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Meat and bone meal is prepared from the wastes materials associated with slaughtering operations (carcass trimmings, condemned carcasses, condemned livers, inedible offal (lungs) and bones) and also from the rendering of dead animals. Meat & bone meal, There can be a wide variation between plants and batches in what goes into the meat and bone meal that is being prepared. If the ash content is high, this indicates that it contains a higher amount of bones and is referred to as meat and bone meal. If the ash content is lower it is referred to as meat meal. Typically when the phosphorus content is above 4.5 % P, then it is called meat and bone meal and when it is below that level it is referred to as meat meal or some other term. In addition to the protein (amino acids) meat and bone meal is an excellent source of calcium and phosphorus and some other minerals (K, Mg, Na, etc.). The ash content of the meat and bone meal normally ranges from 28 to 36 %; calcium is 7 to 10 % and phosphorus 4.5 to 6 %. When using meat and bone meal as the primary supplemental protein source the mineral levels may limit its use in some diet formulations. Meat and bone meal like with other animal products is a good source of Vitamin B-12. Like other animal protein sources meat and bone meal has a good amino acid profile. Digestibility of the protein fraction is normally quite high, ranging from 81 to 87 % (Kellems, 2000). Its protein quality is lower than fish meal or soybean meal for applications in feeding swine or poultry when used to supplement CP in cereal based diets. In ruminant it can readily be used to replace most other supplemental protein sources. The CP is less ruminally degradable, and will pass thorough the rumen without being degraded when compared to many other supplemental protein sources. Processing temperature will also effect the availability of the protein fraction. Often pepsin digestibility of the protein fraction is used as a means of determining the extent of processing and availability of the protein fraction. Excessive heating during processing can reduce the digestibility of the CP.