Composition of Eleven Pig By-Products

Authors
  • Cayla Iske (Iowa State University)
  • Cheryl L. Morris (Iowa State University)
  • Anna K. Johnson (Iowa State University)

Abstract

The objective of this study was to evaluate 11 pork-based by-products for chemical and mineral composition to potentially serve as ingredients in carviore diets. By-products ranged widely in composition: DM: 26.0-71.2%; OM: 53.0-96.8%; CP: 22.9-79.3%; fat: 22.0-63.2%; CF: 0.3-19.5%; TDF: 0.0-3.4%; GE: 3.7-7.5 kcal/g; ME: 3.23-6.86 kcal/g. This nutrient range provides flexibility for formulation of various diet types. In addition, these by-products also have potential use as enrichment for managed carnivores.

How to Cite:

Iske, C., Morris, C. L. & Johnson, A. K., (2018) “Composition of Eleven Pig By-Products”, Iowa State University Animal Industry Report 15(1). doi: https://doi.org/10.31274/ans_air-180814-347

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Published on
2018-01-01

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