Abstract
The aim of this study was to examine impact of whey protein in rainbow trout tissues utilizing a few biochemical methods. The fish utilized in this study were an average weight of 40-45 g. Rainbow Trout were fed diets containing four doses of whey protein (0; 0.5, 1.0 and 1.5%) for 42 days. At the end experiment, spleen, liver, muscle and kidney tissues was taken from fish and carbohydrate, lipid and protein levels were determined. The value of this parameter was essentially affected for fish fed the diet with 1.0% and 1.5% included whey protein. Carbohydrate level in the all tissues was not affected by dietary levels of whey protein. Lipid levels of fish fed diets with 1.5% added whey protein was essentially higher than that of fish fed the control diet. The use of alternative protein sources such as Whey protein can be an option. However, the level of anti nutritional factors has to be watched carefully. To prevent or reduce problems in fish, it is recommended to use feed with a low level of digestible protein.
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