Optimal conditions for collecting, storing and drying temperature to utilize slaughter porcine blood for blood meals and the effects of blood meal on growth in broiler chicks were investigated. Dry matter and protein contents of slaughter procine blood were 19.5% and 77%(dry basis), respectively. As for the composites of amino acids in the blood, aspartic acid, arginine, glycine, histidine, leucine, lysine, phenylalanin threonine were shown high. There was no significant difference between the collections by bloodletting and vacuumming in terms of microbial contamination. Storage of slaughter porcine blood showed no differences in protein, DNA and triglyceride contents and pH between the storage methods of freezing (-20$^{circ}C$) and refrigerating (-4$^{circ}C$). In case of room temperature storage, however, the decrease in pH and the appearance of new protein due to microbial contaminations increased as the storage periods were prolonged. When drying was done by flash methods, the drying period got shortened as the temperature became higher, yet protein and triglyceride were destoryed more. When drying was done over 120$^{circ}C$, even at the same degree, the breakdowns of protein and triglyceride increased more as drying period got longer. In feeding trials of broiler chicks, dietary supplementation of the flash dried blood meal at 2% level showed significant difference in growth rate(P＜.05%). These results indicated that the appropriate handling and manufacturing of slaughter porcine blood enabled the blood to be used as a protein source for broiler chicks.