ANIMAL PROTIEN SOURCES

 ANIMAL PROTIEN SOURCES IN GENERAL ARE HIGH IN

PROTIEN,LYSINE AND METHIONINE, CALCIUM AND
PHOSPHORUS THAN VEGETABLE PROTIEN SOURCES

 UNLESS PROPERLY PROCESSED THESE ARE POTENTIAL

SOURCES OF PATHOGENIC MICROORGANISMS SUCH
SALMONELLA,FUNGAL TOXINS.
ANIMAL PROTIEN SOURCES
 MATERIAL CONTAINING HIGH FAT IS PRONE TO
RANCIDITY AND MAY CAUSE FIRE ACCIDENT.

 ANIMAL PROTIEN SOURCES ARE LIABLE TO BE

ADULTERATED WITH SAND ,UREA, ROCK PHOSPHATE.

 ANIMAL PROTIEN SOUCES SHOULD NOT BE USED AS A

SOLE SOURCES OF PROTIEN IN POULTRY DIETS.
ANIMAL PROTIEN SOURCES

 FISH MEAL
 MEAT MEAL
 MEAT-CUM-BONE MEAL
 BLOOD MEAL
 DEOILED SILKWORM PUPAE MEAL
 FEATHER MEAL
 POULTRY BY-PRODUCTS
 HATCHERY BYPRODUCT MEAL
 SQUILLA MEAL
 FISH MEAL
 Fishmeal is a thick powder.

 Obtained from cooking, drying,

and grinding raw fish.

 used as an ingredient in feed stuffs

in the aquaculture, dairy,and
poultry industries.
Where are the Fish
Processed?

 Fish can be processed at sea in factory ships or

caught and stored until they are transported to a
coastal processing factory.
 Fish is a highly perishable raw material and
spoilage will occur if not processed in a timely
manner.
 Preservation using chemicals, ice or refrigerated
sea water is common.
 How are the Fish Processed?
 Fishmeal is made by cooking, pressing, drying and
grinding the fish.
 When no oil needs to be removed, such as with lean
fish, the pressing stage is often omitted.
 During cooking, the fish move through a long, steam-
jacketed, screw conveyor cylinder.
 Cooking coagulates the proteins and is a critical process
responsible for sterilizing the product and preparing it for
liquor (a mixture of oil, water and protein) removal. Once
cooked, the liquor is removed by pressing.
 How are the Fish Processed?
 solid residue that remains after pressing is called
"presscake."
 liquor is centrifuged to remove the oil. This oil is
often further refined before being transported to
storage tanks.
 Prior to storage, it is essential to add an antioxidant.
The antioxidant will stabilize the oil so that oxygen
will not cause damage during storage.
 stored oil must not come into contact with air, heat
or light in order for its quality to be maintained until it
can be incorporated into feeds for poultry, pets, fish
or other uses.
How are the Fish Processed?
 liquid removed from presscake is referred to in the
processing industry as "stickwater.“
 This liquid may contain as much as 20% soluble
protein and is valuable. The stickwater is evaporated
to a thick syrup containing 30 to 50% solids.
 This material can be sold as "condensed fish
solubles" or it can be added back to the presscake
and dried with it. Therefore, one can purchase
presscake meal or a whole meal (where all of the
solubles have been added back).
How are the Fish
Processed?
 Dried so that the moisture content is low enough to allow the meal
to be stored and transported without mold or bacterial growth.
 overdrying occurs, the meal can be scorched and the nutritional
value of the meal will be adversely affected.
 Drying can be either direct or indirect. Direct drying is the most
rapid and requires very hot air to be passed over the meal as it is
rapidly tumbled in a cylindrical drum.
 If this process is not carefully controlled the fishmeal may be
scorched. Indirect drying requires a steam-jacketed cylinder or a
cylinder containing steam-heated discs which tumble the meal.
 Once the fishmeal is dried it has to be ground, screened to the
correct particle size, packed in bags or stored in silos for bulk
delivery to companies throughout the world.
PREPRATION OF FISH MEAL
FISH
↓
COOKING
↓
PRESSING
↓
← →
PRESSCAKE OIL
↓
DRYING
↓
GRINDING
↓
FISH MEAL
 How Can You Identify Good Quality
Fishmeal?
 Good quality fishmeal is a brown powder which will
average between 60% and 70% protein.
 oil content in the meal will range from 2% to greater
than 14%.
 moisture level will commonly range from 6 to 12%.
 ash content will range from 18% (more common for an
industrial fishmeal)
 The odor of fishmeal, as would be expected, is that of
fish. It is easily distinguished from other ingredients.
 If an acrid "scorched" smell is present this usually
indicates overheating or scorching. If this occurs, a
blackish dark-brown color is common and the quality
of protein is usually affected in a negative manner.
 PROTIEN
 It is usually marketed at 65% crude protein, but the
crude protein content can vary from 57 to 77%,
depending on the species of fish used.
 Fishmeal is added to poultry diets as a source of
highly digestible, "high quality", animal protein.
 Protein is added to poultry diets to supply the
amino acids required for maintenance, growth and
egg production
 Fishmeal contains an excellent quantity and profile
of amino acids which can also offset the
deficiencies of certain limiting amino acids in
cereal grains.
 excellent quantity and profile of amino acids
which can also offset the deficiencies of
certain limiting amino acids in cereal grains.
 The protein in fishmeal is an excellent source
of the essential amino acids lysine,
methionine and tryptophan.
 because of this that fishmeal is often used as
the supplement of choice for vegetable
protein, especially soybean meal.
 MINERALS (ASH)
 excellent source of calcium and phosphorus for
poultry.
 ash (mineral) content of fishmeal can range from 10
to 25%.
 higher ash content is usually an indication of a
higher calcium and phosphorus level.
 calcium and phosphorus are in a highly available
form, unlike some of the calcium and phosphorus in
plant proteins.
 One of the only minerals in fishmeal that is not
readily available to poultry is the trace mineral
selenium. The selenium in fishmeal exists in the
form of selenoproteins which are not considered to
provide readily available selenium to the bird.
 ENERGY
 energy content of fishmeal is directly related to the
percentage of protein and oil (fat) in the meal.
 metabolizable energy (ME) value of fishmeal ranges
from 2500 to 3200 Kcal ME/kg.
 quantity of oil present in fishmeal depends on the
species, feeding habits of the fish, and the method
of processing.
 The use of antioxidants in the preservation of
fishmeal is essential in order to ensure a higher ME
value for the bird. Without stabilizing the fishmeal
with antioxidants, the ME of the meal may be
reduced by as much as 20%.
 FATTY ACIDS
 low concentration of linoleic acid, an essential
fatty acid for poultry.
 oil is an excellent source of the essential fatty
acid, linolenic.
 fatty acids present in the oil in fishmeal can
contribute to the requirement of poultry for
essential fatty acids.
FISH MEAL
 PROTIEN 50 - 65%
 FAT 2 - 4%
 ASH% 4%
 METABOLIZEABE ENERGY 2836KCAL/KG
 Meat and Bone Meal

 Meat meal is an animal feedstuff produced by

recycling animal by-products.
 include meat trimmings, inedible parts and
organs, fetuses, and certain condemned
carcasses.
 They are cooked (rendered) to produce a
nutritional and economical feed ingredient.
Blood, hair, hoofs, horns, manure, stomach
contents, and hide trimmings are not
permitted to be added to the meal.
 When bones are added to the meat meal it
becomes meat and bone meal.
 High quality meat and
bone meal is usually
guaranteed to contain a
minimum of 50 percent
crude protein.
 normally contains a
minimum of 4 percent
total phosphorus.
 Calcium 2.2 times the
level of total
phosphorus.
 Long-term storage of meat and bone meal
and other animal by-product meals is not
possible, primarily due to the possibility of
oxidative spoilage. Meat and bone meal has
a high fat content. With prolonged storage,
this fat can become rancid.
 Palatability problems with meat and bone
meal are usually associated with a high fat-
rancid meal that has not been properly
treated with an antioxidant. Today, most of
the high quality meat and bone meal products
are adequately treated with an anti-oxidant.
Nutrient values for meat and bone
meal
 Moisture 3.0 - 11.2%
 Crude protein 49.0 - 52.8%
 Crude fat 8.5 - 14.8%
 Calcium 6.0 - 12.0%
 phosphorus 3.5 - 5.0%
 Lysine 2.2 - 3.0%
 Metabolizable energy 1770 - 2420 MCal/kg
POULTRY BYPRODUCTS
MEAL
 PREPARED FROM INEDIBLE PARTS OF
CARCASSES OF SLAUGHTERED POULTRY
SUCH HEAD ,FEET AND
VISCERA(WITHOUT CONTENT)
 COMPOSITION OF POULTRY
BYPRODUCTS MEAL IS SIMILAR TO MEAT
-BONE MEAL

PROTIEN IS LOW IN METHIONINE.

POULTRY BYPRODUCTS
MEAL
 OFFALS
 BLOOD
 FEATHER

FEATHER MEAL
 EXCELLENT SOURCE OF CYSTINE
AND CRUDE PROTIEN.
 LOW IN METHIONINE LYSINE AND
HISTIDINE.
FEATHER MEAL
 PROTIEN 70-80%
 MOISTURE 10%
 FIBER 3%
 FAT 7%
 ASH% 4%
 CYSTINE 5%
 LYSINE 2%
 METABOLIZEABE ENERGY
3300KCAL/KG
HATCHERY BYPRODUCTS
MEAL
 GOOD SOURCE OF PROTIEN AND
ENERGY.
 PROTIEN QUALITY GOOD.
 IF NOT PROPERLY PROCESSED IT IS
SOURCE OF PATHOGEN
MICROORGANISMS FOR POULTRY.
DEOILED SILKWORM PUPAE MEAL
 GOOD SOURCE OF PROTIEN (60%)
AND PHOSPHORUS.
 RICH IN LYSINE,
METIONINE,ARGININE,TRYPTOPHAN
AND ISOLEUCINE
 LOW IN THREONINE.
SQUILLA(ORATO SQUILLA
NEPA) MEAL
 SQUILLA MARINE CRUSTACEAN SOURCE.
 MODERATE SOURCE OF PROTIEN(30%)
 LOW IN LYSINE , METHIONINE ,THREIONINE,
TRYPTOPHAN AND ARGINE.
 CONTAIN 14% CHITIN.
 GOOD SOURCE OF CALCIUM AND
PHOSPHORUS.
LEVELS OF INCLUSION
CHICKS &BROILER%
 FISH MEAL 5- 10
 MEAT MEAL 2-3
 MEAT-CUM-BONE MEAL 2-3
 BLOOD MEAL 1
 DEOILED SILKWORM PUPAE MEAL 2
 FEATHER MEAL 2
 POULTRY BY-PRODUCTS 5
 HATCHERY BYPRODUCT MEAL 2
 SQUILLA MEAL 5
LEVELS OF INCLUSION
GROWER & LAYER %
 FISH MEAL 5- 10
 MEAT MEAL 2-3
 MEAT-CUM-BONE MEAL 2-3
 BLOOD MEAL 1
 DEOILED SILKWORM PUPAE MEAL 3
 FEATHER MEAL 2
 POULTRY BY-PRODUCTS 5
 HATCHERY BYPRODUCT MEAL 3
 SQUILLA MEAL 5
 REMARKS
 FISH MEAL
RANCIDITY,FIRE ACCIDENT AND PATHOGENIC
MICROBIAL CONTAMINATION
 MEAT MEAL
PATHOGENIC MICROBIAL CONTAMINATION
 MEAT-CUM-BONE MEAL
PATHOGENIC MICROBIAL CONTAMINATION
 BLOOD MEAL
PATHOGENIC MICROBIAL CONTAMINATION
 REMARKS
 DEOILED SILKWORM PUPAE MEAL
LOW IN THREIONINE
 FEATHER MEAL
LOW IN LYSINE,METHIONINER,AND TRYPTOPHAN,POORLY
DIGESTABLE
 POULTRY BY-PRODUCTS
PATHOGENIC MICROBIAL CONTAMINATION,LOW IN METHIONINE
 HATCHERY BYPRODUCT MEAL
RANCIDITY AND PATHOGENIC MICROBIAL CONTAMINATION
 SQUILLA MEAL
LOW IN LYSINE,METHIONINER,AND TRYPTOPHAN AND
ARGININE