Performance, body compositions, input and output of nitrogen and phosphorus in Siberian sturgeon, Acipenser baerii Brandt, as affected by dietary animal protein blend replacing fishmeal and protein levels

Abstract

An 8-week growth trial was conducted using a 2 · 3 factorial design to evaluate the effect of substitution of fishmeal (FM) by rendered animal protein blend [APB, comprised of 400 g kg )1 poultry by-product meal, 350 g kg )1 meat and bone meal, 200 g kg )1 hydrolysed feather meal (HFM) and 50 g kg )1 spray-dried blood meal] in diets of Siberian sturgeon, Acipenser baerii Brandt. Two isoenergetic control diets were formulated to contain two different protein levels [highprotein control (400 g kg )1 ), with 483 g kg )1 of FM] and [low-protein control (360 g kg )1 ), with 400 g kg )1 of FM]. At each protein level, dietary FM protein was replaced by APB at 75% and 100% levels and supplemented with crystallized essential amino acid under ideal protein concept. The six diets were named as HC, HAPB75, HAPB100, LC, LAPB75 and LAPB100, respectively. No significant differences were found in weight gain rate (WGR) and specific growth rate (SGR), but fish fed with the low-protein diets showed higher feed intake and feed conversion ratio. Plasma growth hormone and insulin-like growth factors I of each group were not significantly different (P > 0.05). The wholebody composition and liver composition were not affected by dietary protein levels, replacement or their interaction. Muscle protein and lipid contents of fish fed with diet LAPB100 were significantly lower than those of HC group. Digestibility of nitrogen (N) and phosphorus (P) were reduced with higher APB inclusion levels, but productive N and P values of all groups were not different. Lower N and P intake induced lower nutrients losses (P < 0.05). The results suggested that dietary protein level could be reduced to 360 g kg )1 from 400 g kg )1 without affecting WGR or SGR and significantly reduced nutrients lose. Furthermore, dietary FM protein can be totally replaced by APB in feed formulation either at 400 g kg )1 or at 360 g kg )1 protein level.

Fishmeal can be totally replaced by plant protein blend at two protein levels in diets of juvenile Siberian sturgeon,Acipenser baeriiBrandt

“…However, Xue et al . () recently reported that total FM protein replaced by animal protein blend did not show significant negative effect on growth of Siberian sturgeon when dietary Lys, Met and Thr were balanced by CAAs. In the present study, regardless of protein levels, SGRs of fish fed the PPB‐based diets supplemented with CAAs and MCP were similar to those of fish fed FM‐based diets.…”

“…; Xue et al . ). Similar results have been shown in other fish species, such as turbot ( Psetta maxima ; Fournier et al .…”

“…This result was similar with that of Xue et al . () who indicated dietary protein level can be reduced to 360 g kg −1 from 400 g kg −1 without affecting growth rate when FM was completely replaced by rendered animal protein blend when limited amino acids were balanced. Similar result has also been obtained in rainbow trout (Gaylord & Barrows ) and sunshine bass ( Morone chrysops × M. saxatilis ; Rawles et al .…”

“…Moreover, it was reported that total FM replacement by terrestrial animal protein blend had no significant effect on growth performance when dietary lysine (Lys), methionine (Met) and threonine (Thr) were balanced by CAAs (Xue et al . ). Recently, Sicuro et al .…”

Palatability of water-soluble extracts of protein sources and replacement of fishmeal by a selected mixture of protein sources for juvenile turbot (Scophthalmus maximus)

“…It was characterized by high protein content, favorable amino acid profile, no anti-nutritional factor, and reasonable palatability. Studies (Rawles et al, 2006;Saadiah et al, 2011;Zhou et al, 2011;Xue et al, 2012) of PPBM showed that high quality PPBM is rich in protein and low in ash, which may lead to the good palatable effect. On the other hand, studies (Francis et al, 2001;Hasimoglu et al, 2007) of SBM have indicated that antinutritional factors, such as trypsin inhibitor, polysaccharides, tannin, saponin and phytic acid, may affect its palatability to turbot.…”