The Effect of Antioxidant Treatment on the Metabolizable Energy and Protein Value of Herring Meal

March, B. E.; Biely, Jacob; Taer, H. L. A.; Claggett, F.

doi:10.3382/ps.0440679

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1970

1975

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Cited by 12 publications

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“…Metabolizable energy (ME) values of the rapeseed meals were determined using 3-week otd white Leghorn cockerel chicks. The chicks were fed a practical starting diet (ME basal diet) (March et al, 1965) For personal use only. (Lodhi et al, 1969) …”

Section: Introductionmentioning

confidence: 99%

An Evaluation of the Supplementary Protein and Metabolizable Energy Value of Rapeseed Meals for Chicks

March¹,

Biely²

1971

Can. J. Anim. Sci.

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Section: Introductionmentioning

confidence: 99%

An Evaluation of the Supplementary Protein and Metabolizable Energy Value of Rapeseed Meals for Chicks

March¹,

Biely²

1971

Can. J. Anim. Sci.

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“…Eight of the meals were analyzed biologically for their metabolizable energy value for the chick by a method previously used with herring meal (March et al, 1965). Eight of the meals were analyzed biologically for their metabolizable energy value for the chick by a method previously used with herring meal (March et al, 1965).…”

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confidence: 99%

Dogfish Meals as Supplements for Poultry Rations

et al. 1971

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

El-Lakany

March

1974

J Sci Food Agric

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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,

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The Effect of Antioxidant Treatment on the Metabolizable Energy and Protein Value of Herring Meal

Cited by 12 publications

References 8 publications

An Evaluation of the Supplementary Protein and Metabolizable Energy Value of Rapeseed Meals for Chicks

An Evaluation of the Supplementary Protein and Metabolizable Energy Value of Rapeseed Meals for Chicks

Dogfish Meals as Supplements for Poultry Rations

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

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