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Digestibility of Chemically Preserved Blood in Pigs

HERZIG I, PISARIKOVA B, VRCHLABSKY J, STANDARA S
Veterinarni Medicina 39, 1994, 381-387

Blood to be fed to pigs directly was preserved with 1% sodium disulphite an 0.91% hydrochloric acid (36%). The content (g/kg) of dry matter (151.2), crude protein (123.4), fat (0.3), ash (13.1) was determined in the preserved blood (Tab. 1), and the content of nitrogen-free extract (14.4), organic matter (138.1) was calculated. The content of gross energy in original dry matter was 1.96, in dry matter 12.94 MJ/kg. Tab. II shows the determined amino acid content in samples of preserved blood. In differential metabolism trials (Tab. III) coefficients of apparent digestibility were determined for basic feed and/or for basic feed with differentiated levels of chemically preserved blood. A statistical method from the regression equation y = a + bx was used to calculate the coefficients of CPB digestibility. Regression functions were statistically significant in all cases (P = 0.01). Chemically preserved blood had high coefficients of apparent digestibility in all investigated values (%): crude protein (95.0), fat (81.9), ash (84.9), nitrogen-free extract and fiber (94.3), organic matter (94.1), and gross energy (92.6). In comparison with the values presented in the standard CSN 46 7093 (1981), the coefficients of crude protein digestibility are higher than in fresh blood, blood meal and they equal e.g. the value cited for whole milk (96.0%). Chemically preserved blood also has usable contents of the important ammo acids lysine, threonine and methionine (Tab. II)


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