期刊
AQUACULTURE
卷 530, 期 -, 页码 -出版社
ELSEVIER
DOI: 10.1016/j.aquaculture.2020.735796
关键词
-
资金
- LIFE European Environment Programme, the EU's financial instrument supporting environmental, nature conservation and climate action projects throughout the EU [LIFE16ENV/ES/000160]
The study tested the effect of using yeast and spent grain as partial replacements for fishmeal in fish diets, showing that they can be a good source of protein with good digestibility for rainbow trout and gilthead sea bream.
A trial was conducted to test the effect of partial replacement of fishmeal by two brewery industry byproducts, yeast and spent grain, included in isoproteic (41% CP) and isolipidic (22% CL) diets for gilthead sea bream (Sparus aurata) and rainbow trout (Oncorhyncus mykiss), having in mind the availability of these byproducts. A first step before an ingredient is included in a commercial feed is to evaluate the nutritional quality of these raw materials by measuring their digestibility. Thus, the apparent digestibility coefficients of the diets and ingredients were determined after a 30 days feeding trial and faecal collection. Apparent digestibility coefficients of these by products in the case of rainbow trout varied between 75 and 88% whereas for gilthead seabream was between 71 and 88%. According to the results obtained, the inclusion of 20-30% of brewers' spent yeast and spent grain in the feed for carnivorous fish either from fresh (rainbow trout) or marine (gilthead seabream) gave similar results to a feed with fish meal as the main protein source and show a good protein, lipid and amino acid digestibility. Taking into account that these by-products are produced in large quantities in Europe, they can be a potential source of protein to reduce the use of plant proteins or fish/animal byproducts (trimmings) and increase the sustainability of both sectors, brewery industry and aquaculture.
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