| Blood Meal. |
| Introduction |
| The product must be substantially free of
foreign matter Dried blood is a product from the
slaughtering and meat industry. It is produced at most
abbatoirs, although it may be transported to a central
drying plant. Fresh blood contains 83% protein in the dry
matter but, unfortunately, contains 80% moisture and
therefore needs drying. Ruminant blood meal is no longer
used in the U.K. |
| Origin |
| UK and around the world. |
| Nutritional Information |
| Very high in protein with the quality
depending on the nature of processing. Excessive heat
will reduce the protein digestibility of the product. |
| Colour/Texture |
| Red/brown powder. |
| Palatability |
| Unpalatable. |
| Limits on Usage |
| Usage limited to customer demand and by
legislation. |
| Recommended Maximum Inclusion Rates % |
| Calf |
0 |
Creep |
0 |
Chick |
0 |
| Dairy |
0 |
Weaner |
5 |
Broiler |
0 |
| Beef |
0 |
Grower |
5 |
Breeder |
0 |
| Lamb |
0 |
Finisher |
5 |
Layer |
0 |
| Ewe |
0 |
Sow |
0 |
|
|
|
| Handling/Storage |
| No specific problems |