Nutritional value of fish viscera silage
Abstract Fish viscera silage has been prepared from cod (Gadus morhua) and saithe (Pollachius virens) by mincing the viscera and adding a mixture of formic and propionic acids [1:1 (w/v)] to a final concentration of 1.5% (w/v). Feeding experiments were performed with rats using: (a) freshly prepared...
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crwiley:10.1002/jsfa.2740320203 2024-06-02T08:06:56+00:00 Nutritional value of fish viscera silage Strøm, Terje Eggum, Bjørn O. 1981 http://dx.doi.org/10.1002/jsfa.2740320203 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740320203 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740320203 en eng Wiley http://onlinelibrary.wiley.com/termsAndConditions#vor Journal of the Science of Food and Agriculture volume 32, issue 2, page 115-120 ISSN 0022-5142 1097-0010 journal-article 1981 crwiley https://doi.org/10.1002/jsfa.2740320203 2024-05-03T11:29:46Z Abstract Fish viscera silage has been prepared from cod (Gadus morhua) and saithe (Pollachius virens) by mincing the viscera and adding a mixture of formic and propionic acids [1:1 (w/v)] to a final concentration of 1.5% (w/v). Feeding experiments were performed with rats using: (a) freshly prepared silage; (b) fish viscera silage stored for up to 4 days at 30°C; and (c) de‐oiled silage prepared after autolysis and subsequent storage for up to 60 days at 15°C. The nutritional value of the silage has been improved by storage and lipid removal, giving an increase of net protein utilisation (NPU) from below 60% for freshly prepared silage to 70% or above after lipid removal. This increase of NPU can be attributed mainly to an increase in the level of lysine. Article in Journal/Newspaper Gadus morhua Wiley Online Library Journal of the Science of Food and Agriculture 32 2 115 120 |
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Wiley Online Library |
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crwiley |
language |
English |
description |
Abstract Fish viscera silage has been prepared from cod (Gadus morhua) and saithe (Pollachius virens) by mincing the viscera and adding a mixture of formic and propionic acids [1:1 (w/v)] to a final concentration of 1.5% (w/v). Feeding experiments were performed with rats using: (a) freshly prepared silage; (b) fish viscera silage stored for up to 4 days at 30°C; and (c) de‐oiled silage prepared after autolysis and subsequent storage for up to 60 days at 15°C. The nutritional value of the silage has been improved by storage and lipid removal, giving an increase of net protein utilisation (NPU) from below 60% for freshly prepared silage to 70% or above after lipid removal. This increase of NPU can be attributed mainly to an increase in the level of lysine. |
format |
Article in Journal/Newspaper |
author |
Strøm, Terje Eggum, Bjørn O. |
spellingShingle |
Strøm, Terje Eggum, Bjørn O. Nutritional value of fish viscera silage |
author_facet |
Strøm, Terje Eggum, Bjørn O. |
author_sort |
Strøm, Terje |
title |
Nutritional value of fish viscera silage |
title_short |
Nutritional value of fish viscera silage |
title_full |
Nutritional value of fish viscera silage |
title_fullStr |
Nutritional value of fish viscera silage |
title_full_unstemmed |
Nutritional value of fish viscera silage |
title_sort |
nutritional value of fish viscera silage |
publisher |
Wiley |
publishDate |
1981 |
url |
http://dx.doi.org/10.1002/jsfa.2740320203 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fjsfa.2740320203 https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.2740320203 |
genre |
Gadus morhua |
genre_facet |
Gadus morhua |
op_source |
Journal of the Science of Food and Agriculture volume 32, issue 2, page 115-120 ISSN 0022-5142 1097-0010 |
op_rights |
http://onlinelibrary.wiley.com/termsAndConditions#vor |
op_doi |
https://doi.org/10.1002/jsfa.2740320203 |
container_title |
Journal of the Science of Food and Agriculture |
container_volume |
32 |
container_issue |
2 |
container_start_page |
115 |
op_container_end_page |
120 |
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1800751931442855936 |