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Blood meal is made from tight control of freshness and quality of the raw material (fresh blood, free of foreign materials such as hair feather, digestive contents, urine, etc.). In the manufacturing process using the spray drying system, this system involves spraying the blood in a flow counter current to warm and dry air, which causes dehydration of the blood. Through this drying system yields a product of high nutritional value, because it avoids the destruction of heat sensitive amino acids, such as lysine. Basically, the spray drying system employs lower temperatures and exposure times of the raw material. This ensures obtaining a product of very high bioavailability of lysine and other essential amino acids, compared to blood meal obtained by drying in rotating drums. Other comparative advantages are its low final moisture content (low odour), absence of carbon particles and uniform grain size. A well processed blood meal, is almost double that fishmeal Lysine and three times the soybean meal.
GRADE-A
| SR.NO | ANALYSIS | TYPICAL |
| 1. | CRUDE PROTEIN | 88-92% |
| 2. | MOISTURE | 2-5% |
| 3. | TOTAL ASH | 1-3% |
| 4. | PEPSIN DIGESTIBILITY | 90-95% |
| 5. | CRUDE FAT | 0.2-0.3% |