Although the production of animal protein for human consumption has been under continual pressure and marred by much controversy, the world-wide and domestic consumption of animal protein continues to grow. The Food and Agriculture Organisation of the United Nations (FAO) (2002) predicts that the level of world consumption of animal protein for the year 2000 will increase by 60% by 2020; much of the meat protein will be from poultry and the FAO is also predicting a 30% increase in egg production. With increased animal protein production there will be increased demand for feed and, in particular, a demand for ingredients high in protein and energy.

The animal industry evolved as a means of adding value (i.e. higher nutrient level and availability,flavour, variety, etc.) to ingredients that were of marginal food value for humans. These ingredients include grains that are of poor quality or damaged by harvest or storage conditions; and, as a meansof recycling, by-products of brewing, vegetable oil, meat, milk and egg production. Approximately 50% of the live market weight of ruminants and 30% of poultry is by-product. These by-products arerendered, ground and available as a feed source. This fact sheet will discuss the issues and opportunities associated with recycling animal protein meals through poultry in the production of meat, eggs and bioproducts.