The main distinguishing feature of our production technology is the low-temperature principle of dehydration of fish raw materials and the simultaneous provision of complete protection of all nutrient and biologically active substances of fish from destruction and biological inactivation by sorption on a special protein-carbohydrate carrier.

Table 1. Availability of amino acids in fishmeal under various production technologies and temperature conditions
Amino acids Traditional industrial production Drying
At low temperatures 159º, 60 minutes. 159º, 180 minutes.
Arginine 83.3 63.6 48.6 31
Histidine 47.6 40.9 50 9.1
Isoleucine 95.7 91.8 77.6 17.4
Leucine 94.9 85.7 67.5 10.1
Lysine 98.4 79.3 77.3 5.5
Methionine 95.8 64.2 73.1 23.8
Phenylalanine 100 76.7 71.1 9.7
Threonine 100 100 92.3 3.6
Tryptophan 100 100 100 5
Valine 77 82 62 4.9

 

Table 1 shows that the availability of amino acids from fishmeal for the body of animals and poultry is inversely proportional to the increase in heat treatment and the duration of exposure. An increase in the duration of flour drying can lead to a more than tenfold decrease in the availability of individual amino acids and turn an expensive product into a feed substance that is hazardous to the health of animals and poultry. In terms of chemical composition and nutritional value, our product can be classified as a concentrated protein source of the group of high-value fish proteins (Table 2).

Table 2. The main characteristics of the ribbed furrow forage TUU 10.9-41401647-002: 2021
Indicator name Norm Control method
Crude protein, % 40, 50, 60

GOST 7169, DSTU ISO 5983
Crude fiber,% (no more) 6

GOST 13496.2, DSTU ISO 6865
Crude fat,% (no more) 15 DSTU ISO 6492
Table salt,% (no more) 3 DSTU 3782
Crude ash,% (no more) 10 DSTU ISO 5984
Mass fraction of crude ash insoluble in hydrochloric acid in terms of DIA,% (no more) 2,2

GOST 13496.14, DSTU ISO 5985


The amino acid composition is presented in Table 3 (as of 10/07/2021).

 

Table 3. Amino acid composition

Indicator name

 Units Research results
Lysine % 4,26
Methionine % 1,17
Aspargin % 5,25
Threonine % 1,88
Serine % 2,64
Glutamine % 8,19
Proline % 5,04
Glycine % 6,83
Alanin % 4,59
Valine % 2,4
Isoleucine % 2,77
Leucine % 3,21
Tyrosine % 1,04
Phenylalanine % 2,13
Histidine % 1,38
Arginine % 3,37
Cystine % 1,43

In terms of organoleptic characteristics, the product meets the requirements specified in table 4.

Table 4. Organoleptic indicators
Indicator name Value
Appearance The mass is homogeneous, free-flowing, without lumps. Fine-fiber content is allowed
Smell

Specifically fishy, ​​no foreign odors
Colour Light brown to brown

Our products meet all the requirements of safety indicators and industrial sanitation, as well as the requirements of TU.
Fish meal is used for feeding farm animals and poultry, fur animals, fish, as well as for the preparation of compound feeds and feed mixtures in accordance with recipes and norms approved in accordance with the established procedure. The shelf life is 6 months.