Summary and Implications
The objective of this study was to evaluate 11 pork-based by-products for chemical and mineral composition to potentially serve as ingredients in carviore diets. By-products ranged widely in composition: DM: 26.0-71.2%; OM: 53.0-96.8%; CP: 22.9-79.3%; fat: 22.0-63.2%; CF: 0.3-19.5%; TDF: 0.0-3.4%; GE: 3.7-7.5 kcal/g; ME: 3.23-6.86 kcal/g. This nutrient range provides flexibility for formulation of various diet types. In addition, these by-products also have potential use as enrichment for managed carnivores.
Iowa State University
Iske, Cayla; Morris, Cheryl; and Johnson, Anna
"Composition of Eleven Pig By-Products,"
Animal Industry Report:
AS 664, ASL R3268.
Available at: https://lib.dr.iastate.edu/ans_air/vol664/iss1/66