STUDY ON THE NUTRITIVE VALUE OF RAW FISH OILS
 
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Pol. J. Food Nutr. Sci. 2007;57(Special issue 4C):593–596
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ABSTRACT
The aim of the work was chemical assessment of raw fish oils obtained from technological waste remaining from processing of different fish species (herring, sprat, Norwegian salmon, trout) from the point of view of their feeding value for farm animals. Composition of fatty acids has been determined with special consideration of polyunsaturated ω-3 (PUFA n-3) ones. Additionally, vitamins soluble in fats (A, E, D3) and essential macro- and chosen microelements contents have been assessed. It was found that fish oils were characterised by very beneficial fatty acids composition, significant content of D3 and E vitamins, as well as of phosphorus, calcium, sodium, potassium and iron.
ISSN:1230-0322