本研究利用白肉雞與烏骨雞屠宰場之廢棄物-雞血液為原料，分別使用冷凍乾燥與熱風乾燥(50℃ )製成血粉樣品，分析血液與血粉之一般組成、血粉之胺基酸組成、銅、鋅與鐵等微量元素含量，及血粉在抗氧化方面之清除超氧陰離子能力、螯合亞鐵離子能力與抑制脂質過氧化能力。結果顯示，白肉雞與烏骨雞之血粉在一般組成份與胺基酸含量間沒有顯著差異，烏骨雞血粉在銅、鋅與鐵的含量均比白肉雞血粉顯著較高 (p <0.05)。抗氧化部分，清除超氧陰離子能力都介在20-32%左右，其中以熱風乾燥處理的血粉比冷凍乾燥血粉顯著較高 (p < 0.05)。而所有的血粉樣品其螯合亞鐵離子能力都達到90%以上，彼此間無顯著差異，血粉樣品的抑制脂質過氧化能力以烏骨雞冷凍乾燥的血粉效果最佳 (p < 0.05) 且與白肉雞熱風乾燥之血粉無顯著差異。
綜觀上述，烏骨雞冷凍乾燥血粉與白肉雞熱風乾燥血粉皆具有良好的抗氧化能力，未來可進一步的利用來開發功能性保健食品。

The purposes of this study were to investigate the functional characteristics of broiler and silkie fowl blood meal with lyophilization and hot-air drying (50oC). Proximate composition, amino acid composition, contents of copper, zinc, iron and antioxidative activity were carried out in this study. There was no significant difference in proximate composition, but contents of trace elements for silkie fowl were higher than broiler (p < 0.05). According to the results of antioxidant, the higher scavenging effects on superoxide anion were found in blood meal by air dried compared to lyophilization (p < 0.05). The lyophilization treatment of silkie fowl blood meal and the hot-air drying treatment of broiler blood meal had the strongest inhibition in lipid peroxidation. All the blood meal showed higher ability of the ferrous ion chelating. These results indicated lyophilized silkie fowl and hot-air dried broiler blood meal had the greatest antioxidative activity, and had high potential to be utilized and produced antioxidative functional food.