Optimisation de la valorisation des déchets de poisson : Farine et huile de poisson comme solutions durables

Abstract

The aim of this study was to evaluate the valorisation of fish waste into fish meal and fish oil, with particular focus on their nutritional composition and environmental impact. Analyses revealed a moisture content of 72.4±0.7%, mineral matters of 3.7±0.1%, fat content of 4.57±1.2%, and protein content of 19.07±0.2 g in the fish waste. The produced fish meal showed a mineral matter content of 20.33±1.1%, fat content of 9.75±1.9 g, and protein content of 68.02±4.2 g. To enhance the preservation of the fish meal, Malva parviflora plant was incorporated at different concentrations. Chemical analyses revealed a high concentration of phenolic compounds (579.61±18,8μg/ml) and flavonoids (497.09±33.6μg/ml), indicating strong antioxidant activity with an IC50 of 16.25μg/ml. This supplementation resulted in a reduction of lipid peroxidation in the fish meal from 1.5mgeqMDA/kg to 0.44 mg eq MDA/kg. Lastly, the effect of fish meal on the black soldier fly larvae was evaluated. The larvae showed a significant increase in protein content (46.05±3.2 g), a weight of 0.208±0.02 g, and a maximum size of 1.92±0.03 cm. These findings highlight the potential of fish waste valorisation and offer new perspectives for the use of fish meal in animal feeding.