Fishmeal

Fishery product made ​​primarily from anchovy species which undergoes stage cooking, pressing, drying, cooling, grinding and packaging.

Benefits of Fishmeal:

The flour has a brown color, characteristic fishy odor and a useful life of 12 months in proper storage conditions.

Used as animal feed, is the best source of energy and high quality protein. Protein in the fish meal has a high proportion of essential amino acids. Its energy content is higher than other proteins.

The main difference between the flour "prime" direct steam dried and flour "lt" low temperature processed is in the biological quality of the flour as fish meal produced by drying at low temperature has a more favorable composition of amino acids and a high content of easily digestible protein.

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PRODUCT USAGE FISH MEAL

Fish (salmon, etc.)

Broilers

bovine

Pets (dogs)

Shrimp

Chickens newly growing

porcine

Animal skin (vision)

Acuiculture

Poultry farming

CHEMICAL COMPOSITION ANCHOVETA

Components

Value Average %

Protein

21%

Fat

9%

Humidity

70%

Phosphorus

27.6

Iron

1.4

Vitamin B1

0.01

Vitamin

8.7

Energy

171

Cattle

Others

BOICHEMICAL SPECIFICITY FISHMEAL

Parameters

Quantity

Histamine

MAX. 1000 PPM

Max TVN

MAX 120MG

FFA TOP

MAX 12%

MICROBIOLOGICAL SPECIFICATIONS FISHMEAL

Parameters

Quantity

Salmonella

Absence / 25 Gr.

Shigella

Absence / 25 Gr.

CHEMICAL SPECIFICATIONS

Parameters

Quantity

Protein

Min 65%

Moisture

Max 10%

Fat

Max 12%

Max Ash

Max 17%

Common Name

Scientific Name

Anchovy

Engrautis Ringens

Mackerel

Scomber Japonicus

Chuchueco

Cetengraulis Mysticetus

Sardine

Sardinoops Sagax

Round Sardina

Etruments Teres

Bottle

Auxis Sp

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