Physical Properties, Crude Nutrient Content, and Nutritive Values of Fish Meals Produced from Overflowed Fishes for Laying Quails

The present research aimed to define the potential availability of overflowed fish catch by traditional fishermen and to compare meal yield rate, physical property, crude nutrient content, and nutritive value of fish meal produced from overflowed fishes by direct or steam cooking before drying. Samples of three overflowed fishes, i.e., sardine, ponyfish, and mackerel tuna, were processed into meal products by direct sun drying or steam cooking before drying. Fish meals analyzed for physical properties (bulk density, compacted bulk density, angle of response), moisture, and crude nutrient content (crude protein, crude ash, crude fat, crude fiber), and minerals (Ca, P). Their nutritive values were evaluated by mixing 5% of fishmeal with basal diet and fed to 180 laying quails for 6 weeks. Parameters measured included feed intake, egg production, FCR, and eggshell quality. There were three species of overflowed fishes that were potentially available for producing a fish meal, i.e., sardine, pony fish, and mackerel tuna. Meal yield rate varied from 19.1 to 29.6%. The mackerel tuna had the highest meal rate of 24.5-29.6%. The results suggested that fish meals provided by the steam cooking before drying had lower meal yield rate but better product qualities in terms of physical properties, moisture, and crude nutrient content, and nutritive values.