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Abstract Fish meal were mainly used in aquaculture and livestock feeds as its superior protein source with high protein level, abundant and balanced amino acids, and high digestibility and absorption for animals, which was mainly used in aquaculture and livestock feeds. Compared with other feed stuff, fish meal has high fat content and it is rich in polyunsaturated fatty acids, which was easily to be oxidized and deteriorated, resulting in impaired nutritive values, palatability and security problems. Therefore, lipid oxidation of fish meal was an important factor affecting its quality. The factors affecting the oxidation of fish meal lipid, the characteristics and harmfulness of lipid oxidation, and the prevention methods were reviewed.
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Received: 18 September 2020
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2018, Vol. 31 
