8 CONTROL BULLETIN No. 117 



Animal and Fish Products 



In these tables are presented not only the usual analyses but determinations 

 of oleic acid, riboflavin and the protein quality index as well. 



Oleic acid is, within limits, a measure of decomposition and may indicate the 

 condition of the material before it is processed. Some feed manufacturers place 

 dependence on the test as the basis of acceptance of the products they purchase 

 for use in their mixtures and reject any shipment containing 1% or more of oleic 

 acid. With the present scarcity of meat and fish products it is quite possible 

 that this organic acid test is not so generally used. 



Meat and fish products are only fair sources of riboflavin and with the pro- 

 portion used in poultry mixtures cannot be depended upon to furnish an adequate 

 supply. The exceptions are the fish and liver meals and possibly crab meal. 



Salt was not found in excessive amount in any of the samples analyzed. The 

 higher percentages would not prove of serious consequence when diluted by the 

 other ingredients of a mixed ration. 



The protein quality index indicates production value. It is determined by 

 chemically breaking up the complex substance known as protein into several 

 parts, all of which vary in nutritive value. The results obtained are subjected 

 to a formula which gives the figures known as the protein quality index. The 

 index does not show the actual value in terms of percentage, but is simply a 

 comparative figure. However, it has been shown to correspond closely to the 

 values obtained in feeding trials with chicks. It is stated on authority that a 

 meat and bone scrap of excellent quality' should have an index value of 70 to 75. 

 Highest grade fish meals should run as high as 80 to 87. 



The Index value is also given for several fish products not usually found in the 

 market. These were obtained from private sources. All of them indicate value 

 and they should receive favorable consideration as substitutes for the better 

 grades of fish meal during the present scarcity. The index for shrimp meal is 

 probably too low. It is an average figure obtained from several samples dried 

 by different methods. 



