発酵魚粉の製造実用化と飼料効果

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It was previously reported that treating waste fish with a combination of Aspergillus oryzae, Aspergillus sojae K and Saccharomyces cerevisiae IFO 2114 resulted in a fish meal preparation of low peroxide lipid content. The present report describes large scale production of the fish meal with these microorganisms, component analysis of the preparation (fermented fish meal, FFM), and the effects of FFM on the growth and feed efficiency of cultured red sea breams and chicken broilers. For production of large amounts of fermented fish meal, the three strains of microorganisms were cultivated at 30°C for 16 hr under forced aeration and constant humidity in a large fish meal making device (5.4m×1.8m×1.1m high). The chemical composition of FFM was not markedly different from that of nonfermented fish meal (NFM), but the quantities of certain vitamins were greater in FFM. The fatty acid compositions of FFM and NFM were almost the same, although the peroxide and thiobarbituric acid values were decreased by about one-fourth in FFM. The effect of FFM on the growth and feed efficiency of red sea breams was comparable to that of raw mackerel diet. The growth of broilers fed on the FFM diet was superior to that of commercial broiler diet in both male and female species (significant at the 5% level).
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