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The nutritional evaluation of protein concentrates obtained from the alkali digestion of herrings
Author(s) -
Carpenter K. J.,
Duckworth J.,
Ellinger G. M.,
Shrimpton D. H.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030609
Subject(s) - cystine , food science , fish meal , meal , pantothenic acid , chemistry , fish <actinopterygii> , riboflavin , biology , biochemistry , fishery , cysteine , enzyme
Protein concentrates obtained as by‐products from the alkali‐reduction treatment of herrings have been analysed for some important vitamins and amino‐acids, and also tested as supplements to basic cereal rations for poultry. All the products showed considerable destruction of riboflavin and pantothenic acid in the process, but those prepared by the ‘mild’ treatment have a gross protein value of 75% of that for conventional fish meals. This may be explained by the destruction of much of the cystine in the herrings during the reduction process. When a ‘mild process’ alkali‐reduction meal replaced white‐fish meal in growing and laying rations of the ‘regulation’ type used in the U.K. there was no decline in growth or egg‐production. The meal had no tainting effect on either the meat or the eggs produced in these experiments.