抄録
Only about 30 per-cent of fish body are ordinarily utilized for the preparation of the cooked fish paste, “Kamaboko”. It can be estimated from a recent statistics that the trimming annually ammouned to approximately 280, 000 tons.
The present study has indicated that the trimmings can be stabilized by the liquefaction procedure proposed by T. TOMIYAMA and T. SUGIHARA1). Data have been pre ?? ented supplementation of a solu-bilized trimmings at a level of 4.5 per-cent on dry basis to an all-vegetable protein diet resulted in a marked significant chickgrowth response. From its addition at a level of 2.9 per-cent dry basis to an all-vegetable protein diet resulted in a marked response in egg production of one-year old as well as two-years old hens and also an earlier start of egg production.
