Proximate and fatty acid composition of 40 southeastern U.S. finfish species

This report describes the proximate compositions (protein, moisture, fat, and ash) and major fatty acid profiles for raw and cooked samples of 40 southeastern finfish species. All samples (fillets) were cooked by a standard procedure in laminated plastic bags to an internal temperature of 70'C (lS8'F). Both summarized compositional data, with means and ranges for each species, and individual sample data including harvest dates and average lengths and weights are presented. When compared with raw samples, cooked samples exhibited an increase in protein content with an accompanying decrease in moisture content. Fat content either remained approximately the same or increased due to moisture loss during cooking. Our results are discussed in reference to compositional data previously published by others on some of the same species. Although additional data are needed to adequately describe the seasonal and geographic variations in the chemical compositions of many of these fish species, the results presented here should be useful to nutritionists, seafood marketers, and consumers.(PDF file contains 28 pages.)

The potentials for commercial production of fish feeds in Nigeria

Studies in fish feed technology revealed that there is a potential for big time investment into fish feed production and marketing in view of the growing awareness of fish farming in Nigeria. Intensification of aquaculture is one of the primary methods of food (finfish) production which requires technical knowledge and expertise in the formulation and manufacture of adequate feeds for the cultured species. Studies also revealed that all sort of food items were used by fish farmers ranging from animal dung, groundnut cake etc, to culture fish to table size because of non-availability of rightly prepared feeds. Inadequate knowledge of detailed requirements of tropical cultured species was found to pose a hindrance to formulation despite the fact that a lot has been accumulated in terms of biochemical and nutritive values of food sources in Nigeria. The investigation further revealed the challenges posed to researchers in aquaculture, fish nutritionists and fisheries biologists among others to elucidate the complete requirements of local fish species in terms of their protein, lipid and carbohydrate requirements such that their patents could be made available to companies like PFIZER, IBRU etc, and individuals alike to make commercialization of fish feeds a reality