Abstract
This study investigated the effects of diets substituted with different levels (0, 5, 10, and 20%) of flounder skin meal (FSM) on the nutritional composition of black rockfish Sebastes schlegeli. Fish (10.05 ± 0.44 g) were fed to apparent satiation twice daily for 8 weeks. Adding FSM decreased crude lipid levels and increased crude protein and ash. The abundant fatty acids in the FSM-added group were C16:0, C18:1-cis (n9), and C22:6n-3. The major amino acids in the samples were glutamic acid, aspartic acid, glycine, leucine, alanine, lysine, and arginine. The abundant free amino acids in the FSM-added group were taurine, glutamic acid, alanine, leucine, and arginine. Six free sugars were found in all groups. Glucose was predominant, followed by mannose, rhamnose, fucose, fructose, and ribose. Among the three organic acids in the whole body of black rockfish, lactic acid was predominant, followed by citric acid and oxalic acid. Total organic acid content in the control was significantly higher than those of FSM substitution groups.
Highlights
Numerous studies have been investigated vegetable and animal proteins that could replace fishmeal in fish feed
The fish skin was washed with fresh water and was subjected to hot air drying (50-60°C) followed by grinding via a high speed grinder (ZM-1000, Retsch Co., Japan) to prepare flounder skin meal (FSM)
Crude protein was significantly higher in the FSM groups than the control group
Summary
Numerous studies have been investigated vegetable and animal proteins that could replace fishmeal in fish feed. There have been many studies on the use of vegetable protein sources such as soybean meal [1,2,3,4], cottonseed meal, and rapeseed meal [5,6], which have a relatively stable supply compared to fishmeal, to replace fishmeal as a source of protein. The by-products of the processing of terrestrial livestock such as cows, chickens, and pigs could be used as animal protein sources, since they have a relatively high protein content and qualitatively similar amino acid composition to fishmeal, and are inexpensive and stably supplied. Of the fishery by-products, even though fish skins obtained from the consumption of raw fish are a good protein source because of high collagen content, by-products such as bones and internal organs are only partially used and mostly discarded
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
