Utilization of Rejected Salted Fish as Fish Meal

DOI

10.2991/absr.k.220401.062How to use a DOI?

Keywords

fish meal; digestion; NH3; VFA; in vitro

Abstract

This research aims to improve making a fish meal from the RSF to obtain high protein content without crude fiber (CF) and having nutritive value. The result is that fish meal has a low protein content and contains crude fiber. By using a completely randomized design with four replications, the RSF were treated with different boiling times. Namely T1 = 10, T2 = 20, and T3 = 30 minutes. The highest protein content (P< 0.05) was T2 (59.35%) and T1 (57.76%), and the lowest was T0 (30.11%). However, the lowest in vitro protein digestion (P< 0.01) was T2 (47.91%), and T1 (55.77%), and the highest was T0 (77.63%). Likewise, the NH3 content of T0 (15.09 mg / 100 ml) is relatively high compared to all boiled products. Otherwise, the highest BO content (P< 0.05) was T0 (82.49%) compared to all boiled products. After that, the OM digestibility and VFA content of T0 were relatively high compared to those of boiled products. It can be concluded that the boiling time of 10 - 20 minutes in the processing of RSF meal produces the best fish meal.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article distributed under the CC BY-NC 4.0 license.

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TY  - CONF
AU  - Hermon Hermon
AU  - Riska Riska
AU  - Sahrul Sahrul
PY  - 2022
DA  - 2022/04/11
TI  - Utilization of Rejected Salted Fish as Fish Meal
BT  - Proceedings of the 6th International Seminar of Animal Nutrition and Feed Science (ISANFS 2021)
PB  - Atlantis Press
SP  - 301
EP  - 303
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220401.062
DO  - 10.2991/absr.k.220401.062
ID  - Hermon2022
ER  -