Phosphorus reduction by sifting fish waste meal

Lima, Ronaldo Lima de; Enke, Dariane Beatriz Schoffen; Braun, Neiva; Fracalossi, Débora Machado

doi:10.1590/0103-8478cr20130935

Cited by 3 publications

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“…For Furuya et al (2001) the lowest ADC of protein and amino acids observed for fishmeal in relation to the soybean meal, is principally related to the quality of the first, as the content of bones and connective tissues, in addition to processing, such as heat and solvents used to obtain it. Additionally, fishmeal made in Brazil is composed by fish residues and has limited quantity and quality (LIMA et al, 2014), what is the decisive factor to its nutrient availability.…”

Section: Resultsmentioning

confidence: 99%

Apparent Digestibility Coefficient of Proteic and Energetic Ingredients for Goldfish

et al. 2020

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Kinguios são uma das mais importantes espécies de peixes ornamentais criadas mundialmente, entretanto, são insuficientes os estudos com digestibilidade de ingredientes para a espécie. O objetivo com este estudo foi determinar os coeficientes de digestibilidade aparentes (CDAs) da matéria seca, proteína bruta e energia bruta de ingredientes energéticos (quirera de arroz, farinha de milho e farelo de trigo) e proteicos (farelo de soja, farinha de peixe, farinha de vísceras de aves) para kinguios (Carassius auratus). O óxido de cromo III foi usado como marcador inerte. Os CDAs da matéria seca e energia dos ingredients energéticos foram, em ordem decrescente: quirera de arroz (97,19 e 94,55%), farinha de milho (76,61 e 77,65%) e farelo de trigo (45.43 e 48.83%); enquanto nos ingredientes proteicos foram: farelo de soja (72,14 e 73,54%), farinha de vísceras de aves (61,77 e 69,50%) e farinha de peixe (47,48 e 60,65%). CDAs da proteína foram mais altos para o farelo de soja (96,11%) e de milho (90,77%), enquanto os menores valores foram observados para a farinha de peixe (75,53%) e farelo de trigo (73,06%). Em geral, os nutrientes da quirera de arroz e do farelo de soja foram aproveitados mais eficientemente pelos peixes. Ainda que todos os ingredientes estudados sejam passíveis de uso em dietas de kinguios, o farelo de trigo deve ser utilizado com precaução, em decorrência da baixa digestibilidade. Palavras-chave: Carassius auratus. Farinha de Peixe. Farinha de Vísceras de Aves. Milho. Quirera de Arroz. Abstract Kinguios are one of the most important ornamental fish, however the studies about ingredients digestibility for this species are insufficient. The objective of this study was to determine apparent digestibility coefficients (ADC) of dry matter, gross energy and crude protein of energetic (broken rice, corn meal, and wheat bran) and proteic (soybean meal, fishmeal and poultry by-product meal) feedstuffs for goldfish (Carassius auratus). Chromium oxide III was used as an external marker. The digestibility values of dry matter and energy, in decreasing order, were higher for broken rice (97.19 and 94.55%), corn meal (76.61 and 77.65%) and wheat bran (45.43 and 48.83%) in energetic ingredients; and soybean meal (72.14 and 73.54%), poultry by-product meal (61.77 and 69.50%) and fish meal (47.48 and 60.65%) in proteic ingredients. Protein digestibility values were higher for soybean meal (96.11%) and corn meal (90.77%) and the lowest values were observed for fishmeal (75.53%) and wheat bran (73.06%). In general, broken rice and soybean meal nutrients were more efficiently used by fish. Although all the studied ingredients are suitable for use in diets for goldfish, wheat bran should be used with caution because of its low digestibility. Keywords: Carassius auratus. Corn, Broken Rice. Fishmeal. Poultry Meal.

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Section: Resultsmentioning

confidence: 99%

Apparent Digestibility Coefficient of Proteic and Energetic Ingredients for Goldfish

et al. 2020

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“…Fillet also has products such as fish cakes, breaded, pangasius cut with lemongrass salt, cut into pieces, sandwiches, sesame cakes, baby corn bags, tomatoes stuffed with pangasius, squash stuffed with pangasius, stomach stuffed with rolls seafood, sausages, fillet rolls stuffed with shrimp, pangasius stuffed with salmon. Besides, some businesses also have dried processed pangasius products such as dried tra fish bubble, dried pangasius (Kumar et al, 2017;Lima et al, 2014;Neiva et al, 2011). In Lu et al (2018), current cluster studies primarily discussed cluster phenomena from either a microlevel or mesolevel.…”

Section: Acceptability Of Tra Fish (Pangasius Hypophthalmus)mentioning

confidence: 99%

A review and further analysis on seafood processing and the development of the fish Pangasius from the food industry perspective

et al. 2022

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Vietnam's seafood processing industry, in the specific, and the agricultural industry, in general, has gained many benefits and achievements to contribute to the GDP growth of Vietnam in recent years. Using qualitative analysis, synthesis, and inductive methods, with statistic data, this study examines the theories of inter-industry clusters or groups views applied in the agriculture and seafood processing industry, esp in a case study of the Tra fish (Pangasius hypophthalmus) in Mekong Delta River in Vietnam. Our results relate to seafood processing in the case study of fish pangasius in the Mekong delta in Vietnam. For instance, the present study shows that making seafood from tra fish (or pangasius describes processing fillet Tra fish (Pangasius hypophthalmus) in a 3-step process. Last but not least, through our analysis, analysis had suggested suitable agricultural policies. In conclusion, the empirical results have shown that making fillet Tra fish needs to have enough experience and skills under certain conditions. Besides, our study also indicated that increasing the application of new technologies in the rearing stage of fish such as: using probiotics, vaccines, and rearing in cool houses to increase the resistance of fingerlings to improve survival rate and efficiency for production. Finally, the empirical results have shown that the process of making fillet tra fish (pangasius) needs to have enough experience, skills and take place under certain conditions.

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Dry fractionation for protein enrichment of animal by-products and insects: A review

Sweers

Politiek

Lakemond

et al. 2022

Journal of Food Engineering

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Phosphorus reduction by sifting fish waste meal

Abstract: RESUMO A farinha de peixe é um ingrediente muito utilizado na alimentação animal, apresenta um perfi l ideal de aminoácidos essenciais, é rico em energia, ácidos graxos essenciais, vitaminas e minerais, com uma digestibilidade proteica acima de (0,60 -1,00 -1,18 -1,40 -2,36 e 3,35mm

Cited by 3 publications

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Apparent Digestibility Coefficient of Proteic and Energetic Ingredients for Goldfish

Apparent Digestibility Coefficient of Proteic and Energetic Ingredients for Goldfish

A review and further analysis on seafood processing and the development of the fish Pangasius from the food industry perspective

Dry fractionation for protein enrichment of animal by-products and insects: A review

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