Fish meal


Fish meal, or fishmeal, 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".



Fish Meal is intended for use in feed as a protein supplement and as a valuable source of essential fatty acids and trace minerals. When used in any feed formulation, it must be listed in the Ingredients section of the feed label as fish meal or as animal protein by-products.

The main producing countries in 2004 were Peru, Chile, China, Thailand, USA, Japan and Denmark. World-wide production is about 6.3 million tons annually.

Fish meals are generally classified by the type of fish and, more specifically, by the species of origin. White fish meals are produced from white-fleshed species such as pollock, hake and cod. Brown fish meals are produced from anchovy, mackerel, menhaden and sardines.

Type

Species

%Protein

%Fat

%Fiber

%Ash

%H2O

White Fish

Hake

62.3

4.6

0.7

23.2

9.0

Pollack

80.0

6.0

0.8

7.0

6.0

Brown Fish

Anchovy

65.5

9.5

1.0

14.8

9.0

Herring

72.4

8.2

0.7

10.5

8.0

Menhaden

62.0

9.5

1.0

18.3

9.0

Salmon

78.0

7.0

0.8

8.0

6.0

Sardine

65.2

8.8

1.0

15.8

9.0

Analytical values for fish meals made from raw materials of different freshness

Analyses

Fresh

Moderate Fresh

Stale

 

Herring

Anchovy

Herring

Anchovy

Herring

Anchovy

TVN (mg/100g)

22

14

62

30

142

50

Protein (%)

73.5

69.6

73.1

67.5

69.4

65.8

Oil(%)

18.7

7.7

8.1

7.4

10.9

9.4

Cadaverine(ppm)

330

28

1000

1850

1600

4701

Putrescine(ppm)

30

51

230

503

630

1599

Histamine(ppm)

<30

35

440

446

830

916

Tyramine(ppm)

<30

-

400

285

800

657


 


 


 

 
 

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