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Acid Casein values
High quality milk protein precipitated from fresh skim milk
by an organic acid.
PHYSICAL PROPERTIES TYPICAL ANALYSIS
Color: White to light cream Protein (dry basis): 90.0%
Flavor/Odor: Clean Moisture (max): 12.0%
Particle size: 90 Mesh Fat: 2.0%
Ash: 3.0%
Lactose: <0.5%
pH: 4.2-5.2
TYPICAL MICROBIOLOGICAL
ANALYSIS
TYPICAL AMINO ACID PROFILE
(g/100g protein)
Total Plate Count: <30,000/g Alanine: 2.6
Coliforms: <10/g Arginine: 3.6
E.Coli: Negative Aspartic acid: 6.3
Yeast/Mold: 100/g Cystine: 0.3
Salmonella: Negative Glutamic acid: 20.0
S. aureus: Negative Glycine: 2.4
Histidine: 2.7
Isoleucine: 5.4
Leucine: 8.2
Lysine: 7.3
Methionine: 2.5
Phenylalanine: 4.4
Proline: 10.1
Serine: 5.6
Threonine: 4.3
Tryptophan: 1.1
Tyrosine: 5.6
Valine: 6.4
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Calcium Caseinate values
PHYSICAL PROPERTIES TYPICAL ANALYSIS
Color: White to light cream Protein (dry basis): 91.0%
Flavor/Odor: Clean/Bland Moisture (max): 6.0%
Particle size: Fine, free flowing
powder
Fat : 2.5%
Ash : 6.0%
Carbohydrate: 1.0%
pH: 6.6-7.3
TYPICAL MICROBIOLOGICAL
ANALYSIS
TYPICAL AMINO ACID
PROFILE
(g/100g)
Total Plate Count: <20,000/g Alanine: 2.6
Coliforms: <10/g Arginine: 3.6
Yeast/Mold: <100/g Aspartic acid: 6.6
Salmonella: Negative Cystine: 0.5
S. aureus: Negative Glutamic acid: 20.0
E. coli: Negative Glycine: 1.6
Histidine: 2.3
Isoleucine: 4.2
Leucine: 8.2
Lysine: 7.3
Methionine: 2.5
Phenylalanine: 4.4
Proline: 10.1
Serine: 5.6
Threonine: 4.3
Tryptophan: 1.2
Tyrosine: 4.6
Valine: 5.4
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Herring Meal (SCO 70)values
Nutritional Profile
Protein: 70%
Oil: 8%
Salt 2.7-3.4%
Ash: 14%
SCO 70 is predominantly made up of Whole Herring, Capelin and Blue Whiting.
Amino Acid Profile
Lysine 5.6
Histidine 1.5
Arginine 4.1
Threonine 2.7
Serine 2.2
Cystine 0.5
Methionine 2.6
Isoleucine 3.2
Leucine 4.8
Tryptophan 0.6
Aspartic acid 6.4
Glutamic acid 9.6
Glycine 4.6
Alanine 4.8
Valine 3.1
Tyrosine 2.3
Phenylalanine 2.0
Proline 2.2
Taurine
------------------------------------------------------------------------
Antarctic Krill Meal values
Krill meal is a specialty feed ingredient, which has been produced by the industry for more than 15 years from
whole round krill, yet it is still in the growth phase of the product life cycle curve. Although there are more than
80 different krill species around the globe, resource abundance and high value dried krill meals have been mainly
produced from South Antarctic Krill [Euphausia superba].
Regarding krill meal’s palatability attribute, it has low molecular weight soluble compounds such as nucleotides,
amino acids in the form of Proline and Glycine, Glucosamine, and high levels of tri-methyl amine oxide, TMAO
(190 MgN/100 g sample). All these compounds act together as an effective attractant and flavouring agent.
Krill meal has been successfully used in low palatability aqua-diets such as feeds containing vegetable proteins
and/or antibiotics. Additionally, krill meal high TMAO content has an extra osmo-regulatory contribution, useful to
reduce salmon’s physiological stress when they are transferred from fresh to seawater.
Beta-carotene astaxanthin found in krill meal has an important role in the regulation of fish’ immune system,
besides its role as a pigmentation agent, enhancing disease resistance and boosting survival rates. It is also
known as an essential fish growth regulator.
Krill meal has an additional relevant feature, which is its fat content uniqueness, in an average of 15% (8 – 18%),
depending mainly on the fishing season and processing particulars. Within the traditional krill meal-processing
layout, around 70% of raw krill original fat content remains bonded to krill meal’s protein. This fat contains a high
Omega-3 fatty acid concentration, where EPA & DHA are found in the vicinity of 23% or even higher (as part of
the lipids). This fat has also a high content of phospholipids (40-50% of lipids). Accordingly, fish fed with diets
containing krill meals increase their natural Omega 3 and natural astaxanthin content allowing this fish to enter
the highly lucrative natural food market niche.
Krill Meal shows a remarkably low content of undesirable substances such as heavy metals and dioxins, closely
related to the unpolluted waters where it is captured and processed.
Crude Protein content: 60%
Crude Lipid (fat/oil) content: 15%
Ash: 20% max.
Pepsin Digestibility: 95%
- Alanine 5.8%
- Arginine 6.7%
- Aspartic Acid 9.5%
- Cisteine 1.2%
- Glutamic Acid 12.6%
- Glycine 4.8%
- Histidine 2.5%
- Isoleucine 5.0%
- Leucine 7.8%
- Lysine 8.2%
- Methionine 4.0%
- Phenylalanine 5.2%
- Proline 4.0%
- Serine 4.5%
- Taurine 2.9%
- Threonine 4.7%
- Tyrosine 4.5%
- Valine 5.3%
(Amino Acids expressed as a percentage of crude protein)
----------------------------------------------------------------------------------------------
Pre-Digested Fish Meal values na ova posebno vnimanie
Crude Protein 82-84%
Fat 9%
Water Solubility 80%+
Pepsin Digestibility of the protein 94-97%
Amino Acid Profile (expressed as % of the protein)
Lysine 7-7.5 Methionine 2.6-2.9
Cystine 0.7-1.0 Tryptophane 0.8-1.0
Arginine 6.4-7.1 Threonine 3.5-3.9
Isoleucine 3.7-4.3 Leucine 6.0-7.1
Valine 4.2-4.9 Histidine 1.8-2.1
Phenylalanine 2.7-3.7 Tyrosine 2.4-3.1
Glycine 7.5-11.1 Glutamic Acid 12.5-13.5
Aspartic Acid 8.5-8.8 Proline 4.3-5.6
Serine 4.4-4.9 Alanine 6.2-6.5
Free fatty acids less than 10%
Polyunsaturated Fatty Acids 25%
Omega 3 20%
Omega 6 5%
---------------------------------------------------------------------------------------
Edible Rennet Casein
High quality milk protein product, produced by a microbial rennet enzyme
precipitation of the casein from fresh pasteurised skimmed milk.
PHYSICAL PROPERTIES TYPICAL ANALYSIS
Color: White to light cream Protein (dry basis): 91.0%
Flavor/Odor: Clean Moisture (max): 10.5%
Particle size: 90 Mesh Fat: 0.5%
Ash: 3.0%
Lactose: <0.5%
pH: 6.6-7.2
TYPICAL MICROBIOLOGICAL
ANALYSIS
TYPICAL AMINO ACID PROFILE
(g/100g protein)
Total Plate Count: <30,000/g Alanine: 2.4
Coliforms: <10/g Arginine: 2.5
E.Coli: Negative Aspartic acid: 5.9
Yeast/Mold: 100/g Cystine: 0.4
Salmonella: Negative Glutamic acid: 19.3
S. aureus: Negative Glycine: 2.5
Histidine: 2.8
Isoleucine: 5.7
PACKAGING & STORAGE Leucine: 9.3
Lysine: 8.4
Packaging: 25 kg. (55.115 LBS.) Methionine: 2.7
Polyethylene lined, Phenylalanine: 4.8
multiply, paper bags Proline: 10.3
Serine: 5.9
Storage: Keep in a cool, dry building Threonine: 4.5
Tryptophan: 1.3
Tyrosine: 6.2
Valine: 6.7
---------------------------------------------------------------------------------------------
Supergold 60 values
Component
Metabolizable energy (kcal/100 g) 394
Crude Protein 61%
Crude Fat 3%
Crude Fibre 3%
Crude Ash 3%
Moisture 10%
Sodium 0.77
Potassium 1.15
Calcium 4.00
Phosphorus 2.60
Magnesium 0.17
Chloride 1.13
Amino acids (as % of protein)
Arginine 1.01
Cystine 0.48
Histidine 0.62
Isoleucine 1.08
Leucine 5.15
Lysine 0.83
Methionine 0.74
Phenylalanine 1.98
Taurine 0.12
Threonine 0.99
Tryptophan 0.16
Tyrosine 1.66
Valine 1.34
-----------------------------------------------------------------------------
Vitamealo Milk Powder values
Protein:……….24%
Oil:……………16%
Fibre:…………0.25
Ash:……………4%
Amino Acid Profile
Alanine 4.6
Arginine 2.6
Aspartic Acid 11.4
Cystine 3.3
Glutamic Acid 16.4
Proline 5.5
Glycine 1.6
Histidine 1.5
Isoleucine 5.7
Leucine 10.1
Lysine 8.1
Methionine 2.1
Phenylalanine 3.7
Serine 4.4
Threonine 6.7
Tryptophan 1.2
Tyrosine 3.1
Valine 4.8
Figures expressed as a percentage of the protein
--------------------------------------------------------------------------
Whey Protein Concentrate values
Crude Protein content 80%
Amino Acid Profile
Alanine 4.9
Arginine 2.5
Aspartic Acid 11.6
Cystine 3.2
Glutamic Acid 16.9
Proline 5.8
Glycine 1.9
Histidine 1.8
Isoleucine 5.9
Leucine 10.3
Lysine 8.0
Methionine 2.2
Phenylalanine 3.5
Serine 4.9
Threonine 6.9
Tryptophan 1.6
Tyrosine 3.2
Valine 4.9
Figures expressed as a percentage of the protein.
-----------------------------------------------------------------------------------
Sardine/Anchovy Fish Meal values
Nutritional Profile
Protein: 68%
Oil: 9%
Salt 3-4.5%
Ash: 16%
Amino Acid Profile
Lysine 5.5
Histidine 1.6
Arginine 4.2
Threonine 2.8
Serine 2.5
Cystine 0.8
Methionine 2.4
Isoleucine 3.0
Leucine 4.9
Tryptophan 0.6
Aspartic acid 6.6
Glutamic acid 9.9
Glycine 4.4
Alanine 4.8
Valine 3.9
Tyrosine 2.3
Phenylalanine 2.6
Proline 2.1
Taurine 0.9
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