ABSTRACT
The feed industry makes good use of by-products of many human food production processes. Blood is a valuable by-product of the animal slaughter and meat processing industry. Historically, blood has been cooked and dried as blood meal for use in livestock feeds using the traditional vat cooking process. Blood meal produced by conventional vat cooking and drying processes has been recognized for a long time as a high protein ingredient but has found limited use in pig rations because of poor palatability and low availability of lysine. Spray drying and newer flash-drying procedures have significantly improved both the palatability and lysine availability of blood meal, giving it potential for use in cereal grain-based swine diets (Doty, 1973; Waibel et al., 1977; Miller, 1977; Wahlstrom and Libal, 1977; Miller and Parsons, 1981).
