Examination of stability, and its effect on the nutritive value, of fish silage in diets for growing pigs

Green, S.; Wiseman, J.; Cole, D. J. A.

doi:10.1016/0377-8401(88)90018-1

Cited by 13 publications

(13 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…This can be explained by the higher fat content in ECM100, which mainly came from catfish oil, which has been shown to improve the efficiency of energy utilization in pigs maintained at high ambient temperatures (Stahly, 1984). This is in agreement with previous research from Green et al (1988), who found that animals fed on oily fish silage grew significantly faster than those given no fish silage, and increasing the level of oily fish silage in the diet also resulted in an improvement in feed conversion ratio. Similarly, Øverland et al (1999) showed that a high fat diet (10% added fat) gave a significantly higher ADG, lower total feed intake and better feed efficiency compared with a low fat diet (1.5% added fat) and in constant ME content diets.…”

Section: Discussionsupporting

confidence: 88%

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.

View full text Add to dashboard Cite

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.

show abstract

Section: Discussionsupporting

confidence: 88%

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.

View full text Add to dashboard Cite

show abstract

“…In the experiment of Smith (1977), the high-fat fish silage caused inferior performance compared with a diet containing fish meal and soybean meal as main protein sources. Green et al (1988) found good growth performance with diets containing fish silage, but the performance was slightly reduced for the diet containing the highest level of fish silage, possibly due to negative effects of the high content of PUFA. The levels of fish fat in the present study were far below those used by the latter authors.…”

Section: Growth Performancementioning

confidence: 92%

“…However, Smith (1977) and Green et al (1988) used fish silage with up to 55 g fat kg -1 DM and 43 g fat kg -1 DM, respectively. In the experiment of Smith (1977), the high-fat fish silage caused inferior performance compared with a diet containing fish meal and soybean meal as main protein sources.…”

Section: Growth Performancementioning

confidence: 99%

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

Kjos¹,

Skrede²,

Øverland³

1999

Can. J. Anim. Sci.

View full text Add to dashboard Cite

Kjos, N. P., Skrede, A. and Øverland, M. 1999. Effects of dietary fish silage and fish fat on growth performance and sensory quality of growing-finishing pigs. Can. J. Anim. Sci. 79: 139-147. Thirty-six growing-finishing pigs, with an average initial weight of 24.8 kg ± 2.6 SD, were allocated to six groups to determine the effect of fish silage and fish fat in the diet on performance, carcass characteristics and sensory quality. The treatments were either a control diet, or one of three diets containing 50 g kg -1 fish silage and different levels of fish fat (2.5, 5.5 or 9.5 g kg -1 ). The diets were either fed until the time of slaughter (treatments CO, FSA1, FSB1 and FSC1), or until 60 kg liveweight followed by the control diet (the diets with 5.5 [treatment FSB2] and 9.5 g kg -1 fish fat [treatment FSC2]). Pigs were slaughtered at 98.7 kg ± 4.5 SD. No significant differences in growth performance or carcass quality were found among diets. The contents of the fatty acids C20:1 and C22:6 in the subcutaneous fat was increased by the dietary inclusion of fish silage. The total level of omega-3 fatty acids were highest for the 9.5 and the 5.5 g kg -1 fish fat diets when they were fed until slaughter. High blood plasma levels of vitamin E in pigs fed diets containing fish silage and 5.5 g kg -1 fish fat may explain these differences, and thus indicate the importance of vitamin E status when feeding diets containing fish silage and fish fat. The diets containing 2.5 and 9.5 g kg -1 fish fat until slaughter caused off-flavour of bacon after both 1 and 6 mo of frozen storage, and of loin muscle after 6 mo frozen storage. Curiously, the diet with fish silage and 5.5 g kg -1 fish fat could be used in diets for growing-finishing pigs without adverse effects.

show abstract

“…After that, many studies reported the use of fish silage for animal nutrition for pigs (Green et al, 1988), broilers (Santana-Delgado et al, 2008), mink (Raa and Gildberg, 1982), and fish (Goddard and Perret, 2005;Oliveira-Cavalheiro et al, 2007). In addition, preserving shrimp's by-products by silage has been reported as a successful way applied by many researchers (Torrissen et al, 1989;Shirai et al, 2001;Cira et al, 2002) to recover main bio-molecules such as chitins (Hall and De Silva, 1994;Zakaria et al, 1998;Rao et al, 2000;Bautista et al, 2001;Healy et al, 2003 ;Rao and Stevens, 2006;Xu et al, 2008), carotenoids (Torrissen et al, 1982;Hall and De Silva, 1992;Sachindra et al, 2007), and n-3 polyunsaturated fatty acids (Torrissen et al, 1982).…”

Section: Introductionmentioning

confidence: 99%

Biological Silages from Tunisian Shrimp and Octopus By-Products

Harrabi

Leroi

Mihoubi

et al. 2016

Journal of Aquatic Food Product Technology

View full text Add to dashboard Cite

Biological silages were prepared from shrimp head and octopus viscera by-products recuperated from the Tunisian seafood industry. Physical and biochemical changes and microbiological profiles were determined for raw materials during fermentation and on end products. Results A c c e p t e d M a n u s c r i p t 2 showed that biological silage significantly affected (P<0.05) moisture, protein, and ash contents of shrimp head (CSHS) and octopus viscera silages (COVS). CSHS and COVS were stable, and their final pH values were 4.31 ± 0.01 and 3.71 ± 0.00, respectively. Proteolysis activity was confirmed by a significant increase (P<0.05) of soluble nitrogen and low molecular weight of protein (<260 Da) found on the end products for both silages. Lipid oxidation was delayed by addition of 150 ppm ethoxyquin to the raw material prior to fermentation. Biogenic amines detected in raw shrimp and octopus samples decreased significantly (P<0.05) during the silage process. Histamine and tyramine, detected at high levels on octopus viscera, were absent in the end products. Tyramine was produced in CSHS, indicating the possibility of the bacterial decarboxylation of tyrosine. Microbiological profiles showed that both silage products were free from pathogenic and spoilage bacteria. Therefore, biological silage can be used as a conservation procedure of shrimp and octopus by-products. The storage period could be shorter than 30 days, and further analysis should be carried out to ascertain safety and nutritional value of silage products.

show abstract

Examination of stability, and its effect on the nutritive value, of fish silage in diets for growing pigs

Cited by 13 publications

References 25 publications

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

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

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

Biological Silages from Tunisian Shrimp and Octopus By-Products

Contact Info

Product

Resources

About