Abstract
The study aimed to investigate the effect of replacing soybean meal (SBM) by treated, either by heat (HJM) or by boiling (BJM), Jojoba meal (JM), to eliminate the negative effects of antinutritional factors, at 10, 20 and 30% replacing levels in diets of sea bream (<i>Sparus aurata</i>)) fingerlings on growth performance, nutrient utilization, body biochemical composition, middle intestine morphology and measuring of some hematological parameters of sea bream. Results indicated an enhancement in growth and feed utilization for all fish groups fed boiled followed by heated jojoba meal at 20% inclusion level compared to the control and other tested fish groups. Results of fish biochemical analyses indicate significant increase in crude protein contents in fish fed 10 and 20% HJM and 20% BJM. The present results also showed obvious increment in lipid contents as the level of JM inclusion level increase. Serum total protein, albumin and globulin levels indicated no negative effects when soybean meal was partially replaced by jojoba meal. Also, results indicate pronounced gradual decrease in serum cholesterol levels coincided with an increase in triglyceride. Middle intestine morphology examination showed significant variations in thickness of muscularis layer, villi length and width and also number of goblet cells.
Highlights
Feed cost represents almost over 60% to 70% of the production cost in fish culture
The results revealed that, the highest (P
He added that feed conversion ratio (FCR) was elevated negatively, protein efficiency ratio and energy utilization were decreased by increasing the replacement levels of soybean meal with JHSO or JHW
Summary
Feed cost represents almost over 60% to 70% of the production cost in fish culture. There is substantial interest in substituting the expensive dietary ingredients by cheaper cost feed ingredients in sea bream diets with maintaining growth performance as high as possible. Soybean meal is a plant protein, which could substitute fish meal in fish diet, but it is expensive and its prices are rising due to the high demand on this ingredient. Jojoba (Simmondsia chinensis) is a native oil seed shrub being grown in the deserts or new lands, is being advocated and developed as a potential cultivated crop for warm, arid regions of the world [1]. It produces highly marketable oil radically different chemical structure from any other known vegetable lipid which is a unique mixture of unsaturated liquid wax esters [2]. The residue (meal) that remains after extraction of oil from the seeds contains from 26 to 33% crude protein [6,7] and would increase the economic value of this crop if it could be used as a feed ingredient
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