Physicochemical Parameters of Moroccan Fish Salted Waste Desalting of Natural Process

Boumendil, Ilham; Baggar, Asmae; Yassif, Fatima Zohra; Fechtali, Taoufiq; Safi, Amal

doi:10.1007/978-3-030-36671-1_46

Cited by 3 publications

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“…The majority of the inorganic fraction is composed of hydroxyapatite (HAP), which is a form of calcium phosphate with the chemical formula Ca10 (PO4)6(OH)2 (Kizilkaya et al 2010). Salt waste poses a significant challenge to the recycling of fishery products (Boumendil et al 2020). Unfortunately, information regarding salted fishmeal is scarce (Hasan et al 2019).…”

Section: Introductionmentioning

confidence: 99%

Ecological desalination of anchovy residues and their mixture with soybean meal for the production of poultry feed: Optimization of waste through response surface methodology (RSM)

BOUMENDIL,

SISOUANE,

EL HAIMER

et al. 2023

J Exp Bio & Ag Sci

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Salted anchovy bones are a non-recyclable waste product containing high salt levels. However, they also contain valuable minerals such as calcium, phosphorus, potassium, magnesium, and nitrogen. This study aimed to find a cost-effective method to desalinate anchovy bones while preserving their nutritional value and repurposing them as a raw material for poultry feed. Through various tests, we were able to reduce the salt content of the anchovy bones from 15.4% to 4.7% using a 50/50 percent mixture of tap water and from 15.4% to 3.7% using a mixture of tap water and soybean meal in a 30/70 percent ratio. Combining soybean meal with desalted anchovy bones resulted in a nutritional composition comparable to that found in poultry feed, reducing salt content. The response surface method (RSM) was employed to determine the optimal proportions of desalted anchovy bones (70-90%) and soybean meal (10-30%) and to study the variables affecting the concentrations of NaCl, Ca, P, Ash, and TNM. The study revealed the influence of desalted anchovy bone and soybean meal percentages on these concentrations. This study demonstrates that the method used provides an ideal approach for understanding the interactions between input parameters (% DAR, % SM) and output parameters (NaCl, Ca, P, Ash, and TNM) and shows promising results for the desalination of anchovy bones using a soybean meal cake as well as the feasibility of creating poultry feed.

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Section: Introductionmentioning

confidence: 99%

Ecological desalination of anchovy residues and their mixture with soybean meal for the production of poultry feed: Optimization of waste through response surface methodology (RSM)

BOUMENDIL,

SISOUANE,

EL HAIMER

et al. 2023

J Exp Bio & Ag Sci

Self Cite

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Preservation of Fish Bones as Semi-finished Products

Boumendil

Baggar

Gouad

et al. 2022

Advanced Intelligent Systems for Sustainable Development (AI2SD’2020)

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Impact of Incorporating Argan Cake (Argania spinosa L.) and Desalted Anchovy Waste (Engraulis encrasicolus) on the Productive Performance of Broiler Chickens (Gallus gallus)

BOUMENDIL,

TAAIFI,

KHAMLICH

et al. 2024

J Exp Bio & Ag Sci

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Desalted anchovy bones (Engraulis encrasicolus) and argan cake are important sources of minerals and animal proteins. The objective of this study was to analyze the respective consequences of their addition to the diet of broiler chickens (Gallus gallus). Four groups, each containing 15 chickens, were organized according to the following factorial scheme: four feed treatments (including a control group) x five chickens per treatment x three repetitions (4x5x3). The groups were fed four different feed rations containing varying proportions of desalted anchovy bones (DAB) and argan cake (AC): T (0%DAB/0%AC), L01 (1%DAB/1%AC), L02 (2%DAB/2%AC), and L03 (3%DAB/3%AC). Results of the study revealed a significant difference (p>0.05) in weight gain during the start and end of the study for L02 (2144.46g), which was higher compared to the control T (2140.56g). Regarding the feed conversion ratio, L02 (1.54) was lower than the control T (1.65). Conversely, the other feed combinations, including 1% (L01) and 3% (L03), negatively affected weight gain and feed conversion ratio due to the addition of DAB and AC. From the results of the study, it can be concluded that at a low rate of 2% (L02: 2%DAB/2%AC), both desalted anchovy bones and argan cake appear to be effective substitutes for other fish meals and soybean cake in the diet of broiler chickens.

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Physicochemical Parameters of Moroccan Fish Salted Waste Desalting of Natural Process

Cited by 3 publications

References 0 publications

Ecological desalination of anchovy residues and their mixture with soybean meal for the production of poultry feed: Optimization of waste through response surface methodology (RSM)

Ecological desalination of anchovy residues and their mixture with soybean meal for the production of poultry feed: Optimization of waste through response surface methodology (RSM)

Preservation of Fish Bones as Semi-finished Products

Impact of Incorporating Argan Cake (Argania spinosa L.) and Desalted Anchovy Waste (Engraulis encrasicolus) on the Productive Performance of Broiler Chickens (Gallus gallus)

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