FISHERY BULLETIN": VOL. 70, N'O. 4 



animals used in this study it cannot be inter- 

 preted clearly that supplementation with fish 

 solubles produced a superior product, but it is 

 apparent that when fish solubles replaced SSr 

 of an all-milk replacer commercial ration, growth 

 rates and feed conversions were at least equal 

 to the control that contained all-milk protein. 



A triangular organoleptic test for flavor with 

 12 panelists was performed on 1.91-cm slices 

 from the liver, loin ends (chops), and rounds 

 (cutlets) of all test animals. Table 2 shows the 

 results of the organoleptic evaluations. When 

 the data from this test were statistically analyzed 

 by the Student's ^test, a significant flavor dif- 

 ference (P<0.05) was found between the two 

 groups. Meat from the experimental animals 

 appeared to have more beef flavor rather than 

 the desirable bland flavor associated with veal. 

 Likewise, the meat from the experimental an- 

 imals had a noticeably darker color than that of 

 the control animals. This diflference was prob- 

 ably due to the high level of minerals present in 

 the fish solubles, especially iron. 



Table 2. — Experiment I. Flavor test of meat from veal 

 calves fed either control milk replacers or milk replacers 

 containing 5% fish solubles. 



Control 



Fish solubles 



Cutlet 



Replicotion I 

 Replication II 



Average 



Chops 



Replication I 

 Replication II 



Average 



Liver 



Replication I 

 Replication II 



Average 



6.00: 

 6.00: 



1.71 

 1.41 



6.00 ± 1 .53 



6.50 ± 2.20 

 6.25 ± 1.86 



6.38 ± 2.00 



6.67 ± 1.83 

 6.33 ± 1.83 



6.50 ± 1.79 



1 All values represent a scale of from one (unacceptable flavor) to 

 eight (highly acceptable flavor). 



2 Significant at P<,Q.05. 



EXPERIMENT II 



The objective of this experiment was to study 

 the feasibility of supplementing dried whey 

 product, DSM, and/or soy flour with dry, low- 

 fat menhaden solubles in lamb rations. Fifteen 

 crossbred lambs, 2 to 7 days old, were placed 



on a commercial liquid, all-milk replacer ration 

 for a preliminary period of 1 week. At the end 

 of this period, lambs were allotted by weight, 

 sex, and age to one of three experimental rations. 

 The composition of the rations is shown in Table 

 3. All rations contained 24''r protein, 20^, i- fat, 

 vitamins, minerals, antibiotic, and antioxidant. 

 All lambs were given as much liquid feed as they 

 could consume twice daily. Every 7 days body 

 weights were measured, and feed consumption 

 data were recorded daily. The experiment was 

 terminated after 28 days. The average weight 

 gains are shown in Table 4. Ration II (soy, 

 \vhey product, and fish solubles) produced a 

 growth response equal to 28.6^/c of that of Ration 

 I (DSM and whey product), and Ration III 

 produced an 82.9 C^ response compared with 

 Ration I. 



Table 3. — Lamb ration formulations used in Experi- 

 ments II and III. 



1 Cerelose, Corn Products Co., New York. (Reference to trade names 

 in the publication does not imply endorsement of commercial products 

 by the National Marine Fisheries Service.) 



2 Vitamin premix provides per kilogram ration: A, 3,300 lU; E, 22 lU; 

 Da, 66 lU; Bij, 2 mg,- niacin, 1,400 mg. 



^ Mineral premix provides per kilogram ration: iron, 42 mg; man- 

 ganese, 19 mg; zinc, 50 mg. 



' Antibiotic premix provides 55 mg terromycin per kilogram of ration. 

 ^ Nine ports glucose to one part Ethoxyquin. 



EXPERIMENT III 



A third experiment was conducted using Ra- 

 tions I and III, to confirm the previous observa- 

 tions. Ten lambs were placed on each treatment 

 at 2 days of age. The ration formulations were 

 the same as those in the previous experiment 

 and contained 24 "^y protein, 20^, r fat, vitamins, 

 minerals, antibiotic, and antioxidant. A mix- 

 ture of the dry ration with water (1:5) was fed 



1278 



