Detailed Product Description
Fish meal is a commercial product made from
both whole fish and the bones and offal from processed fish. It is
a brown powder or cake obtained by rendering pressing the cooked
whole fish or fish trimmings to remove most of the fish oil and
water, and then ground. What remains is the "fishmeal". The quality
indicators were met or exceeded the national standard indicators of
special-class meal, the meal has a stable and reliable quality,
freshness is good, rich in flavor l, protein contents. Easy to
decompose, digest, and absorb.
Fish meal, can be divided into tuna fish meal,
whitefish meal, anchovy meal, herring meal, menhaden meal, salmon
meal.
Description:
Fish meal has been widely used as a supplemental
protein source for many years primarily for monogastric animals.
Two basic types of fish meal are produced;
1) produced from fishery waste (salmon, tuna,
etc.) that are associated with the processing of various edible
human fishery products and 2) when specific fish (herring,
menhaden, Pollack, etc.) are harvested just for the purpose to
produce fish meal. The fish can be dried directly drying or cooking
prior to drying and oil extracted. In addition to being a
by-product of human fish production it is also a by-product
associated with fish oil production. In some parts of the world it
is often the primary supplemental protein source that is feed to
livestock, because plant derived sources are either unavailable or
are to expensive. The lipids associated with fish are highly
unsaturated and highly susceptible to be oxidized. Amino acid
quality of fish is excellent, but excessive heating during the
drying process can reduce digestibility of the protein fraction and
complex some of the amino acids, so that they are not available.
Fish meal is often used as a by-pass protein source for feeding
applications for lactating dairy cattle.
Specification:
Protein
65%-72%
Fat:8%-10%
Salt:3%-5%
Moisture:9%-10%
Ash:17%-18%
Histamines:500ppm
max.
Salmonella::nil.
Package: 25kg or 50kg pp woven
bag.
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