Which has a greater impact on the quality of fishmeal, freshness or protein?

Recently, there are two fish meal samples, one freshness 100, protein 60, the other 150 freshness, protein 65, I do not know which quality is better? If the freshness is good, the quality of fish meal is relatively better. Now we generally use the amino acid content to evaluate the quality of fishmeal, there are too many factors affecting protein, generally use the amino acid content to evaluate its quality. Thank you, Ling Yun! If one amino acid level is high and the freshness of the other is good, and the amino acid level is lower, which one should be chosen? Just choose the one with good freshness. No matter how much can not be effectively used by animals, it is useless. There may be side effects! Choose the one with good freshness Its palatability is also good.-- depends on what materials you make, and how long it will take for this batch of raw materials to be used up, and whether the prices are the same.-- Thank you for your advice! Then I'd better choose something fresh. We mainly make pig food, and the price difference of 200 yuan should be appropriate. After reading your question, I am confused. What do 100 and 150 freshness refer to? How is it calculated?-determination of freshness of fishmeal 1, weighing 2 grams of FM in the digestive tract; 2, adding 2 grams of MgO and 70ml distilled water; 3, without digestion, using protein distillation system for distillation (without adding NaOH); 4, titration with 0.1N HCL. 5. Calculation: TVBN (ppm) = judgement: TVBN < 90 ppm-fresh 90 < TVBN < 120 ppm-not fresh 120

150 ppm-very bad2002.11.27. Add: TVBN:Total Volatile Basic Nitrogen total volatile base nitrogen principle: volatile base nitrogen refers to animal food due to the role of enzymes and bacteria, in the process of decomposition of proteins to produce ammonia and amines and other basic nitrogenous substances. This kind of substance is volatile and can be titrated with standard acid to calculate its content after steaming out in alkaline solution. The above principles are extracted from the analytical methods of GB5009.44-85 hygienic standards for meat and meat products. -- the formula is not affixed, hehe, I verbally describe the formula: total volatile base nitrogen = (VHCL (ml) × NHCL (ml) × 1400.8) / M (g)-- fishmeal tested by the landlord. Freshness of 100 is not very fresh, 150 is too bad, my opinion is to choose a good freshness, product quality must be adhered to. Landlord, I am wondering, is your fishmeal imported or domestic? the freshness of 100 is very low. good thing,