Anchovy Meal Research Articles

Analisis Kandungan Protein dan Mutu Organoleptik Cookies Subtitusi Tepung Ikan Teri dan Kacang Tunggak sebagai Makanan Selingan pada Balita

Stunting is one of the nutritional problems in Indonesia caused by failure to thrive which is influenced by chronic malnutrition. One of the factors causing stunting is an imbalance in protein intake. To meet the protein needs of toddlers, cookies are made, substitution cookies, anchovy meal and cowpea flour can be used as an alternative snack for toddlers. The purpose of this study is to determine the effect of substitution of anchovy meal and cowpea meal on the protein value and organoleptic quality of cookies This study used True Experimental with Complete Randomized Design (RAL), 4 levels of treatment and 6 times replication. The treatment applied is by a ratio of wheat flour: anchovy meal: cowpea flour at each P0 (100:0:0), P1 (70:20:10), P2 (60:10:30), P3 (50:30:20) The results showed that there was an effect of increasing protein levels in cookies with the substitution of anchovy meal and cowpea flour which showed the highest value in P3 treatment. There was a significant effect on organoleptic quality shown by the Kruskall-Wallis test (p<0.005) and continued mann-whitney follow-up tests showed differences in all treatments. The conclusion of this study is that cookies substitution of anchovy meal and cowpea flour have an influence on protein levels, and organoleptic quality.

Chicken by‐product meal as a replacement to fish meal in juvenile abalone (Haliotis discus hannai Ino 1952) feed

AbstractThis study aims to assess the effect of replacing anchovy meal with chicken by‐product meal (CBM) in juvenile abalone (Haliotis discus hannai) feed. Five diets were formulated to contain 0 (CBM0), 25 (CBM25), 50 (CBM 50), 75 (CBM75), and 100% (CBM100) CBM in replacement to 24% fish meal (FM). Dried Saccharina japonica, which is the natural food for this species of abalone was also prepared. Each diet was fed to triplicate groups of abalone. 1260 abalone assigned into eighteen cages were fed for 16 weeks. After the 16‐week feeding trial, 30 abalones from each cage were exposed to air for 24 h, and survival was monitored for 7 days. Results showed that weight gain and specific growth rate of abalone fed the CBM0 (185.4 ± 12.83% and 0.93 ± 0.040%/day, respectively) diet were significantly (p < 0.04 for both) higher than those of abalone fed the CBM100 (139.0 ± 6.36% and 0.78 ± 0.024%/day, respectively) diet. Shell length and width of abalone fed the CBM0 diet were significantly (p < 0.003 and p < 0.02, respectively) longer and wider than those of abalone fed the CBM75 and CBM100 diets. Survival of abalone during the 7‐day post‐observation period after the 24‐h air exposure exhibited no remarkable (p > 0.1 for Log Rank and Wilcoxon tests) difference among all formulated diets according to the analysis of the Kaplan–Meier survival curve. In conclusion, CBM can replace FM up to 50% in an abalone diet without compromising growth performance and survival.

Zinc Content, Suppleness and Favorability Test on Anchovy Flour Fortified Cob Meatballs

Stunting in Jember Regency is the eighth most common condition in East Java, affecting up to 30% of the 180,000 children under the age of five. The creation of meatballs made from tuna fortified anchovy, which are increasingly rich in nutrients like zinc, will help to overcome nutritional issues. The aim of this research was to look at zinc levels, elasticity, and organoleptic properties. The aim of this study was to look at the zinc levels, elasticity, and organoleptic consistency of tuna fish balls after fortification with anchovy flour and chewers, which could help stunted toddlers improve their nutritional status. This is a true experimental study with a pre and post control group configuration. The sample size was set at 27 (eight samples from the treatment group and one sample from the control group). Zinc levels, elasticity, and organoleptic consistency are all measured in the lab through observation. On zinc levels, ANOVA Two Way was used to analyze data presentation. Zinc levels of 0.001 mg/100 gr and elasticity of 707.38 4.13 gf were found in tuna fish balls until they were reinforced with anchovy flour and chewers. The interaction of zinc content, elasticity, and organoleptic quality of anchovy meal fortification (0, 18%, and 35%) and thickener (carrageenan and STTP) has a major effect on zinc content, elasticity, and organoleptic quality (physical and preferences include taste, aroma, color and texture). The best tuna meatballs in terms of general nutritional content and chewiness are tuna fish balls fortified by 35% anchovy and with carrageenan as thickener. His general favorite is tuna fish balls which are not fortified with anchovy flour and without chewing. Future research is expected to find alternatives to other highly nutritious fish with good acceptance

Apparent digestibility coefficients of animal feed ingredients for olive flounder (Paralichthys olivaceus)

Apparent digestibility coefficients (ADCs) of dry matter, crude protein, crude lipid, nitrogen-free extract, energy and essential amino acids in animal-based feed ingredients were determined for olive flounder (Paralichthys olivaceus). A reference diet (RF) was formulated to contain 1.0% chromic oxide (Cr2O3) as an inert indicator. Nine test diets were formulated to contain RF and one of the feed ingredients (pollock meal [PM], jack mackerel meal [JMM], anchovy meal [AM], cod meal [CM], sardine meal [SM], sand eel meal [SEM], tuna meal [TM], meat meal [MM] and squid liver meal [SLM]) at a 7:3 ratio in each diet designated as PM, JMM, AM, CM, SM, SEM, TM, MM and SLM, respectively. Olive flounder, averaging 150 ± 8.0 g, were stocked at a density of 25 fish per tank in 400-L fiberglass tanks attached with fecal collection columns. Feces were collected from triplicate groups of fish one time a day for four weeks. Dry matter and crude protein ADCs of CM and SEM were significantly higher than the other tested ingredients. Lipid ADCs of JMM, CM and SEM were significantly higher than the other test ingredients. Energy ADCs of CM and SEM were significantly higher than that of the other tested ingredients. The availability of amino acids in CM was generally higher than the other animal protein sources. PM exhibited the lowest amino acid availability among the treatments. Interestingly, MM exhibited significantly higher nutrient digestibility than several marine-based ingredients. However, CM and SEM are seeming to be highly digestible and effective to use in olive flounder diet compared to the other tested ingredients. Overall, the results of this study provide information about the bioavailability of nutrients and energy in animal feedstuffs to apply when formulating cost-effective practical feeds for olive flounder.

Physical, chemical, and sensory quality of noodles fortification with anchovy (Stolephorus sp.) flour

Sago starch can be processed into flour and used as an alternative food ingredient to replace wheat flour. The lack of innovation in sago products is due to the very low protein and fat content of sago. Increasing the nutritional value of sago can be done by fortifying anchovies as a source of protein. This study was conducted to determine the effect of anchovy flour fortification on the physical, chemical, and sensory qualities of noodles. The study used a one-factor Completely Randomized Design. The results showed that with increased fortification of anchovy meal, the nutritional content of protein, fat, and noodle ash increased significantly. Rehydration power 34% to 52%, color intensity L* 42,87 to 55,70; redness a+ 1,91 to 2,85; and b+ yellowish 7,19 to 10,39, elongation 214,81 to 294,93. The composition of noodles with 9% anchovy flour fortification can be used to increase the nutritional content of noodles with physical and chemical characteristics, namely 4,08% protein content, 0,38% fat content, and 3,11% ash content. The sensory quality of noodle texture was 3,94; taste 3,32; and fragrance 4,66.

Dietary inclusion effect of various levels of jack mackerel meal on the growth performance, feed efficiency and whole body composition of rockfish (Sebastes schlegeli)

Inclusion effect of various levels of jack mackerel meal (JMM) acting as feed attractants and/or stimulants in diets on the growth, feed consumption, feed utilization and whole body composition of rockfish was investigated. Three hundred juvenile rockfish were randomly allocated into 15 flow-through tanks. Five experimental diets supplemented with JMM at 0%, 1%, 3%, 5%, and 10% at the expense of anchovy meal were prepared and referred to as the JMM0, JMM1, JMM3, JMM5, and JMM10 diets, respectively. Weight gain, specific growth rate (SGR) and feed consumption of fish tended to improve with dietary levels of JMM. The greatest weight gain, SGR and feed consumption were observed in fish fed the JMM10 diet, followed by the JMM5, JMM3, JMM1, and JMM0 diets, in that order. Condition factor (CF) of fish tended to improve with dietary inclusion levels of JMM. Growth performance, feed consumption and CF of fish tended to improve with dietary inclusion levels of JMM ranging from 0% to 10%.

Effect of Freshness on Fish Meal Quality; Anchovy Meal

Balık unu av sezonunda fazla avlanan veya ekonomik değeri olmayan balıklar ile balık artıklarından üretilmektedir. Karadeniz’den 2007-2008 balıkçılık av sezonunda avlanan hamsi balıklarından (Engraulis engrasicholus, L) üretilen balık unu araştırılmıştır. Sinop ilinde farklı üretim teknikleri uygulayan 3 balık unu fabrikasında (A, B ve C fabrikaları) 8 saat arayla hammaddeden numuneler alındı. TVB- N ve TBA analizleri yapılarak ve T1, T2, T3 ve T4 tazelik grubu oluşturuldu. A, B ve C fabrikalarından T1, T2, T3 ve T4 tazelik gruplarında meydana gelen kalite değişimlerini belirlemek amacıyla ham protein, ham yağ, ham kül, nem, aminoasit, yağ asit kompozisyonu ve renk değişimleri incelendi. Elde edilen istatistiki değerlendirmeler neticesinde tazelik gruplarında hammadde bayatladıkça balık ununda ham protein, esansiyel aminoasit, esansiyel olmayan aminoasit, doymuş yağ asitleri, çoklu doymamış yağ asitleri, EPA, DHA, omega3, omega6 ile omega3/omega6 oranının azaldığı belirlenmiştir. Balık ununda ham yağ ve nem oranının hammadde bayatladıkça arttığı tespit edilmiştir. Görülen farkların istatistiki olarak önemli olduğu sonucuna ulaşılmıştır (p

Attractiveness of various crude feed ingredients to juvenile olive flounder (Paralichthys olivaceus, Temminck & Schlegel) and its application to aquaculture

The attractiveness of crude feed ingredients to olive flounder and effects of including feed ingredients showing strong feeding attractiveness in extruded pellet (EP) on performance of fish were determined. Four types of experimental EP were prepared to evaluate the effects of feed ingredient manipulation on performance of fish. Five per cent anchovy meal component of the control diet was substituted with an equal amount of jack mackerel meal, sardine meal and hydrolysed fish meal to create the JM, SM and HFM diets respectively. The diets were prepared in commercial form as EP. Jack mackerel meal produced the strongest feeding attractant responses of olive flounder, followed by sardine meal and hydrolysed fish meal. The greatest weight gain, feed consumption and condition factor (CF) were observed in fish fed the JM diet, followed by fish fed the SM, HFM and control diets, in that order in the 8-week feeding trial. The dietary manipulation of feed ingredients performed in this study showed that the inclusion of ingredients with strong feeding attractiveness improved feed consumption and eventually accelerated the growth performance and CF of the fish.

Dietary inclusion effect of krill meal and various fish meal sources on growth performance, feed utilization, and plasma chemistry of grower walleye pollock (Gadus chalcogrammus, Pallas 1811)

A feeding trial was conducted to assess the effect of dietary inclusion of various aquatic animal protein sources on growth performance, feed utilization, body proximate composition, and plasma chemistry in grower walleye pollock (Gadus chalcogrammus, Pallas 1811). A total of 180 grower fish averaging 154.0 g in weight were chosen randomly and distributed into 12 flow-through tanks of 300 L (15 fish per tank). Four experimental diets were prepared in triplicate. Pollock meal (PM), anchovy meal (AM), krill meal (KM), and jack mackerel meal (JM) were used as the main protein source in the experimental diets, denoted PM, AM, KM, and JM diets, respectively. These diets were fed to fish twice a day at a satiation level for eight weeks. The weight gain and specific growth rate (SGR) of fish fed the KM and JM diets were higher than were those of fish fed the other diets. Daily feed intake (DFI) and daily protein intake (DPI) of fish fed the KM and JM diets were higher than were those of fish fed the PM and AM diets. The strong second polynomial correlation between the contents of 4 free amino acids (arginine, glutamic acid, histidine and leucine) in protein sources and WG, SGR, DFI and DPI were observed. The experimental diets had no effect on proximate composition of the muscle and liver. Plasma analysis did not differ between the experimental diets. In conclusion, KM and JM showed the greatest protein sources than among the ingredients assessed, and consequently KM and JM yielded the higher growth (WG and SGR) and feed intake (DFI and DPI).

Use of salmon by‐product meals as a replacement for anchovy meal in practical diets for the Pacific white shrimp ( Litopenaeus vannamei )

A series of trials were conducted with Pacific white shrimp Litopenaeus vannamei, to evaluate the efficiency of two salmon meals as compared to anchovy meal. The basal diet contained 200 g/kg anchovy meal, which was systematically replaced (0%, 50%, 75% and 100%) with salmon meal on an isonitrogenous basis. Another two diets were formulated with a hydrolysed salmon meal to replace 50% and 100% anchovy meal. Each diet was randomly fed to four replicate groups of 25 and 30 shrimp per tank in clear (indoor) and green (outdoor) water trials, respectively. The results showed that growth performance and feed conversion ratio were not statistically different when salmon meal replaced anchovy meal in both trials. However, when hydrolysed salmon meal was used to replace 100% of the anchovy meal, growth performance of the shrimp significantly decreased. The four kinds of fish meal (anchovy, salmon by-product meals and menhaden) were evaluated in an ingredient digestibility trial using the 70:30 replacement technique. In general, dry matter, energy, protein and individual amino acids digestibility of salmon meal were significantly higher than those of menhaden and anchovy meal. Results of this study demonstrated that salmon meals are a good protein sources which can replace anchovy meal.

Dietary inclusion effect of feed ingredients showing high feeding attractiveness to rockfish (Sebastes schlegeli Hilgendorf 1880) on the growth performance, feed utilization, condition factor and whole body composition of fish (II)

Dietary inclusion effect of feed ingredients showing high feeding attractiveness to rockfish on the growth, feed utilization, condition factor (CF) and whole body composition of fish was investigated. Three hundred sixty juvenile rockfish were randomly distributed into 18 50-L flow-through tanks (twenty fish per tank). Six experimental diets were prepared: the control (Con) diet containing 55% anchovy meal, and 5% anchovy meal in the Con diet was replaced with an equivalent amount of jack mackerel, sardine, Pollack, squid and shrimp meals, referred to as the JM, SM, PM, SQM and SHM diets, respectively. Each diet was assigned in triplicate and hand-fed to satiation twice daily for 8 weeks. Weight gain (20.7 ± 0.03), amount of feed supply (20.1 ± 0.05) and CF (1.50 ± 0.002) of rockfish fed the JM diet were greater than those of fish fed all other diets, followed by the SM (20.3 ± 0.04, 19.5 ± 0.08 and 1.48 ± 0.003), PM (19.9 ± 0.09, 19.2 ± 0.05 and 1.47 ± 0.003), SQM (19.5 ± 0.06, 18.8 ± 0.07 and 1.45 ± 0.002), SHM (19.0 ± 0.12, 18.3 ± 0.09 and 1.44 ± 0.001) and Con diets (17.8 ± 0.07, 17.2 ± 0.05 and 1.43 ± 0.005). However, feed efficiency, protein efficiency ratio and protein retention was not affected by the experimental diets. The proximate composition of the whole body of fish, except for ash content was not affected by the experimental diets. In conclusion, the greatest weight gain, amount of feed supply and CF of rockfish were obtained in the JM diet, followed by the SM, PM, SQM, SHM and Con diets, in order.

Stability and phosphorus leaching of tilapia feed in water

ABSTRACT: The present research aimed to investigate the stabil¬¬ity of pellets and phosphorus leaching of diets formulated for juveniles of Nile tilapia (Oreochromis niloticus), with different sources of phosphorus and different exposure times in water. Six diets were elaborated by varying the source of phosphorus (1 ‒ dicalcium phosphate (DP); 2 ‒ meat and bone meal (MBM); 3 ‒ poultry meal (PM); 4 ‒ anchovy meal (AM); 5 ‒ tilapia filleting industrial meal (TM); 6 ‒ calcined bone meal (CBM)) and, then, were submitted to four exposure times in water (5, 10, 15 and 20 minutes), with three replicates. Thus, 72 aquariums of 30‒liters were used, each being an experimental unit. All diets were evaluated for electrical conductivity of water, turgidity of pellets, mineral matter leaching, flotation of pellets, and total phosphorus leaching. Only turgidity and flotation of pellets varied with the different sources of phosphorus in the diets. The MBM diet had the highest turgidity of pellets. The PM, AM, and CBM diets had the highest flotation of pellets. The total phosphorus leaching had a linear effect with the increase of the exposure time, showing a greater release of phosphorus in the water with increase of exposure time. Data showed that PM, AM, and CBM diets had less potential impact on the aquatic environment. Conversely, the TM diet has greater polluting potential. These results showed that diets formulated with different sources of phosphorus exhibit distinct actions in the water, providing different effects on the fish culture environment.

Determination of some quality properties of "hamsi kaygana" prepared with different additives.

This study was aimed to determine the changes of the local anchovy meal which is known as hamsi kaygana in Turkey during cold storage at +4°C ± 1°C. Physicochemical (pH, TVB‐N, TMA‐N, and TBA) shelf life analyses were carried out for hamsi kaygana samples. It was confirmed that the pH values obtained from research groups were within the limit values of the literature. No statistically significant difference was observed (p > .05) between control, stinging nettle, and rosemary groups that were within all created product groups on 12th day of storage, and the observed difference was only present in cumin group (p < .05). Upon examining TVB‐N (Total Volatile Basic Nitrogen) values on 12th day of storage, we saw the lowest TVB‐N value (17.01 ± 0.21 mg/100 g) was at stinging nettle group. However; it was found out that highest TVB‐N value belonged to cumin group with the value of 19.38 ± 0.42 mg/100 g. It was found that 12th day TBA (Thiobarbituric Acid) values of all other groups except control group did not exceed limit values. Among TMA‐N (Trimethylamine Nitrogen) values of all groups on 12th storage period, the lowest value belonged to cumin group samples. While the highest TMA‐N value was found as 14.70 ± 0.30 in control group samples. Therefore, the results showed us that using dried herb and spices in hamsi kaygana production and the storage of the products have an influence on shelf life.

Assessing the risk of an emerging zoonosis of worldwide concern: anisakiasis

Anisakiasis is an emerging zoonosis caused by the fish parasitic nematode Anisakis. Spain appears to have the highest reported incidence in Europe and marinated anchovies are recognised as the main food vehicle. Using data on fishery landings, fish infection rates and consumption habits of the Spanish population from questionnaires, we developed a quantitative risk assessment (QRA) model for the anchovy value chain. Spaniards were estimated to consume on average 0.66 Anisakis per untreated (non-frozen) raw or marinated anchovy meal. A dose-response relationship was generated and the probability of anisakiasis was calculated to be 9.56 × 10−5 per meal, and the number of annual anisakiasis cases requiring medical attention was predicted between 7,700 and 8,320. Monte Carlo simulations estimated post-mortem migration of Anisakis from viscera to flesh increases the disease burden by >1000% whilst an education campaign to freeze anchovy before consumption may reduce cases by 80%. However, most of the questionnaire respondents who ate untreated meals knew how to prevent Anisakis infection. The QRA suggests that previously reported figures of 500 anisakiasis per year in Europe is a considerable underestimate. The QRA tool can be used by policy makers and informs industry, health professionals and consumers about this underdiagnosed zoonosis.

Juvenile Shi Drum (Umbrina cirrosa L.) Responds Differently to Selected Commercial Fish Meals

This study aimed to evaluate the nutritional qualities of selected commercial fish meals (FM) in diets of juvenile shi drum, Umbrina cirrosa L..The five FMs diets based on two Peruvian anchovy meals (one is a flame dried FM: Peru-1 and the other steam-dried FM: Peru-2), a Danish low-temperature FM (Danish LT), a domestic anchovy LT meal (Domestic LT) and an Alaskan white FM (WFM) as major protein source were formulated to contain 56% protein. The diets were fed to triplicated groups of fish with initial average weight 25.06±0.11 g for 7 weeks. Fish on Peru-2 diet performed better than those on WFM in terms of final weight and specific growth rate. These fish were also significantly better regarding nutrient utilization efficiency than those fed WFM and Peru-1 diets, but similar to those on Danish LT and Domestic LT. WFM diet fed fish had significantly less amount of body lipid than those fed Danish LT diet and retained lower lipid than the other groups of fish. The results indicate that different commercial sources of FMs do not have an equal nutritional value for juvenile shi drum, an important finding that should be considered in future studies.

Digestibility of selected feedstuffs in subadult Caspian great sturgeon,Huso husousing settlement faecal collection and stripping methods

Apparent crude protein (ADCCP), crude fat (ADCCF) and gross energy (ADCGE) digestibility coefficients of several typical and novel feedstuffs were determined to be employed in the formulated diets of subadult beluga (17.70 ± 0.234 kg) diets via two faecal collection methods of settlement (SFCM) and stripping (StM). The tested feedstuffs included three fish meals, three terrestrial animal by-products, three plant protein concentrates, nine high-protein plant meals and three low plant protein meals. ADCCP values varied in different fish meals ranging from 89.5% for Mexican sardine meal to 93.2% for anchovy meal with SFCM. ADCCP values for plant protein concentrates ranged from 82.8% for wheat gluten meal to 92% for soy protein with SFCM. ADCCP ranged from 37.2% for whole wheat to 75.6% for spirulina meal with SFCM. ADCGE was lower in low-protein plant meals (64.1%) in comparison to high-protein plant meals (70.2%). Fish meals showed the highest ADCCF values. A significant (P < 0.05) quadratic regression relation (r2 = 0.92) was observed among in vivo ADCCP of five feedstuff classes fed to beluga and in vitro ADCCP. The differences among ADC values appear to be significantly related to the effects of feedstuffs and therefore diet and faecal collection methods.

Evaluation of nutritional values of selected commercial fish meal sources in turbot (Psetta maxima) diets

This study was conducted to evaluate nutritional values of selected commercial fish meals (FM) with two experiments in diets of turbot. In experiment I, five diets based on two Peruvian anchovy meals (one is a flame-dried FM: Peru-1 and the other steam-dried FM: Peru-2), a Danish FM (Danish LT), a domestic anchovy LT meal (Domestic LT) and an Alaskan white FM (WFM) as major protein source were formulated to contain 56% protein. The diets were fed to fish with an initial average weight of 119.4 ± 0.1 g for 9 weeks. Growth rate, feed utilization, whole body and visceral compositions, nitrogen, lipid and energy balances did not significantly change in Experiment 1 among the treatments. In Experiment 2, four diets based on three FMs (Domestic LT, Danish LT and Peru-1) and their mixture (Mix FM) were formulated to contain 50% protein and fed to triplicated groups of fish with an average initial weight of 51.4 ± 0.1 g for 6 weeks. Once again, there were no significant differences in growth rate and feed consumption among the treatments. However, fish on Mix FM diet had significantly better FCR and PER than the others. The results of two experiment indicated that Danish LT and Domestic LT were better in terms of phosphorus (P) retention and losses than two Peruvian FMs and WFM, suggesting that although different sources of FMs were comparable in terms of growth and feed utilization, they could lead to substantial differences in environmental impacts.

Screening of selected feedstuffs by sub-adult narrow clawed crayfish, Astacus leptodactylus leptodactylus Eschscholtz, 1823

Apparent crude protein (ADC CP ), crude fat (ADC CF ) and gross energy (ADC GE ) digestibility coefficients of several typical and novel feedstuffs were determined to be employed in formulated diets of sub-adult crayfish (13.35 g). The tested feedstuffs included three fish meals, three terrestrial animal by-products, three plant protein concentrates, nine high protein plant meals and three low protein plant meals. ADC CP varied in different fish meals ranging from 83.2% for sardine fish meal to 87.2% for anchovy meal. ADC CP values for plant protein concentrates ranged from 82% for soy protein to 85% for wheat gluten meal. ADC CP was lower in low protein plant meals in comparison to high protein plant meals. ADC CP ranged from 53.8% for corn flour to 87.6% for spirulina meal. Fish meals (85.5%) and high-protein plant meals (81.2%) had significantly ( p < 0.05) higher ADC GE compared to other feedstuffs. The hepatopancreas showed the significantly ( p < 0.05) highest protease, lipase and carbohydrase activities with respect to gastric juice and intestine. A significant ( p < 0.05) linear regression (r 2 = 0.948) was observed among in vivo ADC CP of five feedstuff classes fed to crayfish and in vitro ADC CP . Based on these observations, we conclude that crayfish has the capacity to successfully utilize nutrients from a broad range of dietary ingredients including animal, single cell and in particular, plant matter. • ADC CP of fish meal products fed to sub-adult crayfish varied from 83.2% to 87.2%. • ADC CP of plant protein concentrates ranged from 82% to 85%. • ADC CP of low-protein plant meals differed from 53.8% to 87.6%. • A linear regression was observed among in vivo ADC CP and in vitro ADC CP .

In vitro pH-Stat protein hydrolysis of feed ingredients for Atlantic cod, Gadus morhua. 2. In vitro protein digestibility of common and alternative feed ingredients

Using enzyme fractions isolated from the pyloric caeca of farmed Atlantic cod, the in vitro degree of protein hydrolysis (DH) of numerous conventional and novel feed ingredients were measured by a closed-system pH-Stat assay. Regression equations describing the relationship between in vivo apparent protein digestibility (ADC) and in vitro protein DH were used to predict in vitro protein ADC. The equations resulted in good correlation (< 4 percentage points difference) between ‘measured’ and ‘predicted’ protein ADC in the majority of cases ( r = 0.90-0.99; R 2 = 0.88-0.99), while some ingredients were either over- or under-estimated (6–7 percentage points) which appears related to high ash or chitin content ( r = 0.75; R 2 = 0.61) and may indicate the need for an acid pre-hydrolysis phase and full account of non-protein nitrogen (NPN) content. The ‘predicted’ in vitro protein ADC were above 95% for wheat gluten meal, soy protein concentrate, soy protein isolate and whole krill meal; relatively high (85-95%) for soybean meal, white lupin meal, herring meal, anchovy meal, canola protein concentrate, pea protein concentrate and poultry by-product meal; mid-range (75-85%) for crab meal, shrimp meal and canola meal; and low (< 75%) for hydrolyzed feather meal and flaxseed meal. Further research is needed on the development of a two-stage hydrolysis assay for gadoids involving an acid (gastric) pre-digestion step prior to this assay to further increase agreement between in vivo protein ADC and in vitro protein DH.

UTILIZATION OF CORN GLUTEN MEAL AS A PROTEIN SOURCE IN DIETS FOR GILTHEAD SEA BREAM (Sparus aurata L.) JUVENILES

The utilization of corn gluten meal (CGM) was evaluated as a partial fish meal (FM) substitute in practical diets for gilthead sea bream juveniles. Four test diets (isonitrogenous and isoca-loric, 52% protein and 10% lipid, 19 kJ/g diet) containing increasing levels of CGM were for-mulated to replace anchovy meal at levels of 0%, 10%, 20%, and 30%. Triplicate groups of ju-venile sea bream (initial body weight of 1.5 g) were reared in a Recirculating Aquaculture System (RAS) over 45 days at 18±2°C. Fish fed a diet containing 10% of CGM showed com-parable growth performance similar to the control diet containing FM as the sole protein source. No mortality was observed in all treatment groups. Dietary CGM inclusion levels of 20% and 30% showed lower growth performance, feed utilization, and protein efficiency com-pared to the control and the 10% CGM inclusion diets. However these values were not signifi-cantly different among fish fed the CGM10 and CGM20 diets. Economical analyses also con-firmed the growth related experimental results in terms of best profit obtained with the 10% CGM inclusion diet. Results in the present study showed that CGM alone without any amino acid supplements can substitute FM up to 10% with no adverse effects on growth performance, feed utilization, or economical inputs in gilthead sea bream juveniles.