The Protein Nutritive Value of "Liquid Herring" Preparations
- 1 January 1961
- journal article
- research article
- Published by Canadian Science Publishing in Journal of the Fisheries Research Board of Canada
- Vol. 18 (1) , 113-116
- https://doi.org/10.1139/f61-007
Abstract
Experimentally prepared "liquid fish" made from British Columbia herring was compared with presscake herring meal, whole herring meal and condensed herring solubles as a source of supplementary protein for chicks. Two samples of liquid fish made by an enzymatic and by a high-pressure acid treatment respectively were tested. The two preparations were similar in protein value and gave a growth response intermediate between that obtained with herring meal and with condensed herring solubles.This publication has 4 references indexed in Scilit:
- The Liquefaction of British Columbia Herring by Ensilage, Proteolytic Enzymes and Acid HydrolysisJournal of the Fisheries Research Board of Canada, 1961
- Protein value and amino-acid balance of condensed herring solubles and spontaneously heated herring meal. Chick experimentsThe Journal of Agricultural Science, 1958
- Protein Quality and “Available Lysine” in Animal ProductsPoultry Science, 1955
- Evaluation of the Biological Values of the Proteins in Fish Meals by the Nitrogen Retention MethodJournal of Nutrition, 1952