Abstract
Six composite samples of British Columbia whole herring meals representative of the 1960–1961 commercial production were analyzed for protein, fat (ether extract), ash, water, minerals, vitamins of the "B complex", available lysine, 13 amino acids and protein digestibility. The biological availability of the protein was also checked by determining the supplementary protein value for chicks. The results, which are tabulated and discussed, indicate that the herring meals were of comparatively consistent composition and of high nutritional value.
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