Apparent availabilities of amino acids from several protein sources for fingerling Japanese flounder [Paralichthys olivaceus]
1998
Yamamoto, T. (National Research Inst. of Aquaculture, Nansei, Mie (Japan)) | Unuma, T. | Akiyama, T.
Apparent availabilities of amino acids from white fish meal (FM), defatted soybean meal (SBM), malt protein flour (MPF), and corn gluten meal (CGM) were determined for fingerling Japanese flounder Paralichthys olivaceus. Test diets each containing one of the four protein sources at approximately 40% crude protein level were fed to groups of twenty fish (mean weight; 25g). Fish were stocked at 20 degrees C in a conical tank designed for fecal collection, apparent protein digestibility (APD) and amino acid availability (AAAA) were determined by an indirect method. The APD and the mean AAAA of each protein source were similar: 91 and 94% for FM; 80 and 81% for SBM; 69 and 71% for MPF; and 42 and 46% for CGM. The individual AAAA of FM were similar and almost approximated the APD, while intravariations of the AAAA for the three plant protein sources were larger than that for FM. These results suggest that Japanese flounder does not utilize protein and amino acids from plant protein sour
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