Salmon Protein Liquid


    AppearanceBrown Liquid


    OdourMalty / Fishy
    Dry Matter43 to 45%
    Sodium (Na)0.35 %
    Specific Gravity1.2
    Magnesium (Mg)0.15 %
    Calcium (Ca)0.15 %
    Phosphorus (P)0.45 %
    Ash3.5 %
    OilMin 5 %
    Protein28 to 30%
    FibreMax 1 %
    Energy in KiloCalories
    Various Trace Elements
    (in Organic Chelated Form)
    Salmonella: Absent/25g
    Enterobacteriaceae <10/g
    Other Amino Acids
    (Typical Composition)
    Lysine:8.0g/16g N
    Histidine:2.0g/16g N
    Arginine:7.0g/16g N
    Aspartic Acid:9.5g/16g N
    Threonine:5.1g/16g N
    Serine:5.4g/16g N
    Glutamic Acid:14.4g/16g N
    Proline:4.7g/16g N
    Glycine:7.2g/16g N
    Alanine:7.0g/16g N
    Cysteine:0.7g/16g N
    Valine:4.9g/16g N
    Methionine:3.1g/16g N
    Isoleucine:4.0g/16g N
    Leucine:8.4g/16g N
    Tryosine:3.4g/16g N
    Phenylalanine:4.0g/16g N
    Tryptophan:1.2g/16g N
    Nitrogen4.50 %

    Direct Food Ingredients will ensure that any material supplied this specification will confirm to the above physical and chemical properties. However, we have no control over the use of the material and can accept no responsibility for problems caused by the customer's failure to ensure the material supplied is suitable for the intended use.

    This specification has been last modified on Tue 16 November 2010 (272)

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