Fish Meal Samples Research Articles

Selenium Utilization from Menhaden Fish Meal as Affected by Processing

Two experiments were conducted to determine if the process used for making menhaden fish meal affected selenium (Se) utilization. One fish meal was made by grinding menhaden fish and then lyophilizing the resulting product (LFM). A second fish meal sample was prepared from the same catch of fish using commercial conditions (CFM). The fish meals were included in a low Se chick diet to provide .03 ppm Se. The LFM was comparable to selenite Se and was significantly better at preventing exudative diathesis in chicks than CFM was. The LFM and CMF were also included in a layer diet to provide .1 ppm Se. Yolks from eggs laid by hens fed LFM contained significantly more Se than yolks from hens fed CFM. The results show that the commercial preparation of fish meal significantly decreases the utilization of Se.

Apparent and True Availability of Amino Acids from Common Feed Ingredients for Channel Catfish

The apparent and true amino acid availability values for corn, wheat middlings, rice bran, rice mill feed, soybean meal, peanut meal, cottonseed meal, meat and bone meal, and two different samples of menhaden fish meal were determined in adult channel catfish. Although there was reasonable agreement between protein digestibility values and average amino acid availability values, individual amino acid availabilities were variable within and among the various feed ingredients tested. Therefore, we recommend that amino acid availability values should be used for more accurate catfish feed formulation. In addition, it appears that the use of true amino acid availability values should be used for feed ingredients of relatively low protein content.channel catfish amino acid availability dietary protein

Availability of Selenium in Fish Meal in Comparison with Soybean Meal, Corn Gluten Meal and Selenomethionine Relative to Selenium in Sodiumselenite for Restoring Glutathione Peroxidase Activity in Selenium-Depleted Chicks

We assayed the availability of selenium in feeds and selenomethionine relative to selenium in sodium selenite for restoring blood serum glutathione peroxidase activity in selenium-depleted chicks. The contents of total selenium (determined by neutron activation analyses) were for eight samples of capelin fish meal, 1.34, two samples of mackerel fish meal, 6.17, one sample of solvent-extracted soybean meal, 0.42, and one sample of corn gluten meal, 0.54 ppm in dry matter. The availability of the selenium (relative to selenium in selenite=100%) in capelin fish meal was 48.0 (38.5--60.0), mackerel fish meal, 34.1 (32.3--35.8), soybean meal, 17.5, corn gluten meal, 25.7, and in selenomethionine, 78.3%.

Evaluation of protein quality of poultry feedingstuffs. 2. Fish meal

SummaryThe present study was made to evaluate the protein quality of 11 samples of fish meal (FM) covering a wide range of nutrient content to find a suitable laboratory method for predicting nutritive quality. The nutrient content of the samples ranged from 34 to 62% in crude protein, 28 to 48% in true protein and 0·99 to 2·87% in available lysine. The true protein content of FM was further partitioned into myogen, myosin and stroma proteins. The stroma protein accounted for 61% of total crude protein suggesting that a large portion of FM comprised scales, viscera, cartilage, bones and other inedible parts of fish (head, tail, etc.). Neither true protein nor its different fractions was found suitable to detect differences in protein quality of FM although there was an inverse relationship between stroma protein and nitrogen solubility.Available lysine content and relative nutritive value (RNV) were found accurate and reliable laboratory tests for assessing the protein quality of FM. The linear equations to predict gross protein value (GPV) from available lysine content and RNV areGPV = 11·2×% available lysine+34·5;GPV = 0·55×RNV+51.The correlation coefficients between biologically assayed and predicted GPV from available lysine and RNV were 0·71 and 0·62, respectively. The findings suggest that the screening of FM samples for their nutrient content is essential before compounding diets for different categories of chickens.

Evaluation of protein quality of poultry feedingstuffs. 1. Comparison of chick bioassays

SummaryBody-weight gain, protein efficiency ratio (PER), standardized protein efficiency ratio (Std PER) and gross protein value (GPV, GPV1and GPV2) bioassays were compared with nitrogen incorporation efficiency (NTE) for their accuracy and precision to determine protein quality of fish meal (FM), groundnut cake (GN), mustard cake (MS) and cottonseed cake (CS) for poultry. Results showed that all the bioassays were significantly (P < 0·05) correlated with NIE and were equally effective in ranking the samples of FM, GN, MS and CS according to their protein quality although body-weight gain procedure was less sensitive.

鮮度が良好なマイワシから調製したホールミールの組成

To ascertain the effect of fish solubles addition in large quantity in the fish meal production as usual industrial process in Japan, samples of fish meal with or without large amount of fish solubles were prepared by small scale model plant from fresh whole sardine, and their chemical compositions were analyzed. The results were fairly different from those of commercial products reported in the preceding paper. These differences shown below may be due to the differences in freshness and compositions of raw fish used in this experiment and the industries. 1) Total nitrogen comprised far lower soluble-nitrogen and considerably higher proteinnitrogen. 2) Fish solubles addition increased not only glycine similar to the commercial products, but also cystine, isoleucine, histidine, lysine and tryptophan, which decreased in the case of commercial products. 3) With increasing the amount of fish solubles added, essential amino acid indices were not so clearly lowered as commercial whole meals, while chemical scores were somewhat increased gradually in contrast to the commercial products. Since the fresh raw fish yields relatively small amounts of solubles being not so decomposed, adding back all solubles obtained to the press cake should not bring about significant inferior nutritional effects with respect to amino acid composition.

The Effect of the Duration of the Excreta Collection Period on the True Metabolizable Energy Values of Feedingstuffs with Slow Rates of Passage

An experiment was made to study the effect of the duration of the excreta collection period on the true metabolizable energy (TME) values of 8 samples of dehydrated alfalfa, 2 samples of menhaden fish meal, and one each of peanut skins and wheat. The TME values of alfalfa and fish meal were lower and less variable when the collection period was extended from 24 to 48 hr. This confirms that the residues of these feedingstuffs are not completely voided within 24 hr. The TME value of wheat was not changed by extending the collection period. The TME values of peanut skins were erratic and the product requires further investigation. The TME values of alfalfa tended to increase as the protein content increased and as the sum of crude fibre + ash decreased. It is recommended that the excreta collection period be extended beyond 24 hr for materials having slow rates of passage.

Availability of Phosphorus in Various Feed Ingredients

Availability of phosphorus in 20 phosphorus sources of vegetable, animal and inorganic origin was determined by the method described by Yoshida and Hoshii, using tribasic calcium phosphate as a standard. The effect of difference in places of production, conditions of treatment, sources of raw material and distribution of particle size on the availability of phosphorus in meat and bone meal was examined.Availabilities of phosphorus in 4 samples of dibasic calcium phosphate of feed grade were excellent, being from 114 to 92, and that in a sample of tribasic calcium phosphate of feed grade was 104.Availabilities of phosphorus in 3 samples of fish meal were from 111 to 96. Those in 5 samples of meat and bone meal were from 110 to 89. Availability of phosphorus in a sample of bone meal was 125.Highly significant correlation was observed between availabilities of phosphorus in meat and bone meal and particle sizes of the meals. Fine grinding of a sample of meat and bone meal, of which phosphorus availability was 83, improved the availability to 98.Availability of phosphorus in a sample of wheat bran was 77. Availabilities of phosphorus in the other 5 samples of feed ingredients of vegetable origin, i.e., yellow corn, milo, soybean meal, rapeseed meal and rice bran were less than 27.These availabilities based on tribasic calcium phosphate as a standard were converted to those based on the new standard of monobasic calcium phosphate.

Choline content of fish meals from various origins

AbstractThe choline content of 45 samples of fish meal from nine different origins has been determined. The overall average was 4396 with a standard error of a single sample of ± 995 mg kg−1. No significant differences were found between meals of different origins, different species of fish, or different processing conditions.

Gas-Liquid Chromatographic Determination of Selenium in Biological Materials, Using 4-Bromo- and 4-Chloro-1,2-Diaminobenzene as Derivatizing Reagents

A method is described for the gas-liquid chromatographic determination of traces of selenium in marine biological materials. The method is based on the reaction of Se(IV) with bromo- and chloro-substituted 1,2-diaminobenzenes. The benzoselenadiazoles so formed are sensitive to electron capture detection. The sample is digested in a nitric-perchloric acid mixture and selenium is reduced to the IV oxidation state. Different aliquots of the digest solution are reacted with either 4-bromo- or 4-chloro-1,2-diaminobenzene to quantitatively form the corresponding 2,1,3-benzoselenadiazole. Recovery of added selenite to a fish meal sample was 95% for the bromo derivative and 101% for the chloro derivative. Different portions of a well mixed fish meal sample were analyzed in independent laboratories by the fluorometric method and by atomic absorption spectrophotometry (hydride generation). The following mean values (microgram/g) were found: present method 1.89, fluorometric method 1.91, atomic absorption method 2.1. The lower limit of detection for the method described was 13 ng, using the bromo derivative, and 27 ng, using the chloro derivative.

Standardization of methods for the determination of traces of mercury : Part II. Determination of total mercury in materials containing organic matter

Three procedures are given for the destruction of organic materials as a pretreatment in the determination of total mercury by flameless atomic absorption spectrometry. These procedures were accepted as reference methods by the member companies of the Bureau International Technique du Chlore. The procedures are applicable to a great variety of sample types; they will not always be the fastest for every type of sample, but are considered as reference methods in checking other methods. Results for interlaboratory trials involving 25 industrial laboratories are presented. For a fish meal sample a mercury content of 308 μg kg -1 was found with a repeatability of 3.9% and a reproducibility of 13.6%.

The Metabolizable Energy Value of Some Feed Ingredients for Young Chicks

Metabolizable energy (M.E.) and metabolizable energy corrected to nitrogen equilibrium (M.E.n) were determined for raw and autoclaved samples of four grain legumes, seven oilseed meals and five animal protein concentrates, using 9-day old White Leghorn cockerels. The M.E. and M.E.n for the autoclaved legumes were superior to the raw, the improvement with autoclaving being most marked for bambara nut. Acacia seed had the least M.E. and M.E.n values among the legumes probably related to its high crude fibre content. The oilseed meals had M.E. and M.E.n values lower than for the autoclaved grain legumes, similar values being obtained for soybean, Sesame and palm kernel meals and slightly higher values for groundnut. Distinctly lower values were obtained for coconut and cotton seed meals. Raw and autoclaved rubber seed had M.E. and M.E.n values of 4.96 ± 0.29 and 4.83 ± 0.08 and 4.58 ± 0.16 and 4.63 ± 0.12 respectively, which were significantly higher than the corresponding values of 2.46 ± 0.37 and 2.38 ± 0.04 for the defatted rubber seed meal, due to its much lower oil content. Among the animal proteins concentrates, the M.E. and M.E.n for blood meal (3.49 ± 03 and 3.44 ± 0.03), were higher than for white fish meal (274 ± 0.13 and 2.63 ± 0.07), Menhaden fish meal (2.86 ± 0.05 and 2.74 ± 0.12) and an unspecified fish meal sample (2.47 ± 0.24 and 2.22 ± 0.17). Meat and bone meal, had the least M.E. and M.E.n values (2.14 ± 0.11 and 2.02 ± 0.08 respectively). The variable M.E. values for the fish meals did not appear to be related to variation in oil content but may be due to reduced availability of nutrients resulting from poor or long storage.

Mercury distribution in laying hens fed whalemeal supplement.

Whalemeal was fed as the protein supplement in the diet of laying hens and the concentration of mercury in the eggs, feces and separate fractions of the carcasses was determined. In preliminary studies, four samples of fish meal, local and imported, were found to contain less than 0.1 ppM of mercury. Three samples of whale solubles and three samples of whalemeal, from western Australia, contained from 1.7 to 3 nd from 7.9 to 10 ppM of mercury respectively. It is apparent that use of whalemeal could have a significant influence in providing excessive mercury levels and therefore warrants carefule consideration. (JWP)

Importance of Feed as an Unavoidable Source of Pesticide Contamination in Poultry Meat and Eggs: 1. Residues in Feedstuffs

General and broad occurrences of minute organochlorine pesticide residues were indicated in feedstuffs used in poultry feeds in the United States. Corn, soybean meal, alfalfa meal, fish meal, and fat samples were collected and submitted bimonthly over a 24 month period from Maine, Georgia, Texas, Ohio, and California and analyzed for aldrin, dieldrin, heptachlor, heptachlor epoxide, lindane, DDE, DDD, o,p-DDT, p,p’-DDT, and methoxychlor. Concentration of individual pesticides when occurring were generally in the range of 10 to 50 p.p.b. although higher concentrations occasionally occurred. DDT and its metabolites were the most frequently occurring organochlorine pesticides detected. The highest concentration and frequency of residues detected were associated with fish meal and fat samples. Occurrence of residues in corn and soybean meal was generally infrequent and at very low concentrations. The presence of pesticide residues was very closely correlated with the areas of high crop production and hence greater pesticide use. In general it appears that poultry feeds formulated from feedstuff sources as analyzed in this study (corn and soybean meal constituting by far the major part of the poultry ration) would not contain organochlorine pesticide residues large enough to cause any major contamination problems with poultry products.

Oxidation of methionine and cystine in foods treated with hydrogen peroxide.

AbstractThe damage to sulphur‐containing amino acids in two experimental samples of casein and fish meal treated with hydrogen peroxide was studied. Methionine, cystine (cysteine), methionine sulphoxide (according to Neumann), methionine sulphone and cysteic acid contents were determined chemically. The nutritive value of proteins was determined biologically.In the treated samples, methionine appeared to be oxidised almost completely. The major part was oxidised to the methionine sulphoxide level. Both treated samples contained methionine sulphone and cysteic acid. It was noted that the percentage of total sulphur‐containing amino acids being oxidised to methionine sulphone and cysteic acid was about the same as the percentage decrease in n.p.u.The results suggest that peptide‐bound methionine sulphoxide is as available as peptide‐bound methionine.

A Short-Time Chick Assay for Unidentified Growth Factors

IT HAS been reported by many investigators that growth of chicks is improved by the presence of unidentified growth factors in fish meal, fish solubles, green feed, and corn fermentation products when these are added to the practical diets.After the availability of crystalline vitamin B12, the presence of another unidentified growth factor was first reported by Carlson et al. (1949) using a purified diet. The same observations were also reported by Sunde et al. (1950) in a diet of commercial feedstuffs. Camp et al. (1955) reported one factor in fish solubles and another in whey products which are responsible for a better growth response. Barnett and Bird (1956) developed a standard four-week chick assay to determine the unidentified growth factor activity of crude materials. This assay with slight modifications has been extensively used to measure the unidentified growth factor activity of many samples of fish meal and fish solubles.

An isothermal calorimeter with sample temperature control

This paper describes an isothermal calorimeter using an improved method for controlling the sample temperature. As in conventional instruments the heat generated by the sample flows through a thermal resistance into a water jacket and the resultant temperature difference, which is proportional to the rate of heat generation of the sample, is measured. But whereas normally the sample temperature is free to rise above the controlled jacket temperature, the new sample temperature control adjusts the water jacket temperature to maintain the sample near the set experiment temperature regardless of the temperature drop across the thermal resistance. This arrangement permits the use of a high thermal resistance to produce temperature differences in the range 0.1-10 deg C which are easily measured and recorded. The temperature control is a feedback system and the stability problems which may arise are discussed and a simple method of ensuring stability is presented. Details are given of a complete calorimeter, which produces a continuous record of the rate of heat generation of a 200 g sample of fish meal in the range 10-3-10-5 cal g-1 sec-1.

フィッシュミールの油脂について-I

It is well known that the oxidation of oil in fish meal results in not only accumulation of toxic peroxidual oxygen deterimental to animal or fish but also the reduction protein digestibility of the meal. However, about such deteriorative changes of the meal, especially peroxide value of fish meal oil which is possible to procceed in the manufacturing process and also in the storage period, a reliable information have scarcely been presented as yet. In addition, even though several investigations suggested the protection of fish meal from these deterioration with the aid of some chemical antioxidants, none of them did not distinctly point out the merit or behavior of these additives. To throw light on these problems, the authors tentatively prepared brown fish meal samples in the laboratory under the conditions described in Table 1, and investigated the stability of oil in the presence or absence of antioxidant added there to. The results shown in Tables 2-4 indicate that the oxidation of oil in fish meal advances most readily in the drying process, the products proving just after the completion of drying to have peroxide values 90-120meq/kg even when prepared from comparatively fresh raw fish. These undesirable changes, however, could be inhibited to a satisfactory extent by adding BHA to the boiling water in 0.10% concentration (samples No. 2 and 4), although in a lower concentration, 0.01% (No. 6), the result was rather negative. Since the results of estimation of BHA (Table 5) indicate that the amount of BHA found in the meal and in pressed oil were equal to 1% and 10%, respectively, referred to the total amount of BHA applied, a large amount of BHA may certainly remained in boiling water and be discarded. So, to save the loss of BHA, it may be better that an antioxidant is applied to the fish cake rather than to boiling water.

Gamma radiation sanitation of fish and blood meals

Trade samples of fish and blood meal containing 10–14 per cent moisture were inoculated with 0·2–0·4 × 10 5/g of Salmonella binza and 0·2 × 10 6/g of spores of a strain of B. subtilis which had at least the same heat resistance as those of B. anthracis. This material was sealed in Polythene bags, filling them to the maximum, and irradiated in a Co 60 γ-cell at ca. 18°C with 0·50, 0·75 and 1·0 Mrad respectively. Bacteriological examinations made ca. 72 hr after irradiation revealed that 0·50 Mrad secured final counts of Salm. binza below 1 25 g (corresponding to ca. six decimal reductions), while 1·0 Mrad reduced viable counts of the spores used to less than 10/g (i.e. four decimal reductions). The latter dose also reduced numbers of naturally present viable Lancefield group D streptococci by at least three factors of ten. No significant losses of available lysin occurred in any of the materials at any tested dose of γ-irradiation. Autoxidative changes in the lipid fraction of the materials were noticed in fish meal only, but even there solely at dosages ≥0·75 Mrad and limited to about a 100 per cent increase in peroxide value. These results indicate that the treatment of contaminated dry products of animal origin with γ-radiation at a level up to 1 Mrad is a promising approach to the very much required terminal sanitation of many of such products.

魚粉の飼料効果に関する研究-II

In this paper, the authors examined the digestibility of fish meal by a physiological method (with rainbow trout) and an artificial method (the pepsin method). Samples of white fish meal (flatfish) and brown fish meal (saury) were treated with or without several kinds of solvents (ether, petrolum ether, acetone, and benzene) separately, and stored in an oven thermostatically controlled at 30±1°C. before the test. The results obtained are as follows: 1) The digestibility of white fish meal for feeding on rainbow trout, as estimated physiologically is so high as about 80 to 85%, while the same of brown meal is about 50%, So, this may be one of reasons for low feed efficiency of the latter meal. Hence this type of meal contains some indigestible state of protein. 2) The digestibility estimated both by the pepsin method and the physiological method differs a little for white meal, having high digestibility, whereas, the corresponding difference is large in case of a brown meal, having low digestibility. 3) Whether in the pepsin method or in the physiological method, digestibility of white fish meal is hardly affected by subjecting it to the solvent extraction, while that of brown meal is somewhat increased by the same treatment.