High-energy/low-protein diets for Atlantic salmon: effects on growth, nutrient retention and slaughter quality

Hillestad, Marie; Johnsen, Freddy

doi:10.1016/0044-8486(94)90366-2

Cited by 217 publications

(169 citation statements)

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“…La impregnación del aceite en los pellets puede realizarme mediante diversas técnicas como inmersión, pulverización e impregnación al vacío, entre otras. Los alimentos con alto contenido de energía se destinan a especies como el salmón (Hillestad y Johnsen, 1994). Algunos autores como Draganovic et al (2011) que han trabajado con esta clase de dietas observaron que la capacidad de absorción de aceite se afectaba por la porosidad del producto, con un rango de absorción entre 27.9 y 63.3% teniendo una correlación positiva con la humedad en el pellet y el contenido de gluten de trigo.…”

Section: Densidad Aparente (Da)unclassified

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

et al. 2017

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ResumenEl presente trabajo relaciona los métodos tradicionales usados para analizar la calidad física de un alimento extruido para peces, como dureza, durabilidad, estabilidad en agua, velocidad de hundimiento, densidad aparente, capacidad de absorción-pérdida de aceite y porosidad como métodos para en el control de su producción a nivel industrial. Las propiedades físicas de los pellets son relevantes para la toma de decisiones relacionadas con las condiciones de procesamiento, transporte, almacenamiento, aprovechamiento biológico del animal y evaluación de nuevas materias primas y aditivos. Existen diversos métodos para determinar la calidad física de los pellets. Sin embargo, en su mayoría se relacionan con alimentación de animales terrestres, los cuales no son apropiados para la alimentación de peces. Estos requieren condiciones de resistencia al estrés mecánico y al mismo tiempo presentar una textura y tamaño que facilite la ingesta adecuada del alimento en el agua. Palabras clave: dureza; durabilidad; velocidad de hundimiento; densidad aparente; porosidad Physical Quality of Extruded Aquafeeds. Effect of Formulation and Processing Conditions AbstractThe present work relates the traditional methods used to analyze the physical quality of fish extruded food, such as hardness, durability, water stability, sinking speed, bulk density, oil absorption and loss capacity and porosity as methods for the control of Its production at an industrial level. The physical properties of the pellets are relevant for decision making related to the conditions of processing, transport, storage, biological use of the animal and evaluation of new raw materials and additives. There are several methods for determining the physical quality of the pellets. However, they are mostly related to feeding of terrestrial animals, which are not suitable for feeding fish. These require conditions of resistance to mechanical stress and at the same time should have a texture and size that facilitates the adequate intake of food in the water. (FAO, 2013). La harina y aceite de pescado son los alimentos de mayor demanda en este sector, sin embargo, actualmente se están investigando alimentos para peces a base de ingredientes alternativos como plantas, microorganismos y otras fuentes de proteína animal (Sørensen, 2012). Para estos desarrollos es muy importante la calidad fisicoquímica y estructural de los alimentos alternativos siendo algunas de las pruebas más comunes la fuerza de tensión a la fractura, dureza, durabilidad, estabilidad en agua, velocidad de hundimiento, densidad aparente, absorción y pérdida de grasa (Thomas y van der Poel, 1996; Sørensen, 2012). Algunos autores como Hilton et al. (1981) han estudiado diferentes procesos de obtención de pellets como extrusión y peletizado por vapor, observando que los pellets extruidos eran más durables, tenían mayor estabilidad en agua y absorbían mayor cantidad de agua. Otros aspectos importantes a tener en cuenta son las condiciones de proceso y los ingredientes usados en las formulaciones (...

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Section: Densidad Aparente (Da)unclassified

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

et al. 2017

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“…Five isonitrogenous (56 % DM) experimental diets were formulated to contain increasing lipid levels (4,8,12,16 and 20 % DM; L4, L8, L12, L16 and L20, respectively). The dietary protein fraction was achieved by means of a variable blend of practical ingredients such as fishmeal, soyabean meal, maize gluten and wheat gluten, whereas increasing lipid levels were obtained by increasing fish oil inclusion.…”

Section: Experimental Dietsmentioning

confidence: 99%

“…Hence, five isonitrogenous diets (56 % dietary protein) with increasing dietary lipid levels (4,8,12, 16 and 20 % DM) were fed to satiation to triplicate groups of twenty fish (mean initial weight 10 g). Fifteen tanks were randomly assigned one of the five diets.…”

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Dietary lipid level affects growth performance and nutrient utilisation of Senegalese sole (Solea senegalensis) juveniles

et al. 2009

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Over the last few years, several aspects of Senegalese sole (Solea senegalensis) culture have been developed and optimised but the dietary lipid level for optimal growth has never been determined. Hence, five isonitrogenous diets (56 % dietary protein) with increasing dietary lipid levels (4,8,12, 16 and 20 % DM) were fed to satiation to triplicate groups of twenty fish (mean initial weight 10 g). Fifteen tanks were randomly assigned one of the five diets. Feed was distributed using automatic feeders, and fish were fed over a 16-week period. At the end of the experiment the fish fed on diets containing the two lowest dietary lipid levels (4 and 8 %) showed a 3-fold body-weight increase with a significantly higher daily growth index than fish fed higher lipid levels (1·2 v. 0·8). Moreover, these fish displayed a significantly lower dry feed intake (12 g/kg per d) and feed conversion ratio (1·0) compared with fish fed higher lipids levels (16-19 g/kg per d; feed conversion ratio 2·0). Low dietary lipid levels (,12 %) significantly improved nutrient retention and gain and hence growth, without major effects on whole-body composition. Despite the slight alteration in n-3 PUFA muscle content in the fish fed low-fat-diets, this fish fed low dietary lipid still remains a rich n-3 PUFA product and generally maintained its nutritional value. These results evidenced a low lipid tolerance of Senegalese sole juveniles and suggest a maximal dietary inclusion level of 8 % lipids for both optimal growth and nutrient utilisation without compromising flesh quality.Lipid nutrition: Flatfish: Dietary lipid tolerance: Protein-sparing effectThe aquaculture industry has expanded in Europe over the last decades, but few marine fish species have contributed to this growth. The successful development of Southern European aquaculture has resulted in increased production of gilthead seabream (Sparus aurata), sea bass (Dicentrarchus labrax) and turbot (Psetta maxima), leading to market saturation and reduced prices. For these reasons, great efforts have recently been devoted to find new candidate species, to improve diversity and to ensure sustainable development of the industry.Senegalese sole (Solea senegalensis) is a promising flatfish species for marine farming, especially due to its high market value. Over the last few years significant advances have been accomplished on Senegalese sole weaning techniques and larvae feeding (1 -3) . However, little is known about the nutritional needs of this flatfish species during its juvenile stage (4,5) . The protein requirement for maximum protein accretion in Senegalese sole has been estimated at 600 g/kg diet (5) , but, so far, no studies concerning the optimal dietary lipid level have been carried out.Dietary formulations in aquaculture tend to increase lipid content as a non-protein source for enhancing growth and sparing protein, and for reducing organic matter and N losses (6 -10) . Nevertheless, in flatfish species positive results on protein sparing are limited and controversial. High ...

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“…The substitution of traditional fish feed ingredients with alternative sources as a way of reducing production costs (Bell et al, 2004;Izquierdo et al, 2005;Pratoomyot et al, 2010) while boosting aquaculture production has led to safety and quality concerns of products (Frewer et al, 2005). Such feeds have been found to change body composition and slaughter quality (Cowey, 1993;Hillestad & Johnsen, 1994;Vergara, et al, 1999;Kim et al, 2012). Therefore, it is the desire of consumers to be able to differentiate among aquaculture products based on their nutritional value .…”

Section: Introductionmentioning

confidence: 99%

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Yıldız¹,

Ofori‐Mensah²

2017

Turk. J. Fish. Aquat. Sci.

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This study determined the influence of marine fish feeds on the amino acid (AA) composition in fillet of sea bream and sea bass at different seasons. AA profile of cultured fish fillets mirrored dietary amino acids (correlation ranged from 0.77 to 0.91). Slight variations (P>0.05) existed in protein and AA profiles in cultured and wild sea bream and sea bass. Main essential amino acids (EAA) were arginine, leucine and lysine while alanine, aspartic acid, glutamic acid and glycine were the main non-essential amino acids (NEAA) for both winter and summer in fish fillets. EAA/NEAA ratio ranged from 0.96 to 1.10 and 1.02 to 1.08 in summer and winter respectively for cultured and wild sea bream. In sea bass, the range was from 0.90 to 1.16 in summer and from 0.96 to 1.19 in winter. The study revealed that the EAA composition of fish fillets was affected by feeds and seasons (P<0.05). EAA/NEAA ratios indicated that both captured and cultured sea bream and sea bass fillets are sources of well-balanced protein and/or AA in all seasons for humans.

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High-energy/low-protein diets for Atlantic salmon: effects on growth, nutrient retention and slaughter quality

Cited by 217 publications

References 6 publications

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

Parámetros de Calidad y Metodologías para Determinar las Propiedades Físicas de Alimentos Extruidos para Peces

Dietary lipid level affects growth performance and nutrient utilisation of Senegalese sole (Solea senegalensis) juveniles

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