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Fish meal
Fish meal, or fishmeal, is a commercial product made from both whole fish and the bones and offal from processed fish. It is a brown powder or cake obtained by rendering pressing the cooked whole fish or fish trimmings to remove most of the fish oil and water, and then ground. What remains is the "fishmeal".
Fish meal has been widely used as a supplemental protein source for many years primarily for monogastric animals.
Fish meal is intended for use in feed as a protein supplement and as a valuable source of essential fatty acids and trace minerals. When used in any feed formulation, it must be listed in the Ingredients section of the feed label as fish meal or as animal protein by-products.
Fish meals are generally classified by the type of fish and, more specifically, by the species of origin. White fish meals are produced from white-fleshed species such as pollock, hake and cod. Brown fish meals are produced from anchovy, mackerel, menhaden and sardines.
|
Type |
Species |
%Protein |
%Fat |
%Fiber |
%Ash |
%H2O |
|
White Fish |
Hake |
62.3 |
4.6 |
0.7 |
23.2 |
9.0 |
|
Pollack |
80.0 |
6.0 |
0.8 |
7.0 |
6.0 |
|
|
Brown Fish |
Anchovy |
65.5 |
9.5 |
1.0 |
14.8 |
9.0 |
|
Herring |
72.4 |
8.2 |
0.7 |
10.5 |
8.0 |
|
|
Menhaden |
62.0 |
9.5 |
1.0 |
18.3 |
9.0 |
|
|
Salmon |
78.0 |
7.0 |
0.8 |
8.0 |
6.0 |
|
|
Sardine |
65.2 |
8.8 |
1.0 |
15.8 |
9.0 |
Analytical values for fish meals made from raw materials of different freshness
|
Analyses |
Fresh |
Moderate Fresh |
Stale |
|||
|
|
Herring |
Anchovy |
Herring |
Anchovy |
Herring |
Anchovy |
|
TVN (mg/100g) |
22 |
14 |
62 |
30 |
142 |
50 |
|
Protein (%) |
73.5 |
69.6 |
73.1 |
67.5 |
69.4 |
65.8 |
|
Oil(%) |
18.7 |
7.7 |
8.1 |
7.4 |
10.9 |
9.4 |
|
Cadaverine(ppm) |
330 |
28 |
1000 |
1850 |
1600 |
4701 |
|
Putrescine(ppm) |
30 |
51 |
230 |
503 |
630 |
1599 |
|
Histamine(ppm) |
<30 |
35 |
440 |
446 |
830 |
916 |
|
Tyramine(ppm) |
<30 |
- |
400 |
285 |
800 |
657 |
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