256 



FISHERY INDUSTRIAL PRODUCTS 



Composition 



The composition of fish meals varies. Processing and storage have an 

 effect, but a number of other factors are important. These include whether 

 the raw material was whole fish or fillet waste, whether it was fresh or 

 decomposed, and whether solubles were added back to the meal to pro- 

 duce a ''whole" meal. Composition of the principal commercial fish meals 

 in the United States is given in Tables 20.1 through 20.3. 



Table 20.2. Vitamin B Complex, Calcium, and Phosphorus in Principle 



U.S. Fish Meals* 



Thia- 



Species 



Ribo- 

 flavin 



Panto- 

 thenic 

 acid 



Niacin 



Choline 



mg/lb mg/lb mg/lb mg/lb 



Menhaden 0.3(5) 2.2(23) — 25.4(8) 



Tuna — 2.5(36) — 53(36) 



Mackerel — 2.4(1) — 27.1(1) 



mg/lb 



Herring 



4.1(9) 5.2(8) 40.4(7) 1820(19) 



Sardine 0.2(2) 2.7(24) 4.2(4) 28.2(4) 1345(7) 78.2(8) 4.09(5) 2.80(7) 



* Results on "as fed" basis. Figures in parentheses are number of samples analyzed. 

 From "Composition of Concentrate By-product Feeding Stuffs," National Academy of Sciences, 

 Washington, National Research Council, publication 449, 1956. 



Results on tuna reported in Com. Fisheries Rev., 19, No. 5a, 17 (1957). 



Menhaden 0.6(3) 3.6(4) 1.8(5) — — 1.6(3) — 



Tuna 0.9(2) 2.2(2) 1.7(6) _ _ _ _ 



Herring 0.9(9) 3.2(8) 2.0(14) 1.6(1) 5.0(1) 2.1(8) 1.4(3) 



Sardine 0.5(2) 4.1(1) 2.0(7) 0.8(2) 4.5(2) 3.0(1) — 



* Results on "as fed" basis. Figures in parentheses are number of samples analyzed. 



From "Composition of Concentrate By-product Feeding Stuffs," National Academy of Sciences, 

 Washington, National Research Council, publication 449, 1956. 



Tests for Quality 



Quality of fish meals is based on their nutritional value for poultry 

 or other animals. Consequently, biological tests are the most reliable. 

 These have been developed to measure biological value of protein^-^'^'^^'^^ 



