Qualità delle proteine e dei lipidi della razione e caratteristiche nutrizionali e tecnologiche delle specie ittiche allevate

Protein and lipid quality Ìn fish meal and fish feeds has been ìnvestigated. D-aspartic acid (D-Asp) content of fish meal was confirmed as a reliable marker of thermal treatment and as a promising indicator of protein quality. Cholesterol content of fish meal was quantified and cholesterol oxidation was proved to occur during storage, although in very low amount due to the protective action of antioxidant added to fish meal dunng manufactunng