NO172472B - PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF - Google Patents
PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF Download PDFInfo
- Publication number
- NO172472B NO172472B NO911008A NO911008A NO172472B NO 172472 B NO172472 B NO 172472B NO 911008 A NO911008 A NO 911008A NO 911008 A NO911008 A NO 911008A NO 172472 B NO172472 B NO 172472B
- Authority
- NO
- Norway
- Prior art keywords
- flour
- protein
- prey
- feed
- fish
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims description 14
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 235000013312 flour Nutrition 0.000 claims description 38
- 102000004169 proteins and genes Human genes 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 241000251468 Actinopterygii Species 0.000 claims description 18
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 9
- 235000019621 digestibility Nutrition 0.000 claims description 8
- 239000002184 metal Substances 0.000 claims description 8
- 229910052751 metal Inorganic materials 0.000 claims description 8
- 235000019733 Fish meal Nutrition 0.000 claims description 7
- 239000004467 fishmeal Substances 0.000 claims description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims description 7
- 238000011109 contamination Methods 0.000 claims description 6
- 239000003292 glue Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 5
- 150000001412 amines Chemical class 0.000 claims description 5
- 230000000035 biogenic effect Effects 0.000 claims description 5
- 235000012054 meals Nutrition 0.000 claims description 5
- 241000238017 Astacoidea Species 0.000 claims description 4
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- KIDHWZJUCRJVML-UHFFFAOYSA-N putrescine Chemical compound NCCCCN KIDHWZJUCRJVML-UHFFFAOYSA-N 0.000 claims description 4
- DZGWFCGJZKJUFP-UHFFFAOYSA-N tyramine Chemical compound NCCC1=CC=C(O)C=C1 DZGWFCGJZKJUFP-UHFFFAOYSA-N 0.000 claims description 4
- 239000005700 Putrescine Substances 0.000 claims description 2
- 229960001340 histamine Drugs 0.000 claims description 2
- 230000003685 thermal hair damage Effects 0.000 claims description 2
- 229960003732 tyramine Drugs 0.000 claims description 2
- 241001247197 Cephalocarida Species 0.000 claims 2
- VHRGRCVQAFMJIZ-UHFFFAOYSA-N cadaverine Chemical compound NCCCCCN VHRGRCVQAFMJIZ-UHFFFAOYSA-N 0.000 claims 2
- 229940088594 vitamin Drugs 0.000 claims 2
- 229930003231 vitamin Natural products 0.000 claims 2
- 235000013343 vitamin Nutrition 0.000 claims 2
- 239000011782 vitamin Substances 0.000 claims 2
- 235000019688 fish Nutrition 0.000 description 9
- 206010057248 Cell death Diseases 0.000 description 5
- 208000035404 Autolysis Diseases 0.000 description 4
- 241000269980 Pleuronectidae Species 0.000 description 4
- 230000006378 damage Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000028043 self proteolysis Effects 0.000 description 4
- 241000238582 Artemia Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000009313 farming Methods 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 241000238426 Anostraca Species 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- 241000277331 Salmonidae Species 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 150000002739 metals Chemical class 0.000 description 2
- 230000019612 pigmentation Effects 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 102000014914 Carrier Proteins Human genes 0.000 description 1
- 241000252203 Clupea harengus Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 241000772415 Neovison vison Species 0.000 description 1
- 241000157468 Reinhardtius hippoglossoides Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000002358 autolytic effect Effects 0.000 description 1
- 230000008953 bacterial degradation Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 108091008324 binding proteins Proteins 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000004459 forage Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019514 herring Nutrition 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K50/00—Feeding-stuffs specially adapted for particular animals
- A23K50/80—Feeding-stuffs specially adapted for particular animals for aquatic animals, e.g. fish, crustaceans or molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K40/00—Shaping or working-up of animal feeding-stuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Animal Husbandry (AREA)
- Marine Sciences & Fisheries (AREA)
- Insects & Arthropods (AREA)
- Birds (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
- Pens And Brushes (AREA)
- Materials For Medical Uses (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Diaphragms For Electromechanical Transducers (AREA)
- Crystals, And After-Treatments Of Crystals (AREA)
- Electrical Discharge Machining, Electrochemical Machining, And Combined Machining (AREA)
Description
Den foreliggende oppfinnelse vedrører et for fremstilt av fiskemel, særlig et anrikningsfor til byttedyr (levendefor såsom artemiakreps og rotatorier), som skal gis til fiskeyngel . The present invention relates to a feed made from fishmeal, in particular an enrichment feed for prey (live feed such as brine shrimp and rotaries), which is to be given to fish fry.
I tillegg vedrører oppfinnelsen fremgangsmåte til fremstilling av ovennevnte for. In addition, the invention relates to a method for producing the above-mentioned lining.
Oppdrett av laks og ørret har pågått i Norge i mange år, og slik oppdrett er blitt en betydelig næring. I de senere år har man også interessert seg for oppdrett av marine fiskearter, dvs. fiskearter som kun lever i sjøvann, såsom kveite, piggvar og torsk. Problemene med foring av larver og yngel av slike marine fiskearter er imidlertid vesentlig større enn med problemene med foring av larver og yngel av laks og ørret. Farming of salmon and trout has been going on in Norway for many years, and such farming has become a significant industry. In recent years, there has also been an interest in farming marine fish species, i.e. fish species that only live in seawater, such as halibut, turbot and cod. The problems with feeding larvae and fry of such marine fish species are, however, significantly greater than with the problems with feeding larvae and fry of salmon and trout.
Yngel av kveite og andre marine fiskearter fores den første tiden med byttedyr, såsom artemiakreps og rotatorier. Etter en tids foring med levendefor går man over til et formulert f6r, som i bransjen ofte er kalt "weaning"-for eller av-venningsfor. Fry of halibut and other marine fish species are initially fed with prey, such as artemia crayfish and rotaries. After a period of feeding with live fodder, you switch to a formulated fodder, which in the industry is often called "weaning" fodder or weaning fodder.
Foret ifølge oppfinnelsen er kjennetegnet ved de trekk som fremgår av karakteristikken i krav 1. The lining according to the invention is characterized by the features that appear in the characteristic in claim 1.
Fremgangsmåten til fremstilling av foret til byttedyrene kjennetegnes ved de trekk som fremgår av krav 6. The process for producing the feed for the prey animals is characterized by the features that appear in claim 6.
Biologisk sann proteinfordøyelighet er en kjent analyse-metode for ernæringsbiologer. Metoden går i korthet ut på å fore eksempelvis mink med en kjent proteindiett. Forholdet mellom mengde protein-nitrogen tilført dyret og mengde protein-nitrogen avgitt fra dyret i gjødselet, gir den prosentvise proteinfordøyeligheten eller biologisk sann fordøyelighet. Biologically true protein digestibility is a well-known analysis method for nutritional biologists. In short, the method involves feeding, for example, mink with a known protein diet. The ratio between the amount of protein-nitrogen supplied to the animal and the amount of protein-nitrogen released from the animal in the manure gives the percentage protein digestibility or biologically true digestibility.
For å oppnå de ønskede effekter med anrikningsfor til bruk for artemia må det stilles spesielle krav til følgende faktorer: In order to achieve the desired effects with enrichment feed for use for artemia, special requirements must be placed on the following factors:
a) mikroniseringsteknikk får, a) micronization technique obtains,
b) partikkelstørrelse for, og b) particle size for, and
c) kvaliteten til, det mel, som skal mikroniseres. c) the quality of the flour to be micronised.
a) Mikroniserin<g>steknikk: a) Micronising<g>technique:
Fiskemel er et medium som fremskaffer stor slitasje i Fishmeal is a medium that causes a lot of wear and tear
bearbeidingsapparaturen. En mikroniseringsteknikk, som er basert på at metalliske knusningsorganer skal bryte ned melpartiklene til mindre enn 10 fxm, kan gi uheldige kvalitetsfor-ringelser, såsom metallkontaminering og varmeskader på pro-duktet . the processing equipment. A micronisation technique, which is based on metallic crushing devices breaking down the flour particles to less than 10 fxm, can cause adverse quality deterioration, such as metal contamination and heat damage to the product.
En metallkontaminering vil lett kunne gi uønsket høye konsentrasjoner av metaller i foret. I tillegg vil metallene virke prooksiderende på fett og protein. Friksjonsvarme, som lokalt oppstår i kontaktflaten mellom metall og mel vil lett forringe proteinkvaliteten og/eller oksidere fettet. Fett-protein-interaksjoner er også uheldige effekter som kan følge av opptredende kontaminering i kombinasjon med opptredende lokal friksjonsvarme. A metal contamination could easily produce undesirably high concentrations of metals in the lining. In addition, the metals will have a pro-oxidizing effect on fat and protein. Frictional heat, which occurs locally in the contact surface between metal and flour, will easily deteriorate the protein quality and/or oxidize the fat. Fat-protein interactions are also unfortunate effects that can result from occurring contamination in combination with occurring local frictional heat.
Den eneste kommersielle mølletype som i øyeblikket kan oppfylle de krav som man må sette til mikroniseringen, er den såkalte jet-møllen eller pulver/pulver-kollisjonsmølle (eks-empel : Alpines mølle AFG). Denne mølleteknikken er basert på at trykkluft eller trykk-nitrogen (eventuelt i kombinasjon med flytende nitrogen) får melpartiklene til å kollidere med hver-andre. På denne måte reduseres faren for metallkontaminering, og i tillegg vil en tilførsel av store mengder ekspanderende trykkluft/nitrogen hindre lokal oppvarming av pulveret. The only commercial mill type that can currently meet the requirements that must be set for micronisation is the so-called jet mill or powder/powder collision mill (example: Alpine's mill AFG). This milling technique is based on compressed air or pressurized nitrogen (possibly in combination with liquid nitrogen) causing the flour particles to collide with each other. In this way, the risk of metal contamination is reduced, and in addition, a supply of large amounts of expanding compressed air/nitrogen will prevent local heating of the powder.
b) Partikkelstørrelsen: b) The particle size:
Sju til åtte timer før utforingen tilføres byttedyrene, Seven to eight hours before the execution, the prey animals are fed,
dvs. levendeforet, anrikningsfor for derved å bedre nærings-verdien for fiskeyngelen. Mikronisert sildemel (fiskemel) av høy kvalitet med gjennomsnittlig partikkelstørrelse d^Q-7 (im og dgg=25 |im har vist seg å være et utmerket anrikningsf or til artemia. i.e. live feed, enrichment feed to thereby improve the nutritional value for the fish fry. Micronized herring meal (fish meal) of high quality with an average particle size d^Q-7 (im and dgg=25 |im) has proven to be an excellent enrichment feed for Artemia.
Man har funnet at kvaliteten av artemiakreps ble meget god ved bruk av det mikroniserte kvalitetsmel som anrikningsf6r. It has been found that the quality of brine shrimp was very good when the micronized quality flour was used as an enrichment feed.
En annen vesentlig effekt som ble observert, var at antall kveiteyngel med pigmenteringsfeil var ubetydelig ved bruk av kreps som var anriket på det mikroniserte mel. Den ernæringsmessige kvalitet på anrikningsforet fant man også hadde betydning for pigmenteringen. Videre fant man at par-tiklene måtte være tilstrekkelig små for at næringskvaliteten skulle kunne utnyttes. Another significant effect observed was that the number of halibut fry with pigmentation defects was negligible when crayfish enriched with the micronized meal were used. The nutritional quality of the enrichment feed was also found to be important for pigmentation. Furthermore, it was found that the particles had to be sufficiently small for the nutritional quality to be utilized.
c) Melkvaliteten: c) The flour quality:
Kvaliteten på melet har man funnet å være avgjørende for The quality of the flour has been found to be decisive
å kunne lykkes med anrikningsf6ret. For det første må fisken, som melet fremstilles av, være fersk. Innholdet av flyktig nitrogen i fisken må derfor være lavere enn 4 0 mgN/100 g. to be able to succeed with the enrichment process. Firstly, the fish from which the flour is made must be fresh. The content of volatile nitrogen in the fish must therefore be lower than 40 mgN/100 g.
For det annet må fiskeproteinenes kvalitet bevares best mulig under fremstillingen av melet. Dette kan ivaretas ved å hindre autolyse i fiskemassen før og under fremstillingen av melet, samt ved å unngå at det oppstår høye temperaturer i kritiske faser i fremstillingsprosessen, noe som ellers vil skade proteinet. Secondly, the quality of the fish proteins must be preserved as best as possible during the production of the flour. This can be ensured by preventing autolysis in the fish mass before and during the production of the meal, as well as by avoiding high temperatures occurring in critical phases of the production process, which would otherwise damage the protein.
En prosess som gir mel med tilfredsstillende kvalitet kjennetegnes ved: at limvannet, som blir en del av melet, geldanner når det oppbevares ved +2-+4°C. A process that produces flour of satisfactory quality is characterized by: the glue water, which becomes part of the flour, gels when stored at +2-+4°C.
at den vannløselige delen av proteinet i melet settes lavt, that the water-soluble part of the protein in the flour is set low,
at innholdet av biogene aminer i melet settes lavt, that the content of biogenic amines in the flour is set low,
at biologisk sann fordøyelighet for melet settes høyt, at pH i melet settes relativ høyt, og that biologically true digestibility for the flour is set high, that the pH in the flour is set relatively high, and
at fettinnholdet i melet settes lavt. that the fat content in the flour is set low.
Melpartiklenes elastisitet øker med økende fettinnhold. For at mikroniseringen skal foregå tilfredsstillende, må imidlertid elastisiteten være tilstrekkelig lav. Dette betyr at fettinnholdet i melet ikke bør være høyere enn 10%. The elasticity of the flour particles increases with increasing fat content. However, for the micronization to take place satisfactorily, the elasticity must be sufficiently low. This means that the fat content of the flour should not be higher than 10%.
Dersom fisken, som anvendes som råstoff, gis muligheter til å autolysere før eller under fremstilling av melet, vil dette medføre en pH-senkning. Relativ høy pH i melet, dvs. pH på 6-7,5 og særlig pH på 6,5-7, er derfor en indikasjon på liten autolyse, og at proteinoppbyggingen i melet er mer lik utgangspunktet for proteinoppbyggingen i fisken. If the fish, which is used as raw material, is given opportunities to autolyse before or during the production of the flour, this will result in a decrease in pH. A relatively high pH in the flour, i.e. a pH of 6-7.5 and especially a pH of 6.5-7, is therefore an indication of little autolysis, and that the protein build-up in the flour is more similar to the starting point for the protein build-up in the fish.
Det er også viktig at proteinene ikke blir påført termisk skade under kritiske faser i fremstillingsprosessen. Slike skader senker den biologiske fordøyelighet av proteinet. Det er en kjent metode for karakterisering av melets kvalitet. En høy kvalitetsverdi (biologisk sann fordøyelighet), dvs. en kvalitetsverdi høyere enn 92%, indikerer liten varmeskade på proteinet. It is also important that the proteins are not subjected to thermal damage during critical phases in the manufacturing process. Such damage lowers the biological digestibility of the protein. It is a known method for characterizing the quality of the flour. A high quality value (biologically true digestibility), i.e. a quality value higher than 92%, indicates little heat damage to the protein.
Marine fiskearter som i hovedsak ernærer seg på levende for, er svært følsomme for biogene aminer, som representerer bakterielle nedbrytningsstoffer fra aminosyrer. Følgelig vil innholdet av biogene aminer gi indikasjoner på autolytisk og bakteriell nedbrytning av proteinene før og under fremstilling av melet. Innholdet av hvert av de biogene aminer histamin, putrescin og tyramin bør ikke overskride 0,04 g/kg mel mens innholdet av cadavarin ikke bør være over 0,4 g/kg mel. Marine fish species that mainly feed on live forage are very sensitive to biogenic amines, which represent bacterial breakdown substances from amino acids. Consequently, the content of biogenic amines will give indications of autolytic and bacterial degradation of the proteins before and during the production of the flour. The content of each of the biogenic amines histamine, putrescine and tyramine should not exceed 0.04 g/kg flour, while the content of cadavarin should not exceed 0.4 g/kg flour.
Hvor mye av melets protein, som er vannløselig, er også en indikasjon på autolysegrad, eller proteolytisk aktivitet, før og under fremstilling av melet. Lavt innhold av vannløse-lige komponenter i foret gir mindre lekkasje av f6r, bedre utnyttelse av for, og derved mindre miljøbelastning i opp-drettsanlegget. Innholdet av vannløselig protein i melet fra hel fisk anses for å være lavt når det er mindre enn 25%. How much of the flour's protein, which is water-soluble, is also an indication of the degree of autolysis, or proteolytic activity, before and during the production of the flour. A low content of water-soluble components in the feed means less leakage of feed, better utilization of the feed, and thereby less environmental impact in the farm. The content of water-soluble protein in the meal from whole fish is considered to be low when it is less than 25%.
En ytterligere indikasjon på lav autolysegrad under fiskemelprosessen er limvannets konsistens. Dersom limvannet danner gel ved nedkjøling ned mot +2 til +4°C, betyr dette at fiskens bindeproteiner (collagener) er bevart gjennom kokepro-sessen. Limvann, som danner slik gel ved nedkjøling, utgjør en viktig bestanddel under fremstillingen av det myke tørrforet. A further indication of a low degree of autolysis during the fishmeal process is the consistency of the glue water. If the glue water forms a gel when cooled down to +2 to +4°C, this means that the fish's binding proteins (collagen) have been preserved through the cooking process. Glue water, which forms such a gel on cooling, is an important component during the production of the soft dry lining.
Nødvendigheten av god proteinkvalitet begrunnes med at det kan se ut som om visse typer larver og yngel på et tidlig stadium må absorbere en del proteiner direkte for intracellu-lær omdanning. De er med andre ord ikke i stand til å bryte proteinene ned til mindre peptider og aminosyrer i fordøyel-seskanalen for så å bygge dem opp igjen. Dette kan muligens forklare at kveiteyngelen må fores på byttedyr den første tiden. The necessity of good protein quality is justified by the fact that it may appear that certain types of larvae and fry at an early stage must absorb a number of proteins directly for intracellular transformation. In other words, they are unable to break down the proteins into smaller peptides and amino acids in the digestive tract and then build them up again. This could possibly explain that the halibut fry must be fed on prey in the first period.
Claims (6)
Priority Applications (7)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
| AU14477/92A AU1447792A (en) | 1991-03-14 | 1992-03-11 | Feed and process for production thereof |
| GB9505106A GB2285907B (en) | 1991-03-14 | 1992-03-11 | Feed for fish fry |
| GB9318906A GB2273032B (en) | 1991-03-14 | 1992-03-11 | Feed and process for production thereof |
| PCT/NO1992/000043 WO1992016115A1 (en) | 1991-03-14 | 1992-03-11 | Feed and process for production thereof |
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
| DK101693A DK172140B1 (en) | 1991-03-14 | 1993-09-10 | Feeds and methods of making them |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
Publications (4)
| Publication Number | Publication Date |
|---|---|
| NO911008D0 NO911008D0 (en) | 1991-03-14 |
| NO911008L NO911008L (en) | 1992-09-15 |
| NO172472B true NO172472B (en) | 1993-04-19 |
| NO172472C NO172472C (en) | 1993-07-28 |
Family
ID=19893955
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO911008A NO172472C (en) | 1991-03-14 | 1991-03-14 | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF |
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NO922385A NO174794B (en) | 1991-03-14 | 1992-06-18 | Soft dry liner, especially for use as a weaning liner, and process for making it |
Country Status (5)
| Country | Link |
|---|---|
| AU (1) | AU1447792A (en) |
| DK (1) | DK172140B1 (en) |
| GB (1) | GB2273032B (en) |
| NO (2) | NO172472C (en) |
| WO (1) | WO1992016115A1 (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NO179731C (en) * | 1994-07-01 | 1998-04-02 | Sildolje & Sildemelind Forsk | Process for the preparation of a nutritional product based on fish feed |
| GR1001987B (en) * | 1994-12-09 | 1995-10-11 | Antonios Komis | Liquid nutrition of planktonic organisms, rotifers (branchius plicatilis) and artemiae (artemia sp.) in the form of a pre-emulsion for the cultivation and enrichment of the said organisms before their consumption by the larvas of sea fish or canceroids.. |
| EP0923309B1 (en) * | 1996-05-10 | 2003-05-14 | Aquatic Feeds ApS | Dry fish feed and method of preparing same |
| SE507743C2 (en) * | 1996-11-07 | 1998-07-06 | Alfa Laval Ab | Procedure for continuous production of dry food for seafood |
| GB9904162D0 (en) * | 1999-02-23 | 1999-04-14 | Austevoill Fiskef R As | Process |
| FR2793114B1 (en) * | 1999-04-21 | 2002-11-29 | Agronomique Inst Nat Rech | COMPLETE FEED FOR FISH LARVAE AND PROCESS FOR PREPARING SAME |
| WO2002078463A1 (en) * | 2001-03-29 | 2002-10-10 | Mississippi State University | A micro-particulate microbound diet for the culture of larval fish and crustaceans |
| DE10118979A1 (en) * | 2001-04-18 | 2002-11-14 | Markus Miller | Process for the production of easily soluble agglomerates from a particularly poorly soluble bulk material |
| AU2002307637A1 (en) * | 2002-03-22 | 2003-10-08 | Biomar Group | Feed pellets and a method for manufacture of said pellets |
| GB0225503D0 (en) * | 2002-11-01 | 2002-12-11 | Zoolife Internat Ltd | Gel feed |
| TW200911131A (en) * | 2007-01-10 | 2009-03-16 | Blue Limit As | Feed composition for aquatic organisms |
| DE102011104444A1 (en) * | 2011-06-17 | 2012-12-20 | Mars Incorporated | Animal feed for animals |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2903448A1 (en) * | 1979-01-30 | 1980-08-07 | Unilever Nv | Foodstuff for very small fish - is granulated with an aq. soln. of a polymer on an agitated bed of premix |
| NO156814C (en) * | 1985-08-08 | 1987-12-02 | Akva As | MIXING AND PELLETING MACHINE. |
| FI872147A (en) * | 1987-05-15 | 1988-11-16 | Suomen Sokeri Oy | FISKFODER, FOERFARANDE FOER FRAMSTAELLNING AV DETSAMMA OCH UTFODRINGSFOERFARANDE. |
-
1991
- 1991-03-14 NO NO911008A patent/NO172472C/en not_active IP Right Cessation
-
1992
- 1992-03-11 AU AU14477/92A patent/AU1447792A/en not_active Abandoned
- 1992-03-11 WO PCT/NO1992/000043 patent/WO1992016115A1/en active Application Filing
- 1992-03-11 GB GB9318906A patent/GB2273032B/en not_active Expired - Fee Related
- 1992-06-18 NO NO922385A patent/NO174794B/en not_active IP Right Cessation
-
1993
- 1993-09-10 DK DK101693A patent/DK172140B1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| GB9318906D0 (en) | 1994-03-09 |
| NO922385D0 (en) | 1992-06-18 |
| DK101693D0 (en) | 1993-09-10 |
| NO922385L (en) | 1992-09-15 |
| NO174794C (en) | 1994-07-13 |
| AU1447792A (en) | 1992-10-21 |
| DK172140B1 (en) | 1997-11-24 |
| WO1992016115A1 (en) | 1992-10-01 |
| NO172472C (en) | 1993-07-28 |
| NO911008D0 (en) | 1991-03-14 |
| DK101693A (en) | 1993-09-10 |
| NO174794B (en) | 1994-04-05 |
| GB2273032B (en) | 1995-09-06 |
| NO911008L (en) | 1992-09-15 |
| GB2273032A (en) | 1994-06-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Olli et al. | Alcohol soluble components of soybeans seem to reduce fat digestibility in fish‐meal‐based diets for Atlantic salmon, Salmo salar L. | |
| Jobling et al. | Feed types, manufacture and ingredients | |
| US5525353A (en) | Ambient temperature-processed aquatic animal feed and process for making same | |
| EP0165663B1 (en) | Lipid encapsulation process | |
| Ovissipour et al. | Tuna viscera protein hydrolysate: nutritive and disease resistance properties for Persian sturgeon (Acipenser persicus L.) larvae | |
| NO172472B (en) | PROCEDURE AND PROCEDURE FOR MANUFACTURING THEREOF | |
| LT3716B (en) | Material to produce animal feeding-stuffs, animal feeding-stuffs with zero-fibre and process for preparation thereof | |
| Mustafa et al. | Nutrient digestibility of palm kernel cake for Muscovy ducks | |
| JPH08502643A (en) | Proteinaceous feed substance containing low levels of zinc and having high rumen bypass potential, and method for producing the same | |
| Pai et al. | Development of cost effective nutritionally balanced food for freshwater ornamental fish Black Molly (Poecilia latipinna) | |
| Haasbroek | The use of Hermetia illucens and Chrysomya chloropyga larvae and pre-pupae meal in ruminant nutrition | |
| Oliveira et al. | Attractants in plant protein-based diets for the carnivorous largemouth bass Micropterus salmoides | |
| Butcher et al. | The effect of metabolizable energy concentration on performance and digestibility in growing rabbits | |
| SD El‐Saidy et al. | Evaluation of Cluster Bean Meal Cyamposis fefrugonoloba as a Dietary Protein Source for Common Carp Cyprinus carpio L. | |
| US5705206A (en) | Feed conversion | |
| RU2312516C2 (en) | Fodder for laying hens | |
| US4686205A (en) | Intake limiting feed for animals containing sucrose octaacetate | |
| Kumeno et al. | Effect of protein and fat levels in complete pelleted diets on the growth of mink kits | |
| Utley et al. | Types of roughage and intermittent changes of roughage types in beef cattle finishing diets | |
| DUBROW et al. | Effect of heat on the chemical and nutritive stability of fish protein concentrate (FPC) | |
| Sanders | The effects of extrusion on ruminal digestion and performance of ruminants | |
| Mushtaq et al. | Evaluation of growth response and body composition of rainbow trout, Oncorhynchus mykiss fingerlings fed diets containing low cost locally available feed ingredients | |
| Jordan et al. | High oil-bearing seeds and tallow-soybean oil meal in lamb fattening rations | |
| EP0644721A1 (en) | Feed conversion | |
| Rock et al. | Escape protein for beef cows: I. Source and level in corn plant diets |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MK1K | Patent expired |