Abstract: Abstract: As an important by-product of poultry industry, bone consisting of bone marrow and the mineralized osseous tissues, is a good source of nutrients such as proteins, fats and minerals. It has long been noted that the improper treatment of bone by-products, such as totally discarded, may cause serious environmental issues. Thus, converting bones into high value-added products has gained more attention in order to reduce the adverse environmental impacts as well as increase the economic benefits. For the traditional heat extraction process of bovine bone oil in current food industry, the extraction rate of oil was low. Ultrasound was capable of producing the cavitation that generated the secondary effects, such as thermal effect and mechanical effect, which resulted in accelerating the diffusion and dissolution of oil components. In order to improve the extraction rate of oil from bovine bones in industrialization production, the ultrasonic-heat technique was investigated. Influences of different operation parameters on the oil recovery were evaluated. And the conditions of the ultrasonic-heat technique used for extraction were optimized by response surface methodology to maximum the oil recovery. Meanwhile, the acid value, the peroxide value and the composition of fatty acid (FA) of bovine oil were analyzed. The obtained results showed that the order of all the factors that affected the extraction rate of bovine bone oil was as follows: heat extraction temperature>heat extraction time>ultrasonic time>ultrasonic temperature>ultrasonic power>the ratio of material to liquid, and the effects of heat extraction temperature and heat extraction time on the extraction rate of bone oil were much higher than that of other factors, and the effect of the ratio of material to liquid on the extraction rate of bone oil was much smaller (P<0.05). The results of the response surface methodology showed that the optimum technological conditions of ultrasonic-heat extraction process of bovine bone oil were as follow: ultrasonic power, 300 W; ultrasonic time, 50 min; ultrasonic temperature, 100 ℃; heat extraction temperature, 125 ℃; heat extraction time, 90 min; the ratio of material to liquid, 1:1. Under these conditions, the bovine oil extraction rate was 98.86%. Compared with the heat extraction process of bovine bone oil in current food industry, the bone oil extraction rate increased by about 12% for the ultrasonic-heat extraction process. Meanwhile, under the optimum technological conditions of ultrasonic-heat extraction process, the acid value (0.80<2.5 mg/g) and the peroxide value (0.03<0.20 g/100g) of bovine oil were both less than the national standard of GB10146-2015. And the contents of FAs of bone oils in the optimum technological conditions were above or equal to those in the traditional heat extraction process (except for C18:1n9c and the unsaturated fatty acid (UFA)). In bone oils, there were 17 FAs determined, and C18:1n9c, C16:0 and C18:0 were the major FAs of bovine bone oil, approximately accounting for 44%, 23% and 19% of the total FA, respectively. The ratio of UFA and saturated fatty acid (SFA) in bone oil was about 1:1, and the content of UFA was slightly higher than SFA. This extraction method provides a theoretical and technical guidance for the industrialization production of oils from bovine bones.