Influence of Residual Lipids on the Nutritive Value of Fish Meal

Abstract

Actn Agricdturce Scarzdirzavica 21 (1971) 126 J. Opstcedt et al. Experimental hfealsWhole fish meal, produced in a commercial reduction plant' from fresh herring (Clrrpealinrengris) caught in the North Sea in November 1968 and dricd in a direct hot air rotary dryer,was thoroughly mixed and divided into five parts which were given the following treatments within 1 hour of drying: hfeal I: Untreated-control hieal 11: Added 400 pprn 1.2-dihydro-6-ethoxy. 2,2,4trimethyl quinoline (ethoxyquin, EMQ, Santoquina)* Meal 111: Added 750 ppm E M Q hleal 1V: Added 1 000 pprn di-tert-butyl-p-hydroxy tolu-Mesl V: Solvent extracted3 ene (BHT) Aiinlyticnl ritetltodsSamples for various chemical determinations were taken by aslotted tubesampler from the fresh Courtesy of Stord Bartz Industri A/S. Bergen, Norground meat from two chickens from each group (two tests per treatment) according to the method of Tarladgis et al. (1960) except the TBA reagent way. Bruxelles, Belgium. Courtesy of hlonsanto Europe S.A., 1 PIace hladore, Esso Solvent 3, b.p. 60-95°C. Acrn Agricirliirrrc Scandinaricn 21 (1971)