FISHERY INDUSTRIES OF THE UNITED STATHES, 1936 29, 
MENHADEN OIL FOR POULTRY FEEDING 
The cooperative studies of menhaden oil for use in poultry feeding, 
as described in last year’s report of this Division, were continued by 
Dr. W. C. Supplee of the Chemistry Department of the University of 
Maryland and our nutrition laboratory. These tests were made on 
both albino rats and baby chicks. They continued to show that men- 
haden oil is at least equal to the average cod-liver oil as a source of 
vitamin D for poultry feeding. 
MENHADEN MEAL FOR CATTLE FEEDING 
The studies of the relative value of steam-dried and flame-dried 
menhaden meal described in the 1935 report of this Division, in the 
dairy ration, carried on by the Maryland State Agricultural Experi- 
ment Station in cooperation with our technological staff were com- _ 
pleted. The results of these feeding experiments extended over a 
period of 2 years, and were published in the October 1936 issue of the 
Journal of Dairy Science in a report entitled “(Comparison of the 
feeding value of steam-dried and flame-dried menhaden fish meal’, 
by M. H. Berry and J. R. Manning. The tests showed conclusively 
that menhaden fish meal is an excellent ingredient of the dairy ration. 
There was no significant difference in the relative nutritive value of 
the steam-dried and flame-dried meals. This is in contrast to tests 
conducted previously on smaller farm animals, such as swine and 
poultry, where the steam-dried menhaden fish meal was found to be 
superior to the flame-dried product. 
OILY FISH MBALS IN ANIMAL FEEDING 
During the year the Bureau continued its cooperation with the 
Department of Poultry Husbandry at the State College of Washington 
for the purpose of studying the nutritive value of fish meals. As 
mentioned in our last report attention was being given to vitamin 
A and D retention in fish meals. Experimental salmon meals were 
found to provide adequate vitamin D in the poultry ration and if 
stored properly showed no apparent destruction of this vitamin after 
1 year. The use of antioxidants in fish meals is being investigated 
also. 
FISH COOKERY STUDIES AND DEMONSTRATIONS 
In recent years there has been a great demand on the Bureau of 
Fisheries from housewives, proprietors of public and institutional 
eating places, and others for fish cookery recipes and instructions. 
To meet this demand, the Bureau has continued its researches on the 
development of practical and economical recipes for cooking fish and 
also has given fish cookery lectures and demonstrations to interested 
groups of people. 
During the past year Agnes I. Webster, fish cookery expert of the 
Division, continued her researches in our fish cookery laboratory 
toward developing economical recipes using fish for mass feeding in 
school and institutional dining rooms. Many of the recipes developed 
are now being tested on a quantity basis in the school lunchrooms in 
Baltimore, Md. In connection with this program a series of cards 
or posters were prepared, telling in brief the food value of fish and 
