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Fish Meal (60%) - India
- Origin
- : India
- CAS Number
- : 97675-81-5
- HS Code
- : 2309.90.32
Basic Info
- Physical State
- : Solid
- Appearance / Color
- : Light brown to dark brown powder / pellets
- Odor
- : Characteristic fish
- Moisture Content (%)
- : <10%
- Synonyms & Trade Names
- : Fish meal 65%; Fish meal 66%; Fish meal 60%; Anchovy fish meal
- Total Plate Count (TPC)
- : <500,000 CFU/g
- Yeast & Mould
- : <50,000 CFU/g
- E. Coli
- : <100 CFU/g
- Coliform Bacteria
- : <1,000 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 6 months
- Packaging Size
- : 50 kg / bulk
- Packaging Type
- : PP woven bag / bulk
- Storage Conditions
- : Cool, dry; antioxidant treated; pest-free
- Halal Certification
- : N/A (fish)
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Feed grade
- Crude Protein (%, min)
- : 60-66% min
- Crude Fat / Ether Extract (%, max)
- : 6-10%
- Ash Content — Feed (%, max)
- : 18% max
- Calcium Content, Ca (%)
- : 4.0-5.0%
- Phosphorus Content, P (%)
- : 2.5-3.0%
- Salt Content / NaCl (%, max)
- : 1.5% max
- Total Volatile Basic Nitrogen (TVN/TVBN, mg/100g)
- : <100 mg/100g
- Pepsin Digestibility (%, min)
- : 88% min
- Bulk Density
- : ~0.55 g/cm³
- Lysine Content (%, min)
- : 4.5-5.0%
- Antioxidant Treatment
- : Ethoxyquin (natural or chemical antioxidant)
- TSE/BSE Compliance Declaration
- : N/A (fish-derived)
- Species of Origin Declaration
- : Marine fish (anchovy/menhaden/herring - Peru/Indonesia/Thailand/India)
- Aflatoxin B1
- : Not applicable
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- : Compliant (Hg <0.1 ppm)
- Dioxins & PCBs (pg WHO-TEQ/g fat)
- : Compliant (EU 2023/915)
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Brief Overview
The general word for nutrient-rich feed ingredient used in cattle diets is fishmeal (FM). It is believed that 4 to 5 tons of whole fish are needed to make 1 ton of fishmeal. Since the majority of fish are only harvested for their meat and oil, the fish that are caught are regarded as industrial fish. Due to its high protein, high mineral and vitamin content, easily digested energy, and great source of essential fatty acids (EFAs), fishmeal has historically been the primary source of protein in both the aquafeed and agricultural industries.
Manufacturing Process
The majority of fish used in commercial FM is tiny, oily, and bony, and is therefore deemed unfit for direct human consumption. Although there are a few phases involved in making fishmeal, separating the water and oil from the solids is the fundamental process.
1. Cooking
The fish passes through a steam jacketed screw conveyor cylinder, coagulating the tissue proteins in the process.
2. Pressing
The fish is pressed once it has finished cooking in order to extract the liquid. Presscake is the term for the solid residue that is left over. To make fish oil, on the other hand, the fluid is put through additional processing after being centrifuged to remove the oil from the suspended particulates. One has the choice to purchase either the "whole" meal or simply the "presscake" meal since the concentrated "stickwater" that is created during the liquor treatment process can be optionally reintroduced back to the presscake.
3. Drying
Returning to the presscake, it is further dried, either directly or indirectly, until the moisture level is low enough to prolong its shelf life and inhibit the formation of germs and mold.
4. Grinding and packaging
After the fishmeal has sufficiently dried, it is ground and screened to the appropriate particle size so that it may be placed into bags or kept in silos and shipped to several businesses worldwide.