Utilization of Malt Protein Flour in Fingerling Rainbow Trout Diets

Yamamoto, Takeshi; Marcouli, Panayiota; Unuma, Tatsuya; Akiyama, Toshio

doi:10.2331/fishsci.60.455

Cited by 24 publications

(14 citation statements)

References 17 publications

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“…In the present study, dietary WG content (3–17%) was below the maximum recommended level. On the contrary, it has been reported that malt flour, obtained from the by‐product of beer distillation, was not palatable for trout Oncorhynchus mykiss (Yamamoto, Marcouli, Unuma & Akiyama 1994). Yamamoto, Unuma, Akiyama and Kishi (1996) also noted that high inclusion levels of malt protein flour in the diet decreased the rate of feed consumption in red sea bream Pagrus major .…”

Section: Discussionmentioning

confidence: 99%

Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone)

Molina‐Poveda

Morales

2004

Aquac Research

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A combination of barley-based fermented grains (BFG) and wheat gluten (WG) meal (1:1 on a crude protein basis) was evaluated as an alternative protein-rich ingredient (BFG^WG) in diets for juvenile Litopenaeus vannamei. Four isocaloric diets were formulated to contain 44% protein in which protein from BFG^WG replaced 0% (A), 33% (B), 66% (C) and 100% (D) of the protein from marine animal protein (MAP:69% shrimp head meal, 21% ¢sh meal and10% squid meal) in the diets. These diets were delivered twice a day for 6 weeks to shrimp (initial weight AE standard error, 2.14 AE 0.02 g). Shrimp fed diets A (control) and B showed similar weight gain at the end of the experiment. There were no significant differences among the survival rates of different dietary treatments (496%). The amount of uneaten food was positively and significantly (r 2 50.57, Po 0.001) related to the level of inclusion of BFG^WG in the diets, suggesting that diet palatability was a major factor in£uencing shrimp growth. Diet D had the highest apparent digestibility for protein and dry matter. The inclusion of BFG^WG had a positive effect (r 2 50.75, Po0.05) on carbohydrate digestibility. A significant stimulation of amylase activity and soluble protein and glycogen concentrations in the hepatopancreas also was related to the amount of BFG^WG in the diet. Feed conversion ratio and protein ef¢ciency ratio were not significantly different among diets containing substitution levels of 0%, 33% and 66% of MAP, which could suggest that if the balance of amino acids and the palatability in the diet can be improved, replacement level of the MAP may be increased to 66% without reducing growth.

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Section: Discussionmentioning

confidence: 99%

Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone)

Molina‐Poveda

Morales

2004

Aquac Research

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“…Fingerlings of rainbow trout Oncorhynchus mykiss were obtained at the Shiga Prefectural Samegai Trout Farm (Maibara, Shiga) and those of common carp Cyprinus carpio at the Yahagigawa Fisheries Cooperative Associations (Toyota, Aichi), and transferred to the Inland Station of the National Research Institute of Aquaculture (Tamaki, Mie). The fingerlings were reared in the same manner as described previously 13,14 until use for fecal collection. The rearing conditions for fecal collection are summarized in Table 1.…”

Section: Methodsmentioning

confidence: 99%

Effects of feeding time, water temperature, feeding frequency and dietary composition on apparent nutrient digestibility in rainbow trout Oncorhynchus mykiss and common carp Cyprinus carpio

et al. 2007

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A series of experiments was conducted to evaluate the effects of feeding time (daytime vs nighttime feeding), dietary fat content (8 and 20%), feeding frequency (trout 1-3 times/day, carp 2-7 times/day), water temperature (trout 18 and 11°C, carp 25 and 17°C), on the apparent nutrient digestibility in rainbow trout and common carp. The feeding time had little effect on the macronutrient digestibility in both species. In trout, starch digestibility decreased with the decrease of water temperature and with increase of feeding frequency, but in carp, increase of the feeding frequency markedly decreased the macronutrient digestibility and phosphorus absorption of the high fat diet. Fat digestibility of the beef tallow diet decreased relative to the pollock oil diet in carp, without affecting the phosphorus absorption. Inclusion of raw starch, the digestibility of which was lower than that of gelatinized starch, increased the phosphorus absorption in carp. These results suggest that reduction of water temperature and increase of feeding frequency notably decreased starch digestibility in trout while in carp, the effects of feeding frequency and water temperature on macronutrient digestibility and phosphorus absorption are notable for a high fat diet.

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“…The ratio of dietary fat from animal and vegetable origins was adjusted to 1:2 by the addition of pollock visceral oil (Riken Vitamin Co. Ltd, Tokyo, Japan) and soybean oil (Wako Pure Chemical Industries Ltd, Osaka, Japan). The ingredients were thoroughly mixed and made into dry pellets according to the method described in Yamamoto et al 21 The pellets were stored at −20°C until being fed to the fish.…”

Section: Methodsmentioning

confidence: 99%

The influence of dietary protein sources on tissue free amino acid levels of fingerling rainbow trout

Yamamoto¹,

Unuma²,

Akiyama

2000

Fisheries Sci

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SUMMARY: To estimate the quantitative adequacy of amino acids in practical dietary proteins, free amino acid (FAA) levels in various tissues of rainbow trout Oncorhynchus mykiss fed different protein sources were compared. Four diets, the proteins of which were derived mainly from fish meal (FM diet), soybean meal (SBM diet), malt protein flour (MPF diet), and the combination of SBM and MPF (COMB diet), were fed to duplicate groups (30 fish/group, 10 g/fish) for 6 to 9 weeks at 15°C, until each treatment group reached the weight of the FM diet group attained in 6 weeks. The fish for FAA analysis were sampled 12 h after the last feeding. The body weight of the FM group was attained in 7 weeks by the COMB diet group, and in 9 weeks by the SBM and the MPF diet groups. Concentrations of free threonine, methionine, and lysine in most of the tissues of the COMB diet group, as well as the SBM and the MPF diet groups, were quite lower than those of the FM diet group. Levels of these amino acids between the four diets and most of the tissues examined were highly correlated. Although the threonine content in the COMB diet was slightly lower than the FM diet, these findings suggest that not only methionine and lysine but also threonine is still insufficient in the COMB diet.

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Utilization of Malt Protein Flour in Fingerling Rainbow Trout Diets

Cited by 24 publications

References 17 publications

Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone)

Use of a mixture of barley-based fermented grains and wheat gluten as an alternative protein source in practical diets for Litopenaeus vannamei (Boone)

Effects of feeding time, water temperature, feeding frequency and dietary composition on apparent nutrient digestibility in rainbow trout Oncorhynchus mykiss and common carp Cyprinus carpio

The influence of dietary protein sources on tissue free amino acid levels of fingerling rainbow trout

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