Nutritional Study on Fish Egg Proteins

Abstract

The nutritivevalue of eleven speciesof fishegg Proteinswas investigatedby theamino acid analysisand the biologicatlest.Amino acidcomposition ofisheggswas determinedby theuseofthe amino acidanalyzer.Growing male ratshad been fed with thedietcontaining10% fishegg proteinfor 10days,andnetproteinratioandnetproteinutilizatiownerecalculatedfrom theirgrowth rateand body nitrogencontent. Resultswere asfollows. 1) In theiramino acidcomposition,tryptophanand sulfer-containianmgino acidswere insufficient, but other amino acidswere containedsufficiently. 2) The nutritivevalueoffreshmatterrangedfrom56to69inNPU, from3.7to4.9inNPR, and theycorrelatedtoEAA indexrespectively. 3) Among theelevenspecies,thenutritivevalueof "Sawara", "Hamo", "Buri"and "Tara" were higher thanothers,and thatof "Saba","Kamasu" and "Karei",were lowerthan others. 4) There was nosignificandtifferencesintheaminoacidcompositionbetweenfreshandsaltedfish eggs,but significanrteductionof nutritivevalue was observedby salting