388 U. S. BUEEAU OF FISHERIES 



produced a better quality of meat. The flavor and odor after 

 cooking- were normal. Even though fish meal was fed up to the 

 time of slaughtering- no appreciable effect on the flavor or odor 

 of the raw or cooked meat was evident. 



In comparing the effect of fish meal and tankage on the rate 

 of growth and on the texture and quality of the carcass of swine, 

 Helyar (192G) reported the results to be about equal. 



de Kuyter de Wildt (11)28) made a favorable report on the effect 

 of fish-meal feeding on the slaughter records of swine and carried 

 the investigation even as far as the cured hams, finding no off- 

 flavors or taste. 



EFFECT OF FISH-MEAL FEEDING OX ODOR OF MILK, EGGS, AND MEAT 



The following authorities reported that the feeding of fish meal 

 had no deleterious effect on the odor of milk, eggs, or meat and 

 that no fishy odor or taste was imparted thereby: Kuhn-Cornieten, 

 1894; Live Stock Journal, 1913; Weber, 1916; Crowther, 1916; Ash- 

 brook, 1917: Paterson. 1020: Orr and Crichton, 1922; Scott, 1922: 

 Hostetler. 1922; Patterson. 1925; de Ruyter de Wildt, 1925; Hansson 

 1926; de Ruyter de Wildt, 1928; Farming in South Africa, 1929: 

 Ellington and Knott, 1928: Lindsey, 1909; Woodward and others 

 1924; Eowett Institute, 1022; Edwards, 1929; Wilgress, 1924, 

 Ministry of Agriculture and Fisheries, 1919; Hoard's Dairyman, 

 1925. 



In fact. AVoodward and others (1924), in United States Depart- 

 ment of Agriculture Bulletin No. 1272, said, "The flavor of the 

 milk apparently was not impaired in any way either by exposing 

 milk to the odor of fish meal or by feeding the cows 4 pounds of 

 the fish meal one hour before milking." 



Bartlett (1917) recommended feeding fish meal containing not 

 over 2 to 4 per cent of oil and 3 per cent of salt. He suggested 

 that a higher oil content in fish meal may cause a fishy taste in the 

 meat' products. 



Green and Richardson (1924) reported that where pigs were 

 fed fish meal as high as one-eighth of the total ration right up 

 to the time of slaughtering, there was an unpleasant flavor observed 

 in the bacon. 



According to Orr, Crichton, and Green (1922), in several feeding 

 experiments at the Rowett Institute, white fish meal made from fish 

 cuttings, waste, etc., was fed to hogs, poultry, and dairy cattle with- 

 out any fishy odor being noticeable in the pork, bacon, eggs, milk, or 

 poultry meat. Poor quality fish meals, however, were found to taint 

 the bacon in some cases unless the feeding of the fish meal was 

 stopped four weeks prior to slaughtering. 



EFFECT OF FISH MEALS HIGH IN SALT CONTENT ON FARM ANIMALS 



Investigating the effect on swine of fish meal containing large 

 amounts of salt, Rasenack (1925) found that a dose of 5.48 to 10 

 grams of salt per pig per day was not injurious. However, 75 to 100 

 grams daily caused death. 



