{"refrec":{"BRefID":10741,"RR":"<b>Ousterhout, L.E.; Snyder, D.G.</b> (1962). Effects of processing on the nutritive value of fish products in animal nutrition, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 303-309","BEntID":10741,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 303-309","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Ousterhout, L.E.; Snyder, D.G.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Ousterhout, L.E.; Snyder, D.G.","Englishabstract":"Variations in the nutritive value of industrial fishery products for animal feeding have been attributed to differences in the raw material, and to changes in nutrient content and availability during the processing and handling of the products. Considerable research still needs to be done to determine the methods most suited for the production of products of highest quality. For fish mea1, which is the principal industrial fishery product, the major variations in nutrient content are caused by differences in the raw materials used and by the extent of nutrient loss or removal during processing, principally in the pressing operation. Fish meal of high quality can be prepared from all species of fish (teleosts), fresh or spoiled, by any of the common commercial methods. The greatest variation in nutrient quality, especially protein availability, is caused by variations in drying, and in subsequent curing and storage. Either vacuum, steam, or direct-heat driers may be utilized for the production of quality meal. The addition of solubles or antioxidant does not appreciably affect the protein quality of the meal.","AbstractOtherLang":"Les variations de la valeur nutritive des produits industriels de la pêche pour l'alimentation des animaux ont été attribuées à des différences dans les matières premières et à des modifications dans la teneur et dans la disponibilité des éléments nutritus pendant le traitement et la manutention des produits.Il reste encore à conduire un ensemble considérable de recherches pour définir les méthodes qui conviennent le mieux pour fournir des produits de la plus haute qualité.Pour les farines de poisson, principal produit industriel de la pêche, les variations les plus importantes de la teneur en éléments nutritus sont dues aux différences dans les matières premières utilisées et à la mesure où se perdent où même s'éliminent les éléments nutritus pendant le traitement, et surtout pendant l'opération de presse. Des farines de poisson de haute qualité peuvent être préparées à partir de toutes les espèces de poissons (téléostéens), frais ou abîmés, par toutes les méthodes commerciales courantes. La plus grande variation de la qualité nutritive, surtout de la disponibilité en protéines, est entrainée par des variations dans l'opération de séchage et dans les opérations de conservation et d'entreposage ultérieures. Des séchoirs sous vide, par vapeur ou par chauffe directe, peuvent être utilisés pour la production d'une farine de qualité. L'addition de solubilisés ou d'antioxydants n'affecte pas d'une façon appréciable la qualité protéique de la farine.","BibLvlCode":"AM","StandardTitle":"Effects of processing on the nutritive value of fish products in animal nutrition","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-07","DateCreate":"2001-06-07","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10741,"PubliDate":1962,"Pagination":"303-309","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. 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