• 作者： 連壯林; 鍾忠勇
• 作者服務機構： 高雄市立海事專科學校
• 中文摘要： 臺灣自製和由日木、智利、丹麥、秘魯及美國進口的褐魚粉，彼此之間的一般成份組成差異
  極大。其一般成份組成之平均值如與日本白魚粉之平均值比較時，則以智利和丹麥為最佳，日本
  次之，臺灣、秘魯和美國等較差。
  褐魚粉之間的特殊成份含量亦相差很大，彼此之問沒有明顯的相關關係存在，但其平均值則
  與白魚粉有極為明顯的差異。褐魚粉所含油脂的酸價及??等腐敗產物的平均含量遠較白魚粉高
  ，顯示出褐魚粉的油脂較易氧化，而且原料鮮度或加工管制方法也較白魚粉差。s
• 英文摘要： The white fish meal was the main com-ponent of fish feed. Along with the develop-ment of fish cultures and the reduced productionof white fish meal, however, brown fish mealhas been considered as a substitute or a com-plement for white fish meal. The purpose ofthis study was to understand the qualities ofbrown fish meal as a reference of its availabi-lity. Brown fish meals were analyzed with respectto prioximate composition and special com-ponents concerning the qualities. In proximatecomposition analysis, it was found that brownfish meals from Chili and Denmark were ofhigher quality than those from Taiwan, Peruand the U. S. A., whereas Japanese brown fishmeals were of intermediate quality. The averagevalues of acid value, volatile basic nitrogen,histamine and indole in brown fish meals werehigher than those in white fish meal. Based onthese results, it was indicated that brown fishmeals were in bad conditions of freshness andquality control during processing, and the lipidof brown fish meals is easily degraded duringstorage.
• 中文關鍵字： --
• 英文關鍵字： --