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The origin and nutritional characteristics of fish meal

- Sep 29, 2018 -

From early on, people in the fishing area began to eat fish meal. It is recorded that fish meal was popular in the Far East and Rome empire in the pre Christian era. Since 1876, Norwegians have added fish meal when making bread. During World War II, Germany produced high-quality food fish meal, which was used to replace eggs when baking bread.

Nutritional characteristics:

Effective energy value

Fish meal contains no hard-to-digest substances such as cellulose, high crude fat content, high effective energy value of fish meal, fish meal as raw material in production is easy to prepare high-energy feed.


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


Fish meal is a good source of minerals, calcium, phosphorus content is high, and the proportion is appropriate, all phosphorus is available phosphorus. The selenium content of fish meal is very high, which can reach more than 2mg/kg. In addition, the contents of iodine, zinc, iron and selenium in fish meal are also high and contain moderate amounts of arsenic.

Unknown growth factor

Fishmeal contains unknown growth-promoting factors that have not yet been purified into compounds that stimulate animal growth and development.