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Origin

Since early, people in the fishing area began to consume fishmeal. It is documented that food with fishmeal is already popular in the Far East and the Roman Empire BC. Since 1 876 years, Norwegians have joined fishmeal when making bread. In the Second World War, Germany produced high-quality edible fish meal, used in baking bread in lieu of eggs.

Nutritional features

1, effective value of fish meal without cellulose, such as difficult to digest substances, crude fat content high, the effective value of fishmeal, the production of fishmeal as raw materials is easy to match with high energy feed.

2, vitamin Fishmeal is rich in B vitamins, especially vitamin B12, B2 high content, but also contains vitamin A, D and vitamin E-fat-soluble vitamins.

3, Mineral fishmeal is a good source of minerals, calcium, phosphorus content is very high, and the proportion is suitable, all phosphorus is available phosphorus. The selenium content of fishmeal is very high, can reach 2mg/kg above. In addition, the content of iodine, zinc, iron and selenium in fishmeal is also high and contains the amount of arsenic.

4, unknown growth factor fishmeal containing the growth of the unknown factor, the substance has not been purified into compounds, which can stimulate animal growth and development.