Hydrolyzed Fish Protein

The hydrolyzed fish protein is the result of  processing  tilapia and fish meat and its by products with specifics enzymes. Antioxidant and anticaking agents are added to ensure the stability of the finished product.

With the enzymatic process, we improves digestibility, as well as increasing the solubility, reduces the risk of allergies due to decrease the molecular weight. 

Hydrolyzed fish protein can be used as a highly digestible protein source in animal feeding and pet food formulation.

Physical aspect: Hygroscopic fine powder, ligth brown color.

Warranty Analysis

Crude protein 

56%

Crude fat

18.10%

Moisture      

2.80%

Pepsic digestibility

>96.70%

Peroxide value

< 10 meq O2/kg

Solubility in water

75%

Residual antioxidant

200 ppm

Impurities

Arsenic

< 25 ppm

Lead

< 10 ppm

Cadmium

< 2 ppm

Mercury

< 0.5 ppm

Bacteriological Analysis

Standard plate count

< 5000 ufc/g

Enterobacteriaceae

< 10 ufc/g

Salmonella

Negative/25g

Uses:

  • In milk replacers, 
  • In any young animal feeds, 
    • Piglet 2-3%
    • Poultry 0.5-1%
  • Aquaculture 
    • Fish and shrimp 0.5 – 1%
  • Petfood 
    • Dogs  1-2%
    • Cats  0.5 – 1%

Packing:

25 kg (55 lb) paper bag, with polyethylen inside.

Shelf life: One year

Warnings: Keep the bag closed, at room temperature and free from moisture.