| Abstract: | The authors evaluated the nutritive value of protein from 4 kinds of raw fish (herring, cod, mackerel, sprat) and its preserves. Experiments were made on rats fed the diets containing fish protein (8-10% of the total diet). Experiments included the determination of apparent and genuine digestibility, net protein utilization, and net dietary protein caloric value. Evidence was obtained that protein from fish and its preserves is characterized by high digestibility coefficient as compared with casein and egg powder. The highest net protein utilization was noted in animal groups fed the diet containing protein from raw fish. Protein assimilability from fish preserves was on the average 15% lower than that from raw fish. |
