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PROCESSING FEED INGREDIENTS FROM BLENDS OF SOYBEAN MEAL, WHOLE BLOOD, AND RED BLOOD CELLS

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.org

Citation:  Transactions of the ASAE. VOL. 40(3):691-697. (doi: 10.13031/2013.21288) @1997
Authors:   L. Wang, R. A. Flores, L. A. Johnson
Keywords:   Evaluation, Processing, Soybean meal, Blood, Red blood cells, Fish meal, Extrusion

Fish meal is a high quality, but expensive and scarce, feed ingredient used in fish and poultry feeds. Blood meal, a slaughterhouse by-product, and soybean meal are high quality protein sources successfully used to partially replace fish meal in animal diets; however, the dehydration cost for blood meal makes it as expensive as fish meal. In this study, feed ingredients were developed using soybean meal and pork blood. Whole blood and red blood cells were mixed with soybean meal and processed under different conditions. The methods evaluated were mixing and then drying at temperatures of 50, 70, 90, and 110C for 2 h, and mixing and then extrusion with additional blood added during extrusion. When the mixtures were dried at more than 70C, their protein digestibility decreased significantly (p<0.05). Protein digestibilities decreased as the initial moisture content of extruded mixtures and the extruder barrel temperature increased. All the processing conditions produced microbiologically safe products.

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