Animal by-products are mainly used as animal feed ingredients, and are a great source of important nutrients for livestock in an easily digestible form. Category 3 materials are considered low-risk meaning that they do not provide a direct threat to humans or animals. However, they are not fit for human consumption.
DDGS is a by-product of the alcohol industry. It is made in the production of bioethanol, used as an additive to fuels. A by-product derived from the production of alcohol by means of distilling a mash consisting of the following compound: wheat. [...]
Fish Meal 71% is obtained from raw fish or fish trimmings – by-products from the preparation for human consumption. The raw material is cooked at around 80-90°C, pressed into a cake, and later dried and coarsely ground. [...]
Duck meal is produced from fresh duck by-products or carcass obtained in slaughterhouses. Skin, feathers, feet, heads, and bones are collected from ducks slaughtered for human consumption. [...]
Feather meal is produced from feathers obtained after poultry slaughtering. Feathers are the by-product from the processing of broilers, turkey, ducks, and other poultry. The material is cooked, pressed, and ground into a meal. Feather meal is also hydrolyzed to increase the digestion level. [...]
Mixed blood meal is obtained from fresh blood collected both from poultry animals and swine. The blood is preserved on-site to avoid coagulation and later transported to the processing plant. It is then centrifuged to remove any foreign particles and spray dried. Such a process enables the preservation of higher lysine content. [...]
Turkey meal is produced from fresh turkey by-products or carcass obtained in slaughterhouses. Skin, feathers, feet, heads, and bones are collected from turkeys slaughtered for human consumption. [...]
Animal Fat is obtained from the collected wastes and by-products that undergo the process of sterilization, cooking, draining, and pressing. Sometimes it is also centrifuged to eliminate any foreign material. [...]
Poultry blood meal is obtained from fresh blood collected from poultry animals. The blood is preserved on-site to avoid coagulation and later transported to the processing plant. It is then centrifuged to remove any foreign particles and spray dried. Such a process enables the preservation of higher lysine content. [...]
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