Some Factors Which Affect the Availability of Lysine in Blood Meals

Abstract

Raw poultry blood was subjected to various methods of cooking and drying, to determine their effects on the available lysine content of the final blood meal. Raw blood was cooked at 85° C. for 10 min. or 126° C. (20 p.s.i.g.) for 60 min., then dried under various conditions at temperatures ranging from 23° C. to 193° C., with and without forced air movement. As the temperature and time of exposure increased, available lysine decreased. Air movement adversely affected available lysine, especially above 143° C.A batch processing method, similar to commercial rendering operations, produced a satisfactory blood meal (available lysine content 5% or greater). Such a meal might be produced for use in feedstuffs if processing temperatures did not exceed 135° C.