Improving the efficiency of the preparation of feed additives by using meat and bone secondary raw materials

On the basis of the accepted approaches, the possibility and expediency of obtaining a feed additive using soy-meat and bone compositions are substantiated. For the practical implementation of the developments, schemes for the preparation of pasta and granules are proposed. Key words: POULTRY, PRODUCTS, RAW MATERIALS, SOY FLOUR, COMPOSITION, COSTS, ENERGY, EFFICIENCY, SCHEMES, PRACTICAL IMPLEMENTATION