Comparative study of fish silage prepared from different raw materials

ABSTRACT

Fish silage was prepared from different raw materials. Pelagic bissaria [Altherina mochen], shrimp [Penaeus spp.], sardine [Sardinella aurita,] bolti [Tilapia nilotica] and its offals. The chemical changes occuring in fish silage at different stages of preparation were followed. Amino acids, in - vitro protein digestibility, fatty acids and minerals of the five prepared fish silages were determined. Results indicated that the composition of silage was similar to that of the raw material from which it was made except slight liquefaction. During storage, true protein content decreased, while the non-protein nitrogen increased significantly. Generally, the quality of fish silage, levels of both essential and non essential amino acids as well as saturated and unsaturated fatty acids and mineral contents were mainly based on the type and source of its raw materials