Fungal Protein from Non-Food Bioresources in Diets for Rainbow Trout (<i>Oncorhynchus mykiss</i>)
2025
Ashwath Gaudhaman | Sajjad Karimi | Torbjörn Lundh | Margareth Øverland | Mohammad J. Taherzadeh | Markus Langeland | Kartik Baruah | Aleksandar Vidakovic
The growing aquaculture industry has an increasing demand for novel, sustainably produced protein sources for aquafeed. This study aimed to determine the apparent digestibility (AD%), pellet quality, and protein score of four novel fungal proteins in rainbow trout (<i>Oncorhynchus mykiss</i>), namely, PEKILO<sup>®</sup> (PEK) derived from <i>Paecilomyces variotii</i>, <i>Aspergillus oryzae</i> (AO), <i>Rhizopus oligosporus</i> (RO), and <i>Rhizopus delemar</i> (RD). All fungi were grown on various side-streams, such as beet vinasse, thin stillage, and whole stillage. The diets were produced by extrusion technology and consisted of control and test diets with a 30:70 test ingredient/control ratio. Feeding lasted for 39 days. Each tank had 20 fish, with three replicates per dietary treatment. One-way ANOVA was performed to compare the means of the groups with each other. The dry matter (DM) digestibility of PEK was significantly higher than that of AO, RD, and RO, all with similar digestibility. The crude protein AD% for PEK was 86.5%, which is significantly higher than that of the other fungal sources. AO, PEK, RD, and RO had similar crude fat AD% compared to each other, at 83.8%, 87.4%, 90.5%, and 88.5%, respectively. The pellet quality was found to deteriorate with addition of fungal proteins. PEK had high AD% for most of the macronutrients tested and better pellet quality.
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