Effects of dietary fish silage and fish fat on growth performance and sensory quality of growing-finishing pigs

Kjos, Nils Petter; Skrede, Anders; Øverland, M.

doi:10.4141/a98-091

Cited by 26 publications

(23 citation statements)

References 17 publications

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“…Thus, diet A with concentrated fish silage at 50 g kg -1 contained 1.8 g kg -1 fish fat. The average content of the fatty acids C20:5 n-3, C22:5 n-3 and C22:6 n-3 in residual fat in fish silage was 16.6, 2.9 and 1.2%, respectively, while the corresponding values for fat separated from fish silage was 15.1, 2.9 and 1.3% (Kjos et al 1999). The DM content (Table 2) was 903 g kg -1 in the control diet, and averaged 898 g kg -1 when fish silage was included (diets A, B, C and D).…”

Section: Composition Of Fish Silage and Dietsmentioning

confidence: 88%

“…Following heating to 95°C, the fish silage was passed through a decanter and a centrifuge to separate the fat from the defatted fish silage (Jangaard 1987). The processing method is described by Kjos et al (1999).…”

Section: Fish Silagementioning

confidence: 99%

“…By-products from the fishing industry and fish farming have been shown to be a valuable protein source in animal feed if converted into fish silage (Johnsen and Skrede 1981;Raa and Gildberg 1982;Kjos et al 1999). Kjos et al (2000) showed that fish silage could successfully be fed as a part of compound feed for broiler chicks.…”

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confidence: 99%

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Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Kjos¹,

Herstad²,

Skrede³

et al. 2001

Can. J. Anim. Sci.

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Kjos, N. P., Herstad, O., Skrede, A. and Øverland, M. 2001. Effects of dietary fish silage and fish fat on performance and egg quality of laying hens. Can. J. Anim. Sci. 81: 245-251. A total of 45 laying hens were fed a control diet, or one of four diets containing 50 g kg -1 fish silage and different levels of fish fat (1.8, 8.8, 16.8 or 24.8 g kg -1 ), to determine the effect of fish silage and fish fat in the diet on performance and egg quality. Fish silage did not affect feed intake, egg production, fatty acid composition of yolk, yolk color or sensory quality of eggs, compared with the control. The diets with 16.8 or 24.8 g kg -1 fish fat decreased feed intake (P < 0.001), egg production (P < 0.001), and hen-day egg production (P < 0.04), and increased yolk color index (P < 0.003). The proportions of the fatty acid C22:1 (P < 0.001), and PUFA as the sum of C18:2 n-6, C20:5 n-3, C22:5 n-3 and C22:6 n-3 (P < 0.02) in egg yolk were highest for the fish silage diets with 24.8, 16.8 or 8.8 g kg -1 fish fat, and lowest for the diet with 1.8 g kg -1 fish fat. Proportions of C18:1 (P < 0.001) and C20:1 (P < 0.001) were lowest for the diets with 16.8 or 24.8 g kg -1 fish fat. Egg yolk cholesterol did not differ among treatments. The diet with 16.8 g kg -1 fish fat resulted in a more intense egg albumen whiteness as measured by the sensory study, compared with the other diets (P < 0.05). There was a linear relationship between dietary fish fat level and increased off-taste intensity of egg yolk (P < 0.03). ). L'expérience devait préciser les effets de l'ensilage et de la graisse de poisson sur le rendement des pondeuses et sur la qualité des oeufs. L'ensilage de poisson ne réduit pas la consommation d'aliments, la production d'oeufs, la composition du jaune en acides gras, la couleur du jaune ni les propriétés organoleptiques des oeufs, comparativement aux oeufs du groupe témoin. La ration renfermant 16,8 ou 24,8 g de graisse de poisson par kg réduit la consommation d'aliments (P < 0,001), la production d'oeufs (P < 0,001) et la production d'oeufs par jour et par pondeuse (P < 0,04) tandis qu'elle relève l'indice colorimétrique du jaune (P < 0,003). La plus forte proportion d'acides gras C22:1 (P < 0,001) et d'acides gras polyinsaturés (somme des acides C18:2 n-6, C20:5 n-3, C22:5 n-3 et C22:6 n-3) (P < 0,02) dans le jaune a été enregistrée avec les rations contenant 24,8, 16,8 ou 8,8 g de graisse de poisson par kg. La plus faible proportion résultait de la ration contenant 1,8 g de graisse de poisson par kg. La plus faible proportion de C18:1 (P < 0,001) et de C20:1 (P < 0,001) a été relevée avec les rations contenant 16,8 ou 24,8 g de graisse de poisson par kg. La concentration de cholestérol dans le jaune est restée la même, peu importe la ration. La ration qui contenait 16,8 g de graisse de poisson par kg a donné un albumen plus blanc que les autres, selon l'examen organoleptique (P < 0,05). Il existe une relation linéaire entre la concentration de graisse de poisson dans les aliments et l'intensité de la saveur ...

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Section: Composition Of Fish Silage and Dietsmentioning

confidence: 88%

Section: Fish Silagementioning

confidence: 99%

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Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Kjos¹,

Herstad²,

Skrede³

et al. 2001

Can. J. Anim. Sci.

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“…It has been estimated that visceral waste of fish alone contributes to around 3,00,000 t (Mahendraker, 2000). Fish silage is reported to have high nutritional value with all the essential amino acids (Vidotti et al, 2003), which can be used as a high value protein source for feeding different animals such as broilers (Al-Marzooqi et al, 2010), pigs (Kjos et al, 1999), laying hens (Kjos et al, 2001), sheep (Rahmi et al, 2008), fish (Borghesi et al, 2008) and laying quails . Several studies have been reported on production of fermented fish silage from marine fish offals using jaggery and Lactobacillus planatrum inocula (Babu et al, 2005;Samaddar and Kaviraj, 2014).…”

Section: Introductionmentioning

confidence: 99%

Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

et al. 2016

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Present study investigated the shelf life of fermented silage prepared from dressing waste (gut and gills) of Indian major carps and the effect of different concentrations of jaggery as carbohydrate source, on the biochemical and microbiological changes in the silage. Fermented silage was prepared using jaggery at 10% w/w (F1) and 20% w/w (F2) concentrations. F2 had a lower crude fat and ash content. The lowest pH attained was 4.11 and 4.02 in F1 and F2 respectively by the end of 15 days. Significantly higher (p<0.05) concentration of total volatile base nitrogen (TVB-N) was observed in F2 from the 30 th day of storage. The rate of auto-oxidation was also significantly higher in F2 throughout the storage period of 60 days. Total plate count (TPC) of bacteria in F1 and F2 reduced significantly till the 15 th day of storage. At the end of 60 days of storage, pH reached 5.55 and 5.67 in F1 and F2 respectively, thereafter the silage was considered spoiled. The study indicated that fermented fish silage prepared from viscera and gills of Indian major caps remained shelf worthy for a period of 60 days and the use of jaggery at concentrations higher than 20% (w/w) would not be viable as it led to faster spoilage rate and increased cost of production.

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“…Many studies have shown however that wet fish byproducts can become a valuable protein source in animal feeds if converted into silage. Ensiling the fresh by-products in combination with other locally available feeds rich in fermentable carbohydrates, such as sugar cane molasses, is a simple and appropriate method of conservation (Samuels et al, 1992;Kjos et al, 1999;Zahar et al, 2002). A study by Thuy et al (2010) carried out in the Mekong Delta showed that catfish by-products can be successfully ensiled with 20-40% of sugar cane molasses and preserved for 1-2 months without affecting the quality.…”

Section: Introductionmentioning

confidence: 99%

Effects of replacing fish meal with ensiled catfish (<i>Pangasius hypophthalmus</i>) by-products on the performance and carcass quality of finishing pigs

Thủy¹,

Lindberg²,

Ogle³

2011

J. Anim. Feed Sci.

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Thirty castrated finishing male pigs were used to evaluate the effects of replacing fish meal (FM) with ensiled Tra catfish (Pangasius hypophthalmus) by-products (ECM) on performance and carcass quality. Pigs were allocated to individual pens and fed a control diet (ECM0) with FM as sole protein supplement, and experimental diets where 100 (ECM100), 75 (ECM75), 50 (ECM50) and 25% (ECM25) of the crude protein (CP) from FM was replaced by the CP from ECM. Feed intake was highest in ECM25 and lowest in ECM75 (P<0.05), and daily weight gain was higher in ECM100 than in the other treatments (P<0.01). Feed conversion ratio was improved (P<0.05) with higher inclusion of ECM in the diets. Carcass yield and dressing percentage were not affected (P>0.05) by treatment, but leaf fat and backfat thickness were higher and loin eye area lower in ECM100 compared with ECM0 (P<0.01). Ether extract and polyunsaturated fatty acid contents and meat colour values in Longissimus dorsi muscle increased (P<0.01) with ECM replacement level. Feed costs were lower in ECM100 and ECM75 compared with ECM25 and ECM0.

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Effects of dietary fish silage and fish fat on growth performance and sensory quality of growing-finishing pigs

Cited by 26 publications

References 17 publications

Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Effects of dietary fish silage and fish fat on performance and egg quality of laying hens

Biochemical and microbiological quality of fermented silage prepared from dressing waste of Indian major carps using different concentrations of jaggery

Effects of replacing fish meal with ensiled catfish (<i>Pangasius hypophthalmus</i>) by-products on the performance and carcass quality of finishing pigs

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