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The nutritional value and quality of squid (Illex illecebrosus) meal as source of dietary protein for broiler chicken*

Published online by Cambridge University Press:  08 December 2008

H. W. Hulan ,
F. G. Proudfoot  and
C. G. Zarkadas
H. W. Hulan
Affiliation:
Agriculture Canada, Research Station, Kentville, Nova Scotia, B4N IJ5, Canada
F. G. Proudfoot
Affiliation:
Agriculture Canada, Research Station, Kentville, Nova Scotia, B4N IJ5, Canada
C. G. Zarkadas
Affiliation:
Food Research Institute, Research Branch, Agricultural Canada, Ottawa, Ontario, KIA oC6, Canada
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Abstract

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1. Squid meal (SqM), produced by grinding and drying the whole squid (Illex illecebrosus) common to the northeast Atlantic and Mediterranean, contained 645 g protein/kg and appeared limiting with respect to lysine, methionine and cystine.

2. Although a comparison of the essential amino acid profiles of SqM with other protein concentrates indicated that SqM was higher than fish meal andsoya-beanmeal but lower than casein or whole-egg protein, these tests could not accurately predict protein quality.

3. A new approach is reported for evaluating protein quality of SqM. It was based on the direct chromato-graphic determination of its collagen content, from the amounts of 5-hydroxylysine or 5-hydroxyproline present, and elastin, from the amounts of desmosine or iso-desmosine present. This method can alsobe routinely used to assess the connective tissue content and protein quality of animal protein supplements such as fish, meat-and-bone meals.

4. A nutritional evaluation of SqM as a source of protein for poultry was carried out using 320 male and 320 female Cobb chicks fed from I-d-old to 48 d, a control diet containing 50 g/kg fish meal or test diets containing 50 g, 100 g or 150 g SqM/kg.

5. Feeding of SqM at a rate of up to IOO g/kg diet resulted in optimum biological response and monetary returns.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 1 , January 1979 , pp. 163 - 173
Copyright
Copyright © The Nutrition Society 1979

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