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Information Journal Paper

Title

Nutritional value of discard fish in Khuzestan coasts

Pages

  27-38

Abstract

 This study compared the Nutritional value of Discard fish in order to find potential regional supplier of low-cost food for aquaculture development, Discard fish of fishing boats were collected with collaboration of fishery office in northwest of the Persian Gulf in fishing area of Khuzestan coastal waters from 2011 to 2012. The samples were chemically analyzed. According to different aquatic groups, the highest percentage of protein (77. 84± 2. 088) in Perciformes belongs to Eupleurogrammus muticus and the lowest percentage (40. 40± 0. 322) belongs to Liza klunzingri, the most percentage of lipid was in Liza klunzingri (33. 78± 0. 277) and the lowest percentage was in Grammoplites suppositus (3. 34± 0. 025), the highest and lowest percentage of ash (minerals) were in Cynoglossus arel (28. 14± 0. 377) and Acanthocephola abbreviate (0. 7± 0. 02) respectively. In the present study, the level of protein, lipid and minerals were in acceptable limit. Therefore Discard fish have great potential in fulfilling nutritional requirements as fresh food (minimally processed) and with nutritional additives in forms of fish powder and fish oil and it can play an effective role in aquaculture development in the region.

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    APA: Copy

    HEKMATPOUR, F., & ESKANDARI, GH.R.. (2016). Nutritional value of discard fish in Khuzestan coasts. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), 10(3 ), 27-38. SID. https://sid.ir/paper/161882/en

    Vancouver: Copy

    HEKMATPOUR F., ESKANDARI GH.R.. Nutritional value of discard fish in Khuzestan coasts. NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES)[Internet]. 2016;10(3 ):27-38. Available from: https://sid.ir/paper/161882/en

    IEEE: Copy

    F. HEKMATPOUR, and GH.R. ESKANDARI, “Nutritional value of discard fish in Khuzestan coasts,” NEW TECHNOLOGIES IN AQUACULTURE DEVELOPMENT (JOURNAL OF FISHERIES), vol. 10, no. 3 , pp. 27–38, 2016, [Online]. Available: https://sid.ir/paper/161882/en

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