Product of category 3 obtained from poultry by-products, processed at high pressure according to the Regulation EC 1069/2009. Dark brown meal with meat meal odor.
Microbiological test:
Salmonella: absent in 25g
Clostridium perfrigens: absent
Enterobacteriaceae : max 300 cfu/g
Packing: big-bags1000 Kgr
Storage: Keep in unopened package in dry, dark and cool place.
Crude Protein Min 60 %
Crude fat Max 14 %
Moisture Max 8 %
Fiber Max 1 %
Ash Max 13 %
Digestibility Min 85 %
Product of category 3 obtained from poultry by-products, processed at high pressure according to the Regulation EC 1069/2009. Dark brown meal with meat meal odor.
Microbiological test:
Salmonella: absent in 25g
Clostridium perfrigens: absent
Enterobacteriacea : max 300 cfu/g
Packing: big-bags1000 Kgr
Storage: Keep in unopened package in dry, dark and cool place.
Crude Protein Min 80 %
Crude fat Max 14 %
Moisture Max 8 %
Fiber Max 1 %
Ash Max 3 %
Digestibility Min 85%
Haemoglobin is a top quality protein product that is composed of highly digestible and palatable proteins. Haemoglobin can be used as a partial or complete replacement for high-quality protein ingredients.
Physical properties: free flowing, dark reddish-brown colored powder with neutral odor
Packaging: bulg , big bags or 25 kg bags
Storage: store in cool and dry environment in closed bags
Crude protein Min 90 %
Moisture Max 8 %
Ash Max 5 %
Digestibility Min 90 %
Total Fat Max 1 %
Product of category 3 obtained from poultry by-products, processed at high pressure according to the Regulation EC 1069/2009. Dark brown meal with meat meal odor.
Packaging: big bags
Storage: store in cool and dry environment in closed bags
Crude protein Min 90 %
Moisture Max 8 %
Ash Max 2 %
Digestibility Min 90 %
Total Fat Max 1 %
Fish meal / flour is made daily by whole fish and fish parts of various species trawled and from aquaculture sites, with the possibility of antioxidant additions.
The raw material is being processed at our facilities, using modern manufacturing systems, high technology machinery by staff with extensive experience.
The fish meal / flour, in which fish solubles are incorporated, is free of foreign objects / particles / substances.
Chemical and microbiological analysis
Oleic acidity NFT 60204 Maxi 7
Colour Gardner 12 - 14
Moisture NFT 60201 0 - 0,10
Impurities NFT 60202 0 - 0,05
Insaponifiable NFT 60205 0,80 – 1
Iodine value(g/100g) NFT 60203 150 –165
Viscosity at 60 C (c P) 18 –19
crude protein (%) 60 Min
crude fat (%) 12 Max
Humidity (%) 10 Max
Ashes (%) 23 Max
Chlorides (% as NaCI) 6 Max
Calcium (%) 1 - 3
Phosphorus (%) 1 - 3
clostridium perfringens (ufc/g) absent
Salmonella (ufc/25g) absent
Enterobacteriaceae (ufc/g) 300 Max
Histamine (mg/kg) 400 Max
Digestibility (g/100g) 92 Min
Chemical contaminants
heavy metals
dioxins and furans comply with the requirements of the directive 2006/13/CE
PCB s
Physical properties
Colour Marron characteristic
Texture Solid
Flavor Typical
Smell Typical
This crude fish oil is obtained by mechanical pressure during the production of fishmeal, produced from fish by products coming from industrial fisheries.
Nutrient composition and nutritional values
Oleic acidity NFT 60204 Maxi 7
Colour Gardner 12 - 14
Moisture NFT 60201 0 - 0,10
Impurities NFT 60202 0 - 0,05
Insaponifiable NFT 60205 0,80 – 1
Iodine value(g/100g) NFT 60203 150 –165
Viscosity at 60 C (c P) 18 –19
Fatty acids profile (% crude matter)
C14 Myristic 4.3 – 5,7
C16 Palmitic 14,4 – 16,2
C16:1 Palmitoleic 5,6 – 6
C18 Stearic 3,3 – 3,6
C18:1 Oleic 19,3 – 25,7
C18:2 Linoleic 4,1 – 5,8
C18:3 Linolenic 1,4 – 2,6
C18 Total 37 - 40
C20:5 EPA 5 – 7,5
C20 Total 15 – 18
C22:6 DHA 6 – 10
C22 Total 18 – 20
C24 Total 0,6 – 1
Total ω3 18 – 25
