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 available phosphorus 4.2% (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 a significant amount of 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. Due to the content of a large amount of cystine (up to 15%), keratins have 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 when room temperature, weak – at a temperature of 2-4°C, optimum pH – 6.8-7.5, minimum – 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, permeability is impaired cell membranes, 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, for example citrate (citric acid), is sufficient 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, both 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 a general toxic syndrome (increased body temperature, disruption of the cardiovascular system) develop 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.

Meat and bone meal is an important product of processing waste from the meat and fishing industry. Widely used livestock farms and poultry farms as a valuable protein feed, a source of minerals, vitamins, trace elements and other useful compounds. Its additions to grain and other feeds make it possible to achieve a balanced composition and nutritional standards, significantly increase the productivity of cattle, pigs and chickens, and speed up the rearing of young animals.

Regular consumption of such flour by animals and birds allows them to improve immunity, reduce the risk of metabolic disorders, mineral deficiency, diseases of the nerves, heart and blood vessels. The product has become a cheap raw material of animal origin for premix in the production of compound feeds. In its pure form or as part of concentrates, it is included in the diet of pets - cats and dogs, reducing the cost of other food. As an alternative charcoal European countries They use flour as a natural fuel to produce energy and burn waste.

Meat and bone meal is a dry, crumbly powder with a specific odor, not very pleasant for animals, but not putrefactive or musty. The grind size and uniformity of the composition are important: there should not be dense lumps and granules that do not crumble when pressed, measuring more than 1.27 cm in diameter and no more than two diameters in length. The color of the powder depends on the manufacturing method and the composition of the flour - most often grayish-brown. A yellowish tint indicates poor quality due to the presence of chicken feathers, which negatively affects poultry.

The packaging must contain information about the manufacturer, date of manufacture and variety, information that the products were manufactured in accordance with GOST 17536–82 “Feed flour of animal origin. Specifications", and instructions for using meat and bone meal. In this case, the composition will be truly balanced, comply with veterinary standards and will justify itself when breeding farm animals and birds. The quality of flour depends on the content of the initial chemical components. There are three grades, the highest, the first, corresponds to the minimum percentages of moisture, fat and ash and the maximum amount of protein.

Main Components meat and bone meal:

• Protein from muscle and bone tissue. Basic component of the product, from 30 to 50%.
• Fat. The content is from 13 to 20% and depends on the variety.
• Ash. Ranges from 26 to 38%. It also affects the grade.
• Water. It should be up to 7%.

Additional inclusions:

• Waste from the meat processing and canning industry: lungs, stomachs, liver, kidneys, brains.
• Metallomagnetic impurities with particle size up to 2 mm. Their quantity should not be more than 0.2 kg per 1 thousand kg of product.
• Chemical compounds that stimulate the metabolism and development of the body of animals and birds. These are adenosine triphosphate, glutamic and bile acids, carnitine, serotonin, thyroxine.

Manufacturing process

They serve as raw materials internal organs, embryos and whole animal carcasses that turned out to be unsuitable for food purposes, residues from slaughterhouses and canning industries. Almost everything is recycled, and waste is minimal. Main stages of the manufacturing process:

Feeding chickens

High protein content in food is beneficial for laying hens. Therefore, including only 3 to 7% meat and bone meal in the diet can significantly increase egg production and also save on dry grain feed. This cannot be said about varieties with modified soybean additives, which unscrupulous manufacturers use to reduce the cost of their products. Such food does not improve the ability to lay eggs at all, and due to protein deficiency, cases of cannibalism occur in birds.

Flour additions exceeding 7% of the total feed volume can cause serious disturbances in protein metabolism in chickens. Excess uric acid salts accumulate in their joints, and gout develops. Or a complex atypical complex is formed in the connective tissues of the digestive organs, affecting the kidneys, stomach and intestines.

Food for pigs

In addition to the above, adding flour from 5 to 15% to the total weight of the feed significantly stimulates weight gain and improves the quality of meat. Good results were obtained both when caring for sows and boars, as well as for growing young animals, with the exception of very small piglets recently weaned from their mother. For pigs, a product with a high ash content is especially recommended, which provides additional supply of phosphorus, sodium, calcium and iron. It is important to note that after flour is added to the original feed, its heat treatment is prohibited, as it leads to the loss of most of the proteins and vitamins.

Cattle food

First recorded in England in 1986, an outbreak of mad cow disease is believed to have been caused by feeding meal made from the carcasses of infected sheep. This product contained the causative agent of spongiform encephalopathy. Since then, they have been trying to use mixtures based on poultry or pig meat to feed cattle.

Cows are herbivorous mammals and refuse to eat meat and bone meal. Then it is mixed with bran or mixed feed with gradual increase in dosage, bringing it to 100 g per day per animal. Small livestock such as sheep and goats are fed no more than 20 g per day. In all cases, flour supplements make the diet complete and have a positive effect on weight gain, growth, fertility, meat quality and milk fat content.

Meat and bone meal in the diet of other animals

To meet the needs for protein, minerals and vitamins, meat and bone meal is added to the feed of ducks, geese, rabbits, guinea fowl and turkeys. Its share of the total amount of food varies from 5 to 10%. This enrichment of the diet increases productivity and stimulates growth and weight. It is only important to monitor the quality of additives and use them correctly.

Meat and bone meal is a budget-friendly complementary food option for dogs nursing and bearing puppies, with rickets, osteoporosis, problems with joints and heart. As a meat substitute, up to 100 g of it can be used daily in the diet of adults, allowing for slight savings. Although now pet stores offer a variety of balanced foods with protein, vitamin and mineral supplements designed for all breeds of dogs.

Transportation and storage rules

Contents in flour significant quantities Proteins and fats require compliance with certain conditions of transportation and storage. In unopened original packaging, the shelf life is no more than 12 months. Exceeding this time, getting wet and overheating can not only make the food inedible or useless, but also cause harm to the animals.

Used during transportation vehicles whose bodies provide optimal protection from weather influences. Weight Limit Product packaging should not exceed 50 kg. Dry (with relative humidity up to 75%), well-ventilated enclosed spaces, without access to moisture and sun rays, as well as children and animals. The temperature in them should be maintained no more than +30° C, otherwise the fat contained in the product will decompose with the formation of the highly toxic substance acrolein.

Attention, TODAY only!

At meat processing plants, waste is not thrown away, but is processed into additives for plants or animals. And recycling is not needed, and additional funds can be obtained. A side business is meat and bone meal, the use of which in the garden or in livestock farming is more than justified.

Phosphoazotine, the scientific name for a substance produced from the skeletal bones of large animals, is rich in minerals and goes to feed. In other words, this is a dietary supplement for domestic pigs, chickens, horses, and cows. For plants, it is the main source of phosphorus and calcium, as well as potassium. Bone meal also contains nitrogen, but in a very small amount - about 4%, so it cannot be considered as a nitrogen supplement.

Composition of bone meal - active substances

Long-lasting active substances in soil:

• Phosphorus

In the regular bone fraction phosphorus content up to 15%. There are concentrated meat and bone fertilizers - steamed and low-fat flour, phosphorus content in which is 25% and 35%, respectively. Penetrating into the soil, phosphorus compounds bind to it and remain for a long time in the reach of the roots, providing them with nutrition throughout the entire growing season.

• Calcium

It is the main element of animal bones. 1 kg of calcium contains about 250 g. This fertilizer is a record holder among organic substances.

• Potassium

• Nitrogen in the bones, untreated thermally, is in a higher concentration - up to 4%. If heat treatment was used, the amount is reduced to 1%.

In addition to the main nutrients Bone meal contains microelements - iron, magnesium, zinc, iodine, manganese, copper, cobalt.

Video: Super fertilizer - meat and bone meal

Meat and fish bone meal – what to choose

The difference between fish meal and meat and bone meal is in the amount of nitrogen. There is more of it in fish food - up to 10%. Due to this, fish bone meal leaches the soil less. Fish can be used as fertilizer in areas where it is caught in large quantities and sold cheaply to processing plants. The price of fishmeal fertilizer will be low and this will be beneficial for private farms and individual amateur gardeners.

Fertilizer production and price

The price of a meat and bone mixture depends on its grade - 1, 2 or 3. Production begins with the collection of raw materials, which are then crushed, boiled, divided into fractions, dried and crushed again. Solid fractions are used for fertilizer. Soft - for the production of fat for technical purposes.

The raw materials are:

• cattle skeletons;

• animals who died due to disease on farms;

• veterinary waste.

Sanitary supervision of product quality must be present at every stage of production to prevent bacteria from entering animal feed or soil. Great importance have refrigerated chambers for storing products ready for packaging.

There is a way to make your own bone meal. To do this you need:

• After slaughtering domestic animals or birds, collect the waste and remove any remaining meat from it.

• Prepare a place for the fire. It is advisable to somewhere away from housing, since burning bone remains produces an unpleasant odor.

• Large bones need to be chopped so that they are approximately the same size.

• Build a fire and place bone remains on it.

• Finished bones can be easily crushed by hand.

• Remove from the fire, wrap in cloth and crush with a hammer or wooden block.

If the substance is intended for animal feed, it must be sieved, and large pieces chop again. Pieces of bones of any size are suitable as fertilizer.

Meat and bone meal is more difficult to produce. To do this, you need to make flour first from meat, using boiling kettles, then from bones. Grind all ingredients and pass through a centrifuge, then dry and mix.

This is difficult to do at home due to the lack of equipment and its high cost. You also need a lot of raw materials. For example, 10 kg of meat and bones yield 1 kg of fertilizer. Out of 10 kg of fish - 2 kg. Before cooking, the fish must be treated with acetic acid so that it does not turn into jelly, which will be difficult to squeeze out.

Meat and bone meal as feed for birds and farm animals

When you cook fish in water, you get a fatty broth. After its processing, you can obtain fish oil for animal feeding, which contains vitamin D. In percentage terms fish oil it turns out to be about 4%.

Meat and bone matter contains 70% proteins. To reduce the concentration, bran from grain crops is added. The output is a nutritious product with a protein content of 40%.

This composition has a good effect on the formation of skeleton and muscles in domestic animals and birds.

Methods of application to the soil

Meat and bone meal is used to add meat and bone meal to the soil. 2 ways:

• Dry. The substance is scattered evenly over the area and dug up with a shovel.

• In liquid form. The substance is poured with boiling water, infused and watered at the root of the plant. The method is more suitable for urgent feeding of seedlings.

Can be planted in the soil in the fall. This time is preferable, since in the spring it will be the turn of nitrogen fertilizers, and you cannot mix them with bone mass, otherwise the active substances will lose their strength. Nitrogen fertilizers are acidic, phosphorus-calcium fertilizers are alkaline. When simultaneously introduced into the soil, the substances are neutralized under the influence of each other and turn into compounds that are inaccessible to the roots for nutrition.

It can also be applied in the spring, but in this case nitrogen is applied by foliar application.

The instructions for using the meat and bone mixture describe the crops for which it is recommended to use bone fertilizer. This potato– insert into the hole when planting By 1 tablespoon or 100 g for every square meter. Tomatoes– water with infusion at the seedling stage and apply to the soil before planting. These are plants that most of all need phosphorus-calcium nutrition and bear fruit well.

Proper development and increased productivity of poultry will be ensured by meat and bone meal for chickens introduced into the diet. The diet of laying hens and meat chickens should include not only plant feed, but also protein feed. The free-roaming bird supplements this part of its diet with captured insects and worms. Caged chickens should receive organic feed along with their main feed.

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Product Description

Meat and bone meal is obtained by industrial roasting and crushing waste from the meat processing industry (bones, skins, horns, offal, meat trimmings, ovaries, glands). Externally they are a medium brown powder with a specific pungent odor.

The product comes in three grades - the less fat in the flour, the higher the grade of the product. Quality can be determined by:

• odor - the presence of musty, putrid or other unpleasant odor identifies spoiled product;
• structure – high-quality food should be uniform in structure, without lumps or large fragments;
• color - too light a color indicates a large number of burnt feather and poor quality.

Proper addition of meat and bone meal to compound fertilizers adds important nutritional elements to the diet of poultry.

Compound

A high-quality product contains elements necessary for the full development of the body of animals and poultry, certified by veterinary standards. This:

• protein up to 50%, but not less than 30;
• bone and muscle fragments up to 20%;
• ash fragments – up to 30%.

Product humidity should not exceed 7%. The standard for the production of flour is GOST 17536-82; information about the composition, grade, date of manufacture, and manufacturer must be printed on the packaging.

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Of the biologically active substances, the product contains:

• important organic acids (ATP and glutamic acid), which stimulate the growth of chickens;
• carnitine;
• thyroxine;
• bile acids;
• calcium;
• phosphorus;
• sodium;
• riboflavin, nicotinic acid;
• B vitamins;
• choline

The addition of such a powder makes it possible to reduce the cost of feed, and in general, the final product of poultry farming is meat and eggs.

Product manufacturing process

The raw materials for the production of flour are waste from the food and meat processing industries, and carcasses of animals that died from diseases (not infectious). Production is concentrated in special enterprises.

Main stages of production:

• pre-processing of raw materials;
• roasting and cooling of meat waste;
• cooling to room temperature;
• crushing of the initial processed raw materials;
• sifting the composition through sieves and processing with powerful magnets to remove metal fragments;
• processing the finished powder with special substances to preserve and prevent the breakdown of fat;
• packaging of the finished product in paper bags.

The finished product is sold or used to produce feed or fertilizer.

Flour storage

Due to the high composition of fat and protein components, meat and bone meal is subject to a special storage regime. Violation of this regime leads to loss of product properties, making it a useless ballast additive.

Instructions for use require storing the product:

• in dry, cool, well-ventilated areas;
• Do not increase humidity or store in direct sunlight;
• The maximum storage temperature should not exceed 28 °C. Exceeding the maximum permissible temperatures will lead to the breakdown of fats in the composition and the release of toxic substances.

The product must be used within one year from the date of manufacture.

Rules for using flour

It is mixed in ready-made feed or into a mash of independently prepared feed composition. This allows you to reduce the cost of feed without losing its value. The total volume of the additive (dosage) should not exceed 6% of the mass of the mash or feed.

Replacing bone powder with soy powder is unacceptable - this reduces the productivity of birds, increases the need for protein and causes cannibalism.

Exceeding the permissible volume of product in feed or mash causes diseases in birds - inflammation of the joints, changes in metabolism.

Self-production

You can buy high-quality bone meal in stores or from the manufacturer; it is quite possible to prepare a high-quality substitute at home. It should be remembered that the process is accompanied by a strong specific odor, so it is better to do this away from residential premises.

To prepare, you need to take various bones, clean them well, wash them, crush them into small fragments, place them in a thick-walled container, tightly closed with a lid, put it on medium heat.

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The bones should be cooked until they become soft. On average this takes three hours. After the bones darken and become soft, remove the dishes from the heat and allow the bones to cool.

They need to be crushed in any convenient way - with a hammer, in a mortar, in a mill. The finished product should be in powder form. It should be stored in a cool place in a linen or paper bag. Add flour homemade you need it in the prepared wet mash.

You can replace it with eggshell powder. To prepare, you need to place the washed eggshells in the oven on a baking sheet. You need to fry it for 20 minutes at a temperature of 150 degrees.

The cooled shells need to be crushed or ground in a meat grinder, and the resulting powder should be stored in a glass container with a lid. The product contains 1/3 calcium and helps strengthen chicken bones and egg shells.

Feed recipe using meat and bone meal:

• crushed corn 500 g;
• wheat cereal 150 g;
• egg groats 50 g;
• sunflower meal or sugar beet cake 100 g;
• meat and bone powder 50 g;
• yeast 50 g;
• chopped hay or herbal powder 50 g;
• split peas 30 g;
• vitamin supplement;
• salt ½ teaspoon.

Vitamin premix can be purchased at a veterinary pharmacy. It should contain vitamins A, E, D. It is believed that it is better to give steamed semi-moist food, which is better absorbed.

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 substances that stimulate growth and regulate metabolic processes: bile acids, carnitine, pigments, serotonin, somatropic hormone, glucocorticoid hormones, thyroxine and some others enter meat and bone meal along with: the pituitary gland, thyroid and parathyroid glands, ovaries, testes, gastric mucosa, spinal and the brain, abomasum of ruminants, 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

INDICATIONS

Meat and bone meal is used as feed for poultry, pigs and to enrich feed for young animals and for fattening farm animals, cattle, poultry 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 cattle this norm is determined from 10 to 100 g per day, small - 8-20 g. In the composition of feed, this ratio is recommended 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.