Fish Bone Meal Research Articles

Effect of Adding Tuna Fish Bone Meal as a Source of Calcium Minerals in Feed in Freshwater Vannamei Shrimp (Litopenaeus vannamei) Cultivation

Effect of Adding Tuna Fish Bone Meal as a Source of Calcium Minerals in Feed in Freshwater Vannamei Shrimp (Litopenaeus vannamei) Cultivation

Co-composting of Black Soldier Fly Frass (BSFF) with various organics additives for nutrient enhancement

Black soldier fly frass is the nutrient-rich waste produced by black soldier fly larvae. This study aimed to enhance the frass by co-composting it with fish meal, bone meal, boiler ash, and sawdust. The co-composting process involved blending frass with the selected materials to achieve C:N ratio of 20, 25 and 30. After co-composting, characterization of total carbon, nitrogen, phosphorus and potassium contents and germination test were conducted. Fish meal increased nitrogen from 2.47 % to 3.10 %, bone meal improved phosphorus from 0.024 % to 0.042 %, and boiler ash raised potassium from 0.0023 % to 0.0039 %. Nevertheless, all the NPK source additives are required to balance and enhance all the nutrient level. Additionally, composts BSFF, fish meal, bone meal, and boiler ash, resulted in 100 % seed germination. The study demonstrates that co-composting frass with these materials effectively improves its nutrient content, providing a sustainable alternative for organic waste management and nutrient recycling.

Efektivitas Pupuk Kompos Limbah Broiler dengan Penambahan Tepung Tulang Ikan terhadap Pertumbuhan Rumput Setaria (Setaria sphacelata)

The use of broiler manure as a single fertilizer does not provide optimal results due to its unbalanced nutritional content. Therefore, the supplementation of mineral sources ingredients such as fish bone meal are needed to improve the quality of broiler waste fertilizer. This study aims to determine the effectiveness of broiler waste compost fertilizer with the addition of fish bone meal on the productivity of Setaria sphacelata. The experimental design used complete randomized design consist of 4 treatments and 5 replications. The treatments were P0 = control (compost without fish bone meal), P1 = compost + 5 g fish bone meal/polybag, P2 = compost + 10 g fish meal/polybag and P3 = compost + 15 g fish meal/polybag. Parameters measured were plant height, number of leaves, wet weight and number of tillers. The data were analysis with Anova and Duncan Multiple Range Test. The results showed that the supplementation of fish bone meal had a significant effect on plant height, number of leaves, fresh weight and number of tillers of setaria grass (P<0.05). The higher the provision of fish bone meal in compost, the higher the growth of setaria grass. The P3 treatment (compost + 15 g fishmeal/polybag) was significantly higher than P0 and P1 while the P3 and P2 treatments were not significantly different. Supplementation of 15 g fish bone meal in compost increased the productivity of Setaria grass.

Leafina: Potency of Kakawate leaves, fishbone meal and saba banana peel compost soil amendment to the water holding capacity of loam soil

In tropical regions like the Philippines, drought susceptibility is caused by high evaporation rates and poor soil water retention. To deal with this, soil amendments are crucial, enhancing soil properties to aid plant growth. In this study, LeaFiNa, a compost soil amendment composed of Kakawate leaves (KL), fishbone meal (FB), and Saba banana peels (BP) was introduced, aiming to boost soil water holding capacity (SWHC) of loam. Different LeaFiNa ratios were tested, including 3KL:1FB:2BP, 6KL:4FB:1BP, and 3KL:8FB:1BP, alongside vermicast and commercial soil amendment (neem cake) as positive controls, and plain loam soil as the negative control. Percolation method and pressure plate extraction was performed. One-way ANOVA showed a significant difference among the experimental treatments (α=0.05) in which 6KL:4FB:1BP ratio emerged with the highest SWHC of 49.60%. Meanwhile, Tukey’s HSD test revealed no significant difference between 6KL:4FB:1BP and vermicast, yet a significant difference with the negative control. Moreover, the experimental treatments, particulalry the 6KL:4FB:1BP, also exhibited ideal results on other SWHC parameters such as the soil moisture content at saturation and wilting points, and in terms of gravitational water and plant available water. These findings suggest the LeaFiNa’s potential in alleviating drought stress in tropical soils by enhancing water retention, offering promising outcomes for sustaining agricultural productivity in water-scarce regions.

Effect of Fish Bone Meal on Major Nutrients Uptake in Tomato

A pot culture experiment was carried out to study the effect of fish bone meal application on uptake of major nutrients by tomato crop during the rabi season. Application of the mineral fertilizer (DAP) with raw and acidulated fish bone meal (RFBM and AFBM) at different levels were imposed and the nutrient content and uptakes of major nutrients by tomato plant and fruits were recorded. 187.5 kg P2O5 as DAP + 62.5 kg P2O5 as AFBM recorded significantly higher NPK uptake which led to enhancement in biomass of tomato crop.

The Effect of Milkfish Bone Meal (Chanos chanos) Addition and Sodium Bicarbonate (NaHCO3) Concentration on the Physicochemical and Organoleptic Characteristics of Tortilla Chips

Tortillas are a corn-based snack, yellow, and have a thin shape and crunchy texture. The addition of fish bone meal can increase calcium levels but also decrease the texture of the tortilla. The addition of sodium bicarbonate aims to improve the texture by increasing the swelling power and crispness of the product. This research aims to determine the effect of the substitution of milkfish bone meal with the addition of sodium bicarbonate on the physicochemical and organoleptic characteristics of tortilla chips. This study used a Completely Randomized Design (CRD) with two factors and two replications, factor I was the concentration of milkfish bone meal (10%, 15%, and 20%) and factor II was the concentration of sodium bicarbonate (0.25%, 0.50 %, and 0.75%). The data obtained were analyzed using ANOVA and continued with the Duncan Multiple Range Test (DMRT) at the 5% level. The results of the research show that there is a real interaction with ash content, protein content, fat content, and calcium content. The research results of the best treatment based on physicochemical parameters were tortilla chips with the addition of fish bone meal 10% and a sodium bicarbonate concentration of 0.75%. This is the best-treated tortilla chip product with a water content value of 5.080%; ash content 2.995%; protein content 5.87%; fat content 5.380%; carbohydrates 82.521%, calcium 3.396%, expansion volume 19.912%; breaking power 278,350 gf; amylose 37.750%; and starch content 62.516%;

Testing the Level Organoleptics for Moringa (Moringa oleifera) Biscuits with the Addition of Tuna (Thunnus Sp) Bone Flour as an Additional Food for Children Toddlers

One of the 2030 SDG targets, namely SDG target 2, the Indonesian government has attempted to provide interventions to reduce stunting rates, both specific interventions and sensitive interventions. One of the government's efforts is to provide functional food in the form of high-calorie biscuits to stunted toddlers. Several obstacles often occur, one of which is distribution where the PMT biscuits are produced outside Papua and it takes time for distribution until when they arrive in the community the biscuits have expired and cannot be consumed. Organoleptic test results for color preference levels, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal; for the level of preference for aroma, panelists liked Moringa Biscuits with the addition of 10% tuna bone meal; for taste preference level, panelists liked Moringa Biscuits with the addition of 30% tuna fish bone meal; For the level of preference for texture, panelists liked Moringa Biscuits with the addition of 20% tuna bone meal.

Cost-effective production of ergothioneine using Rhodotorula mucilaginosa DL-X01 from molasses and fish bone meal enzymatic hydrolysate

Ergothioneine (EGT) is a high-value natural antioxidant that cannot be synthesized by the human body. This study showed that Rhodotorula mucilaginosa DL-X01 can use untreated molasses and fish bone meal enzymatic hydrolysate as the substrates to synthesize EGT. By optimizing the growth conditions, the EGT yield reached 29.39 mg/L when molasses and fish bone meal (FBM) were added at 60 g/L and 400 g/L respectively. Finally, the EGT yield was increased to 216.25 mg/L by fed-batch fermentation in a 5 L bioreactor. Compared with the fermentation by yeast extract peptone dextrose medium, the feedstock cost of EGT production was reduced by 330.91 % by using molasses and FBM as substrates. These results showed that R. mucilaginosa DL-X01 can produce high-value EGT using two cheap processing by-products, molasses and FBM, which is of great significance for environmental protection and sustainable development.

93 Animal Based Ingredients in Diets for Captive Exotic Animals

Abstract Animal managers in zoological facilities are faced with unique challenges when feeding large collections of species. Few nutrient requirements of exotic species are known or established; therefore, diet formulation is a series of scientific extrapolations, mingled with an understanding of natural history of individual species. Goals of nutrition programs in zoos also include supporting behavioral diversity. This leads to the use of a wide variety of animal-based ingredients within zoo nutrition programs to support species across multiple taxa inclusive of amphibians, reptiles, avians, mammals and fish. Commonly used rendered protein ingredients such as fish meal and other meat meals are commonly used in extruded and processed diets developed for exotic species. For example, a commercially marketed extruded diet designed for cranes includes fish meal, porcine meat and bone meal and dried whey. An extruded diet for small exotic felids includes chicken meal, poultry by-product meal and fish meal. While these are commonly accepted animal-based ingredients across different animal industries, other animal protein ingredients are well-accepted in zoos and yet fail to reach general acceptance in other industries including pet food. Some of these common animal-based ingredients used in various zoo diets include insects, whole prey (rodents), raw meat (inclusive of horse and pork) and raw organ meats. These ingredients are often met with reluctance, misunderstanding, or dated information when applied to other animal industries. One example of dated information is the fear of using raw pork in relation to the risk of trichinella. The zoo nutrition industry may provide benefit to other animal industries when exploring opportunities to safely utilize and include novel animal-based ingredients in diet formulations.

Physicochemical and Characterization Nano-Calcium Catfish Bone Flour (<i>Clarias gariepinus</i>)

The aim of the study was to determine the physicochemical and characterization of nano-calcium Catfish bone flour. The research implementation consisted of several stages: Preparation of fish bone meal, chemical characterization, physical characterization. The t test was used to see differences in treatment. The results of the research: chemical analysis of nano-calcium catfish bone flour revealed that it had a water content of 7.45%, ash 63.29%, protein 4.50%, lipid 2.95%, and carbohydrate 21.81%. Furthermore, both 33.15% calcined bone meal and the 32.16% non-calcined bone meal have calcium contents that meet the Quality I criterion. The findings of the physical characteristics test show nanoparticles in the uncalcined bone meal particle size, which is based on the percent number of 204.1 nm achieved with PI (degree of non-uniformity of particle distribution 0.403). And the calcined bone flour indicated the presence of nanoparticles and that their distribution tended to be uniform, with intensity percentages of 675.4 nm (86.1%) and 100.7 nm (13.9%), respectively. Visually, calcined nano-calcium flour is whiter in color than non-calcined nano-calcium flour. The advantages of alternative research for natural nanocalcium sources from catfish bone meal can be employed in food product manufacturing to satisfy the body's calcium requirements

Characteristics of The Mackerel Tuna Bone Flour (Euthynnus affinis) Produced by Pressure Hydrolysis Method

Fish bones are a by-product or waste from fish processing, both on a small and large scale. Many efforts have been made to utilize these bones by converting them into bone meal. The use of the pressure hydrolysis method in the production of fish bone meal can produce high-quality products. This study aimed to determine the quality of the mackerel tuna bone meal using the pressure hydrolysis method. The data obtained were then discussed descriptively and qualitatively. The results showed that the pressure hydrolysis method effectively produced mackerel tuna bone meal. The highest yield of mackerel tuna bone meal was obtained in the TT2 treatment with a heating time of 2 hours. The bone meal produced had moisture content ranging from 6.58% to 8.76%, ash content ranging from 96.86% to 98.82%, and organoleptic values such as odor, texture, and color were acceptable to the panelists. During storage for 3 days at room temperature, there was mold growth of Aspergillus flavus and Aspergillus penicillium in the range of 1.25×102 to 1.45×102 colonies per gram and met the minimum standards set by the Indonesian National Standard (SNI).

In Situ Toxicity Reduction and Food Safety Assessment of Pak Choi (Brassica campestris L.) in Cadmium-Contaminated Soil by Jointly Using Alkaline Passivators and Organic Fertilizer.

An economical and effective method is still lacking for cadmium (Cd) toxicity reduction and food product safety improvement in soil-vegetable systems. Therefore, this study aimed to reduce the Cd toxicity to pak choi (Brassica campestris L.) by jointly using passivators and organic fertilizer, highlighting food products' safety based on pot experiments. The results showed that compared with the control, organic fertilizer decreased the Cd content in edible parts and the soil's available Cd by 48.4% and 20.9% on average, respectively, due to the 0.15-unit increases in soil pH. Once jointly applied with passivators, the decrements increased by 52.3-72.6% and 32.5-52.6% for the Cd content in edible parts and for the soil's available Cd, respectively, while the pH increment increased by 0.15-0.46 units. Compared with the control, the transport factor of Cd was reduced by 61.9% and 50.9-55.0% when applying organic fertilizer alone and together with the passivators, respectively. The combination treatment of biochar and organic fertilizer performed the best in decreasing the Cd content in the edible parts and the soil's available Cd. The combination treatment of fish bone meal and organic fertilizer induced the greatest increases in soil pH. The grey relational analysis results showed that the combination treatment of biochar and organic fertilizer performed the best in reducing the potential Cd pollution risk, thereby highlighting the vegetable food safety. This study provides a potential economical and effective technology for toxicity reduction and food safety in Cd-polluted soil.

Pemanfaatan Limbah Umum Bahan Praktikum Tulang Ikan Parang-Parang (Chirocentrus Dorab) Sebagai Snack Kerupuk Berdasarkan Sifat Fisik Dan Organoleptik: Alternatif Snack Pencegah Stunting

Industrial processing of fish products leaves behind 35% of waste, including fish bone waste (Irawan in Ramdany et al., 1995). Fish bones can be made into flour with rich mineral content, especially calciuum. The fish bone flour can be used to make snacks that are commonly consumed by the consumers. One of the processed products that can be made from fish bone meal is crackers. The aim of this research was to determine the physical and organoleptic properties; as well as the proximate and calcium content of crackers made from Parang-parang (Chirocentrus dorab) fish bones. The research method used an experimental design. This research was carried out from March 2023 to November 2023. The proximate content test in fish bone crackers was carried out in the laboratory and the analysis was carried out using the T test at ?=0.05. The test results on the physical and organoleptic properties of Parang-parang fish bone crackers as a whole, the panel gave Formula-1 a favourable score with an average score of 3.8, while formulas 2 and 3 were depicted as normal with an average score of 3.06 and 3.22. The proximate and calcium test results for Formula-3 were higher than Formulas-1 and Formula-2.

Diversification of Surimi-based Processed Products (Fish Meatballs) With the Addition of Madidihang Fish Bone Meal

Introduction: Natural resources in North Maluku, especially in the field of fisheries, are very abundant, therefore reliable human resource support is needed to manage them, besides that skills and technology are needed to manage these resources. Resource management requires the following strategies: (a) to intervene in the market so that fish prices remain stable in North Maluku Province; (b) to ensure continuous and sustainable availability of raw materials, a strong and resilient trading system (logistics) is needed by establishing a fisheries logistics system equipped with a fish stocking center (stocking area); (c) intervention is needed in the form of a local government policy commitment to stabilize fish prices in traditional markets; (d) expanding processed products.
 Research Purposes: This study was to produce surimi and then process it into fishball products and then carry out organoleptic tests including appearance, smell, taste and texture. The development of value-added processed products through the development of a modern processing industry that is competitive with the development of high value-added products that already have a market, for example breaded products, needs to be carried out to meet the ever-increasing consumer needs.
 Methodology: The method used in this study is to use experimental methods on a scale lab, by taking advantage of the waste of the madidihang fish bone while the goal to be achieved in this study is to produce the flour surimi of the madidihang bone with concentration (a1, a2, a3, a4 and a5) the surimi are then used for product production (fish balls). 
 Results: The results obtained in this study were to produce surimi from yellowfin meat of good quality, this was indicated when it was used for making fish balls which had very good gel strength. Another thing that resulted from this study was that the organoleptic tests including appearance, smell, taste and texture had very good values. Although the best treatment was A5 with a concentration of 3.2% yellowfin bone meal.
 Conclusion: This study indicated that fish meatballs treated with fish bone meal A5 had the highest average value for all attributes including (appearance, smell, taste and texture) and the lowest score was in treatment A1.

Effects of straw addition on the physicochemical and microbial features of black soldier fly larvae frass derived from fish meat and bone meal.

Black soldier fly larvae (BSFL) hold great promise for sustainable management of meat and bone meal (MBM), a kind of organic waste. Harvested BSFL frass can be used as soil amendment or organic fertilizer. This study evaluated the quality and microbial profile in the frass of BSFL, fed with fish MBM containing 0% (CK), 1% (T1), 2% (T2) and 3% (T3) of rice straw. Results suggested straw addition into fish MBM had no significant impacts on BSFL weight; however, straw addition remarkably affected waste reduction and conversion efficiency, as well as physicochemical properties including electric conductivity, organic matter (OM) and total phosphorus contents in frass. Fourier transform infrared analysis indicated that increasing levels of cellulose and lignin might not be fully degraded or transformed by BSFL when more straw was introduced into substrates. Straw addition had hardly significant influences on microbial richness or evenness in BSFL frass, only T3 treatment remarkably elevated the phylogenetic diversity value more than the control. Bacteroidetes, Proteobacteria, Actinobacteria and Firmicutes were the most dominant phyla. Genera Myroides, Acinetobacter and Paenochrobactrum maintained high abundances in all frass samples. Elements including OM, pH and Na were key factors in shaping the microbiological characteristics of BSFL frass. Our findings helped to understand the effects of fish MBM waste manipulation on BSFL frass qualities and contributed to the further application of BSFL frass.

Siomay Production with The Addition of Tilapia (Oreochromis Niloticus) Bone Meal

Fish bone meal is a product by preserving the fish bone in dry form followed by milling it into powder. Siomay is a food originating from China which is usually served by steaming or frying. This food is usually enjoyed along with tea (yam cha). Siomay, as one type dimsum is widely sold in Chinese restaurants and street vendors in Indonesia. The processing steps of making siomay with the addition of tilapia fish bone meal (Oreochromis niloticus) such as receiving of raw material, separating the bones from the meat, washing 1, boiling the fish bones, cutting the bones, drying the bones, grinding the bones, sieving the fish bone meal, kneading, molding followed by steaming and draining. The aim of this study was to describe the process of making siomay with the addition of tilapia fish bone and to describe the hedonic value and proximate value with different formulations. Formulations of fish bone meals were divided into four groups such as F1 (as a control), without any addition of fish bone meal, F2 6%, F3 7% and F4 12%. The hedonic values showed the panellists mostly liked the formulation of F1 with the addition of 6% of fish bone meal. Characteristics of proximate values of F1 resulted in the water content being 66.95%, fat content being 4.5%, protein content being 5.35% and ash content being 5.77%.

OPTIMIZATION OF THE FATTY ACID COMPOSITION OF FEED PRODUCTS. PROBLEMS AND PERSPECTIVES

Modern trends and changes in the production of food and feed products, the state of natural resource provision for mankind, physiological features of modern high-performance breeds of animals and poultry crosses, features of their maintenance, the structure of the raw material base of the compound feed industry, and the need to change approaches to providing compound feed products with fat have been analyzed. It is shown that the limitation of the introduction of fish and meat and bone meal in compound feed recipes requires the replacement of these components not only from the point of view of protein quality, but also the need to adjust fat both in quantity to ensure the required level of energy value and in quality to ensure healthy life activity of the body. It has been shown that the organism of animals and birds is a symbiosis of two organisms, a macroorganism and a microbiota, with a significant contribution to the coexistence of microbiota, therefore the justification of the choice of components of compound feed products, in particular to provide fat and energy, should be carried out taking into account the further impact on the microbe. The relevance of optimizing the fatty acid composition (FAС) of compound feed products according to the physiological and metabolic needs of modern breeds and crosses of agricultural animals and poultry is shown. Modern ideas about the ways of fat metabolism, the physiological role of individual fatty acids, biological value were analyzed, and the theoretical principles of optimizing the fatty acid composition were developed. It has been established that saturated fatty acids are more resistant to oxidation, able to increase immunity, reduce inflammation, but have a low degree of assimilation, and require mandatory adjustment of bioavailability to avoid disruption of lipid metabolism. Monounsaturated fatty acids have better resistance to oxidative processes, higher availability. Polyunsaturated fatty acids (PUFAs) have low and very low resistance to oxidative processes, which makes it necessary to solve the issue of their stabilization both in vivo and in vitro, since the accumulation of toxic products of lipid peroxidation initiates the appearance of various pathologies and diseases. The nutritional value of pressed and unrefined sunflower oil, soybean oil, high-oleic sunflower oil, palm oil, coconut oil, and linseed oil were determined; of veterinary fish oil and the ratio of ?-6 and ?-3 PUFAs was calculated in them, the advantages and disadvantages of their use in compound feed were substantiated. It is shown that the introduction of sunflower oil of the linoleic type to provide feed with energy leads to a significant increase in the content of linoleic acid, which is related to the structure of the raw material base and the significant content of ?-6 PUFA in other feed products. Compound feed recipes for different species and groups of poultry were calculated, and it was established that when using fish and meat and bone meal, the content of linoleic acid in compound feed was exceeded by 3 times (up to 3.08% against the norm of 1.1%). Additional introduction of oil of sunflower linoleic type leads to an increase in the indicator for various recipes and species and groups from 3.0 to 5 times, which leads to a violation of lipid and mineral metabolism, the appearance of pathological conditions, a decrease in the productivity of animals and poultry, obtaining low-quality livestock and poultry products. The nutritional value of compound feed products will allow to correct the pathways of lipid metabolism and biosynthesis, to carry out the predicted physiological and functional effect on the body of farm animals and poultry in order to obtain livestock and poultry products of maximum quantity and high quality. Further research is needed to justify the choice of fats and fat-containing feed additives, to improve the calculation recipes of compound feed products, taking into account the optimization of both fat and fatty acid profile.

Effect of Incorporating Cowpea (<i>Vigna unguiculata</i>) Meal into Broiler Diets on Environmental Pollution by Nitrogen from Poultry Excreta: A Review

Poultry feeds are formulated using soybean meal and animal by-products as sources of protein. Animal proteins like fish meal, blood meal, meat and bone meal are being shunned in formulating poultry feeds nowadays because they are associated with zoonotic diseases like salmonellosis and this has left soybean meal as the only source of dietary protein in broiler feeds. Soybean meal is in short supply in Zimbabwe and this country is relying on some soybean meal imports from South Africa and Zambia resulting in prices of poultry feed and broiler meat going upwards. Cheap and locally available alternative sources of protein to soybean meal must be found in order to reduce the cost of making poultry feed. The selected alternative source of protein must have protein which is highly digestible such that the bulk of this protein can be metabolized and utilized by broilers to synthesize meat leaving a little of it to be excreted through faeces and urine. Highly digestible protein is very important in broiler feed making because this reduces the amount of nitrogen lost through poultry excreta into the environment. Cowpea has been chosen to entirely or partially replace soybean meal in this review paper because it is locally grown, drought tolerant, cheap and its true protein digestibility (TPD) of 71% to 76% is generally comparable to 81% to 83% of soybean meal. Nowadays, people are concerned about protecting the environment from being polluted by wastes from industrial and agricultural activities. Poultry farming pollutes the environment with ammonia emitted from poultry excreta. The grain legumes used in formulating broiler feed such as soybean meal contain anti-nutritional factors which reduce protein digestibility and increase nitrogen excretion through poultry faeces. The nitrogen in faeces is volatilized into ammonia, emitted into the atmosphere and cause eutrophication of surface waters. Therefore, the effect of incorporating cowpea meal in broiler diets on environmental pollution by nitrogen excretion from broiler faeces needs to be explored.

INSECTS ARE A SOLUTION TO THE PROBLEM OF PROTEIN SUPPLY OF MIXED FODDER’S

In the materials of this article, the problems of protein deficiency in the production of compound feed are considered, and ways to solve them due to the use of alternative, non-traditional protein components - insects that have high nutritional properties, provide rapid accumulation of biomass, serve as sources of biologically active substances and are safe from from the point of view of issues of veterinary medicine and ecology. It is predicted that up to 15% of additional protein will be provided by insects in 2050, and their market will be estimated at $1.2 billion. The characteristics of the black lion fly (Hermetia illucens) and its larvae, peculiarities of cultivation and chemical composition are presented. Larvae mostly consist of protein and fat, and also contain 7.0% chitin, 5.0% calcium, 1.5% phosphorus and iron. The amino acid composition of the protein demonstrates the presence of a wide range of amino acids and a relatively high content of lysine, which makes it possible to use them in the development of new components of complete feed for farm animals and poultry. A method of introducing dry larvae of the black lion fly into the compound feed through granulated and extruded mixtures with a mass fraction of larvae from 10 to 50% has been developed. The structural scheme of the introduction of larvae in the production of compound feed is presented, which includes cleaning of grain raw materials, grinding, sieving, mixing the passing fraction of the sieve with dry larvae in a certain ratio, and subsequent granulation and extrusion of the mixture. The results of the study of the physical properties of the samples of the molded mixtures are given, and it is established that the sample with 15% dry larvae has the best physical properties. With an increase in the content of dry larvae in the mixture by more than 25%, the samples at the exit were characterized by significant fragility and fatness and required an additional drying operation, which would significantly increase the cost of the finished compound feed. Calculated recipes of complete ration compound feed for adult laying hens using larvae from 15 to 20%, which made it possible to exclude expensive feeds of animal origin (fish meal, meat and bone meal) and partially replace soybean meal (up to 12%), which significantly reduced the cost of finished compound feed.

Performance of Food Quality and Sensory Properties of Stick with Fortification of Fish Bone Flour Tuna and Kale Leaf Extract as Natural Food Coloran

Sticks are pastries that are generally made from wheat flour, tapioca and other starch sources with a high carbohydrate content, but low in nutrition so they need to be added or fortified with other nutrients such as sources of fat, protein, vitamins or minerals. Utilization of tuna bone waste can be an alternative as a fortificant in making sticks. In addition, fish bones also contain high protein and calcium. The use of kale leaf extract is also an alternative as a natural dye. This study aims to evaluate the increase in the nutritional value and preference of panelists for stick products fortified with tuna fish bone meal and kale leaf extract as natural dyes with a certain dose. The results of the chemical test showed that the stick product at P3 had the highest protein and calcium content compared to other treatments (P0, P1, P2) with a value of 6.61+0.11% protein content and 4.133+0.01 mg/100g calcium content. However, the water content and crispness of the product decreased, the water content of P3 was the lowest compared to other treatments (P1, P2 and P3) with a value of 0.945+0.12% while the highest hardness (using a penetrometer) was obtained at P3 of 6.17+0.11 mm/ 100g/10s compared to just 1.50+0.12mm/100g/10s on the P1. The results of the sensory test, the overall preference of the panelists, the aroma and color of the stick product, P2 (sticks fortified with 20% tuna bone meal and 15% natural dye of kale leaf extract) were significantly (P<0.05) higher than the P0 treatment. , P1, P3. The highest value of P2 was 43% for dryness, 40% for aroma, and 57% for color. However, organoleptic assessment of taste and texture, P0 (sticks without fortification of fish bone meal and kale leaf extract) was significantly (P<0.05) higher than treatments P1, P2, P3 but between treatments had no significant effect (P>0 ,05). The highest score of P0 is 40% for taste and 43% for texture. The more addition of fish bone meal and kale leaf extract, the protein and calcium content of the sticks increased, but the water content and crispness of the sticks decreased. For this reason, it is recommended that in producing sticks that are added with tuna fish bone meal and natural dye, kale leaf extract should use the best composition, which is sticks with the addition of 20% tuna fish bones and 15% kale leaf extract.