E

Quality control programs need methods for simple and rapid analysis of feeds and ingredients. Near Infrared Reflectance (NIR) and Transmission (NIT) Spectroscopy have been previously used for the analyses of fish carcasses (Gjerde and Mathias. 1987; Valdes et al.. 1989 and Downey. 1995). NIR was applied to measure percent fat, protein and moisture in fish samples used for food in zoological institutions. Fish samples were collected from 1992 to 1996 at the Wildlife Conservation Society (WCS), and samples were obtained froze (-30° C) from various distributors and included a total of 68 samples (16 herring, 4 whitebait, 12 capelin, 6 mackerel, 6 squid, 13 trout, 2 pollock and 7 smelt, 2 sardines). The 68 samples were analyzed within one month from arrival for percent protein, fat and moisture at the Zoo Nutrition Center of the WCS. Fish samples were thawed in a refrigerator overnight and ground in a food processor (Kenmore Short Order ll, Sears, Roebuck Co, Chicago, IL, 60684). Sub-samples were weighed, freeze-dried (Virtis Model 10-MRTR Gardiner. N. Y, 12525) and percent moisture was calculated. The dried samples were then ground using a mill (Braun, commercial coffee grinder). Crude fat and crude protein were determined using AOAC methodology for meat (Ellis. 1984). Fat was determined by extraction of samples with petroleum ether, and protein was analyzed using a macro-Kjeldhal method with a copper catalyst and calculated as total nitrogen x 6.25. After the chemical analyses were completed, the dried ground samples were shipped to the Metro Toronto Zoo where NIR calibrations were developed.