Abattoir byproduct

1. Abattoir by-product-Blood and
Bones
Presented by:
Lina Dhote
1st Yr. M.V.Sc

2. INTRODUCTION
 Basically the term byproduct and offal are used to denote
the part or particle which is not included in the dressed
carcass.
 Utilization of byproduct has a major public health
significance. it may generate as much as 30% of the slaughter
house income.

3. Define
Byproduct
“everything from the abattoir or butcher’s
shop that is not sold directly as food”.

4. CLASSIFICATION
1.according to use as food
a. Edible byproduct
eg.liver
kidney,spleen,heart,brain,thymus,i
ntestine etc.
b. InEdible byproduct
Eg.hide/skin,horn,hooves,gall bladder
etc.
2. according to use as food
a.agricultural byproduct
Eg.meat meal,bone meal,bood meal
etc.
b.Industrial byproduct
Eg.gelatine,glue,casing etc
c.Pharmaceutical byproduct
Eg.insulin,pepsin,hormone,etc.
3.according to origin
a.principle byproduct
‘’directly harvested from animals’’
Eg.blood bone,hide,skin,horn,hooves.
b.secondary byproduct
‘’deived from principle byproduct’’
Eg.fibrinogen leather etc.

5. Blood
• An animal body contains nearly 5-7% blood of its live weight.
• Fresh blood must be processed at the earliest moment as otherwise it
decomposes rapidly with an appreciable loss in the nitrogen content.
• The processing of blood can yield both inedible products and products suitable for
animal feeding.
• Blood can also used as human food as it is very valuable source of protein.

6. Utilization of blood
• Animal blood is used in several ways and its collection method also depends on
the specific end use.
• As human food
– Blood used for human food must be of fresh and derived from animals,
which have been inspected and passed.
– Liquid blood is required for certain manufacturing purposes both for food
and industry.
– Plasma is used as protein boosters in foods and used as binder or stabilizer
in meat products.
• For industrial use
--For industrial use when liquid blood is needed, anti-coagulants such as
oxalate or citrate is added
– Plasma is used as waterproof adhesive in plywood industry.
– Preservation of blood by chemicals is necessary when the blood is used in
tanneries and other commercial use.

7.  As stock feed
-All the remainder should be utilized for stock feed production as blood meal,
mixed blood meal and lysine supplement.
 As fertilizer
-Used as compound fertilizer containing nitrogen and phosphates, seed
coating and soil pH stabilizer.
 As biochemical and pharmaceutical
-Blood agar, tissue culture media, albumin and globulin, sphingomyelin and
catalase are used as laboratory and biological media.

8. PRINCIPLES IN MANUFACTURE OF BLOOD MEAL
Blood collection
Storage and transport
Coagulation by heating
Pressing
Drying
Cooling
Milling
Fumigation
Packaging

9. Bones
Yield-
1.avrage-15% of the weight of a dressed carcass
2.20-30% sheep/goat
Composition
50%-water
15%-red and yellow marrow
12%-organic matter
23%-inorganic matter

10. Utilization
1. Used in the manufacture of dice, buttons and knife handles.
2. Because of the complex nature of bones, different processes have been
designed to recover different components like fat, protein and inorganic
material.
3. Calcined bone, obtained by roasting in air, is used in the manufacture of high-
class pottery and china, in the refining of silver and in copper smelting.
BY-PRODUCTS OF BONES
A. Gelatine
 Gelatine can be obtained by boiling ossein or by boiling degraded bones
in water acidified with Hydrochloric acid, which separates the gelatinous
substances
 edible and inedible (technical) uses.
 Edible gelatine is manufactured from fresh bones
 It swells in cold water absorbing 5 to 10 times

11. • Glue
– It is low-grade gelatine with comparatively dark colour and has only inedible
uses.
– Glue is used as an important adhesive in plywood, furniture, sand paper,
gummed tape, etc.
• Bones may by collected from;-
– Abattoirs where large quantities of bones are available.
– In the field where bones may be collected from eating houses, refuse dumps or
from carcasses.
– Skull and jawbones are non-gelatine-yielding bones.
– Gelatine manufacturers grade the bones in five different groups as Grade I, II,
III, IV and V.
– Only long bones are selected not the flat bones.

12. SELECTION OF BONES
1. Cutting
2. Heating
3. Cooking
4. Washing
5. Drying
6. Crushing

13. BONE MEAL
 Bone pieces of les than 2 mm size constitute bone meal.
 Sterilized bone meal a good source of phosphate.
 It should be noted that sterilization of such bones is a must.
 The yield of bone meal is one third of that of raw bones (1:3).
 The average composition of bone meal is
– Calcium : 30.5%
– Phosphorus : 15.5%
– Protein : 7.0%
– Fat : 1.0%
 Uses of bone meal
• Used as mineral supplement in stock feeding or as phosphate
fertilizer.

14. PREPARATION OF BONE MEAL

15. HORN AND HOOF MEAL
 The horn and hoofs of cattle are steamed digested crushed and
disintegrated for preparation of horn and hoof meal.
 This contains from 16 to 17% nitrogen and is specially used as manure in
tea gardens, coffee plantation.
 Horns and hoofs from cattle, sheep, goats and pigs are digested in the
renderer for 8 hours, dried and milled to a fine powder.
 This meal is not used as livestock feed supplement due to its unpalatablity
and very poor digestibility. s.