Volume 6, Number 1 (spring 2002)                   JCPP 2002, 6(1): 257-265 | Back to browse issues page


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Shivazad M, Janmohamadi H. Evaluation of Protein Quality in Iranian Kilka Fish Meal Using the Total Protein Efficiency Method. JCPP. 2002; 6 (1) :257-265
URL: http://jcpp.iut.ac.ir/article-1-144-en.html

Abstract:   (8199 Views)

A Complete Randomized Block design was used to study the total protein efficiency (TPE) in Iranian Kilka and Peruvian Anchovy fish meals. Six isoenergetic (3200 kcal ME/kg) and isonitrogenous (18.5% CP) diets based on corn with six samples of fish meal (No. 1, 5, 6 steam processed, 2, 4 flame processed Kilka fish meal and No. 3 Peruvian Anchovy fish meal) were formulated and fed to Lohman male chicks from 7 to 42 days of age. Feed consumption and weight gain were measured weekly. Total protein efficiency and feed conversion (FC) were calculated and statistically analyzed.

The highest TPE values in fish meals obtained over the period of 7-28 days and significantly differed (P< 5%) among Kilka and Peruvian fish meals. With the exception of sample No. 5, the highest values of TPE obtained in the case of steam processed and the lowest obtained the case of flame processed Kilka fish meals. The TPE value of Peruvian fish meal was approximately equal to the average of the two types of processed Kilka fish meals. The orthogonal and nonorthogonal comparison of TPE and feed conversion (FC) in Kilka fish meals, regardless of the type of processing, with the same values in Peruvian Anchovy fish meal did not show any significant differences (P> 5%). With the exception of sample No. 5, the highest final weight of chicks obtained with steam processed Kilka fish meal. In general, TPE values in Kilka fish meals were variable when compared to Peruvian fish meal and TPE of steam processed Kilka fish meal was better.

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Type of Study: Research | Subject: General

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