Goldstrip sardine (Sardinella gibossa) and poultry by-product protein hydrolysate effects on amino acid composition, growth and alevines survival of rainbow trout (Oncorhynchus mykiss)
2011
A. Taheri | A.M. Abedian Kenari email | R. Halladj
Effects of Goldstrip sardine (Sardinella gibossa) and poultry by-product proteinhydrolysate on amino acid composition, growth and alevines survival of rainbow trout(Oncorhynchus mykiss) were investigated. Two hydrolyzed protein sources were incorporatedinto six diets for start-feeding rainbow trout (Oncorhynchus mykiss) alevines, in 3 differentreplacing levels (10%, 25% and 50%) of fish meal. Goldstrip sardine protein hydrolysate(SPH) and poultry by-product protein hydrolysate (PPH) were used, respectively. To comparethe results, we used the same diet without protein hydrolysate. The diet with 25% SPH and10% PPH offered the best results in terms of growth, survival, protein efficiency ratio, proteinproductive value and condition factor. Alevines fed with 25% SPH and 10% PPH showedmore balanced amino acid composition in their body. By enhancing the protein hydrolysate inthe diet, free amino acid composition in the diet and fish body was enhanced. The proteinhydrolysate enhancement showed negative correlation with growth factors. Also, nonessential amino acid composition of the body composition showed positive correlation withthe lipid/protein percentage of the alevines. We conclude that an optimum level of proteinhydrolysate can improve growth and performance of the rainbow trout alevines. However,excess protein hydrolysate can cause imbalanced amino acid composition in fish body andreduces the growth and survival factors. Based on this study, the optimum replacement of fishmeal by SPH and PPH in rainbow trout alevinesâs diet is 25% and 10%, respectively.
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