The chemical composition and nutritional value of fish meat while using as a feed additive zeolite of Chankanay origin
2013
Paritova, A., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Biltebayevna, N., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Kuzembekova, G., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Valieva, Z., Kazakh National Agrarian Univ., Almaty (Kazakhstan) | Sarybaeva, D., Kazakh National Agrarian Univ., Almaty (Kazakhstan
This article presents the results of studies of the chemical composition of the fish meat while using as a feed additive zeolite of Chankanay origin. The research was conducted during 2011-2013 at the Department of Veterinary-sanitary examination and hygiene of the Kazakh National Agrarian University and at the laboratory of JSC ‘Kazakh Academy of Nutrition’ LTD ‘NUTRITEST’. The material of study was the zeolitic tuff of Chankanay deposit (Almaty region) and two-year trout Oncorhynchus mykiss. For the research we used feed by recipes of GosNIORH - 12-80. The chemical composition of fish meat was determined by a set of methods: moisture by drying at 105 °C, fats by Soxhlet, total protein by modified Kjeldahl method (ISO 937:1974), and minerals by incineration in a muffle furnace. Calorie content of meat was determined by Alexandrov’s formula: X = C - (F+A) ´ 4.1 + F ´ 9.3. Fatty acid composition of fish meat was determined by gas-liquid chromatography. Thus, the results are the indirect evidence that zeolites added to primary diet for growing fish, do not adversely impact proteolytic enzyme systems of fish, that is, have no negative effect on fish organism.
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