In the meat processing industry, the best parts of the carcass are used to produce gourmet products. Other parts find their use in less critical industries. However, even the most unsuitable components are not thrown away, but are actively used. Everything that does not go into the cold smoked oven, which is not used to make sausage, frankfurters or dumplings, turns into an important product - meat and bone meal.

Meat and bone meal is a protein feed of animal origin. In appearance, it has a grayish-brown color and a specific smell. Bone meal is used as feed for poultry, pigs, and is added to various animal feeds. Its addition to animal feed increases the productivity of feed, enriches it with proteins, beneficial minerals and vitamins, and reduces feed costs. In addition, it helps normalize metabolism and increases the nutritional properties of food. As a result, it becomes a universal product that not only allows you to use even unedible parts of the carcass, but is also a useful additive to feed. Meat and bone meal is obtained by processing all the remains of a carcass that were unsuitable for consumption; in addition, waste from slaughterhouses, canning factories, and the like is used. Thus, the production of meat and bone meal avoids unnecessary waste. All parts go into action and find their application.

Meat and bone meal is produced in special equipment for the production of this product. This technique processes raw materials that should be used to produce meat and bone meal. Several processes take place in the apparatus: grinding of raw materials, drying and further sterilization. Depending on what raw materials are used in production, the composition of meat and bone meal may be different. The consistency of this product is a dry crumbly mass. It can have different shades from gray to brown, and different grind sizes.

It is the most accessible raw material of animal origin in the production of animal feed. Using meat and bone meal good quality(grades 1 and 2) a balance of essential amino acids in the feed, except for methionine and cystine, is achieved.

Properly prepared and with a low content of scleroproteins, protein digestibility is 85-90%. It is a good source of macroelements: calcium contains 6.5-11.6%, phosphorus 3.3-5.9%, sodium 1.5-1.6%, with an average of 4.2% available phosphorus (in fish flour – 2.5%). It has a number of useful biologically active substances and unidentified factors.

Negative factors:

There is a supply of low-quality flour to flour milling enterprises.

Benign meat and bone meal must have an acid value of fat of no more than 25 mgKOH/g, a peroxide value of fat of no more than 0.5% J (42 mmol/kg). According to VNIIKP research, meat and bone meal supplied to feed mills in the Central and Central Chernozem regions of the Russian Federation had an acid fat value of 35 mg KOH/g on average, with fluctuations of 10.8-68.0, peroxide value of 0.11 and 0.01-, respectively. 5.2% J (8.1 and 0.8-420 mmol/kg). The receipt of meat and bone meal at feed mills with unsatisfactory indicators of its fat fraction indicates either its improper production (overheating) or poor conditions for its accumulation, storage and transportation. Overheating of meat and bone meal is especially dangerous, during which intensive decomposition of fat can occur with the formation of unsaturated toxic aldehyde acrolin. And aldehydes, due to the presence of a carbonyl group and a mobile hydrogen atom, are among the most reactive organic compounds

Due to overheating of flour, the availability of amino acids can decrease to 50-60% and, first of all, lysine and cystine, which are most susceptible to heat.

Contains up to 12% of incomplete protamine proteins.

Meat and bone meal contains 8-12% low molecular weight proteins - protamines with pronounced basic properties. Protamines contained in the muscle tissue of an animal play an important role for it, since their presence protects nucleic acids from premature breakdown by nuclease enzymes. But such a protective effect is not necessary for meat and bone meal due to the fact that foreign active DNA and RNA cause harm to the body of the animal that consumed them with meat and bone meal. Protamines are classified as incomplete proteins because they lack essential amino acids such as tryptophan, tyrosine, phenylalanine and sulfur-containing amino acids. And protamines have one more negative property: when trypsin is inhibited, which can happen when raw legumes are used in the diet, the digestibility of protamines drops sharply due to the fact that they are easily hydrolyzed by trypsin, but are practically not subject to hydrolysis by pepsin.

May contain significant amount poorly soluble and difficult to hydrolyze fibrillar proteins - scleroproteins. Fibrillar proteins include collagen, keratin and elastin. Collagen is the most abundant of all proteins found in higher animals: its amount in the body is about one third of the total amount of proteins. But most collagen is found in animal connective tissue fibers.

A distinctive feature of collagen is that one third of all its amino acid residues is glycine, and one fourth is proline or hydroxyproline. Most collagen fibers are insoluble in water, organic solvents and neutral salt solvents. Collagen is resistant to the action of proteolytic enzymes, but is easily broken down by collagenase, which is produced by some types of anaerobic bacteria, but is absent in animal and plant tissues.

The second most common scleroprotein is keratin. It is part of wool, hair, feathers, horns, hooves, tendons, the stratum corneum of the epidermis of the skin and other integumentary and protective tissues. Keratins do not dissolve in water, acids, alkaline and saline solutions. But they easily form complex compounds with lipids, calcium and potassium salts and other substances and, therefore, quickly change their stability. Keratins are resistant to proteolytic enzymes. Thanks to the content large quantity cystine (up to 15%) in keratins there are many strong disulfide bonds, which explains the insolubility of these proteins. Alkali metal sulfides, thioglycolic acid, cyanides, which reduce disulfide bonds, dissolve keratin. After the reduction of disulfide bonds in keratins, substances called kerateins are formed, which are broken down by proteolytic enzymes. In addition to cystine, keratins contain a lot of leucine (7-13%) and glutamic acid. Of the fibrillar proteins, the least valuable is elastin, which makes up the bulk of the elastic fibers of connective tissue.

Mammalian elastin is an insoluble protein with hydrophobic properties, which contains about 70% amino acids with non-polar protein chains - glycine, alanine, proline and valine. Elastin is characterized by great stability: it does not dissolve in water, dilute acids and alkalis even at 100°C, is resistant to the action of proteolytic enzymes and is hydrolyzed only by specific elastases.

From the above it is clear that meat and bone meal with a high content of fibrillar proteins is not a highly valuable protein component for animal feed. But in addition to their poor digestibility, the undesirability of introducing meat and bone meal into feed (even of high quality) more than 5% lies in the fact that when animals use an excessive amount of fibrillar (tissue) proteins, and primarily collagen, they may develop the disease amyloidosis - a disorder of protein metabolism, expressed in the deposition and accumulation of protein substances with characteristic physicochemical properties in tissues and organs.

Using excessive amounts of meat and bone meal in poultry diets can cause gout.

Poultry gout disease is characterized by the deposition of uric acid salts (urates) in the joints and cartilage. Uric acid in birds is the end product of purine metabolism (and in mammals it is allantoin). Gout can occur for several reasons. One of the reasons is associated with a violation of purine metabolism, leading to a high concentration of purine bases and products of their metabolism, mainly uric acid and its salts, in the blood and tissues, which are then deposited in joints and cartilage. Excessive formation of uric acid can be caused by the intake of an excessive amount of nucleoproteins, free purines (adenine, guanine, xanthine), adenylic acids, and uric acid into the body. All these substances are contained in meat and bone meal.

The second reason for the deposition of salts in tissues is a change in the properties of structural proteins of connective tissue (in particular collagen), caused by the consumption of excessive amounts of feed fibrillar proteins. And their main supplier is meat and bone meal.

May contain undesirable biologically active substances. It was noted above that with many organs and tissues of animals, some useful biologically active substances enter meat and bone meal. Along with useful substances, it may also contain undesirable biologically active substances. One of these substances is histamine. Meat and bone meal contains up to 5 mcg/g. Histamine is a biogenic physiologically active amine. In addition to histamine being supplied in free form with food, part of it is formed in the intestine from histidine under the influence of bacterial histidine decarboxylase. Excessive intake of histidine in food from animal feed activates bacterial histidine decarboxylase, which leads to the formation of histamine in the body. Increased accumulation of histamine in the blood and other biological fluids in a free state leads to the appearance of various allergic reactions in animals.

Prostaglandins can enter meat and bone meal with parenchymal organs. Their biological effects are extremely diverse. Once in the animal's gastrointestinal tract, and then into the blood and organs, foreign prostaglandins can cause a disorder normal cycle their biosynthesis. And disruption of prostaglandin biosynthesis can cause severe pathological conditions. Meat and bone meal may contain certain harmful products metabolism that remained in the body of the animal used for its production.

Among feed products, it has the highest contamination with bacteria, including salmonella. The total bacterial contamination of meat and bone meal selected by VNIIKP employees at a number of feed mills averaged 2397 thousand microbial cells per 1 g ( maximum amount– 6200 thousand in 1 year). According to the draft of new veterinary requirements for feed safety, the presence of total bacterial contamination, expressed by microbial number (MNC), CFU/g - no more than 5x105, is allowed in meat and bone meal, meat meal, blood meal, bone meal and hydrolyzed feather meal. In the selected samples, E. coli contained 60% of total number studied samples, including those with a coli titer of 0.1 in 36.4% of samples. According to the above requirements, pathogenic Escherichia (E.coli) is not allowed in animal feed (when determined in 25 g of product). Contamination with staphylococci was detected in 90.6% of samples in an amount of up to 4,875 thousand per 1 g. Other types of bacteria in meat and bone meal include Salmonella, Campylobacter, Lieteria, Clotsridia.

Bacteria multiply very quickly; in one day, under favorable conditions, one microbe can produce 1,600,000 of its own kind. Of the bacteria, the most unpretentious is Escherichia coli (E. coli). For its growth, the nitrogen-containing compound ammonia is sufficient, and E. coli can use simple compounds such as ethyl alcohol and acetic acid as a carbon source. Escherichia coli is a gram-negative bacteria (a group of bacteria that stain pink on the Gram scale).

Non-pathogenic varieties of E. coli are permanent inhabitants of the intestines of animals. Many of its strains are capable of suppressing the development and destroying various pathogenic and putrefactive microbes: streptococci, staphylococci, anthrax and plague bacilli and others. Some varieties of E. coli are precursors of vitamins B and K and synthesize amino acids. At the same time, certain biotypes of Escherichia coli can be causative agents of acute intestinal infections and other animal diseases. They are classified as enteropathogenic Escherichia coli. They produce enterotoxin. Young agricultural animals and poultry are most often affected by enterotoxins. Colibacillosis in piglets and chickens is a common, common disease. Escherichia coli as a permanent resident intestinal tract, is excreted with feces (droppings) into the environment, where it does not multiply, but retains its viability for approximately the same period as pathogenic enterobacteria: Shigella, Salmonella. In the external environment (water, soil), it survives, depending on specific conditions, for several months. When heated in suspensions, it dies at 55°C in an hour, at 60°C - after 15 minutes, at 100°C - instantly, in one percent phenol solutions - after 10 minutes, in sublimate solutions 1:1000 - after 2 minutes.

Staphylococci are gram-positive bacteria (a group of bacteria that stain dark purple with Gram staining). Staphylococci reproduce well at room temperature, weakly at a temperature of 2-4°C, optimum pH is 6.8-7.5, minimum pH is 4.2. They are opportunistic pathogenic bacteria. In addition to the development of staphylococcal infection, staphylococci reduce nitrates to more harmful nitrites and actively hydrolyze proteins and fats. Staphylococci are mainly the cause of enerocolitis, but S.aurus (golden) is capable of infecting any organ or tissue, which causes many diseases. It is one of the most pathogenic microbes. For birds, S.aurus is the main strain. Animal mastitis is often caused by staphylococci.

These bacteria are characterized by relatively high resistance to drying and freezing for non-spore-forming bacteria. Enterotoxic staphylococci are resistant to table salt - their growth is delayed when its concentration in the product exceeds 12%. Heating at 70°C causes the death of staphylococci after 1 hour, at 80°C – after 10–30 minutes. A three to five percent emulsion of carbolic acid kills the culture in 3 to 15 minutes, 1% formaldehyde in 1 hour. But the resulting staphylococcal enterotoxin is not completely destroyed by boiling for an hour. In addition, it is not destroyed by alcohol, formalin, acids and alkalis.

Among pathogenic bacteria, the most common are salmonella. They belong to the gram-negative bacteria of the paratyphoid group, are aerobes, and do not form spores. Most Salmonella are pathogenic for agricultural animals and poultry. Salmonella grows most quickly at 35 - 37 ° C, the optimum pH is 6.0 - 7.5, the minimum is 4.0 - 5.0. They have a relatively high degree of resistance to various environmental factors (table salt can tolerate up to 30% of the product). At 57°C (in a liquid medium), most salmonella die within 1-3 minutes, at the same time, even at very low temperatures(-20оС) they are capable long time remain viable, in frozen meat, for example, salmonella survive from 6 to 13 months. Salmonella toxins and excessive amounts of biologically active substances produced lead to disruption of functional adaptive mechanisms and metabolic processes at the molecular and cellular levels. With salmonellosis, the permeability of cell membranes is impaired, which contributes to the development of intoxication, diarrhea, dehydration and other symptoms. Therefore, according to safety indicators, salmonella is not allowed (in the study of 25 g of feed).

A common type of salmonella, Salmonella pyllurum gallinarum, causes one of the common infectious diseases in birds - pullorosis (bacillary white diarrhea). The disease is characterized by damage to the intestines, parenchymal organs in chickens and degeneration of ovarian follicles in adult birds. The microbe grows well on ordinary media and is resistant to factors external environment, in chicken droppings lasts up to 100 days, in soil – more than 400 days. A one percent solution of formaldehyde kills these bacteria after 5 minutes, a 5 percent solution of carbolic acid - after 30 seconds, potassium permanganate (1:20,000), 1% naphthalizole and a clarified solution of bleach containing 0.5% active chlorine - after 5- 20 minutes.

Meat and bone meal and other feed products may contain streptococci - gram-positive, facultative anaerobes or aerobes. Highest value In the pathology of agricultural animals and poultry, B-hemolytic streptococci are the causative agents of sepsis, wound infections of the skin and other tissues, rheumatism and erysipelas (in pigs). Group B streptococci are causative agents of mastitis in cows, groups B, C, D and E – pathogens of infections in animals different types. The optimal temperature for the growth of pathogenic streptococci is 37°C. Streptococci different groups, with the exception of group D, die when heated to +56°C for 30 minutes. Sublimate (1%) and phenol (5% solution) kill streptococci within 15 minutes. The culture of streptococci remains viable in environment, but quickly loses virulence.

In meat and bone meal and other feed products, Pseudomonas aerugenosa (Psudomonas aerugenosa), which is a gram-negative, motile aerobic bacteria, can be detected. For the growth of Pseudomonas aeruginosa, one organic compound is sufficient, for example citrate ( citric acid), as a source of carbon and energy. The optimal temperature for its incubation is 37°C (environment pH is 6.6-7.0); it can also grow at 42°C. Compared to other gram-negative bacteria, Pseudomonas aeruginosa is biologically inactive. But it produces biologically active substances that can be considered factors of its pathogenicity: exotoxins A, B and C (highly toxic), enterotoxin, leukocidia, hemolysins and others. Pseudomonas aeruginosa is resistant to most antibiotics. Aminoglycosides are the most active against it. Pseudomonas aeruginosa is sensitive to antiseptics such as 0.5% chloramine solution, 3% hydrogen peroxide solution, 2% phenol (carbolic acid) solution.

In meat and bone meal produced from animal corpses, the botulism bacillus (Bacillaceae) may be found, since it belongs to spore aerobes; After the death of the animal, spores germinate in the intestines, the microbe multiplies and penetrates the muscles. Bacteria of the family Bacillaceae are gram-positive. Most of them are mesophiles, with an optimal growth temperature of 30°C, but there are thermophiles that grow at lower temperatures. One of the reasons for the accumulation of histamine toxin in meat and bone meal (discussed earlier) is proteolysis followed by decarboxylation of amino acids, which occurs under the influence of botulism bacillus. It produces botulinum enterotoxin, which is the most potent of the enterotoxins. All agricultural animals and birds are sensitive to it. But it is not resistant to physical and chemical influences.

Meat and bone meal, as well as other feedstuffs, may contain opportunistic bacteria of the genus Proteus. They belong to gram-positive aerobic bacteria that do not form spores, capsules and pigments. Proteus are not demanding on nutrient substrates; growth is possible at temperatures of 10-43oC. The bacteria are resistant to many antibiotics, in particular penicillin and tetracycline. Proteus is most sensitive to cephalosponins and aminoglycosides.

Thus, all of the above bacteria can cause feed toxic infections. They occur both when toxins are ingested with food and when they are produced in the animal’s body. Certain importance should be given to the third factor - the formation in feed products under the influence of microbial enzymes of amines toxic to animals: tyramine, histamine, cadaverine and putrescine during the decarboxylation of tyrosine, histidine, lysine and ornithine, respectively.

Under the influence of a complex of toxins, they develop as local changes in the gastrointestinal tract (inflammatory process, changes in the synthesis of various biological substances, impaired motility of the gastrointestinal tract, intestinal dysbiosis), and general toxic syndrome (increased body temperature, disruption of the cardiovascular system and nervous system and etc.). When food is infected with staphylococci at a temperature of 36-37°C, 4-5 hours are enough for toxins to accumulate. This process occurs relatively intensively at room temperature.

INSTRUCTIONS

on the use of meat and bone meal

COMPOSITION AND FORM OF RELEASE

Meat and bone meal is a protein feed of animal origin. It is a good source of macroelements: calcium contains 6.5-11.6%, phosphorus 3.3-5.9%, sodium 1.5-1.6%. It has a number of useful biologically active substances. The composition and nutritional value vary depending on the type of raw material. First grade flour contains no more than 9% moisture, no more than 11% fat, no more than 28% ash, no less than 50% protein. 1 kg of such flour contains about 0.8 feed units and about 320 g of digestible protein.

By appearance This product is a dry crumbly mass with a specific odor, can have different shades from gray to brown, and different grind sizes.

PHARMACOLOGICAL PROPERTIES

Meat and bone meal has a high nutritional value and is used as in in kind, and as a premix for the production of compound feed.

With the help of good quality meat and bone meal (grade 1 and 2), a balance of essential amino acids in the feed, except for methionine and cystine, is achieved. In properly made flour, with a low content of scleroproteins, protein digestibility is 85-90%.

Good-quality meat and bone meal should have an acid value of fat of no more than 25 mgKOH/g, and a peroxide value of fat of no more than 0.5% J (42 mmol/kg). Meat and bone meal is a good source of vitamins B1 especially: riboflavin, choline, nicotinic acid, cobalamin. It contains some unidentified extractive beneficial factors such as intestinal growth factor from the gastrointestinal tract of pigs, Ackermann factor, growth factor present in the ash.

Some compounds that play an important role in metabolism pass into meat and bone meal along with muscle tissue. These are: adenosine triphosphoric acid (ATP), creatine (in the form of creatine phosphate), glutamine and glutamic acid. Free glutamic acid contained in muscle tissue is a carrier of the H2 group. If it is deficient, growth depression may occur in chickens whose diet is supplemented with synthetic amino acids.

Other growth stimulating and regulating metabolic processes substances: bile acids, carnitine, pigments, serotonin, somatropic hormone, glucocorticoid hormones, thyroxine and some others enter meat and bone meal along with: pituitary gland, thyroid and parathyroid glands, ovaries, testes, gastric mucosa, spinal cord and brain, abomasum of ruminants animals, parenchymal organs (lungs, spleen, kidneys, liver).

Depending on the content of protein, fat and mineral salts, meat and bone meal is divided into three grades, the rest of its types are produced of the same grade.

Quality indicators of meat and bone meal

Index	Meat and bone meal
Mass fraction, %:
moisture, no more
protein, no less
fat, no more
ash, no more
fiber, no more
antioxidants, no more
mineral, insoluble in hydrochloric acid, %, no more
Presence of pathogenic microorganisms	Not allowed
General toxicity	Not allowed

INDICATIONS

Meat and bone meal is used as feed for poultry, pigs and for enriching feed for young animals and for fattening farm animals, large cattle, birds and fish. The addition of meat and bone meal allows you to increase the productivity of the feed, enrich it with proteins, useful amino acids, vitamins, minerals in feed and increase them nutritional value. In addition, it helps normalize metabolism and increases the nutritional properties of food.

DOSES AND METHOD OF APPLICATION

The dosage of the supplement supplied varies and depends on the body weight of the animal or bird. In particular, for large livestock this norm is determined from 10 to 100 g per day, for small livestock - 8-20 g. In the composition of mixed feed, this ratio is recommended to be 2-4% per 1 kg of feed. For piglets, replacement pigs and boars, meat and bone meal is included in the diet up to 15%, for pregnant sows, fattening pigs, laying hens and young poultry - up to 10%, most often it is introduced into the diet of birds in the amount of 3-7% of the dry weight grain flour feed. Meat and bone meal is usually added to any prepared food, be it dry, wet or mixed. After introducing flour into the feed, do not heat it, because in this case, most of the protein and vitamins are lost.

SIDE EFFECTS

Excessive amounts of meat and bone meal in poultry diets can cause gout. When using an excessive amount of meat and bone meal, animals may develop the disease amyloidosis - a disorder of protein metabolism, expressed in the deposition and accumulation of protein substances with characteristic physicochemical properties in tissues and organs.

CONTRAINDICATIONS

SPECIAL INSTRUCTIONS

If overheated, improperly stored, or after the expiration date, meat and bone meal is dangerous. Overheating of meat and bone meal is especially dangerous, during which intensive decomposition of fat can occur with the formation of unsaturated toxic aldehyde acrolin.

STORAGE CONDITIONS

Tightly closed, in a dry (relative humidity no higher than 75%), well-ventilated place, inaccessible to children and animals, at a temperature not exceeding +30 C. In unopened manufacturer's packaging, the shelf life is 12 months.

Feeding chickens cannot be complete without introducing various additives into the grain mixture. In addition to proteins and vitamins, any living organism needs mineral elements. This applies equally to laying hens and meat birds.

Let's talk about what mineral supplements are, what types of them it is advisable to use in feeding chickens in a private backyard, and how to properly administer certain medications.

What are mineral supplements

The minerals that poultry need are divided into macroelements and microelements. Roughly speaking, macronutrients include those minerals, which are dosed in grams, to microelements - in milligrams and micrograms.

Macronutrients

• potassium;
• sodium;
• chlorine;
• magnesium;
• sulfur;
• calcium;
• phosphorus.

When people talk about mineral supplements in home gardens, they primarily mean macroelements. In non-industrial poultry farming, it is enough to control the content of four elements in feed mixtures: sodium, chlorine, calcium and phosphorus.

Microelements are also important for the normal functioning of the body, but in practice, the amount contained in the other components of the feed is usually sufficient.

In rare cases, broilers may have problems with iodine or manganese deficiency. In laying hens, selenium has a positive effect on reproductive function.

Types of mineral supplements

IN subsidiary farms It is advisable to use the following mineral supplements.

Salt

Is a source of sodium and chlorine. Sodium is usually contained in comas in an amount sufficient for normal life, but chlorine must be replenished. The interaction of these elements in the body is very close, so their deficiency is always considered together as a lack of table salt.

Symptoms of deficiency in chickens are a decrease in egg production, deterioration in shell quality, growth in broilers slows down, the bird becomes lethargic, and convulsive phenomena are possible. Table salt is added to the mash in an amount of 0.2-0.4%. For an adult laying hen, this will be about 2 g per head per day.

Carefully! A salt content in feed of more than 0.7% can cause poisoning, and at 1% and above it can be fatal. You cannot feed chickens commercial feed for animals - cows, pigs, etc., since the salt norm for mammals is several times higher than for birds.

Shell

The shell contains about 38% calcium, which, with a digestibility of 60%, gives about 22 grams of calcium per 100 grams of shell. Calcium is especially important for laying hens, who lose it every day during the formation of egg shells. Characteristic sign lack of this element in a laying hen - problems with the shell or even its complete absence - “casting eggs”.

The daily rate of shells for chickens is 6-9%. Broilers and young animals need it to form the backbone. Chickens are given shellfish from three days of age in an amount of 1-1.2%.

Additionally, sea shell rock contains elements such as iodine and magnesium. The Caspian shell is considered to be the highest quality and most affordable.

In the photo - a shell for adding to the food of chickens, geese and turkeys.

Chalk stern

Limestone

Contains about 32% calcium, of which 30-40% is absorbed. When feeding feed phosphates, the absorption of calcium from chalk and limestone improves. Also, limestone contains 0.5% iron, 0.2% sulfur and 2-3% magnesium. It is introduced into the diet in an amount of 3-4%.

Eggshell

It is an excellent source of calcium and other mineral elements. Contains up to 80% calcium carbonate. Before feeding, the shells must be boiled and crushed. It is administered at a dose of 10-15 grams per head for adult chickens and 2% for chickens.

Phosphates

This group includes defluorinated feed phosphate, mono-, di- and tricalcium phosphate. They are given to replenish phosphorus in the body. Lack of phosphorus primarily affects the formation of the bones and shells of eggs. This element must be in balance with calcium.

The normal ratio of calcium to phosphorus for chickens is 3:1 at breeding and 5-6:1 during the laying period, for chickens 2:1. Knowing how much calcium you give, you can calculate the required amount of phosphorus yourself. Tricalcium phosphate is best absorbed by birds and mixes well with feed. Its input rates for chickens: 1.5-2%, for chickens – 0.5-1%.

Wood ash

Contains a complex of minerals, in particular: calcium 33%, phosphorus 2%, sodium 9%, potassium 7%, magnesium 7%, manganese 0.47%, iron 0.8%. They feed it at the rate of 10 grams per head or in a separate container in the form of coal ad libitum.

If you give your chickens baths to bathe in ash, you won’t need to add any additional ash to the feed. This achieves two goals.

Sapropel

This is lake silt, which contains protein (up to 6%), calcium (1.2%), as well as other trace elements. Used as a complex additive at the rate of 20 grams per head for chickens and 5-15% of the diet for chickens.

Fish meal, bone and meat and bone meal

These products are not mineral supplements - they are classified as high protein feeds. But if you introduce them into your diet, keep in mind that bone and meat and bone meal contain a lot of calcium and phosphorus, and fish meal contains phosphorus. In addition, fishmeal may be salty - this will need to be taken into account when calculating the diet.

All doses indicated above are given approximately per 1 head for laying hens or per 1 kg of dry feed mixture for chickens and broilers. Depending on the diet, they may vary slightly. Thus, when feeding green feed, it is recommended to increase the table salt content to 0.5-0.7% in order to regulate the ratio with potassium, which is abundant in green vegetation. And when feeding meat and bone meal to a bird, calcium-phosphorus additives are reduced by half or you can do without them altogether (unless it is a laying hen, which needs to form the egg shell).

When introducing supplements into your diet, follow the norm, since an excess of minerals is no less harmful to the body than their deficiency. Thus, with an excess of calcium, chickens digest feed worse and may be stunted in growth, despite the fact that their bones will be in ideal condition.

Balanced feeding is the key to a healthy and productive poultry flock.

Mineral premixes

Many manufacturers produce ready-made vitamin and mineral premixes. In general, their use is justified if the composition includes several mineral elements, in addition to calcium and phosphorus. This premix is ​​good to add to food that is poor in structure (for example, one grain or only kitchen waste). It will also have the effect of increasing productivity if the other management parameters are good enough for the bird.

It is better to normalize calcium by introducing individual mineral supplements - shells, limestone, etc.

Here is an example of some vitamin and mineral premixes for a rural farmstead.

• "Rural courtyard" Vitamin and mineral supplement for chickens. Dosage 1 g per head.
• "Ryabushka". Contains vitamins and microelements - iron, copper, zinc, manganese, cobalt, iodine, selenium. Dosage 0.5 g per head.
• Premix for laying hens "Agroservice". Contains proteins, vitamins and minerals - calcium, phosphorus, iron, copper, zinc, manganese, cobalt, iodine, selenium. Give at the rate of 10 grams per head.
• Premix "Broiler Economy" (CapitalProk") for broilers from 4 weeks. Vitamins + microelements: iron, copper, zinc, manganese, cobalt, iodine, selenium. Dose 1 g per head.
• Premix "Solnyshko" for young birds from the first days. Contains vitamins and microelements: iron, copper, zinc, manganese, cobalt, iodine, selenium. Dosage 0.1 - 1 g per head depending on age.

The photo shows a package of mineral premix for laying hens from the Agroservice company. To take a closer look, click on the picture.

As you can see, in the line of all premix manufacturers there are products for broilers and for laying hens, which, in addition to vitamins, also include microelements. We remind you that it is necessary to introduce premixes into the diet if you feed the bird home-made mash. When purchasing complete feed (PC), you do not need to add any additives.

Why do you need gravel?

A few words about gravel. It is often put on a par with mineral supplements, although this is incorrect. The function of gravel is to serve as “teeth” for the bird. Once in the gizzard, the gravel settles there and contributes to the grinding of the grain.

The lack of gravel in chickens is fraught with metabolic disorders and even the development of cuticulitis (detachment of the inner wall of the stomach)

Therefore, good gravel should be clean, free of dirt and fine sand, and not dissolve in water or acid. The gravel size for chickens should be 4-6 mm, for smaller chickens - 2-3 mm.

Gravel can be given ad libitum in bulk on the bedding, in a separate container, or introduced into the feed once a week in the amount of 10-15 grams per head. If the bird is kept free-range, it is not necessary to provide gravel.

Different fractions of gravel are given to the bird depending on size and age.

Let's sum it up

When raising poultry for meat, and especially when feeding laying hens, it is necessary to control the content of mineral elements in the diet. In practice, this is achieved by introducing one complex or two or three mineral supplements. The most commonly used are shell, feed chalk, limestone, and tricalcium phosphate. In conditions of a small population, you can get by by feeding the birds eggshells or wood ash.

Compound feed alone is not enough when feeding chickens when it comes to the need to provide a complete daily diet for domestic chickens. You need to give the bird meat and bone meal. This is a useful vitamin and mineral supplement that will balance the nutrition of your chickens and also affect their productive characteristics.

Meat and bone meal will become an indispensable food additive for your chickens if used correctly. It is a light brown or milky powder. When purchasing this product, please note Special attention initially on its shade. It should be exactly brown. If you give a chicken yellowish flour, it will not only do nothing to strengthen her body, but can even cause significant harm, reducing her egg production.

In general, meat and bone meal includes three classes to which the product is equated based on its quality level. It all depends on the amount of fat contained in the powder. If you want to purchase truly high-quality bone meal, there should not be a lot of fat in it. How not to make a mistake with the choice? Experienced farmers recommend choosing a product not only by light, but also by smell; if it smells rotten or musty, you should not buy this kind of meat and bone meal.

Video “How to make flour with your own hands”

From the video you will learn how to make flour for feeding chickens with your own hands.

How it is made

Before you rush to purchase this kind of product in a specialized store or on the market, it is worth understanding in more detail the methods of its manufacture. So, any meat and bone meal is made from meat, which for some reason becomes unsuitable for human consumption. The carcasses of dead animals can serve as a kind of “raw material” for such a mixture, but, of course, not from infectious diseases. Waste from meat processing production is also used everywhere.
To understand how you can get this incredibly useful product for domestic chickens, you need to study the ways of its production step by step:

Only proven products can be given to chickens. Therefore, it is worth knowing what real high-quality meat and bone meal looks like and how it is generally produced. This way, you can be sure that you are purchasing only high-quality nutritional supplements for your poultry.

Instructions for use

Every farmer who decides to significantly diversify the process of feeding poultry needs to know how much of the product can be used as a vitamin and mineral supplement, and in what quantities it can be added to the diet of chickens and adults.

Remember that flour will not only increase the intensity of egg production of domestic chickens, but will also generally allow you to save on grain feed. The additive is considered quite nutritious, and therefore is used everywhere by domestic poultry farmers.

At the same time, do not be afraid to add this product to both dry food and mash diluted with water. The main thing is to follow the general dosage. The amount of meat and bone meal in the daily diet of poultry can be approximately 7%. The rest is allocated to grain mixtures and other food additives and vitamins.

Since meat and bone meal is mainly fed to chickens due to its high protein content, many farmers believe that this type of supplement is a must to improve the health of poultry and maintain high level their productivity. All this is true, however, it is sometimes possible to make a mistake with the choice. And all because of untested, temptingly cheap manufacturers offering to purchase the supplement on the most favorable terms. As a result, you can get a product, the lion's share of which is not waste from the meat processing industry, but ordinary soybeans. Unfortunately, it is now added very often in an effort to save money at the flour production stage.

Compound

Vitamin and mineral supplements are considered popular due to their effectiveness. Very often, poultry farmers prefer to use not only meat and bone meal, but also other auxiliary products, for example: limestone, chalk or shell rock.
However, meat and bone meal is considered one of the most effective additives; in terms of its characteristics, it is in no way inferior to even shellfish. If we talk about the key components that are part of this product, these include muscle and bone, fat, ash, and also water.

How to store

If you decide to provide for domestic chickens balanced diet and give them meat and bone meal, it is important to understand not only the doses of this product in the daily diet, but also the basic rules for its storage. If you ignore these recommendations, you may end up harming the birds.
Meat and bone meal must be stored in a dry, well-ventilated area, the temperature in which does not exceed 30 degrees. Never give your chickens an expired supplement, otherwise there will be consequences.

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Meat and bone meal for chickens is often used in poultry farming. It is made from waste from the meat processing industry, which is not used in human nutrition. Animals that died from non-infectious diseases, old age, and offal are often used. There is no need to be afraid of using this food, as it is subjected to high temperature treatment.

Farmers often use bone meal on their farms for animals and birds. It allows you to fill the standard diet of animals with the necessary nutritional components, protein, phosphorus, calcium. And bone meal is very rich in calcium and phosphorus. Including additional supplements in the diet allows you to make it more balanced and healthy. The composition of such flour is determined by GOST 17536-82. Meat and bone meal is divided into 3 classes based on the amount of protein and fat. But the less fat in the feed, the higher its value.

Class 1 contains: 9% moisture, 13% fat, 50% protein, 26% ash;
Class 2 contains: 10% moisture, 18% fat, 42% protein, 28% ash;
Class 3 contains: 10% moisture, 20% fat, 30% protein, 38% ash.

The more bone component there was in meat and bone meal, the lower its protein nutritional value. As you know, protein is very important in the diet for animals and birds.

What is bone and meat and bone meal?

Meat and bone meal is introduced into the diet of all farm animals and birds. It is a brown granular substance, sometimes of a light brown hue. Specific smell, without mustiness and other unpleasant odors. In appearance, the flour should not have large lumps that are difficult to crumble; there may be lumps, but they are small. Yellow flour indicates low quality product. Most likely, chicken feathers were added to it during the production process. But this product is harmful for birds and can lead to health problems. The quality of the product can be determined if, when introduced into the diet, chickens begin to lay fewer eggs, pecking at each other occurs, and cannibalism develops.

How bone and meat and bone meal are made

1. For production, meat production waste is taken, boiled and left to cool to 25 o C;
2. The resulting meat mixture is crushed;
3. Sift the powder through a fine sieve;
4. Again sieved through magnetic separators to remove metal impurities;
5. To prevent fat from spoiling, flour is treated with antioxidants;
6. The product is packaged in small and large containers.

How much and how to give bone and meat and bone meal correctly

The rate of input of meat and bone meal for poultry is 3-5% of the total amount of dry or wet food. For 5 kg of feed – 250 grams, for 10 kg of feed – 500 grams. This amount will be enough to provide the birds with all the necessary nutrients.

Bone meal is introduced into the diet at 0.6-0.7% by weight of feed. For 5 kg of feed you need 35 grams, for 10 kg - 70 grams.

With the regular introduction of these components into the diet, it will increase their productivity and egg production. But you need to control the quality of the products. Flour is stored in a dry, ventilated area, without contact with sun rays. The shelf life is usually no more than one year. So make sure the product is of good quality before purchasing. On average, the price for 1 kg is 13-20 rubles.

Thus, biological additives are used to obtain good results when raising animals and poultry. The amount of protein of 50% is especially valuable. Considering that the product is a budget product, its use will be cost-effective. But often farmers are faced with the fact that flour production factories began to make the product even cheaper and began to add soybeans. Because of this, the effect of meat and bone meal on the body brings practically no results. The farmer is being misled, because in fact, protein feeding is given, but egg production decreases, and pecking may even occur. Therefore, before purchasing, you need to look at the composition in order to purchase truly high-quality products.