Studies on utilization of fish waste. I. Effect of fermented and fermented-resteamed scrap meals on growth and feed efficiency of red sea bream.

Two attempts were conducted to examine the effect of fermentation on proximate composi-tion, POV, TBA, and VBN values of fish waste, and the effects of fermented and fermented-re-steamed scrap meals on the growth of red sea bream and feed efficiency. Fermentation by a combination of Aspergillus oryzae, Aspergillus sojae, Saccharomyces cerevisiae, and Bacillus sub-tills decreased the lipid content, POV, and TBA in fish waste, and increased VBN. However, VBN decreased by resteaming after fermentation. The growth and feed efficiency of fish fed on fermented scrap meal diet was superior to those of the nonfermented scrap meal diet group. How-ever, both groups were significantly inferior to white fish meal diet group. On the other hand, no significant difference was recognized between fermented-resteamed scrap meal diet group and white fish meal diet group in the growth and feed efficiency. These findings indicate that the removal of both toxic oxidized lipids and protein degenerates is essential in the utilization of fish waste as a dietary protein source and that fermentation and steaming are effective for the removal.