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- W1580539188 abstract "Abstract Meat and bone meal ( MBM ), a type of protein feed source, with high nutritional value, has been widely used as feed in C hina. In order to study the effect of defatting on the quality of MBM , MBM were defatted by hexane, and their basic nutritional components, color, flavor, protein characteristics, freshness indexes before and after defatting, were investigated. The crude protein content of the defatted MBM was increased from 54.5% to 61.2%, lysine content increased from 1.83 to 1.96%, pure protein content and in vitro digestibility of MBM were increased to 50.7% and 90.45%, respectively. Acid value decreased from 9.0 to 2.6 mg potassium hydroxide/g, and the color and flavor were also improved after defatting. Furthermore, volatile basic nitrogen content decreased from 60 to 40 mg/100 g and histamine content did not change significantly (decreasing from 20.1 to 19.6 mg/kg). Therefore, defatting treatment was good for the quality improvement of MBM ." @default.
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- W1580539188 date "2014-11-20" @default.
- W1580539188 modified "2023-10-16" @default.
- W1580539188 title "Effect of defatting on quality of meat and bone meal" @default.
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- W1580539188 doi "https://doi.org/10.1111/asj.12286" @default.
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