Date of Award:
Master of Science (MS)
Animal, Dairy, and Veterinary Sciences
Jay O. Anderson
Jay O. Anderson
Carroll I. Draper
Joseph C. Street
High levels of fish mean cannot be used in chick diets in the United States because of the relatively high cost as compared to soybean meal. In certain areas or countries where large amounts of fish meal are produced, it may be economically feasible to use fish meal as the major protein supplement in the poultry rations.
Feed consumed by poultry must provide most of the materials the birds need for growth or to produce eggs. Those who formulate feed must select ingredients and combine them in proportions which will allow the bird to grow or produce eggs at the lowest possible cost. Fish meal is a good source of essential amino acids. Numerous studies during the past several decades have demonstrated the value of fish meal as a source of unidentified growth factors, essential amino acids, vitamins, minerals, and energy.
The nutritive value of commercially produced fish meal showed great variation when investigated by the protein quality index method. The fish species used, the parts of fish used, amount of heating, fat removal, and duration of storage significantly affected the nutritional value of fish meals. The methods of processing and fractionation of the original fish carcass are different for different species. For example, menhaden meal is made from whole fish, but tuna fish meal is made from cannery scraps that contain relatively less muscle and more bone and skin than does menhaden meal. Meal high in bone and skin may be inferior to meals high in muscle protein. Meals high in oil may be poorer than those lower in oil if the meals are not processed and stored properly. The experiments reported in this thesis were conducted to determine if the three fish meals studied varied in the amino acid levels and pattern provided to the chick and to determine if these differences explain differences in the feeding value of these meals. Studies were conducted with two lots of Canadian herring meal, a tuna meal, and Peruvian fish meal probably made from anchovy.
Wisutharom, Krachang, "Studies on Amino Acid Balance in Three Fish Meals" (1966). All Graduate Theses and Dissertations. 3993.
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