Study on the coservation of non-edible fish by ensiling.
2001
Mir Zadeh Kuhshahi, Qodrat | Mir Hadi, Ahmad | Qasemi, Ebrahim | Toghroli, Ebrahim
Two experiments were conducted to investigate possibility of preserving non-edible fish by ensiling. In first experiment effects of different Levels of non- edible fish (50 and 60%), silage dry matter (40 and 50%), discarded whole date (0, 7.5, 15 and 22.5%),and periods of time (30, 60 and 90 days) were studied in a factorial experiment. 30 days after ensilim observations indicated that frementation has not been completed and PH of fish silages was very high, although pH was declining with increasing discarded whole date in silage.In second experiment, effects of high levels of discarded whole- date, using of molasses and lemon pulp were studied.35 days after ensiling, evaluation of fish silages indicated that ensiling of fish and whole date mixture by equal ratio (50:50) resulted to proper fermentation and Lowering of PH to optimum level. Also utilization of 40 and 50 percent molasses resulted to obtainig good quality of fish silage.At this situations addition of lemon pulp to fish silage was not necessary and This matter resulted to lowering dry matter of fish silage.
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