Identification of protein fractions, amino acid profile, and in vitro digestibility of three samples of poultry by-product meal in ruminant nutrition

poultry by-product meals are a excellent source of protein in diet because of their high protein content and sensible price. Although incorporating them in animal diets need to proper determination of their protein quality.
In the present study amino acid profile, Cornell Net Carbohydrate and Protein system (CNCPS) fractioning of protein and in vitro digestibility of three poultry by-product meals (Makian (M), Iran-Teyhoo (IT) and Kooshan (K)) samples were determined and compared.
In vitro digestbilities of DM and OM also were determined using three rumen-fistulated sheep. Protein contents of samples were 50.7, 55.5 and 62.6% for M, IT and K, respectively (P Both IVDMD and IVOMD were differed for three samples of poultry by-product meals (P The results showed, chemical composition of poultry-by product meal has to determine before being included in animal rations.