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  • Title: [Nutritional value of fish flours made in laboratory from fishes of the Nosy-Bé area].
    Author: Frontier-Abou D, Rivière R, Favier JP, Abraham J.
    Journal: Ann Nutr Aliment; 1978; 32(4):819-42. PubMed ID: 736388.
    Abstract:
    Several types of fish meals (principally from no commercializable Carangues) are made in a laboratory. They are tested for general composition, amino-acid composition, vitamin and mineral compositions. Two fish meals from Carangues are very interesting: they are white muscle meal (rich in proteins of good quality, poor in lipids and slightly rich in minerals) and the meal from fish without head and guts (not so rich in proteins but slightly richer in minerals). These fish meals have a variable interest regarding mineral and vitamin contents. All of them have a lack of methionin and cystin which is comparable to the defficiency mentioned in other fish meals by various authors.
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