Use of Fermented Fisheries By‐products and Soybean Curd Residues Mixture as a Fish Meal Replacer in Diets of Juvenile Olive Flounder, Paralichthys olivaceus

Abstract

A 10‐wk feeding trial was conducted to evaluate the potential use of fermented fisheries by‐products and soybean curd residues mixture (FFSM) as a partial replacement for fish meal (FM) in the diet of juvenile olive flounder, Paralichthys olivaceus. Five experimental diets were formulated with FFSM replacing 0, 15, 30, 45, and 60% of the FM protein (FFSM0, FFSM15, FFSM30, FFSM45, and FFSM60, respectively). Juvenile olive flounder averaging 5.99 ± 0.08 g (mean ± SD) were randomly distributed into aquaria at 15 fish/aquarium, with three replicate aquaria for each experimental diet. Weight gain (WG) of fish fed FFSM0, FFSM15, and FFSM30 was significantly higher than that of fish fed FFSM45 and FFSM60 (P < 0.05). Also, WG of fish fed FFSM45 was significantly higher than that of fish fed FFSM60 (P < 0.05). There were no significant differences in WG among fish fed FFSM0, FFSM15, and FFSM30 (P > 0.05). Specific growth rate (SGR) of fish fed FFSM15 was significantly higher than that of fish fed FFSM45 and FFSM60 (P < 0.05). Also, SGR of fish fed FFSM0, FFSM15, FFSM30, and FFSM45 was significantly higher than that of fish fed FFSM60 (P < 0.05). There were no significant differences in SGR among fish fed FFSM0, FFSM15, and FFSM30 and among those fed FFSM0, FFSM30, and FFSM45 (P > 0.05). Feed efficiency (FE) and protein efficiency ratio (PER) of fish fed FFSM60 were significantly lower than those of fish fed FFSM0, FFSM15, FFSM30, and FFSM45 (P < 0.05); however, there were no significant differences in FE and PER among fish fed FFSM0, FFSM15, FFSM30, and FFSM45. Hepatosomatic index of fish fed FFSM0, FFSM15, and FFSM30 was significantly higher than that of fish fed FFSM60 (P < 0.05); however, there were no significant differences among fish fed FFSM0, FFSM15, FFSM30, and FFSM45 and among those fed FFSM45 and FFSM60. No significant differences were observed in condition factor and survival rate among all dietary groups tested. The whole‐body proximate composition averaged 75.0 (% dry matter basis [DM]), 8.66 (% DM), 16.38 (% DM), and 76.1%, for crude protein, crude lipid, ash, and moisture, respectively. Based on growth performance, the FFSM could replace up to 30% FM protein by the ANOVA test; however, broken‐line model analysis indicated 28.7% as an optimum replacement level in juvenile olive flounder diets.

Growth, nutrient utilization, oxidative condition, and element composition of juvenile red sea bream Pagrus major fed with fermented soybean meal and scallop by-product blend as fishmeal replacement

“…This suggests that up to 30% FM protein could be replaced with fermented soybean meal and scallop by-product blend. These results are in accordance with a previous report by Sun et al [8], who found that fermented fisheries by-products and soybean curd residues could replace up to 30% FM protein in diet of juvenile Japanese flounder. It has also been reported that 50% FM protein can be replaced with fermented fish offal, mustard oil cake, and rice bran mixture in diets of Indian major carp (L. rohita) and freshwater catfish (H. fossilis) [9,10].…”

“…In the present experiment, both whole-body dry matter and lipid content were significantly (P \ 0.05) decreased in fish fed higher level of FP (higher soybean meal), and this has also been reported in red sea bream [23], Japanese flounder [8], and tin foil barb Barbodes altus [27]. Since FM lipid contains a good proportion of both saturated and unsaturated fatty acids, fish fed diets with higher levels of FM might have better lipid utilization [28].…”

“…It is also a useful technique for drying wet product with minimal nutrient loss [7]. Sun et al [8] reported that fermented fisheries byproducts and soybean curd residues mixture could replace 30% FM protein from diets of Japanese flounder Paralichthys olivaceus, while in freshwater fish (Labeo rohita and Heteropneustes fossilis) 50% FM protein could be replaced with fermented fish offal, mustard oil cake, and rice bran mixture [9,10]. Codried fermented fish silage and soybean meal was also found to be a suitable protein supplement in diets of catfish Clarias gariepinus and Nile tilapia Oreochromis niloticus [4,11].…”

Can fermented soybean meal and squid by-product blend be used as fishmeal replacements for Japanese flounder (Paralichthys olivaceus)?

“…Due to the recent technological improvement, it is now possible to recycle these by-products, rather than dispose them in a less environmental friendly manner (Hernández, Sarmiento-Pardo, González-Rodríguez & Abdo de la Parra 2004). For example, co-drying of wet fisheries by-products with another dry feed ingredients and subsequent fermentation might be an alternative approach for the effective utilization of fisheries by-products in aquafeed (Fagbenro & Jauncey 1995;Sun, Kim, Okorie, Devnath, Yoo, Lee, Jo & Bai 2007;Mondal, Kaviraj & Mukhopadhyay 2008;Kader, Koshio, Ishikawa, Yokoyama, Bulbul, Honda, Mamauag & Laining 2011). The process might also be effective to complement the nutritional composition of plant proteins (Tidwell et al 2005;Guo, Wang & Bureau 2007).…”

Effects of the Dietary Fermented Tuna By‐product Meal on Growth, Blood Parameters, Nonspecific Immune Response, and Disease Resistance in Juvenile Olive Flounder, Paralichthys olivaceus

“…The fermentation process can improve the storage stability of fermented products, reduce loss of nutrients during fermentation, and enhance the nutritional value of ingredients through microbial synthesis (Wee ). The nutritional quality of fisheries by‐products can be further improved by combining with plant‐based protein during the fermentation process (Fagbenro and Jauncey ; Sun et al ; Kader et al ; Kim et al ). According to a study by Sun et al (), fermented fisheries by‐products and soybean curd residues mixture is considered an alternative protein source for FM in olive flounder diets.…”