Nutritional Properties of Fish Meal Produced from Fresh By-Products of Sardina pilchardus
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Abstract
In Morocco, fresh by-products of Sardina pilchardus from fish canneries are processed into fish meal. These by-products contain proteins, unsaturated fatty acids (omega-3), minerals and other beneficial elements for animal and human nutrition. The objective of our work was to characterize the nutritional properties of this fish meal produced using a low temperature treatment. The analysis of the nutritional composition of several batches produced during different seasons (throughout the year) showed that the composition was relatively constant. The average (mean±standard deviation) protein content (58.41±1.22 %), ash (21.03±2.15 %), fat (9.12±1.02 %), moisture (7.02±0.83 %) and salt (1.62±0.39 %) indicate the use of highly osseous and relatively oily raw materials. This fish meal contained a minor amount of histamine (concentration less than 500 mg·kg-1), which shows the use of a fresh raw material. The yields were, on average, 21.1±1.5 % for fish meal and 7.1±1.9 % for oil.
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