CHEMICAL ANALYSIS OF THE NUTRITIONAL VALUE OF THE FISH MEAL PRODUCED FROM ARTEMIA SP.

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ZAREI A.; HAFEZIEH M.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Journal: Iranian Scientific Fisheries Journal Year:2007 | Volume:16 | Issue:1 Page(s): 63-72

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Title

CHEMICAL ANALYSIS OF THE NUTRITIONAL VALUE OF THE FISH MEAL PRODUCED FROM ARTEMIA SP.

Author(s)

ZAREI A. | HAFEZIEH M. | Issue Writer Certificate

Keywords

ARTEMIA SP.Q3

NUTRITIONAL VALUEQ3

PROTEINQ2

Abstract

ARTEMIA SP. samples were gathered from three regions, including Urmia Lake, earthem ponds beside Urmia Lake and Ghom Salt Lake. After drying and grinding the samples chemical tests were implemented to determine NUTRITIONAL VALUE and the mineral composition of the samples. In the next step, under in vitro condition, PROTEIN digestibility of samples was determined with Pepsin enzyme method and active lysine was assayed by dye binding method.Results showed that NUTRITIONAL VALUE of ARTEMIA SP. meal is variable. We found that species, region and season of harvest and biomass impurity bring about part of the variability. In Peps indigestibility test, there was a significant difference between the meal produced from ARTEMIA SP. of Urmia Lake and other locations (P<0.05). The highest digestibility was recorded for the ARTEMIA SP.of the Ghom Salt Lake (92.74%) and the lowest was found for that of the Urmia Lake (90.47%). For active lysine value, no significant difference was found between the locations. The highest value of the active lysine belonged to the fish meal produced from ARTEMIA SP. of the Urmia Lake (36.68 mmol/16g N) and the lowest value related to the Ghom ARTEMIA SP. (21.65 mmol/16gN).

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APA: Copy

ZAREI, A., & HAFEZIEH, M.. (2007). CHEMICAL ANALYSIS OF THE NUTRITIONAL VALUE OF THE FISH MEAL PRODUCED FROM ARTEMIA SP.. IRANIAN SCIENTIFIC FISHERIES JOURNAL, 16(1), 63-72. SID. https://sid.ir/paper/4565/en

Vancouver: Copy

ZAREI A., HAFEZIEH M.. CHEMICAL ANALYSIS OF THE NUTRITIONAL VALUE OF THE FISH MEAL PRODUCED FROM ARTEMIA SP.. IRANIAN SCIENTIFIC FISHERIES JOURNAL[Internet]. 2007;16(1):63-72. Available from: https://sid.ir/paper/4565/en

IEEE: Copy

A. ZAREI, and M. HAFEZIEH, “CHEMICAL ANALYSIS OF THE NUTRITIONAL VALUE OF THE FISH MEAL PRODUCED FROM ARTEMIA SP.,” IRANIAN SCIENTIFIC FISHERIES JOURNAL, vol. 16, no. 1, pp. 63–72, 2007, [Online]. Available: https://sid.ir/paper/4565/en

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