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Evaluation of the Biological Values of the Proteins in Fish Meals by the Nitrogen Retention Method¹

Department of Agricultural Chemistry, University of Arkansas, Fayetteville

A study was made of the biological values of various fish meals by the nitrogen retention method. All of the fish meals were found to have high biological values. However, because of low digestibilities, the net utilization of the proteins in crab meal and in anchovies meal was lower. The biological values were as follows: sardine meal, 86.4; Menhaden fish meal, 86.9; Red fish meal, 87.3; Alaska herring meal, 79.7; herring meal with fish solubles, 82.2; anchovies meal, 82.6; and crab meal, 85.9. When the net protein utilization of dried whole eggs is taken as 100, the various fish meals have the following values; sardine meal, 89.4; Menhaden fish meal, 82.0; Red fish meal, 80.2; Alaska herring meal, 73.6; herring meal with fish solubles, 77.9; anchovies meal, 66.7; and crab meal, 63.7.

Manuscript received 21 July 1952.