Biological availability of selenium and phosphorus in fish meal as affected by condition of fish and type of meal

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Abstract
1. Experiments were conducted to determine the effects of the condition of the fish and of processing procedures on the biological availability of selenium and phosphorus in fish meals. 2. In fresh fish processed to whole fish meal the biological availability of selenium was estimated as 77%, in fresh fish processed to pressed‐cake fish meal it was 59% and in partly‐decomposed fish processed to whole fish meal it was 51%. 3. When the phosphorus content of the test diet was 2–51 g/kg the biological availability was 88% and unaffected by the condition of the fish and the method of processing.

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