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The composition of whale‐meat meals of various grades
Author(s) -
Pritchard H.,
Cawthorne M.
Publication year - 1955
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.2740060305
Subject(s) - food science , ingredient , meal , whale , composition (language) , digestion (alchemy) , white meat , nutrient , biology , chemistry , zoology , fishery , linguistics , philosophy , chromatography , ecology
Samples representing the range of whale‐meat meals most often used in this country were examined in the laboratory to assess the variation of their composition. Besides the normal analytical figures required by the Fertiliser & Feeding Stuffs Regulations, the albuminoid protein, as given by copper precipitation, rate of digestion of protein with pepsin, and some of the members of the vitamin‐B group were also determined. Although no official method of grading exists, the whaling companies and merchants designate whale‐meat meals with protein content from 80 to 85% as Grade A, those containing from 40 to 65% of protein as Grade B, and meals derived mostly from bone as Grade C. The albuminoid nitrogen was as high as 97.2% of the total crude nitrogen in Grade‐A meals, as was the rate of digestion with pepsin. Where high ash contents occurred, as in Grade‐B and Grade‐C meals, however, both these figures were substantially lower. The results obtained for vitamins of the vitamin‐B group indicated that a wider variation in potency existed than had previously been suspected; one case of Grade‐A whale‐meat meal had a nicotinic acid content as high as 171 μ./g., but a sample of Grade C contained only 15 μ./g. Whale‐meat meals are accepted as a valuable source of nutrients to livestock, but grading and quality are important factors to be considered in their selection.