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Fish Meal is the ground and dried protein residue remaining after fat has been extracted in the normal rendering process. Processing : Fish is exposed to a maximum disc temperature of
120° C for approximately 30 to 40 minutes. Dried fish smashed by hammermill and cooled to room temperature.
Fish Meal is the ground and dried protein residue remaining after fat has been extracted in the normal rendering process. Processing : Fish is exposed to a maximum disc temperature of
120° C for approximately 30 to 40 minutes. Dried fish smashed by hammermill and cooled to room temperature.
I. PURE SEA FISH MEAL
II. PANGASIUS FISH MEAL
II) PURE TUNA FISH MEAL
IV. ANCHOVY FISH HEAD
| Items | Contents | ||||||
| Form | Powder | ||||||
| Colour | Brown / grey | ||||||
| Odour | Fishy / slightly of ammonia | ||||||
| Crude Protein | min 60% | ||||||
| TVBN | max 200mg/100gr | ||||||
| Moisture | max 10% | ||||||
| Fat | max 5% | ||||||
| Ash | max 10% | ||||||
| Crude fiber | max 2,50% | ||||||
| Salt | max 2% | ||||||
| Ca | typical 1,50% | ||||||
| P | typical 1,35% | ||||||
| Digestible | min 85% | ||||||
| Storage | Store tightly sealed in dry conditions in original packaging at a cool place protected from the light | ||||||
| Shelf life | 12 months from the date of manufacture, when stored in unopened original packing | ||||||
| Items | Contents | ||||||
| Form | Powder | ||||||
| Colour | Brown / grey | ||||||
| Odour | Fishy / slightly of ammonia | ||||||
| Crude Protein | min 60% | ||||||
| TVBN | max 200mg/100gr | ||||||
| Moisture | max 10% | ||||||
| Fat | max 5% | ||||||
| Ash | max 10% | ||||||
| Crude fiber | max 2,50% | ||||||
| Salt | max 2% | ||||||
| Ca | typical 1,50% | ||||||
| P | typical 1,35% | ||||||
| Digestible | min 85% | ||||||
| Storage | Store tightly sealed in dry conditions in original packaging at a cool place protected from the light | ||||||
| Shelf life | 12 months from the date of manufacture, when stored in unopened original packing | ||||||



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