Five experiments were conducted in order to evaluate the supplemental value of detoxified jojoba meal for broiler chick performance. Meal samples subjected to solvent extraction, heat and chemical treatments, as well as Lactobacilli treatments, were used in these studies. Of the seven samples tested, only the Lactobacillus acidophilus #1911 detoxified meal supported adequate growth when added to the diet at a level of 10%. Compared to the basal diet, feed conversion was poor with 5% supplementation of this meal and was worse at the 10% level.Failure of detoxified jojoba meal to support maximum growth reflects its low nutritive value. This was evidenced by low availabilities of lysine (33.7%) and methionine (43.4%) and by low starch digestibility (21.7%). The true metabolizable energy content of jojoba meal was determined as 1.71 kcal/g on an air-dry basis. (

An isopropanol (IPA)-extracted cottonseed meal (CSM) was evaluated in comparison with a regular CSM and soybean meal over 12 months with laying hens. Each CSM was fed at 5, 10, and 15% of the diet. Egg production rates comparable to those of birds fed the soybean meal basal diet were obtained with both meals at dietary levels up to 15%. Egg weight was significantly reduced by all regular CSM treatments, but IPA-CSM had no effect on egg weight in comparison with the basal diet. Egg mass (grams of egg/hen per day) was not adversely affected by either CSM.Even though the nitrogen solubility index (NSI) of IPA-CSM (12.88%) was considerably lower than that of regular CSM (51.15%), true lysine availabilities were 87.3% for IPA-CSM and 83.2% for CSM. True dry matter digestibilities (77.9% for IPA-CSM and 73.6% for regular CSM) also suggest that the NSI method underestimated the nutritive value of IPA-CSM.True metabolizable energy content of IPA-CSM determined with laying hens was 3.12 kcal/g and slightly higher than the 2.76 kcal/g determined for regular CSM.Neither CSM produced objectionable yolk discolorations upon storage (56 days at 7.2 C). Although slightly discolored yolks appeared in 28.2% of stored eggs from hens fed 15% regular CSM (101.5 ppm free gossypol) and only 2.6% occurred when 15% IPA-CSM added 3.0 ppm free gossypol to the diet, these were scored less than 2 and would not be objectionable in commerical channels.The proportion of yolk saturated fatty acids increased significantly with 15% regular CSM (.105% dietary residual oil) from 28.6% for the basal diet to 44.0%; whereas 15% IPA-CSM, supplying .023% residual oil, resulted in a nonsignificant increase to 35.1%. (Key words: cottonseed meal, interior egg quality, gossypol, and laying hens)

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White Leghorn pullets housed at either 21 or 32 C were used to investigate the effects of dietary protein level on energy utilization. Protein levels of 12, 14, 16, 18, and 20% were employed in this study with three feeding levels of each (two restricted levels and ad lib.). All diets were isocaloric, and the duration of the study was 21 days. Maintenance metabolizable energy (ME) was estimated as 134 and 121 kcal/kg physiological body weight (BW.75) at 21 and 32 C, respectively. Fasting heat production/BW.75 was 21% higher at the lower temperature (89 vs. 70 kcal). Estimates of energetic efficiencies at 21 C varied from 60.9% for the 12% protein diet to 72.4% for the 18% protein diets. At 32 C, similar diets showed lower energetic efficiencies for ME conversion to net energy (50.6% for the 12% protein diet and 70.6% at 20% protein) due to lower feed intakes. Egg weights were significantly higher at the lower environmental temperature, and at each temperature they were increased with the feeding of the higher protein diets. The average feed efficiency (g egg/g feed) was significantly better at the higher environmental temperature (.46 vs. .53). Calculations of heat increment (HI) plus activity from a parabolic regression developed in relation to protein intakes showed higher (HI plus activity) values with either low or high protein intakes. Thus, the feeding of dietary protein levels which result in intakes commensurate with needs should result in maximum energetic efficiencies and dietary net energy.