Abstract
SummaryThe digestibility and biological value of meat mixed with various amounts of collagen were measured after heat treatments.The M. biceps femoris muscle was used as the source of meat and pigskin as the source of collagen. The latter contained 78.9% collagen and digestibility both heated and raw was 95%.The NPU of mixtures of meat and pigskin showed a relation with collagen content defined as y = 82.8–0.6 x.Supplementation of pigskin at a pigskin‐meat mixture containing 50% collagen with methionine did not increase NPU.The amount of collagen in untreated meat products is 15–30% and will be of negligible nutritional significance in a whole diet.
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