Fish products as protein supplements to cereals

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Abstract
Dehydrated fish products, both commercially and experimentally produced, were compared as supplementary protein sources to an 8% protein cereal basal ration with chicks. Casein was fed as a standard for comparison. Vacuum-dried cod fillets and commercial samples prepared from whole fish and fish waste at low temperatures all gave gross protein utilization values greater than the standard casein, indicating that processing methods, as well as the original source, are important in determining nutritional values of fish products. Dry heat applied to samples stored in N did not result in appreciable loss of nutritive value (gross protein value = 97.8 after 31 hours) even though considerable browning and NH3 formation occurred. When moisture content was raised to 11%, and 105[degree] heat applied for 36 hours, similar samples decreased about 28% in nutritive value. Commercial fish meals showed gross protein values some 10% lower than the low temperature processed products. Lysine appeared to be the limiting amino acid in the products studied, and addition of lysine to the lower quality meals increased their value. Added lysine did not enhance the value of the high quality fillets, however. A test for "available lysine" based on the reaction of -NH2 groups with fluorodinitrobenzene and subsequent estimation of [epsilon]-dinitrophenyl lysine after hydrolysis gave results closely related to the biological values.
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