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Proteins

ARTICLES

Poultry by-product meal and poultry meal: Is there a difference?

From a nutrient standpoint they can be nearly identical, and quality may have more to do with process and raw materials.
The availability of fresh poultry and rendered poultry products coincided with the commercialization and industrialization of poultry production in the 1940s and 1950s; and feed values for poultry by-product meal (PBPM) were first established in the 1950s (Fuller, 1996). The volume of rendered poultry proteins in 2003 was estimated at 3,073.5 million pounds per year and the companion animal industry consumes about 23% (Pearl 2003).
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Organ meats: quality source of protein for pets

Opening our minds to using organ meats expands our base of raw ingredients and supports nutritional quality of a complete pet diet
Organ meats have been called a multitude of names like viscera, entrails, tripe, paunch, offal and giblets. Despite the 18th-century monikers, they are the working internal organs, the guts, of the pig, chicken, cow, sheep or fish from which they derive.
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Pea proteins: Alternative protein source for petfoods?

Concentrate or isolate, pea proteins are good for nutritional fortification today and appear opportune for innovation in the future
The hunt continues for alternative ingredients to fuel the ever-increasing demand for new and different products to entice the discerning pet owner. Whether to fill the void after we dodge the negative perceptions of corn, soy, wheat, beef and by-products or as a matter of satisfying the burgeoning array of “limited ingredient” and “no grain” diet choices, finding the perfect new and different ingredient is always a challenge—especially when dietary protein levels are edging upward, perceived overages in minerals have been tightened and the availability of process functionality has declined.
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