title: Chemical and nutritional assessment of heifer's omasum flour.
abstract: The chemical and nutricional properties of flour from total calf omasum are assessed with the purpose of considering the utilization of a waste product from the meat industry as animal food. The results of the chemical percent analysis showed a high protein content of 78.6 g/100 g, a total lipid amount of 3.70 g/100 g and a cholesterol concentration of 0.14 g/100 g. From the study of the total saturated fatty acid composition it is deduced that palmitic acid prevails with a value of 28.4%. Unsaturated fatty acids show a value of 75% for oleic acid, this being the highest concentration. The values found for lipid composition are similar a fat bovine. Biological techniques were used to evaluate nitrogen utilization: Net Protein Utilization (NPU), true Digestibility (tD) and Biological Value (BV); a proof with casein as reference was simultaneously performed. The NPU, tD and the BV values found were: 58 +/- 7.0; 87 +/- 8.5 and 67 respectively. These results demonstrate that the assayed meat by-product had the adecuate nutritive elements for its industrialization as porcine balanced food.
authors.affiliation: Facultad de Química, Bioquímica y Farmacia, Universidad Nacional de San Luis, República Argentina.
authors.forename: S
authors.initials: S
authors.lastname: Fernández
authors.forename: J
authors.initials: J
authors.lastname: Cid
authors.forename: M L
authors.initials: ML
authors.lastname: de Arellano
authors.forename: G A
authors.initials: GA
authors.lastname: de Hauria
authors.forename: J
authors.initials: J
authors.lastname: Luco
authors.forename: S L
authors.initials: SL
authors.lastname: de Mucciarelli
mesh_terms: D000818:Animals; D002417:Cattle / Q000502:physiology*; D005433:Flour; D009753:Nutritive Value; D009851:Omasum / Q000737:chemistry*