Total volatile fatty acid 丙酸和总挥发性脂肪酸
Histamine, volatile basic nitrogen (VBN) and total acid values are recommended to be used in the integrated assessment of fish meal quality as they are important parameters of its freshness.
组织胺、总挥发性氮和酸价是鱼粉鲜度的重要参数，可做为鱼粉质量的综合评价指标。
Total volatile fat acid concentration: 10% groups with control group not significant(P>0.05), 20% group and 30% group even obviously higher than the control group and 10% groups (P0.05).
总挥发性脂肪酸浓度：10%组与对照组之间差异不显著（P>0.05），20%组与30%组均显著高于对照组和10%组（P0.05）。
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