الفهرس 
Introduction and Review of literatureOnly 14 pages are availabe for public view
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Abstract
Protein is considered as the most important and expensive nutrient. Its supplementation in poultry rations should be chosen carefully for its biological value particularly animal protein sources. The increasing demand and subsequant1y the price of the imported fish meal, the traditional supplement to poultry rations, led many investigators to reach for and evaluate other alternative l3ources • The recently installed automated cattle slaughter house at Mansoura Governorate produces a by-product rich in protein (50 to 60%) prep aired mainly from blood, meat scraps, discarded carcasses and bones. It was noticed however that such meal is heated under , .4 atmospheric pressure to about 140-150•C for a period of 6 hours. The processing under such life temperature might reduce the protein quality of the meal. The present study was therefore undertaken to study the following objectives: a. Effect of heat treatment on the protein quality of blood which is the main constituent of the meal.
b. To find out an alternative drying method having a minimal effect on blood protein quality. c. To biologically evaluate the protein quality of the slaughter house by-product meal and to attempt to relate it to simpler chemical methods. d. Improving the protein quality of the meal by meane of supplementation with the limiting amino acid(s).