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 Pelagic fishmeal Steam Dried 65% Minimum

Technical profile

Guaranteed specifications  (Standard Range)

 

Protein.....................65% Minimum

Moisture.................10% Maximum

Fat....................................12% Maximum

Ash................................18% Maximum

Salt + Sand.......5% Maximum

F.F.A...................................10% Maximum

TVN...............................20 Mg Maximum

Histamine.............500 Ppm Maximum

Digestibility........95% Minimum

Antioxidant.........150 Ppm Minimum

Salmonella..........Absence

Shigella....................Absence

White fishing fishmeal Steam Dried 60% Minimum

Technical profile

Guaranteed specifications  (Standard Range)

 

Protein.......................60% Minimum

Moisture...................10% Maximum

Fat......................................12% Maximum

Ash..................................22% Maximum

Salt + Sand.........5% Maximum

FFA....................................10% Maximum

TVN..................................120 Mg / 100 Gr Maximum

Histamine................800 Ppm Maximum

Digestibility...........95% Minimum

Antioxidant...........1.50 Ppm Minimum

Salmonella............Absence

Shigella......................Absence

Tuna fishmeal Steam Dried 58% Minimum

Technical profile

Guaranteed specifications  (Standard Range)

 

Protein......................58% Minimum

Moisture..................10% Maximum

Fat.....................................12% Maximum

Ash.................................23% Maximum

Salt + Sand.........5% Maximum

F.F.A.....................................10% Maximum

TVN.................................120 Mg / 100 Gr Maximum

Histamine...............800 Ppm Maximum

Digestibility..........95% Minimum

Antioxidant..........150 Ppm Minimum

Salmonella...........Absence

Shigella.....................Absence

Tilapia fishmeal Steam Dried

Technical profile

Guaranteed specifications  (Standard Range)

 

Protein...........................52-55% Minimum

Moisture.......................10% Maximum

Fat..........................................12% Maximum

Ash......................................27% Approximated

Salt + Sand.............5% Maximum

F.F.A.........................................10% Maximum

TVN.....................................120 Mg / 100 Gr Maximum

Histamine...................1000 Ppm Maximum

Digestibility.............92% Minimum

Antioxidant.............150 Ppm Minimum

Salmonella...............Absence

Shigella..........................Absence

 

 

 

Technical profile

Guaranteed specifications  (Standard Range)

 

Astaxanthin............150 Ppm Minimum

Protein...........................48% Minimum

Moisture.......................11% Maximum

Fat..........................................12% Maximum

Ash......................................24% Maximum

TVN.....................................120 Mg / 100 Gr Maximum

FFA........................................10% Maximum

Histamine...................500 Ppm Maximum

Antioxidant..............150 Ppm Minimum

Salmonella...............Absence

Shigella..........................Absence

 

 

Fish oil

Technical profile

Guaranteed specifications  (Standard Range)

 

 

Acidity.............................................................3% Maximum

Moisture + impurities................1% Maximum

Unsap. Matter..........................................2 . 5 Maximum

Color Gardner........................................15 Maximum

Peroxide.......................................................5 mlg / Kg Maximum

Anisidine Value..................................25 Maximum

Antioxidant...............................................300 Ppm Minimum

 

Shrimp meal

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