Chemical and nutritional quality of silage made from raw or cooked lizard fish (Saurida undosquamis) and blue crab (Portunus pelagicus)

Abstract

AbstractTwelve silages were prepared from uncooked or cooked lizard fish (Saurida undosquamis) and blue crab (Portunus pelagicus) and stored at ambient temperature (30 ± 2 °C) for 60 days. The antioxidative effect of adding ethoxyquin was also investigated. Generally, the nutritional quality of all the silages was stable for up to 60 days of storage and the composition of raw materials was reflected in the composition of the silages. Crab had a lower level of crude protein than fish (85 versus 162 mg kg−1), but a higher level of ash (96 versus 36 g kg−1); moreover, there were significant differences in nutritional composition between uncooked and cooked materials. High level of ash in crab required addition of high levels of formic acid in crab‐related silages. At the end of the experiment cooked silages showed a tendency for spoilage; in particular, maggots were observed in cooked crab silages on the last few days of the experiment. Comparison of treatments with or without ethoxyquin showed that only rancidity of fish silage groups was higher without addition of ethoxyquin. Uncooked materials are more suitable for prolonged storage than cooked materials, and it is probably not necessary to add antioxidants to silages made from material with low lipid content. Copyright © 2009 Society of Chemical Industry