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Livestock and Poultry By- Products: Processing and Uses a Review by Mr. G.G. Mustapha Rmrdc, Yobe State Coordinating Office

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Livestock and Poultry By- Products: Processing and Uses a Review by Mr. G.G. Mustapha Rmrdc, Yobe State Coordinating Office LIVESTOCK AND POULTRY BY- PRODUCTS: PROCESSING AND USES ! A REVIEW BY MR. G.G. MUSTAPHA RMRDC, YOBE STATE COORDINATING OFFICE, FEDERAL SECRETARIAT, DAMATURU. PRESENTED AT: MONTHLY SEMINAR; RMRDC, HEADQUARTERS, ABUJA. RD DATE: 23 APRIL 2012 1 ABSTRACT. Livestock and poultry by-products are processed into various products and utilized in various ways. The uses and the processing methods of these by-products were reviewed. The by-products under focus include bone and bone meal, meat meal, meat extracts, meat and bone meal, blood and blood meal, organs and glands, hides and skins, tallow and lards, horns and hooves, rumen content, feathers and feather meal, livestock and poultry dung/manure, egg shell and hatchery by-product meal, mohair and tail hair and milk by- products (skim milk, butter milk and whey). Base on the fact that livestock and poultry by-product are not effectively harnessed and utilized in Nigeria, the recommendations given include: there is need for public enlightenment on the uses and processing of livestock and poultry by- products be intensified; the Private sector and Government should be encouraged to set-up factories for processing these by-products into useful material; Universities and Research Institutes should focus their research on the uses and processing of these by- products. For example there is the need to explore the possibilities of using feather meal or rumen content for livestock feeding in developing countries like Nigeria; by- products should always be properly processed before use to avoid the spread of diseases from infected by-products; the use of livestock and poultry manure as fertilizer, in biogas, fish and poultry feeds should be encourage; there is need to explore local and international markets for some of the by-products such as horns, hooves and bone meal; and blood for processing into blood meal should be processed as soon as possible after collection to ensure that it does not deteriorate to a level that it will affect the quality of the meal. 2 1. INTRODUCTION Livestock and poultry by-products have a lot of economic and nutritional significance for the livestock industry which needed to be harness. Hornby (1998) stated that any substance produced during the making of something else is a by- product. In other words any other product(s) obtained in any industry after the production of primary product(s) is/are referred to as by-product(s). In the Livestock Industry, the primary objective(s) of keeping livestock (cattle, sheep, goat and camel) are for meat and milk production, while in poultry, the primary objectives are for meat and eggs. Thus, any other product(s) produced after these primary products are by- product(s). These include bones, blood, horn, hooves, skin, condemned carcass, dung, feathers, egg shell, rumen content, etc. Literature indicates that by-products of cattle, pigs and sheep represent 66.0%, 52.0% and 68.0% of the live weight, respectively (Liu, 2009). More than half of the animal" s by-products are not suitable for normal consumption, because of their unusual physical and chemical characteristics. As a result, a valuable source of potential revenue is lost, and the cost of disposing of these by-products is increasing. Efficient utilization of meat by-products is important for profitability of the meat industry. It has been estimated that 11.4% of the gross income from beef and 7.5% of the income from pork comes from the by-products (Liu, 2009). In the past by-products were favourite foods in Asia, but health concern has led to an increase focus on non ! food uses such as pet foods and pharmaceuticals (Liu, 2009).Tradition, culture and religion are often important when meat by- products are being utilized as food. 3 Livestock and poultry by-products are processed in various ways to enhance their uses. The by-products under focused in this presentation include the following:- (1) Bone and bone meal. (2) Meat meal. (3) Meat extractions. (4) Meat and bone meal. (5) Blood and blood meal. (6) Organs and Glands. (7) Hides and skins. (8) Tallow and Lards. (9) Horns and Hooves. (10) Rumen content. (11) Feather and Feather meals. (12) Livestock dung and poultry manure. (13) Egg shell and hatchery by-product meal. (14) Mohair and Tail hair and (15) Milk by-products ( skim milk, butter milk and whey ). 1.2 Objective. The objective of this paper is to review the processing methods and uses of common Livestock and poultry by-products. These are with the view to arousing the interest of scholars and the general public on the potentials of these by-products and possibly think of ways of diversifying their uses for the economic benefit of mankind. 4 2.0 PROCESSING AND USES OF LIVESTOCK AND POULTRY BY- PRODUCTS. The Processing and uses of Livestock and poultry by-products are presented and discussed using the format and the sub-titles: name of the by-product, description and production, the chemical composition, uses in animal nutrition and others as well as limitations to their uses. 2.1 Bones and bone meal. 2.1.1 Description and production. Bones are rigid organs that form part of the endoskeleton of vertebrates and has the function to move, support and protect various organs of the body, produce red and white blood cells and store minerals (Wikipedia; the free encyclopedia, 2010a). Bones account for approximately 15% of the weight of the dressed carcass of the animal, depending on the age and condition of the beast. In extremely fat beasts, it may be only 12% while in emaciated cattle it can be up to 30% (Williamson and Payne, 1978). Bones are obtained from slaughterhouses after slaughtered animals are dressed and meat removed. Bone meal is a substance made from crushed and coarsely ground bone that is used in animal feed or organic fertilizer for plants (Answers.com, 2009). Calcinated bone meal or bone ash could be obtained when bones are piled on a metal frame, burnt to sterilize and rid them of all organic materials (Gohl, 1981). They are friable and can easily be pulverized. For steam bone meal, more expensive equipments are required. The bones are cooked under pressure to remove excess meat and fat. Under steam pressure the bone become more bristle and easily ground into a meal. The meal is of good quality 5 and free from disagreeable smells. Special steam bone meal is for gelatin and glue production. In raw bone meal, the fresh bones are boiled in an open kettle until they are free of all adhering materials. The bones are then dried and ground 2.1.2 Chemical composition. The chemical compositions of differently processed bone meals reported by various authors are presented in Table 1. The chemical composition varies with the methods of processing. They are mostly high in ash content and low in crude protein, ether extract and crude fibre contents. The calcium content is about 30% and phosphorus 15%. Answers. Com (2009) reported that the nutrients typically present in bone meal include the minerals such as calcium, phosphorus, iron, magnesium and zinc as well as traces of other elements. Bone meal, especially when steamed or cooked, is also rich in vitamins A and D. 2. 1. 3. Uses of bones and bone meal in animal nutrition and others. Bone meals are used as sources of phosphorus and calcium in livestock /poultry feeding. They are also good sources of trace elements. They can either be mixed with concentrate supplements or used in cattle lick in the field (Gohl, 1981). In Europe and U. S bone meal were formerly used as a supplement in both animal and human foods as a source of calcium and phosphorus, but it is no longer used because of the risk of transmitting Bovine Spongiform Encephalopathy (BSE) or mad cow disease (Answer.com 2009). In 1990, bone meal was identified as a vector for BSE among livestock (Answers.com 2009, Wikipedia, the free encyclopedia, 2009a). 6 Table 1: The chemical composition per (percent of dry matter) of various bone meals. S/N Differently DM CP TP EE CF NFE Total Ca P Source(s) processed bone Ash meal 1. Locally crushed 99.54 2.86 2.65 0.88 0.53 85.99 7.74 - - Oyenuga bone meal (1968) 2. Locally crushed 94.50 12.50 - 3.10 2.10 - 70.50 - - Philips bone meal (1977) 3. Locally crushed 91.63 26.03 - 2.66 2.30 9.33 53.05 - - FAO bone meal (2010) 4. Raw Bone meal 75.00 36.00 - 4.00 3.00 8.00 49.00 22.00 10.00 Gohl (1981) 5. Steamed bone 93.00 10.00 - 3.00 2.00 7.00 78.00 32.00 15.00 Gohl meal (1981) 6. Special steamed 92.00 6.00 - 1.00 0.00 1.00 92.00 33.00 15.00 Gohl bone meal (1981) 7. Calcinated bone 94.00 0.000 - 0.00 0.00 1.00 99.00 34.00 16.00 Gohl meal (1981) DM = Dry Matter; CP = Crude Protein; TP = True Protein; EE = Ether Extract; CF = Crude Fibre; NFE = Nitrogen-Free Extract; Ca = Calcium; P = Phosphorus. 7 Bone meal is also used as organic fertilizer for plants. The NPK ratio of bone meal is generally 4: 12: 0, though some steamed bone meal have NPK ratio of 1: 13: 0 (Wekipedia, the free encyclopedia, 2009a; Vanderlinder, 2009). Bone from livestock and poultry also have several other uses. Specially processed cartilages from the breast-bone of young cattle are used by plastic surgeons to replace facial bone in humans (Liu, 2009). The marrow inside some of the bones can be used as food and to treat patients who have low red blood cells count.
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