FISH MEAL
Description
Fish product or fishery by product obtained by processing whole or parts of fish. Fish meal has excellent nutritional properties, with a high content of digestible protein and balanced EAA. Moreover, fish meal is also rich in other nutrients such as essential fatty acids, phospholipids, cholesterol, minerals, and certain vitamins. Production is highly regulated (Regulation (EC) No 183/2005 for feed hygiene) and always meets environmental health requirements.
Fish meal use
Fish meal is the best source of protein for animal feed; it is used as feed for poultry, laying birds, ruminants, dairy cows, cattle, and development in fish farming. Its Energy content is markedly higher than many other animal or vegetable proteins as it provides a concentrated source of high quality protein and fats.
Production process
Fish is cooked to coagulate protein and allow some oil to be released, using a temperature of 85°C to 90°C. In other words, it is heated, pressed and separated where eventually the product turns into a meal and oil. In addition, micro-organisms are killed by this process. Then again, a super-heated steam passes over the drier which contains coils throughout. These coils raise the temperature to 90°C. After the drying the product is cooled down to around 10% moisture. It means that the low temperature driers such as indirect hot-air or vacuum driers, operate at lower temperatures and help to cool the product after it has been heated at a very high temperature previously. Only when the product is cooled down, it is ready for packaging.
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Standard parameters |
Typical Value 1 |
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Protein |
60-65% |
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Fat |
max 14% |
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Ash |
max 17% |
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Moisture |
max 10% |
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Pepsin Digestibility |
min 90% |
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Calcium |
2,6% |
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Phosphorus |
6,9% |
1This profile may differ due to fish parts, whole fish or fish species used in production process.