Effect of BHT (Butylated Hydroxytoluene) on the protein value of herring meal for the young rat

The effect of BHT (butylated hydroxytoluene) on the protein quality of herring meal was studied in nitrogen balance experiments with young rats. BHT at the 0.03% level in the meal improved the protein quality of meals produced from small summer herring when it was added after the drying process but...

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Bibliographic Details
Published in:Fiskeridirektoratets skrifter / Serie Teknologiske undersøkelser 1966
Main Authors: Njaa, Leif Rein, Utne, Finn, Brækkan, Olaf R
Format: Report
Language:English
Online Access:Request full text
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Summary:The effect of BHT (butylated hydroxytoluene) on the protein quality of herring meal was studied in nitrogen balance experiments with young rats. BHT at the 0.03% level in the meal improved the protein quality of meals produced from small summer herring when it was added after the drying process but was without any effect when it was added before the drying process. BHT had only little effect on the protein quality of meals produced from winter herring. Different production methods of the meals had little effect on the protein quality. Pelleting of the meals seemed to be no advantage, there were indications that the protein quality might be adversely affected by this process.