Protein value and amino-acid balance of condensed herring solubles and spontaneously heated herring meal. Chick experiments

Abstract

It seems generally accepted that the proteins in condensed fish solubles are less useful to the chick and pig than the proteins of fish meal. Using herring products, the inferiority of the solubles has been demonstrated at this Institute by a feeding test in which chicks gained only about half as much on solubles as they did on herring meal; the test products contributing 6-3 % of protein in a 13-5 % total protein diet of natural feedingstuffs (Anonymous, 1951). From a chick test with 3 % herring protein, 11 % total protein level and a standard natural diet, Carpenter (1954) reports a gross protein value of 95 for herring meal and 65 for condensed herring solubles.The amino-acid analyses that the U.S. National Research Council (1954) quotes for fish solubles and meal, respectively, are in agreement with such biological tests. The figures listed for solubles protein show only about 50 % of lysine and of 'methionine plus cystine', and about 60 % of tryptophan and arginine, of the corresponding figures for meal protein. Microbiological assays of herring products at this Institute essentially confirm the ratio between meal and solubles for lysine and arginine, but for tryptophan and 'methionine plus cystine' the solubles have been found to be even more inferior.

Substitution of fish silage protein and a free amino acid mixture for fish meal protein in a chicken diet

“…A maximum weight gain was observed with an inclusion rate of 200 g kg-' of total dietary protein as autolysed fish silage (about 200 g kg-' diet), but the difference was not significant. Laksesvela (1958Laksesvela ( , 1960 observed increased weight gain in chickens when up to about 300 g kg-' of the protein in a diet containing press cake herring meal as the protein source was replaced by fish soluble protein. With higher inclusions of fish solubles, reduction in weight gain was reported.…”

Availability of sulphur amino acids in protein foods

“…From the kind of tests used in the present investigation it has seemed that ordinary commercial drying causes very little damage to the protein in fish meals (Carpenter et al 1962;Carpenter, Lea & Parr, 1963). From the known history of samples shown to be of low quality, it appears more likely that the damage was the result of overheating during storage (Laksesvela, 1958;Bunyan & Woodham, 1964) which in turn was caused by autoxidation of residual lipids (cf. review by van den Brock, 1959).…”

Replacement of Fishmeal with Plant Protein Ingredients in Diets to Atlantic Salmon (Salmo salar) – Effects on Weight Gain and Accretion

“…Examples of NPN are taurine, betaine, trimethylamine oxide, spermine, spermidine among others ; historical data NIFES). As addition of both FPC (Espe et al, 1992a) and stick water (Laksesvela, 1958;1960) improved the voluntary feed intake in poultry and FPC improved feed intake in rats (Espe et al, 1989;1992b;Liaset et al, 2000) and Atlantic salmon Refstie et al, 2004;Hevrøy et al, 2005) both components seem to have the potential to help in maintaining the intake of fishmeal replacement diets for Atlantic salmon. Hydrolysed squid protein is known to contain quite high concentration of NPN compounds (6%) of which about 1/6 th is taurine (historical data NIFES) making it another possible candidate with the benefit of increasing dietary taurine concentration of the diets.…”