| Fishmeal | ||||||||||||||||||||||||||||||
| Introduction | ||||||||||||||||||||||||||||||
| Product obtained by processing whole or parts of fish from which part of the oil may have been removed and to which fish solubles may have been re-added. Either produced as a by product of fish processing for human consumption or as a direct product for animal feed when demand is high. Around 6.5 million tonnes of fish meal and 1.2 million tonnes of fish oil are produced annually world wide from around 30 million tonnes of fish. Fishmeal is produced from fish/fish trimmings which are cooked/separated from the oil, dried, pressed, ground and treated, to form a meal. Whole fish from carefully managed stocks of species deemed unsuitable for human consumption are the main constituent of fishmeals. | ||||||||||||||||||||||||||||||
| Origin | ||||||||||||||||||||||||||||||
| Manufactured in the UK, Ireland, S America and Europe. Large quantities from S America, especially Peru,which is the largest single producer of fishmeal in the world, Chile being the second. The three main types are White (UK), Chilean and herring. | ||||||||||||||||||||||||||||||
| Nutritional Information | ||||||||||||||||||||||||||||||
| An excellent protein source. Quality will
vary, depending on manufacturing process, the time period
between catching and manufacture, or the freshness of the
raw material. Fresh raw material implies a lower degree
of amino acid breakdown leading to better palatability
and digestibility of the fishmeal. Generally, the more gentle the drying process, the higher quality the meal. Direct flame drying is regarded as the fastest form of drying, is also the most damaging. Higher temperatures usually lead to a higher percentage of the protein fraction in the meal being damaged. The best method of drying is believed to be indirect hot air drying which, although slower than flame drying, generally produces a better quality final product. Flame dried materially usually has a higher ash level and would generally not be the first choice for the poultry producer. Fishmeal has a good amino acid profile for all animals and is high in undegradable protein for ruminants. Protein may vary from 60-70% between products. Rich in lysine, sulphur, minerals and vitamins. Blended products may have lower nutritional quality than straight, single source, fishmeal. |
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| Colour/Texture | ||||||||||||||||||||||||||||||
| Grey to brown meal. (more direct heat results in a darker colour) | ||||||||||||||||||||||||||||||
| Palatability | ||||||||||||||||||||||||||||||
| Average | ||||||||||||||||||||||||||||||
| Limits on Usage | ||||||||||||||||||||||||||||||
| Milk taint may result when the dairy ration contains high levels of fish oil. Contains high levels of ash. High levels levels in poultry may cause gizzard crown and egg taint. | ||||||||||||||||||||||||||||||
| Recommended Maximum Inclusion Rates % | ||||||||||||||||||||||||||||||
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| Handling/Storage | ||||||||||||||||||||||||||||||
| Stores well. |