Nutritive value of red and white meat of oil sardine [Sardinella longiceps]
Nutritive value of red and white meat of oil sardine [Sardinella longiceps]
Date
1985
Authors
Mukundan, M.K.
Radhakishnan, A.G.
james, M.A.
Nair, M.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)
Abstract
Dried red and white meat of oil sardine was fed to albino rats along with protein free basal diet. Simultaneusly controls were also run with casein and protien free basal diet. The study was conducted for a period of one month. The results showed that the PER is higher for fish fed animals than casin fed animals. Similarly the enzyme activities of lipase and protease were also high in fish fed animals. The difference between red and white meat in PER and the enzyme activities are also reported.
Description
Keywords
Nutritive Value, Sardinella longiceps, enyme activities, proximate composition, mineral composition
Citation
Harvest and Post-Harvest Technology of Fish Proceedings of the Symposium on Harvest and Post-Harvest Technology of Fish, during 24-27 November, 1982 at Cochin. ed by Ravindran,K. et al ,426-428