Optimum drying conditions to utilize porcine blood from slaughter house for blood meals, and the effects of blood meals on growth in broiler chicks were investigated. Moisture and protein con-tents of slaughter porcine blood were 79.8 and 16.4%, respectively. The protein contents of the flash dried blood meals at 8O˚C were not different from those of the spray dried blood meals at 160 and 190˚C, but higher by 17% relative to those of the spray dried blood meals at 80 and 120˚C. Results from protein analysis by SDS-polyacrylamide electrophoresis showed that flash dried blood meals at 8O˚C and spray dried blood meals at 160˚C were better than spray dried blood meals at 80, 120 and 190˚C in terms of protein quality. In Feeding Trial I with broiler chicks, body weights of chicks fed 2, 4 and 6% flash dried blood meal diets at 8O˚C were increased at 35 days by 5.6, 7.9 and 4.0%, respectively, compared to control group(P<O.05). In Feeding Trial II, body weights of chicks fed 4 and 6% flash dried blood meal diets at 8O˚C were increased at 42 days by 4.9 and 5.3%, respectively, compared to control group(P<O.05). Feed conversion ratios of chicks fed diets 4 and 6% flash dried blood meal diets at 8O˚C were significantly improved at 42 days by 7.0 and 3.7%, respectively, compared to that of control group(P<O.05). The optimum drying condition of slaughter porcine blood seemed to be the flash drying method at 8O˚C