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

Abstract

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 AE 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 AE 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.

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“…This does not imply diet Peru-2 diet has a palatability problem; rather, it suggests that WFM could have lower quality for juvenile shi drum considering that low nutritional quality of FMs if not a result of raw material spoilage is generally compensated by a higher level of consumption by fish (Aksnes and Mundheim, 1997;Mundheim et al, 2004). In the study of turbot, DFI of the WFM diet was lower than Peru-1 diet, which was not the case in the present study (Sevgili et al, 2014), emphasizing the importance of species specific differences in response to the same FM sources. Aksnes and Mundheim (1997) reported that lower quality FM due to high temperature processing led to a reduction in protein retention and increase in lipid deposition in Atlantic halibut.…”

“…The same diets in a sister study with turbot performed a comparable growth rate and feed utilization (Sevgili et al, 2014). However, the FM sources in the present experiment significantly affected growth and feed utilization of juvenile shi drum within a period of 7 weeks.…”

“…Although several in vitro methods have been developed to estimate the starting material freshness (cadaverine, histamine, putrescine, tyramine, total volatile nitrogen and ammonia-nitrogen) and nutritional qualities of FMs, the biological testing should be the method of choice (Anderson et al, 1993). So far, evaluation of various FMs have been made in a number of fish species including Atlantic salmon, Salmosalar (Pike et al, 1990b), chinook salmon, Oncorhynchus tshawytscha (Hardy and Masumoto, 1990), wolfish, Anarhichas lupus (Moksness et al, 1995), gilthead sea bream (Aksnes et al, 1997), Atlantic halibut, Hippoglossus hippoglossus (Aksnes and Mundheim, 1997) and turbot, Scophthalmus maximus (Hasimoglu et al, 2007;Sevgili et al, 2014) and those produced at LT (less than 90ᴼC) have been credited compared with those processed at higher temperatures (McCallum and Higgs, 1989;Pike et al, 1990a;Anderson et al, 1993;Aksnes and Mundheim, 1997). However, different commercially available FM sources have not been assessed in shi drum feeding.…”

Selection of marine fish for integrated multi-trophic aquaponic production in the Mediterranean area using DEXi multi-criteria analysis

“…To this regard, Imsland et al (2001), observed an optimal FCR when the combination of temperature-salinity was 18.3±0.68 °C and 19.0±1.0 g/L, respectively. During on-growing phase fish are fed on artificial diet containing at least 60% of marine-based ingredients (Parisi et al, 2014;Ruyet and Baudin-Laurenc, 1991), with 50.5-51.0% of CP and 8-11% of lipids content (Leknes et al, 2012;Sevgili et al, 2015). Under optimal thermal condition (15-20 °C) they reach 0.5-2 kg of BW after 18-27 months (Ruyet and Baudin-Laurenc, 1991).…”

Digestibilidade de fontes proteicas e disponibilidade de fosfatos inorgí­¢nicos em três fases de desenvolvimento da tilápia-do-nilo

“…De acordo com HU et al (2012), a qualidade da farinha de peixe pode ser afetada por diversos fatores, como a espécie de peixe que originou a farinha, frescor, processamento, condições de armazenagem e vida de prateleira, sendo este padrão de qualidade classificado de acordo com o teor de nutrientes. Neste sentido, devido à composição e qualidade variáveis, SEVGILI et al (2015) afirmam que a avaliação do valor nutricional de diferentes farinhas de peixe parece ser fundamental.…”