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Fish and fishery products in pig nutrition
Braude, R. (1962). Fish and fishery products in pig nutrition, in: Heen, E. et al. Fish in nutrition. pp. 332-352
In: Heen, E.; Kreuzer, R. (1962). Fish in nutrition. Fishing News (Books): London. XXIII, 447 pp., more

Available in Author 
    VLIZ: Biological Resources [10746]

Keyword
    Marine

Author  Top 
  • Braude, R.

Abstract
    From time immemorial, fish surplus to human requirements and occasional fish waste have often found their way into the pig trough. From this casual, and often haphazard practice, particularly concentrated in areas bordering the sea, the nutritional value of fish products for pigs has been gradually recognized and scientifically studied. Industrial exploitation in this field, which started in the second part of the last century, has firmly established fish products as important feedingstuffs. In many parts of the world a large industry has developed which, in addition to the surplus and waste from the human table uses vast quantities of fish especially caught for this purpose. In the early stages of this development most of the scientific effort was directed towards measuring the quality of the fish products, and proving their nutritional value for different classes of livestock. Once the value was recognized, however, the demand for some of the products began to exceed the supplies, and the current problems are how to control the quality of the available limited supplies and how to use them to the best advantage. The most important fish product used in pig feeding is fish meal. Fish silage has in the last few decades been used extensively in some countries. Fish oil and fish solubles have their application. Raw fish is used only in very special circumstances. There exist fish products of very high nutritional value for pigs, but also some devoid of any value at all. Each specific product-one could say each specific consignment-has to be judged on its merits. The overall guiding principles on which to base such judgement have been established, and in some countries quality standards for fish products as animal feedingstuffs have been developed. The composition of the fish product will determine its application in practical pig rations. Usually fish products are added in relatively small quantities in order to balance the mixture for essential nutrients. The main contribution that fish products can make is by augmenting and improving the protein, mineral and vitamin components of rations. Whether fish products also supply growth factors, as yet unidentified, remains an open and widely-discussed question. The amount of fish products which should be used will depend not only on their own quality, but also on the quality of the ingredients to which they are added; this will also depend on the age and type of pigs to be fed, and on the levelof performance expected from them. Perhaps the most important factor on which the future use of fish products in pig rations depends is the cost of supplementation. Nowadays pig rations can be balanced satisfactorily in many different ways, and the use of fish products for this purpose must be economically competitive with other methods of supplementation. The full paper will include a critical survey of literature and tabulated data on an subjects mentioned in this brief synopsis.

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