Nutritive value of some protein meals in fish diets
1994
Juadee Pongmaneerat | Watanabe, T. | Mali Boonyaratpalin (National Inst. of Coastal Aquaculture, Songkhla (Thailand))
Protein quality of white fish meal (WFM), brown fish meal (BFM), meat meal (MM), meat and bone meal (M&B), corn gluten meal (CGM) and soybean meal (SBM) was evaluated on the basis of weight gain, protein digestibility, PER, NPU and BV in both rainbow trout and carp. Digestibility of proteins in WFM, BFM, MM, M&B, CGM and SBM was 92, 90, 91, 76, 89 and 91 percent in rainbow trout, and 87, 82, 89, 54, 95 and 89 percent in carp, respectively; being slightly higher in rainbow trout. The utilization efficiency in terms of PER, NUP and BV was inversely proportional to the protein levels. At the dietaty protein level of about 30 percent NUP of WFM, BFM, MM, M&B, CGM and SBM was about 51, 63, 34, 28, 27 and 28 percent for rainbow trout, and 43, 54, 35, 25, 18 and 34 percent for carp, respectively. The low NPU values of MM, M&B, CGM and SBM were presumed to be due the lack of some EAA. The first limiting EAA in MM, M&B is methionine, and that in CGM is lysine.
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Эту запись предоставил Kasetsart University