Summary l^,J 



A biological assay of the nutritional value of certain salmon 



cannery waste products l^,^ 



Introduction 2«.9 



Selection of products for evaluation 5I 



Procedure 53 



Survival experiment 53 



Grovfth evaluations 54 



Sumnary 58 



PART II— Contents 



Introduction 60 



Collection of raw material in Alaska 60 



Collection 60 



Preparation and storage 62 



Utilization of salmon eg^s for production of cholesterol, pro- 

 tein and industrial fat 6^ 



Introduction 65 



Experimental 68 



Cholesterol determination 69 



Fat determination 70 



Unsaponifiable matter 71 



Results ajid discussion 71 



Protein, fat, and lecithin recovery 73 



Solvent extraction of salmon e^^gs — preparation of nro- 



tein meal 7^ 



Recovery of salmon e.Tg fat 76 



Discussion and sunmary "^7 



Literature cited 78 



Vitamin content of experimental fish hatchery foods "^9 



Introduction 79 



Preparation of the salmon meals 79 



Methods of vitamin assay 81 



Riboflavin 82 



Niacin 83 



Thiamin 8^ 



Proximate analyses 85 



Result s and di s cuss ion 85 



Summary 89 



Literature cited 89 



Evaluation of salmon head oil for addition to canned salmon 89 



Introduction 89 



Selection of raw material 90 



hquipraent used for alkali digestion 90 



Procedure for alkali digestion 91 



iTocfidare for boiling method 91 



I'repjaration of the canned salmon packs 92 



• Jtorape condition for canned saLnon 9r 



!■ X/'imination of samples 92 



