Poultry Viscera as a Potential Ingredient - Tsalha, Mamman;Ogory Omakiche, Roseline
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The global demand for fish from consumers around the world is increasing, reasons include, the growing population, rising average incomes and greater awareness of fish as part of a healthy diet (Hossain, 2010). The yield from the wild catch cannot be increased sustainably, therefore, in the opinion of observers such as the Food and Agriculture Organization FAO (2008), aquaculture must fill the gap. Currently the supply of fish from aquaculture approximately matches that from the wild (FAO, 2008). The general objective of the study is to assess the poultry viscera as potential ingredient in…mehr

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Produktbeschreibung
The global demand for fish from consumers around the world is increasing, reasons include, the growing population, rising average incomes and greater awareness of fish as part of a healthy diet (Hossain, 2010). The yield from the wild catch cannot be increased sustainably, therefore, in the opinion of observers such as the Food and Agriculture Organization FAO (2008), aquaculture must fill the gap. Currently the supply of fish from aquaculture approximately matches that from the wild (FAO, 2008). The general objective of the study is to assess the poultry viscera as potential ingredient in fish diet formulation. The specific objectives are: 1) To determine the nutritional value of fresh poultry viscera. 2) To determine the nutritional value of processed (boiled) poultry viscera. 3) To determine the nutritional value of the diets formulated at varying level of poultry viscera substitution to fishmeal.
Autorenporträt
Ogory Omakiche Roseline, Abteilung für Fischerei und Aquakultur, Fakultät für Landwirtschaft, Usmanu Danfodiyo Universität, Sokoto.