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1961•Journal of the Fisheries Research Board of CanadaRequires access

The Protein Nutritive Value of "Liquid Herring" Preparations

B. E. March, J. Biely, J. R. McBride, D. R. Idler, Robert A. MacLeod

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Abstract

Experimentally prepared "liquid fish" made from British Columbia herring was compared with presscake herring meal, whole herring meal and condensed herring solubles as a source of supplementary protein for chicks. Two samples of liquid fish made by an enzymatic and by a high-pressure acid treatment respectively were tested. The two preparations were similar in protein value and gave a growth response intermediate between that obtained with herring meal and with condensed herring solubles.

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Experimentally prepared "liquid fish" made from British Columbia herring was compared with presscake herring meal, whole herring meal and condensed herring solubles as a source of supplementary protein for chicks. Two samples of liquid fish made by an enzymatic and by a high-pressure acid treatment respectively were tested. The two preparations were similar in protein value and gave a growth response intermediate between that obtained with herring meal and with condensed herring solubles.

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Available abstract

Experimentally prepared "liquid fish" made from British Columbia herring was compared with presscake herring meal, whole herring meal and condensed herring solubles as a source of supplementary protein for chicks. Two samples of liquid fish made by an enzymatic and by a high-pressure acid treatment respectively were tested. The two preparations were similar in protein value and gave a growth response intermediate between that obtained with herring meal and with condensed herring solubles.

Key concepts: Herring, Food science, Fish <Actinopterygii>, Fish meal, Chemistry, Meal, Fishery, Biology

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