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| Titel: |
Chemical and Nutritional Characteristics of Dried Sardine Silage |
| Auteur: |
Goddard, J. S. Al-Yahyai, D. S. S. |
| Verschenen in: |
Journal of aquatic food product technology |
| Paginering: | Jaargang 10 (2001) nr. 4 pagina's 39-50 |
| Jaar: |
2001-12-01 |
| Inhoud: |
Acid silage was prepared by mixing fresh minced sardines with a mixture of formic and propionic acid. The silage was stored outside at ambient temperatures (range 28-39°C) during liquefaction and samples were taken for measurement of viscosity, pH and non-protein nitrogen. After 48 h the mrxtures were liquefied and were then dried separately or co-dried with wheat bran. Samples of dried silage were analyzed for proximate composition and amino acid content. Trials were conducted on tilapia, Oreochromis aureususing test diets to compare the digestibility of sardine silage with that of fish meal. The study showed that sardine silage, dried in a solar cabinet, could be prepared in 4-5 days. Essential amino acids were present at levels exceeding the requirements for tilapia. Digestibility trials showed the apparent digestibility coefficients (ADC) of crude protein, dry matter and gross energy for sardine silage to be equivalent to those of fishmeal (P > 0.05). |
| Uitgever: |
Taylor & Francis |
| Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
Details van artikel 3 van 10 gevonden artikelen
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