Meat and bone meal for cattle. How to calculate the dose of bone and meat and bone meal for chickens

Meat and bone meal is a product of natural origin; it is prepared from offal and discarded carcasses of farm animals by heat treatment, followed by drying and grinding. The finished product contains at least 50% protein, essential amino acids, B vitamins, calcium, potassium, magnesium and phosphorus. In my own way appearance This product is a dry crumbly mass with a specific odor; it may have various shades from gray to brown, as well as different grind sizes.

Where is meat and bone meal used?

Meat and bone meal is widely used in agriculture: it serves as an additional source of protein, poultry, and young farm animals. This food supplement is also included in the diet of pets: cats and dogs. Meat and bone meal is easily absorbed by the body because it contains nutrients in a bioavailable form.

Adding meat and bone meal when feeding makes it possible to:

Increase the nutritional value of basic feed by enriching them with amino acids, vitamins and proteins;
- reduce feed consumption;
- normalize metabolism in animals;
- stimulate growth and reduce morbidity;
- increase the productivity of poultry and farm animals.

What is meat and bone meal used for?

The use of meat and bone meal as a food additive is necessary for:

Proper growth and harmonious development of young animals;
- strengthening the musculoskeletal system of elderly and weakened animals;
- replenishment of vitamin deficiency in bitches during lactation;
- quick recovery after physical activity, including childbirth and breastfeeding.

Meat and bone meal is added gradually to the pet menu, mixing it with other foods. It is best to combine flour with liquid foods, in particular with cooled soups. Its amount in the diet of a dog or cat directly depends on the weight and age of the pet, but daily consumption of meat and bone meal should not exceed 100 g.

Meat and bone meal is the most accessible raw material of animal origin for the production of high-quality feed. In general, with the help of this food additive, the process of raising farm animals can be made more economical and the quality of the final product can be improved.

Meat and bone meal is a product obtained from waste from the meat processing industry and carcasses of dead animals (except for those killed from infectious diseases).

The production of meat and bone meal includes several stages: boiling of raw materials, crushing, sifting through a sieve and removing metal impurities using magnetic separators, treatment with antioxidants to prevent fat spoilage. The finished product is a brown powder, with an odor without mustiness or putrefaction, a homogeneous composition without lumps and large (more than 12 mm) granules.

Composition of meat and bone meal: protein - 30-50%, fats - 13-20%, ash - 26-38%, water - no more than 7%, adenosine triphosphoric and glutamic acids, carnitine, bile acids, seratonin, thyroxine, etc. Meat and bone meal differs from meat meal in its high calcium content. This is due to the fact that meat and bone meal is made from raw materials that contain more bones. Nevertheless, this product is a valuable high-protein feed additive. Feed meat and bone meal is characterized high content essential amino acids. It is a good source of calcium, phosphorus, and sodium.

Application of meat and bone meal. It is used as a vitamin and mineral supplement for feeding large and small livestock, as well as pigs and poultry. This is a very valuable product containing a lot of protein. The use of meat and bone meal enriches animal diets with necessary biologically active substances, reduces the cost of raising farm animals and improves the quality of the final product. When feeding livestock and poultry, meat and bone meal is added to mash or concentrated feed, and heat treatment of the feed after adding flour is not allowed. Approximate optimal norms for the inclusion of meat and bone meal for chickens are 7% of the total amount of grain, for pigs - 5-15% of the total weight of feed, for large and small livestock - 10-100 g per head per day. In small quantities - 5-10% of the total amount of feed - this product is given to ducks, geese, rabbits, guinea fowl, turkeys, etc.

Storage. Feed meal of animal origin - meat, bone, meat and bone - contains a large amount of protein and fat and therefore requires proper storage. The basic rules are to store in a dry, ventilated area without direct sunlight and do not allow the air temperature to rise above +30 degrees. Spoiled or expired flour will not only be useless, but can be harmful to the health of animals and birds.

*—average data for the Central Federal District are shown.

Meat and bone meal is used as a vitamin and mineral supplement for feeding animals and birds. The mixture is a valuable product, as it contains a sufficient amount of protein and allows you to supplement and balance the nutrition of large and small livestock.

Physical and technical characteristics of the product

In appearance, the mixture is a powder with a specific odor, the color is certainly brown. It is necessary to pay sufficient attention to color, since the presence of a yellow tint indicates low quality flour. For example, feeding poultry with low-quality raw materials results in a decrease in egg production. Based on fat content, the mixture is divided into 3 groups, minimum quantity fat indicates the highest quality. You should pay attention to the smell - musty, putrid - a sign of poor quality of the product. A high-quality product will have a uniform structure, the absence of large lumps or granules.

Manufacturing technology

This raw material is produced from meat that is no longer suitable for human consumption. This could be dead animals (with the exception of infected ones), waste from meat processing factories, and much more. The process of making meat and bone powder occurs in stages. Initially, the waste is boiled, cooled, and after reaching a certain temperature, the mass goes through a crushing process. After this, it is sifted and passed through separators, where metal impurities are removed. The resulting product is treated with special antioxidants to prevent fat spoilage. Finished products packaged and sold.

Application of meat and bone products

Feeding hens increases egg production several times, but the percentage of the total portion should not exceed seven percent. You should not buy a cheap product from little-known manufacturers, best option- meat and bone meal wholesale Biotek, which is of high quality, contains a perfectly balanced amount nutrients. You should not overfeed the bird, as diseases such as amyloidosis and gout may develop.

Feeding cattle and small ruminants perfectly stimulates carcass weight growth and weight gain. It should be noted that after adding powder to the feed, further heat treatment is prohibited, as the usefulness of proteins and vitamins may be lost. For cows, given their herbivory, raw materials should be mixed into the bran, starting with small portions. Even some pet owners are considering adding meat and bone powder as a budget-friendly complementary feeding option. Thus, it is possible to significantly reduce the cost of feed and add additional components to the diet: protein, amino acids, phosphorus.

Meat and bone meal is used as a vitamin and mineral supplement when feeding large and small livestock, as well as pigs and poultry. This is a very valuable product containing a lot of protein. The use of meat and bone meal allows you to balance the diet of animals and significantly increase their productivity.

Product Description

Meat and bone meal is a light or dark brown powder with a specific odor. When choosing this product, you should pay attention to the shade special attention. The color should be exactly brown. A yellowish tint indicates that the product is of poor quality. Chicken feathers give this color to the powder. In poultry, when yellow flour is added to the feed, a decrease in egg production is observed. In addition, the consumption of feathers provokes the development of cannibalism in chickens.

The quality of meat and bone meal is divided into three classes, depending on the fat content. The less it is, the better product. When assessing the quality of flour, you should also pay attention to:

• Smell. It should not be musty or putrid.
• Only flour of homogeneous composition is considered high quality. It should not contain lumps or granules with a diameter of more than 12 mm.

How it is made

In the production of this product, meat is used that is unsuitable as food for humans: carcasses of animals that died from non-contagious diseases, waste from the meat processing industry, etc. The manufacturing process consists of the following stages:

• Waste meat production boil and cool to a temperature of 25 degrees.
• The resulting greave is crushed in special units.
• The powder is sifted through a sieve.
• The resulting flour is passed through magnetic separators to remove metallic impurities.
• The product is then treated with antioxidants to prevent fat spoilage.
• The finished powder is packaged in bags or bags.

Meat and bone meal: instructions for use when feeding chickens

Including this product in the diet of laying hens can significantly increase egg production and save a little on feed. You can mix meat and bone meal for chickens both in and into mash. The optimal dose is 7% of the total amount of grain.

Only high-quality meat and bone meal should be fed to poultry. This product is very useful for chickens because it contains a large amount of protein. Unfortunately, in lately Many companies involved in the production of flour began to add soy to it to reduce its cost. Feeding such a fake brings practically no results. Egg production does not increase; in birds, due to a lack of protein, the number of cases of pecking and cannibalism increases. Therefore, you should not buy cheap flour from little-known manufacturers.

You should not give too much flour to the bird. This may cause this unpleasant disease like gout. Also, chickens whose diet contains too much of this additive often develop amyloidosis. This is the name for a disorder of protein metabolism, accompanied by the deposition in tissues of substances with a certain chemical property.

Meat and bone meal: instructions for use when feeding pigs

Among other things, feeding meat and bone meal stimulates animal weight gain. It is given to pigs in an amount of 5-15% of the total weight of feed. It can be a very good supplement for both sows and growing animals. It is not recommended to use meat and bone meal as a supplement only for very small weaned piglets.

Once flour is added to the feed, it can no longer be heat treated. Otherwise, most of the protein and vitamins will be lost. This rule should be observed when feeding both pigs and other types of farm animals and poultry.

Use for cattle

Feeding this product to cattle can also significantly increase productivity. For cows, you should choose flour made from poultry or pork. A product containing cattle bones and muscle tissue may contain the causative agent of such an unpleasant cow disease as spongiform encephalopathy.

Since cows are herbivores, they often simply refuse to eat meat and bone meal. In this case, the product is mixed with bran or concentrates with a gradual increase in dose. Over the course of a few days, the amount of flour consumed by cattle should be increased to 10-100 g per head. MRS are given no more than 20 g per day.

Flour in the diet of other animals

In small quantities, this product, which is a source of protein, vitamins and minerals, can be given to other types of farm animals and poultry: ducks, geese, rabbits, guinea fowl, turkeys, etc. In this case, the share of flour in the total amount of feed is usually no more than 5-10%.

It would be entirely justified to use a product such as meat and bone meal for dogs (no more than 100 g per day). This allows you to save a little on this product. In this case, this product acts as a meat substitute.

Previously, owners of four-legged friends used flour for feeding quite often. However, recently a lot of modern, balanced protein, vitamin and mineral supplements, intended specifically for these animals. Therefore, meat and bone meal for dogs is at the moment used quite rarely. Pet lovers view it more as a budget option for complementary feeding.

Composition of a quality product

Real meat and bone meal, the use of which is justified when breeding almost all types of farm animals, has a balanced composition regulated by certain veterinary standards. It should contain at least 30-50% protein. The flour contains the following substances:

• Muscular and This is the main ingredient of the product.
• Fat. It should not contain too much (no more than 13-20% depending on the variety).
• Ash in the amount of 26-38%.
• Water. It should also not be too much (no more than 7%).

In addition, the flour may contain such waste from the meat processing industry as stomachs, thyroid and ovaries, spinal cord and brain, lungs, liver, kidneys, spleen, etc. The quality and composition of meat and bone meal is regulated by GOST 17536-82. Information about compliance with it must be provided on the packaging.

Other substances

A small percentage of metal-magnetic impurities (particles up to 2 mm in size) is allowed in flour. There should be no more than 150-200 g per ton of product. Among other things, meat and bone meal, the use of which allows you to save on feed, contains substances that stimulate metabolism in the body of animals. First of all, these are adenosine triphosphoric and glutamic acids. If the latter is deficient, for example, chickens may develop growth depression.

Some other substances contained in flour also stimulate the development of poultry or animals. These include, for example, carnitine, seratonin, thyroxine, etc.

How to store

Meat and bone meal, the instructions for use of which were given above, is a product containing a large amount of protein and fat. Therefore, it must be stored correctly. Otherwise she's in best case scenario will be useless, at worst - will negatively affect the health of animals or birds. Very an important condition conservation useful properties flour is compliance with the rules of its storage. Bags of this product should be kept in a dry, ventilated area. Contact with water or sunlight is not allowed.

The air temperature in the utility room or warehouse should not exceed + 30 degrees. Under no circumstances should the product be allowed to overheat, otherwise the fat contained in it will begin to decompose, releasing a toxic substance - acroline aldehyde.

Of course, you cannot feed expired products to animals and poultry. The permissible storage time for meat and bone meal is indicated on the packaging. Usually it is no more than one year.

As you can see, meat and bone meal is a truly healthy product and truly irreplaceable in animal husbandry. Including it in the diet can increase the productivity of cows, sheep, pigs, chickens, etc., as well as stimulate weight gain and growth. But you can achieve good results, of course, only by choosing a quality product and using it correctly.

In the meat processing industry, the best parts of the carcass are used to produce gourmet products. Other parts find their use in less critical industries. However, even the most unsuitable components are not thrown away, but are actively used. Everything that does not go into the cold smoked oven, which is not used to make sausage, frankfurters or dumplings, turns into an important product - meat and bone meal.

Meat and bone meal is a protein feed of animal origin. In appearance, it has a grayish-brown color and a specific smell. Bone meal is used as feed for poultry, pigs, and is added to various animal feeds. Its addition to animal feed increases the productivity of feed, enriches it with proteins, beneficial minerals and vitamins, and reduces feed costs. In addition, it helps normalize metabolism and increases the nutritional properties of food. As a result, it becomes a universal product that not only allows you to use even unedible parts of the carcass, but is also a useful additive to feed. Meat and bone meal is obtained by processing all the remains of a carcass that were unsuitable for consumption; in addition, waste from slaughterhouses, canning factories, and the like is used. Thus, the production of meat and bone meal avoids unnecessary waste. All parts go into action and find their application.

Meat and bone meal is produced in special equipment for the production of this product. This technique processes raw materials that should be used to produce meat and bone meal. Several processes take place in the apparatus: grinding of raw materials, drying and further sterilization. Depending on what raw materials are used in production, the composition of meat and bone meal may be different. The consistency of this product is a dry crumbly mass. It can have different shades from gray to brown, and different grind sizes.

It is the most accessible raw material of animal origin in the production of animal feed. Using meat and bone meal good quality(grades 1 and 2) a balance of essential amino acids in the feed, except for methionine and cystine, is achieved.

Properly prepared and low in scleroproteins, protein digestibility is 85-90%. It is a good source of macroelements: calcium contains 6.5-11.6%, phosphorus 3.3-5.9%, sodium 1.5-1.6%, with available phosphorus on average 4.2% (in fish flour – 2.5%). It has a number of useful biologically active substances and unidentified factors.

Negative factors:

There is a supply of low-quality flour to flour milling enterprises.

Good quality meat and bone meal should have an acid value of fat of no more than 25 mgKOH/g, and a peroxide value of fat of no more than 0.5% J (42 mmol/kg). According to VNIIKP research, meat and bone meal supplied to feed mills in the Central and Central Chernozem regions of the Russian Federation had an acid fat value of 35 mg KOH/g on average, with fluctuations of 10.8-68.0, peroxide value of 0.11 and 0.01-, respectively. 5.2% J (8.1 and 0.8-420 mmol/kg). The receipt of meat and bone meal at feed mills with unsatisfactory indicators of its fat fraction indicates either its improper production (overheating) or poor conditions for its accumulation, storage and transportation. Overheating of meat and bone meal is especially dangerous, during which intensive decomposition of fat can occur with the formation of unsaturated toxic aldehyde acrolin. And aldehydes, due to the presence of a carbonyl group and a mobile hydrogen atom, are among the most reactive organic compounds

Due to overheating of flour, the availability of amino acids can decrease to 50-60% and, first of all, lysine and cystine, which are most susceptible to heat.

Contains up to 12% incomplete protamine proteins.

Meat and bone meal contains 8-12% low molecular weight proteins - protamines with pronounced basic properties. Protamines contained in the muscle tissue of an animal play an important role for it, since their presence protects nucleic acids from premature breakdown by nuclease enzymes. But such a protective effect is not necessary for meat and bone meal due to the fact that foreign active DNA and RNA cause harm to the body of the animal that consumed them with meat and bone meal. Protamines are classified as incomplete proteins because they lack essential amino acids such as tryptophan, tyrosine, phenylalanine and sulfur-containing amino acids. And protamines have one more negative property: when trypsin is inhibited, which can happen when raw legumes are used in the diet, the digestibility of protamines drops sharply due to the fact that they are easily hydrolyzed by trypsin, but are practically not subject to hydrolysis by pepsin.

May contain a significant amount of poorly soluble and difficult to hydrolyze fibrillar proteins - scleroproteins. Fibrillar proteins include collagen, keratin and elastin. Collagen is the most abundant of all proteins found in higher animals: its amount in the body is about one third of the total amount of proteins. But most collagen is found in animal connective tissue fibers.

A distinctive feature of collagen is that one third of all its amino acid residues is glycine, and one fourth is proline or hydroxyproline. Most collagen fibers are insoluble in water, organic solvents and neutral salt solvents. Collagen is resistant to the action of proteolytic enzymes, but is easily broken down by collagenase, which is produced by some types of anaerobic bacteria, but is absent in animal and plant tissues.

The second most common scleroprotein is keratin. It is part of wool, hair, feathers, horns, hooves, tendons, the stratum corneum of the epidermis of the skin and other integumentary and protective tissues. Keratins do not dissolve in water, acids, alkaline and saline solutions. But they easily form complex compounds with lipids, calcium and potassium salts and other substances and, therefore, quickly change their stability. Keratins are resistant to proteolytic enzymes. Thanks to the content large quantity cystine (up to 15%) in keratins there are many strong disulfide bonds, which explains the insolubility of these proteins. Alkali metal sulfides, thioglycolic acid, cyanides, which reduce disulfide bonds, dissolve keratin. After the reduction of disulfide bonds in keratins, substances called kerateins are formed, which are broken down by proteolytic enzymes. In addition to cystine, keratins contain a lot of leucine (7-13%) and glutamic acid. Of the fibrillar proteins, the least valuable is elastin, which makes up the bulk of the elastic fibers of connective tissue.

Mammalian elastin is an insoluble protein with hydrophobic properties, which contains about 70% amino acids with non-polar protein chains - glycine, alanine, proline and valine. Elastin is characterized by great stability: it does not dissolve in water, dilute acids and alkalis even at 100°C, is resistant to the action of proteolytic enzymes and is hydrolyzed only by specific elastases.

From the above it is clear that meat and bone meal with a high content of fibrillar proteins is not a highly valuable protein component for animal feed. But in addition to their poor digestibility, it is undesirable to introduce meat and bone meal into compound feed (even high quality) more than 5% is also that when animals use an excessive amount of fibrillar (tissue) proteins, and primarily collagen, they may develop the disease amyloidosis - a disorder of protein metabolism, expressed in the deposition and accumulation of protein substances in tissues and organs with characteristic physical and chemical properties.

Using excessive amounts of meat and bone meal in poultry diets can cause gout.

Poultry gout disease is characterized by the deposition of uric acid salts (urates) in the joints and cartilage. Uric acid in birds is the end product of purine metabolism (and in mammals it is allantoin). Gout can occur for several reasons. One of the reasons is associated with a violation of purine metabolism, leading to a high concentration of purine bases and products of their metabolism, mainly uric acid and its salts, in the blood and tissues, which are then deposited in joints and cartilage. Excessive formation of uric acid can be caused by the intake of an excessive amount of nucleoproteins, free purines (adenine, guanine, xanthine), adenylic acids, and uric acid into the body. All these substances are contained in meat and bone meal.

The second reason for the deposition of salts in tissues is a change in the properties of structural proteins of connective tissue (in particular collagen), caused by the consumption of excessive amounts of feed fibrillar proteins. And their main supplier is meat and bone meal.

May contain undesirable biologically active substances. It was noted above that with many organs and tissues of animals, some useful biologically active substances enter meat and bone meal. Along with useful substances, it may also contain undesirable biologically active substances. One of these substances is histamine. Meat and bone meal contains up to 5 mcg/g. Histamine is a biogenic physiologically active amine. In addition to histamine being supplied in free form with food, part of it is formed in the intestine from histidine under the influence of bacterial histidine decarboxylase. Excessive intake of histidine from animal feed activates bacterial histidine decarboxylase, which leads to the formation of histamine in the body. Increased accumulation of histamine in the blood and other biological fluids in a free state leads to the appearance of various allergic reactions in animals.

Prostaglandins can enter meat and bone meal with parenchymal organs. Their biological effects are extremely diverse. Once in the animal's gastrointestinal tract, and then into the blood and organs, foreign prostaglandins can disrupt the normal cycle of their biosynthesis. And disruption of prostaglandin biosynthesis can cause severe pathological conditions. Meat and bone meal may contain certain harmful metabolic products that remain in the body of the animal used for its production.

Among feed products, it has the highest contamination with bacteria, including salmonella. The total bacterial contamination of meat and bone meal selected by VNIIKP employees at a number of feed mills averaged 2397 thousand microbial cells per 1 g ( maximum quantity– 6200 thousand in 1 year). According to the draft of new veterinary requirements for feed safety, the presence of total bacterial contamination, expressed by microbial number (MNC), CFU/g - no more than 5x105, is allowed in meat and bone meal, meat meal, blood meal, bone meal and hydrolyzed feather meal. In the selected samples, 60% of the total number of samples tested contained E. coli, including a coli titer of 0.1 in 36.4% of the samples. According to the above requirements, pathogenic Escherichia (E.coli) is not allowed in animal feed (when determined in 25 g of product). Contamination with staphylococci was detected in 90.6% of samples in an amount of up to 4,875 thousand per 1 g. Other types of bacteria in meat and bone meal include Salmonella, Campylobacter, Lieteria, Clotsridia.

Bacteria multiply very quickly; in one day, under favorable conditions, one microbe can produce 1,600,000 of its own kind. Of the bacteria, the most unpretentious is Escherichia coli (E.coli). For its growth, the nitrogen-containing compound ammonia is sufficient, and E. coli can use simple compounds such as ethyl alcohol and acetic acid as a carbon source. Escherichia coli is a gram-negative bacteria (a group of bacteria that stain pink on the Gram scale).

Non-pathogenic varieties of E. coli are permanent inhabitants of the intestines of animals. Many of its strains are capable of suppressing the development and destroying various pathogenic and putrefactive microbes: streptococci, staphylococci, anthrax and plague bacilli and others. Some varieties of E. coli are precursors of vitamins B and K and synthesize amino acids. At the same time, certain biotypes of Escherichia coli can be causative agents of acute intestinal infections and other animal diseases. They are classified as enteropathogenic Escherichia coli. They produce enterotoxin. Young agricultural animals and poultry are most often affected by enterotoxins. Colibacillosis in piglets and chickens is a common, common disease. E. coli, as a permanent inhabitant of the intestinal tract, is excreted with feces (droppings) into the environment, where it does not multiply, but retains its viability for approximately the same period as pathogenic enterobacteria: Shigella, Salmonella. In the external environment (water, soil), it survives, depending on specific conditions, for several months. When heated in suspensions, it dies at 55°C in an hour, at 60°C - after 15 minutes, at 100°C - instantly, in one percent phenol solutions - after 10 minutes, in sublimate solutions 1:1000 - after 2 minutes.

Staphylococci are gram-positive bacteria (a group of bacteria that stain dark purple with Gram staining). Staphylococci reproduce well at room temperature, weakly at a temperature of 2-4°C, optimum pH is 6.8-7.5, minimum pH is 4.2. They are opportunistic pathogenic bacteria. In addition to the development of staphylococcal infection, staphylococci reduce nitrates to more harmful nitrites and actively hydrolyze proteins and fats. Staphylococci are mainly the cause of enerocolitis, but S.aurus (golden) is capable of infecting any organ or tissue, which causes many diseases. It is one of the most pathogenic microbes. For birds, S.aurus is the main strain. Animal mastitis is often caused by staphylococci.

These bacteria are characterized by relatively high resistance to drying and freezing for non-spore-forming bacteria. Enterotoxic staphylococci are resistant to table salt - their growth is delayed when its concentration in the product exceeds 12%. Heating at 70°C causes the death of staphylococci after 1 hour, at 80°C – after 10–30 minutes. A three to five percent emulsion of carbolic acid kills the culture in 3 to 15 minutes, 1% formaldehyde in 1 hour. But the resulting staphylococcal enterotoxin is not completely destroyed by boiling for an hour. In addition, it is not destroyed by alcohol, formalin, acids and alkalis.

Among pathogenic bacteria, the most common are salmonella. They belong to the gram-negative bacteria of the paratyphoid group, are aerobes, and do not form spores. Most Salmonella are pathogenic for agricultural animals and poultry. Salmonella grows most quickly at 35 - 37 ° C, the optimum pH is 6.0 - 7.5, the minimum is 4.0 - 5.0. They have comparatively high degree resistance to various environmental factors (table salt is tolerated up to 30% in the product). At 57 ° C (in a liquid medium), most salmonella die within 1-3 minutes, while at the same time, even at very low temperatures (-20 ° C) they are able long time remain viable, in frozen meat, for example, salmonella survive from 6 to 13 months. Salmonella toxins and excessive amounts of biologically active substances produced lead to disruption of functional adaptive mechanisms and metabolic processes at the molecular and cellular levels. With salmonellosis, the permeability of cell membranes is impaired, which contributes to the development of intoxication, diarrhea, dehydration and other symptoms. Therefore, according to safety indicators, salmonella is not allowed (in the study of 25 g of feed).

A common type of salmonella, Salmonella pyllurum gallinarum, causes one of the most common infectious diseases in birds - pullorosis (bacillary white diarrhea). The disease is characterized by damage to the intestines, parenchymal organs in chickens and degeneration of ovarian follicles in adult birds. The microbe grows well on ordinary media and is resistant to factors external environment, in chicken droppings lasts up to 100 days, in soil – more than 400 days. A one percent solution of formaldehyde kills these bacteria after 5 minutes, a 5 percent solution of carbolic acid - after 30 seconds, potassium permanganate (1:20,000), 1% naphthalizole and a clarified solution of bleach containing 0.5% active chlorine - after 5- 20 minutes.

Meat and bone meal and other feed products may contain streptococci - gram-positive, facultative anaerobes or aerobes. Highest value In the pathology of agricultural animals and poultry, B-hemolytic streptococci are the causative agents of sepsis, wound infections of the skin and other tissues, rheumatism and erysipelas (in pigs). Group B streptococci are causative agents of mastitis in cows, groups B, C, D and E – pathogens of infections in animals different types. The optimal temperature for the growth of pathogenic streptococci is 37°C. Streptococci different groups, with the exception of group D, die when heated to +56°C for 30 minutes. Sublimate (1%) and phenol (5% solution) kill streptococci within 15 minutes. The culture of streptococci remains viable in environment, but quickly loses virulence.

In meat and bone meal and other feed products, Pseudomonas aerugenosa (Psudomonas aerugenosa), which is a gram-negative, motile aerobic bacteria, can be detected. For the growth of Pseudomonas aeruginosa, one organic compound, for example citrate (citric acid), is sufficient as a source of carbon and energy. The optimal temperature for its incubation is 37°C (environment pH is 6.6-7.0); it can also grow at 42°C. Compared to other gram-negative bacteria, Pseudomonas aeruginosa is biologically inactive. But it produces biologically active substances that can be considered factors of its pathogenicity: exotoxins A, B and C (highly toxic), enterotoxin, leukocidia, hemolysins and others. Pseudomonas aeruginosa is resistant to most antibiotics. Aminoglycosides are the most active against it. Pseudomonas aeruginosa is sensitive to antiseptics such as 0.5% chloramine solution, 3% hydrogen peroxide solution, 2% phenol (carbolic acid) solution.

In meat and bone meal produced from animal corpses, the botulism bacillus (Bacillaceae) may be found, since it belongs to spore aerobes; After the death of the animal, spores germinate in the intestines, the microbe multiplies and penetrates the muscles. Bacteria of the family Bacillaceae are gram-positive. Most of them are mesophiles, with an optimal growth temperature of 30°C, but there are thermophiles that grow at lower temperatures. One of the reasons for the accumulation of histamine toxin in meat and bone meal (discussed earlier) is proteolysis followed by decarboxylation of amino acids, which occurs under the influence of botulism bacillus. It produces botulinum enterotoxin, which is the most potent of the enterotoxins. All agricultural animals and birds are sensitive to it. But it is not resistant to physical and chemical influences.

Meat and bone meal, as well as other feedstuffs, may contain opportunistic bacteria of the genus Proteus. They belong to gram-positive aerobic bacteria that do not form spores, capsules and pigments. Proteus is not demanding on nutrient substrates; growth is possible at temperatures of 10-43oC. The bacteria are resistant to many antibiotics, in particular penicillin and tetracycline. Proteus is most sensitive to cephalosponins and aminoglycosides.

Thus, all of the above bacteria can cause feed toxic infections. They occur both when toxins are ingested with food and when they are produced in the animal’s body. Certain importance should be given to the third factor - the formation in feed products under the influence of microbial enzymes of amines toxic to animals: tyramine, histamine, cadaverine and putrescine during the decarboxylation of tyrosine, histidine, lysine and ornithine, respectively.

Under the influence of a complex of toxins, both local changes in the gastrointestinal tract (inflammatory process, changes in the synthesis of various biological substances, impaired motility of the gastrointestinal tract, intestinal dysbiosis) and a general toxic syndrome (increased body temperature, disruption of the cardiovascular system) develop And nervous system etc.). When food is infected with staphylococci at a temperature of 36-37°C, 4-5 hours are enough for toxins to accumulate. This process occurs relatively intensively at room temperature.