本书汇集总结了近年来国内外猪、牛、羊等家畜副产物利用的新成果、新技术、新产品，也包括我们自己科研开发的成果，以及一些传统但仍有市场效益的技术和产品。全书依托宰后家畜的血、脏器、骨、脂肪、头、蹄等副产物资源，以食品、生化制剂、饲料等利用途径为主线，阐述了家畜副产物的分级整理、工艺原理、技术操作、设备、质量标准等现代加工利用技术。（The book collects and summarizes the new achievements, new technologies and new products of using foreign and domestic livestock by-products such as pigs, cattle and sheep, as well as the results of our own scientific research and development and some traditional technologies and products that still have market efficiency. Based on the blood, viscera, bone, fat, head, hooves and other by-product resources of the livestock after being killed, the book takes the food, biochemical preparations, feed and other means of utilization as the main line, explaining the grading arrangement, process principle, technical operation, equipment, quality standard and other modern processing and utilization technologies of the livestock by-products.）