Meat meal

Meat meal

1. MEAT MEAL

2. MEAT MEAL

3. MEAT MEAL(MM)
•Introduction
•Diff. b/w Meat meal and Meat bone meal
•Nutritional profile
•Production method
•Advantages of Meat meal
•Reference

4. Introduction
•By-product of rendering industry.
•Made from animal offals.
•Meat taken from slaughter house,butcher
shop,dead animals used to prepare meat
meal.
•Poor MM include tendons,ligaments etc.
•Improve amino acid profile of feed.

5. Introduction
•Excellent source of protein.
•Protein quality is lower than fish meal and
soyabean meal.
•Good source for Vitamin-B12.
•Digestibility ranges from 81-87%.

6. Introduction
• Feed to monogastric animals and
restricted the use of MM in ruminants
•MM and other processed animal proteins
are vector of Bovine spongiform
encephalopathy(BSE).
•Use of MM is for ruminant feeding is
banned in 2002 European Union.

7. Diff. b/w MM and MBM
•MM
•Ash content low
•Low level of Ca and P
•Phosphorus<4.5%
•MBM
•Ash content high
•High level of Ca and P
•Phosphorus >4.5%

8. Nutritional Profile
•Crude Protein = 42.02%
•Calcium =9.05%
•Phosporus =6.81%
•sodium =0.77%
•ADF =5.9%
•Lysine =3.3%
•Arginie =3.11%
•methionine =0.53%

9. Production method
•Raw material is initially broken and put in
cooking tank.
•Heated with steam ,seperated the oil and
steam.
•Solid is crushed and oil is squeezed out.
•Solid portion is dried and crushed.
•Thus, meat meal is formed.

10. Advantages
•Nutrient:Nutrient: Highly avaliable minerals,high
protein
level,and higher nutritional values.
•Palatability:Palatability: Improvements with diet
smell,flavour,and texture making the feed
more palatable.
•Safety: Safety: They do not have antinutrional They do not have antinutrional
factors or allergens etc.factors or allergens etc.

11. Reference
•Animal Nutrition Science By Gordon McL
Dryden.
•Feeds and Feeding by Frank B. Morisson.
•www.fedipedia.org/.com.
•www.wikipedia.com.

12. THANK YOU