Evaluation of nutritional quality of Antarctic krill meal by different processing methods

We evaluate the nutritional quality of Antarctic krill (Euphausia superba)meals: meal A (freeze-dried Antarctic krill meal), meal B (steam cooked Antarctic krill meal, processed on board without adding anti-oxidant) and meal C (steam cooked Antarctic krill meal, processed on board with adding anti-oxidant). Results show that all the 3 samples have good nutritional quality, with high content of crude protein (61.73%~68.48%), total content of amino acids (ΣAA) (51.46%~66.32%), total content of 10 essential amino acids for shrimp and fish (ΣEAA) (23.69%~31.78%), respectively. Moreover, the contents of poly-unsaturated fatty acids (ΣPUFA) is 44.05%~52.74%, and a high proportion of EPA and DHA is also found in the 3 samples (38.55%~46.38%). Based on the results of ΣAA, ΣEAA, the essential amino acids index (EAAI), score of ratio coefficient of amino acid (SRC), ΣPUFA, and the total contents of EPA and DHA, Antarctic krill meal C has the highest nutritional quality compared with the other two, and has high nutritional value for further development and utilization.