BROTH FROM MEAT BY-PRODUCTS IN FEEDSTUFFS - COMPOSITION AND PRESERVABILITY

From meat by-products treating derives a liquid fraction that could be directly employed as component in animal diet. Preservation is obtained by adding (1% w/w) a mixture of phosphoric, acetic and propionic acids (1:1:1 w/w). The liquid contains 90% water; on dry matter over 80% is true protein and about 9% fat (only indicative values, in relation to the process used). The high content of soluble nitrogenous substances stresses its potential use as integrator in animal feeding: in this direction a research is being carried out, with encouraging results up to now.