Ficha Técnica HARINA DE PESCADO
Technical FISH MEAL Physical Description : Product in flour , ground , dry clean you get from cooking , pressing, drying and grinding of fresh fish. General features: Fresh smell to cooked fish, free from objectionable smells, homogeneous mixture with the addition of antioxidants to prevent auto - oxidation and combustion of flour, with main source of protein and digestible . Provides great performance in net mass for its protein and energy value , contributing around 64 % by mass, a large amount of highly digestible essential amino acids, and rich fatty in acids Omega -3 DHA and EPA that enhance the immune system human. Physicochemical properties : Protein = 56 % ( ± 1 point ) Fat = 6 % ( ± 2 points) humidity = 10% Ash = 25 % ( ± 3 points ) Fiber = 1-2 % Salt = Maximum 2% digestibility = Minimum 80 % ( pepsin) maximum particle size retention 2%. Microbiological Characteristics : Total count mesophilic = less than 1 x E5 CFU / gr. Nmp coliform = less than 1 x E5 CFU / gr. Ecoli = less than 3 CFU / gr. Sulfite -reducing clostridia spores less than 200 CFU / g Mould Count and less than 1 x E5 yeast CFU / gr. Salmonella = negative .