Allred L C, Hendricks D G, Mahoney A W, Zhang D J, Bell D E
Department of Nutrition and Food Sciences, Utah State University, Logan 84322-8700.
Poult Sci. 1990 Feb;69(2):341-7. doi: 10.3382/ps.0690341.
The protein quality and iron bioavailability of mechanically deboned turkey meat (MDT) and hand-deboned turkey meat (HDT) were determined in rats. The protein, fat, and moisture levels in MDT were similar to those found in HDT. The MDT, however, contained more ash, calcium, and iron than the HDT. The MDT and HDT had similar amino-acid patterns; methionine and cystine were the limiting amino acids for both products. The amino-acid scores were .97 and .98 for MDT and HDT, respectively. The protein efficiency ratio and biological value as well as the values for net protein utilization and nitrogen efficiency for growth for MDT were similar to those for HDT and reference casein (P greater than .05). The hemoglobin-regeneration efficiency values were 40, 39, and 55%, respectively, for MDT, HDT, and FeSO4 (least significant difference = 12%). The MDT contained more bioavailable iron (7.6 mg of iron per kg of meat or 4.1 mg of iron per 1,000 kcal) than the HDT (4.2 mg/kg or 2.4 mg/1,000 kcal). Mechanically deboning turkey meat did not affect its protein quality, but increased the amount of bioavailable iron.
