Availability of Phosphorus in Various Feed Ingredients

Abstract

Availability of phosphorus in 20 phosphorus sources of vegetable, animal and inorganic origin was determined by the method described by Yoshida and Hoshii, using tribasic calcium phosphate as a standard. The effect of difference in places of production, conditions of treatment, sources of raw material and distribution of particle size on the availability of phosphorus in meat and bone meal was examined.Availabilities of phosphorus in 4 samples of dibasic calcium phosphate of feed grade were excellent, being from 114 to 92, and that in a sample of tribasic calcium phosphate of feed grade was 104.Availabilities of phosphorus in 3 samples of fish meal were from 111 to 96. Those in 5 samples of meat and bone meal were from 110 to 89. Availability of phosphorus in a sample of bone meal was 125.Highly significant correlation was observed between availabilities of phosphorus in meat and bone meal and particle sizes of the meals. Fine grinding of a sample of meat and bone meal, of which phosphorus availability was 83, improved the availability to 98.Availability of phosphorus in a sample of wheat bran was 77. Availabilities of phosphorus in the other 5 samples of feed ingredients of vegetable origin, i.e., yellow corn, milo, soybean meal, rapeseed meal and rice bran were less than 27.These availabilities based on tribasic calcium phosphate as a standard were converted to those based on the new standard of monobasic calcium phosphate.