Chemical and nutritive changes in herring meal during storage at different temperatures with and without antioxidant treatment

Abstract

Herring meals prepared with and without the addition of 0.025 % of 1,Zdihydro-6-ethoxy-2,2,4-trimethylquinoline (EQ) were stored for ten months at -20 "C and 21 "C. Storage changes in the biologically determined energy and protein values of the meals were monitored and related to changes in the chemical characteristics of the meal. Antioxidant treatment stabilised the meal lipid against oxidative changes resulting in loss of solubility, decline in iodine value and formation of peroxides and malonaldehyde. The effect of storage temperature on the course of oxidation depended upon whether the meal was treated with EQ. Lipid in meals without EQ tended to show greater change early in the storage period at -20 "C. Antioxidant-treated meals showed protection of the protein against changes leading to reduced digestibility and lysine availability. Either antioxidant treatment or storage at -20 "C protected the biological availability of the energy-supplying nutrients present in the meal,

Potential of Asian Carp from the Illinois River as a Source of Raw Materials for Fish Meal Production

“…The rate that spoilage occurs depends on product composition, particularly lipid composition in regards to chain length and hydrogen saturation, as well as environmental factors such as temperature, moisture, surface area, and light (Belitz et al 2004;Sewald and DeVries 2012). Given that lipids present in fish meals contain a high proportion of unsaturated fatty acids and large surface area, they are particularly susceptible to spoilage (El-Lakany and March 1974). Silver Carp also have higher lipid content than Bighead Carp, which may make them more susceptible to spoilage.…”

“…The nutritional composition and associated value of traditional reduction fisheries (i.e., fisheries that process their catch into fish meal or fish oil) landings are known to vary by species as well as harvest location and season (Bragadóttir et al 2004;Boran et al 2008). Furthermore, fish meal is more susceptible to oxidative spoilage than other protein meals due to its high surface-areato-volume ratio and higher concentrations of unsaturated fatty acids (El-Lakany and March 1974;Boran et al 2008). Therefore, the variability in nutritional value and protection against oxidation are critical factors in determining the market value of Asian carp meal as a feedstuff as well as its potential to facilitate the control of Asian carp populations and to support the aquafeed industry.…”

Effect of Diets Containing Herring Oil Oxidized to Different Degrees on Growth and Immunocompetence of Juvenile Coho Salmon (Oncorhynchus kisutch)

“…Cowey et al . (1984), for example, reported poor growth and efficiency of feed conversion in rainbow trout (Saimo gairdrzerd) fed diets containing mildly oxidized marine lipid without antioxidant protection, whereas Hung et d. (1980,1981) found no significant adverse effect of oxidized dietary lipid in trout even though the concentrations of m3 fatty acids were muck reduced as a result of lipid oxidation.…”

“…Beisel (198%), in a review of the effects of individual nutrients on immunity, concluded that intake of a-tocopherol in moderate excess of the recommended intake often increases the immune response in animals of a number of species. Blazer and Woke (1984) reported that rainbow trout, fed a vitamin E deficient diet but showing no signs of vitamin E deficiency, nevertheless exhibited poor humoural md cellular immune responses. In a review of vitamin E and immune regulation, Cowin md Gordon (1982) suggested that recommended daily intakes of vitamin E may not be adequate for full imunocomptence…”

“…All diets were stored at a t°C throughout the study.Dietary treatments were imposed 5 wk after preparation of the diets.HO + H8 heated 64 d stabilized "Analyses by B. Bssanjh at a commercial laboratory using the indophenol method of AOAC (1980 C requirement for salmonids, 1 out according to the methods of Soderhjelm and Anadem-78) and AOAC(1984), respectively. ous herring oils used in the diets were analyzed for peroxide value during the course of the oxidative treatment (AOCS 1973).…”