meginok wrote:Misskiwi, what do you know about processing/handling of byproducts?
Very little beyond the AAFCO definitions, unfortunately. My thinking was very similar to that of everyone else (byproducts = bad) until I took my nutrition class, and we were shown that byproducts can be a superior product to even the best meat meals. The nutritionist in charge of my class loved by-product meals, and I had to respect that. They can also be worse than sawdust... but the inferior stuff usually ends up in fertilizer.
I figure a quality company will use superior ingredients, and by-products are only avoided for the same reasons corn is avoided and blueberries are in high demand... because of consumer pressure.
This was all prior to the food recalls too... and now its very difficult for me to say "Don't worry about by-products, when the food costs double, its probably using better ingredients"
To be perfectly honest, the definitions for meat meal and meat by-product meal really tell you NOTHING about what goes into the meal and how it was handled. Therefore, I'll hedge my bets and hope the by-product meal is at least as good as the meat meal due to the opportunity for variety and therefore superior nutrition. I'm probably way off base... but those are my thoughts.