Studies on the Nutritive Value of Meat Meals Prepared from Animal Carcasses

Meat meals from the carcasses of cows (T₁), buffaloes (T₂), sheep (T₃) and calves (T₄) were prepared separately under controlled conditions. The processing pressure, temperature and time given for cooking were ‘. 0 PSI (outer steam pressure of the dry Tenderer), 120°C and 2 hours respectively. Meat meals thus prepared and commercially available fish meal (T₅) were evaluated biologically in chicks for protein quality. Available lysine content and dye binding capacity of the meals indicated that meat meals prepared from carcasses of calves and cows were superior in protein quality to other three meals and was confirmed later by biological evaluation. Protein quality index method revealed T₄ and T₁ superior to T₅ and Ta hut inferior to T₃. Nitrogen soluble tests showed T₅ superior to all others.