The proximate composition, amino acid profile, fatty acid content, and mineral content of scale flour from three fish species as potential feeds for fish fry

Syandri, Hafrijal and Azrita, Azrita and Netti, Aryani (2023) The proximate composition, amino acid profile, fatty acid content, and mineral content of scale flour from three fish species as potential feeds for fish fry. F1000Research, 12 (1144). pp. 1-11. ISSN 20461402

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Abstract

Background: Fish scale waste is highly valued both as a food additive and as a functional food ingredient. This study aimed to analyse the chemical composition, fatty acid profile, and mineral content in fish scale flour of Osphronemus (O) goramy, Cyprinus (C) carpio, and Oreochromis (O) niloticus as potential feed for fish fry. Methods: Fish scales were cleaned with 10% w/v NaCl solution at a ratio of 1:10 (w/w) for 24 hours at 4 °C. Agitation was used every eight hours to remove excess protein. Fish scales were evenly arranged in a cooker and cooked at 121 °C for 10 minutes with 15 psi pressure. After cooking, 100 grams of wet fish scales was dried at 50 °C for four hours. Dried fish scales were processed into flour for analysis of proximatel composition, amino acid content, fatty acid content, and mineral content. Results: The examined fish scale flour from three species displayed significant variations in chemical components, amino acids, and minerals (p<0.01). Crude protein content spanned 49.52% to 72.94%, and fat content ranged from 0.11% to 0.23%. Magnesium levels varied between 767.82 mg/kg and 816.50 mg/kg, calcium content ranged from 3.54 to 12.16 mg/kg, iron content was within 40.46 to 44.10 mg/kg, and zinc content ranged from 45.80 to 139.19 mg/kg. Predominantly, glycine emerged as the main free amino acid (FAA), varying from 13.70% to 16.08%, while histidine had the lowest content, at 0.39% to 0.71%. Conversely, fatty acid content was lowest among the species, ranging from 6.73% to 9.48%. Conclusions: Scale flour from three farmed fish types showed potential for fish fry feed due to its chemical composition and amino

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