Poultry by-products meal

Poultry by-products of slaughter - such as feet, head and undeveloped eggs - can be processed in the same way as other slaughterhouse waste if the quantities are large enough. Gizzards and intestines can be used as well if the contents are removed. The dry- rendering method is usually preferred for processing poultry by- products. Poultry tankage and meat meal are about equal in value to the same by-products from larger animals. They can be used as the only protein component in growing and finishing rations for swine with good results. Poultry by-product meal is remarkably rich in the vitamin choline and is often included up to 5% in poultry diets.

					As % of dry matter
				DM	CP	CF	Ash	EE	NFE	Ca	P	Ref
Poultry by-products
meal, USA				94.2	59.9	2.1	15.5	17.1	5.4	3.75	1.80	11
Chicken feet, raw,
Cyprus				39.7	53.4	0.0	20.3	26.3	0.0	4.00	3.33	369
Chicken viscera,
raw, Cyprus				26.3	52.9	0.0	4.7	42.4	0.0	0.22	0.96	"
Chicken heads, raw,
Cyprus				32.8	56.7	0.0	20.0	23.3	0.0	2.80	3.30	"
Chicken blood, raw,
Cyprus				17.9	91.8	0.0	5.9	2.3	0.0		0.56	"
		Amino acid composition as % of crude protein
Poultry by-products meal											Ref	11
Arg	Cys	Gly	His	Ils	Leu	Lys	Met	Phe	Thr	Try	Tyr	Val
5.5	1.4	12.7	1.4	3.2	7.4	5.7	1.4	3.1	4.3	1.2	2.6	5.2
Chicken blood meal											Ref	120
Arg	Cys	Gly	His	Ils	Leu	Lys	Met	Phe	Thr	Try	Tyr	Val
6.2	1.1	4.3	4.9	4.6	10.5	8.0	2.0	5.7	4.7	1.1	2.8	6.8