Some factors affecting the pepsin digestibility of fishmeal such as storage time, processing temperature, fat, and amino content were discussed in this thesis and the further study was also discussed.

• 本文讨论了原料鱼的新鲜度、鱼粉生产工艺、贮藏时间、脂肪含量、氨基酸组成等对鱼粉胃蛋白酶消化率的影响，并对本研究的进一步工作做了讨论。