Abstract
Effects of deglucosing and antioxidant treatments on quality characteristics of broiler blood meal were studied. Broiler blood was dried and ground with deglucosing and antioxidant addition. The non-deglucosed blood powder was darker, less red and yellow in color than those of the deglucosed. Yeast deglucosed blood meal had the lowest lysine availability as measured by the fluorodinitrobenzene method. Glucose oxidase desugarization improved ( p < 0.05) the lysine availability of blood powder. Treatment of broiler blood with glucose oxidase and antioxidant combination improved lysine availability by preventing an increase in TBA values.
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