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Effects of processing on the nutritive value of fish products in animal nutrition
Ousterhout, L.E.; Snyder, D.G. (1962). Effects of processing on the nutritive value of fish products in animal nutrition, in: Heen, E. et al. Fish in nutrition. pp. 303-309
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

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  • Ousterhout, L.E.
  • Snyder, D.G.

    Variations in the nutritive value of industrial fishery products for animal feeding have been attributed to differences in the raw material, and to changes in nutrient content and availability during the processing and handling of the products. Considerable research still needs to be done to determine the methods most suited for the production of products of highest quality. For fish mea1, which is the principal industrial fishery product, the major variations in nutrient content are caused by differences in the raw materials used and by the extent of nutrient loss or removal during processing, principally in the pressing operation. Fish meal of high quality can be prepared from all species of fish (teleosts), fresh or spoiled, by any of the common commercial methods. The greatest variation in nutrient quality, especially protein availability, is caused by variations in drying, and in subsequent curing and storage. Either vacuum, steam, or direct-heat driers may be utilized for the production of quality meal. The addition of solubles or antioxidant does not appreciably affect the protein quality of the meal.

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