S. KHATOON, N. Q. HANIF AND N. MALIK

Romer Labs. Pakistan, Rawalpindi, Pakistan

Abstract 

   A total of 184 samples of fish meal were assayed for proximate composition, pepsin digestibility, salt, acid insoluble ash and chromium. The samples were categorized into four groups A, B, C and D on the basis of their crude protein contents which ranged from 55-60, 50-55, 45-50 and 40-45% for four groups, respectively. Group A contained 12.50% samples, 46.20% samples were in group B, 29.89% in group C and 11.41% were in group D. The results showed a variation in nutrient composition among samples. An inverse relationship was observed between fat, ash, pepsin digestibility, chromium and crude protein contents of fish meal. All the samples were adulterated with slightly higher levels of sand and salt than recommended.

Key words: Fish meal, poultry rations, nutrient composition.