Fish Viscera Silage as a Protein Source for Poultry

Abstract

A concentrated fish viscera silage, preserved by formic and propionic acid, was investigated as protein source in diets for broiler chicks and meat-type ducks. The silage comprised up to 40% of dietary crude protein in replacement for herring meal and soybean meal protein. Effects of 1.5 and 3.0% viscera fat in the broiler and duck diet, respectively, were also studied. None of the observed characteristics of broiler performance; weight gain, slaughter yield, utilization of metabolizable energy and nitrogen, or sensory quality, was influenced negatively by the viscera silage. The performance of ducks fed viscera was also high, and the silage influenced favourably the total impression of the sensory quality of duck meat. The effects of viscera fat on the sensory quality of meat were different in the two species. In the broilers, 1.5% viscera fat rendered the meat unacceptable. Twice as much viscera fat in the diet for ducks did not seem to cause adverse changes in the sensory quality of the meat. ...