An evaluation of the nutritional value of alternative lipid sources to juvenile southern rock lobster, Jasus edwardsii

Experimental lobster feeds are currently based on fish meal and fish oil formulations, and although survival and growth similar to that of lobsters fed fresh blue mussels has been achieved. varying the protein level in previous experimental feeds has not increased growth beyond that of lobsters fed natural food This experiment assessed the growth performance of lobsters fed pelleted feeds containing constant amounts of protein, lipid and energy where the lipid was provided by a range of oil-rich ingredients (fish oil, FO; fish oil with added soybean lecithin. FOL; canola oil. CO: tuna oil, TO; mussel meal, MM, and squid meal, SQM). Feed performance was assessed by lobster growth rate, survival, final biochemical composition, nutrient retention and nutrient efficiency. Twenty tanks containing 15 post-larval lobsters each (1.5 +/- 0.04 g) were randomly allocated one of six test feeds in triplicate, and the two remaining tanks were fed freshly opened blue mussels (FRM) as a reference feed. Lobsters were fed daily to excess for 10 weeks. Final individual weights of whole body and digestive gland were measured, and tissue chemical composition analysed. There were no significant differences in survival (88.4 +/- 3.3%), or specific growth rate (1.3 +/- 0.1%.day(-1)) among the formulated feed fed lobsters, which were significantly lower than the survival (100 +/- 0.0%) and SGR (2.2 +/- 0.1%.day(-1)) of FIRM fed lobsters. The SQM fed lobsters had a significantly lower lipid efficiency ratio and lipid productivity value than lobsters fed TO. FOL and MM feeds. The digestive gland lipid content (g.100 g wet tissue (1)) of lobsters fed the feeds To (3.7 +/- 0.4), FO (3.5 +/- 0.3) and SQM (2.2 +/- 0.2) were significantly lower than lobsters fed feeds MM (9.9 +/- 1.1). FOL (9.0 +/- 2.3) and FRM fed lobsters contained most digestive gland lipid (12.3 +/- 1 5). Crown Copyright (C) 2009 Published by Elsevier B.V. All rights reserved.