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1937•Agricultural and Biological ChemistryOpen access

The Nutritive Value of Fish Meals and Fish Cakes

Tetuo TOMIYAMA, Minoru Hanada

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Abstract

A study was made on the nutritive values, of the meals as well as the cakes of sardine and herring. When the protein level is above 8.5 per cent, the growth response was so excellent that the growth rate in any case far exceeded the Osborne's rate. It was clearly shown that the sardine products have a superior feeding quality over the herring products.In conclusion, the authors wish to express their indebtedness to Mr. S. Ikari for his assistance, and to the Nippon Shokuryo Kogyo Co. for providing the samples.

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A study was made on the nutritive values, of the meals as well as the cakes of sardine and herring. When the protein level is above 8.5 per cent, the growth response was so excellent that the growth rate in any case far exceeded the Osborne's rate. It was clearly shown that the sardine products have a superior feeding quality over the herring products.In conclusion, the authors wish to express their indebtedness to Mr. S. Ikari for his assistance, and to the Nippon Shokuryo Kogyo Co. for providing the samples.

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Available abstract

A study was made on the nutritive values, of the meals as well as the cakes of sardine and herring. When the protein level is above 8.5 per cent, the growth response was so excellent that the growth rate in any case far exceeded the Osborne's rate. It was clearly shown that the sardine products have a superior feeding quality over the herring products.In conclusion, the authors wish to express their indebtedness to Mr. S. Ikari for his assistance, and to the Nippon Shokuryo Kogyo Co. for providing the samples.

Key concepts: Sardine, Herring, Fish <Actinopterygii>, Fishery, Food science, Dried fish, Fish meal, Animal science

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