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Animal Protein Sources

Lecture Overview

  • Instructor: Dr. Jhones Sarturi

  • Course: ANSC 3307 Feeds and Feeding

  • Lecture: 10 - Animal Protein Sources

Learning Objectives

  1. Contrast animal protein sources to other protein sources.

  2. Summarize key FDA regulations for animal protein sources.

General Information on Animal Protein Sources

  • Definition: Animal protein sources are generally byproducts of the slaughter or processing of animal products.

  • Importance:

    • Provides an important avenue for waste disposal.

  • Example:

    • In the rendering industry, a typical 1270 lb animal produces:

      • 800 lb carcass

      • 138 lb rumen content

      • 75 lb hide

      • 42 lb meat and bone meal

      • 65 lb tallow

  • Quality: Animal protein sources are considered high-quality protein sources.

  • Historical Context:

    • The term "animal protein factor" referred to a dietary component added to poultry and swine diets before 1948 to provide an unknown factor.

    • In 1948, vitamin B12 was identified as this factor, leading to the availability of synthetic sources of vitamin B12.

Meat Meal and Meat and Bone Meal

  1. Meat Meal:

    • Composition:

      • Includes carcass trimmings, condemned carcasses and livers, inedible offal, tendons, ligaments, hides, horns, hair, wool, and blood.

    • Crude Protein (CP): Approximately 7 to 10%.

  2. Meat and Bone Meal:

    • Composition:

      • Same as meat meal plus bone.

    • Crude Protein (CP): Approximately 55%.

    • Minerals: Calcium (Ca) and Phosphorus (P) content depends on the relative proportions of meat and bone in the product.

    • Protein Quality:

      • Quality varies based on the amounts of collagen and keratin present. Keratin-based proteins generally have a lower biological value.

    • Production Method:

      • Cooking the product in a steam-jacketed vessel until moisture evaporates is crucial for heat sterilization and to eliminate contamination by Salmonella and keratin filaments.

FDA Regulations for Animal Protein Sources

  • BSE (Bovine Spongiform Encephalopathy):

    • Major concern due to the outbreak in Great Britain linked to rendered animal products.

    • Infection Source: Most likely due to prions.

    • Normal Cellular Form: PrPc (a glycoprotein on the surface of nerve cell membranes).

    • Altered Form: PrPsc.

    • Transmission: Considered to occur through consumption of prion proteins.

  • 1997 FDA Regulations:

    • Banned the feeding of ruminant-derived byproducts to ruminants.

    • Ruminant-derived products are permissible for nonruminants.

    • Nonruminant-derived products can be fed to ruminants.

    • Exemptions: Included blood meal, gelatin, and fat.

  • Additional Rules:

    • Slaughter of "downer" cows is prohibited, and further changes to regulations are likely.

Blood Meal

  • Definition: Dried animal blood product.

  • Nutritional Content:

    • High in lysine but low in isoleucine.

  • Preparation Method: Flash drying is a modern process that produces a more uniform product, enhancing lysine availability.

  • Crude Protein (CP): Approximately 80 to 85%.

  • Rumen Undegraded Protein (RUP): Approximately 75%.

Fishmeal

  • Definition: High-protein product prepared from whole fish or fish byproducts.

  • Nutritional Content:

    • Crude Protein (CP): Approximately 70%.

    • RUP: Approximately 60% of CP.

    • Rich in calcium (Ca), phosphorus (P), trace minerals, and vitamins.

  • Economic Aspect: Considered the most expensive protein source for poultry diets and young animal diets.

  • Health Note: Fish oils containing omega-3 fatty acids garnered considerable interest for their role in human nutrition, particularly regarding lipid metabolism and heart disease prevention.

Hydrolyzed Feather Meal

  • Definition: Product derived from feathers, primarily composed of keratin, which has low digestibility and protein quality.

  • Processing:

    • Cooking feathers with steam breaks bonds in keratin, improving digestibility.

  • Nutritional Content:

    • Crude Protein (CP): 85 to 90%.

    • RUP: Approximately 75%.

  • Amino Acid Content: Low in methionine but high in cystine.

  • Palatability: Generally lower than other protein sources.

Synthetic Amino Acids

  • Definition: Amino acids that are either chemically produced or derived from microbial fermentation, usually using bacteria.

  • Relevance: Important supplements for nonruminants, particularly poultry.

  • Commercial Availability: Examples include lysine, methionine, threonine, and tryptophan.

  • Protein Synthesis: Only the L-isomer of amino acids is utilized for protein synthesis in animal tissues.

  • Exceptions:

    • The D-isomer of methionine can be converted by animals to the L-form.

  • Special Considerations for Ruminants: Protected forms of amino acids are commercially available for rapidly growing young ruminants and for high-producing dairy cows.