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Titolo:
UTILIZATION OF MALT PROTEIN FLOUR IN THE DIETS FOR FINGERLING RED-SEABREAM
Autore:
YAMAMOTO T; UNUMA T; AKIYAMA T; KISHI S;
Indirizzi:
NATL RES INST AQUACULTURE,NUTR SECT,INLAND STN TAMAKI MIE 51904 JAPAN KIRIN BREWERY CO LTD,TORIDE FACTORY TORIDE IBARAKI 302 JAPAN
Titolo Testata:
Fisheries science
fascicolo: 1, volume: 62, anno: 1996,
pagine: 59 - 63
SICI:
0919-9268(1996)62:1<59:UOMPFI>2.0.ZU;2-F
Fonte:
ISI
Lingua:
ENG
Keywords:
DIET; FEED EFFICIENCY; GROWTH; MALT PROTEIN FLOUR; ALTERNATIVE PROTEIN SOURCE; RED SEA BREAM;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Science Citation Index Expanded
Citazioni:
15
Recensione:
Indirizzi per estratti:
Citazione:
T. Yamamoto et al., "UTILIZATION OF MALT PROTEIN FLOUR IN THE DIETS FOR FINGERLING RED-SEABREAM", Fisheries science, 62(1), 1996, pp. 59-63

Abstract

A 6-week feeding experiment was conducted to evaluate the nutritionalvalue of malt protein flour (MPF) as an alternative protein source for fish meal in the diets for fingerling red sea bream Pagrus major. Inthe control diet, white fish meal (WFM) was used as the sole protein source to provide approximately 52% crude protein. In the test diets, 10 to 50% of the WFM protein in the control diet was isonitrogenously replaced by MPF. A diet containing defatted soybean meal (SBM) at 20% replacement level was also prepared. These diets were fed to satiationto the fish with an initial mean weight of 10 g at 23 degrees C.The daily feed consumption rate decreased as the MPF level in the diets increased, whereas the consumption rate of the SBM diet was almost the same as that of the control diet. No difference was observed between theweight gains of the fish fed the control diet and the diets containing MPF at the 10 to 30% replacement levels or SBM. Furthermore, the highest feed efficiency and retentions of protein and energy were noted in the fish fed the diet with the 30% MPF level, and the lowest values in the fish fed the control and the SBM diets. These findings suggest that MPF can substitute 30% of WFM protein with the most effective utilization of dietary protein.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 07/07/20 alle ore 11:56:25