Insect meals are good candidates to replace fishmeal as new protein sources in aquafeeds. This study evaluated the effects of fishmeal replacement with different dietary inclusion levels of a partially defatted (L.) larva meal (TM) on rainbow trout ( Walbaum) growth, diet digestibility, and hepatic intermediary metabolism. A 154-day growth trial was performed with 252 rainbow trout (78.3 ± 6.24 g) randomly divided into twelve tanks and fed four experimental diets containing increasing levels of TM: 0% (TM0), 25% (TM25), 50% (TM50), and 100% (TM100) of fishmeal substitution, corresponding to TM dietary inclusion levels of 0%, 5%, 10%, and 20%, respectively. A digestibility trial was performed feeding 180 rainbow trout (94.6 ± 7.31 g) with the experimental diets used in the growth trial. The growth parameters were not affected by TM dietary inclusion. Regarding the evaluated apparent digestibility coefficients (ADC), only the ADC of crude protein was affected, showing the following trend: TM0 = TM25 > TM50 > TM100. The activities of key hepatic amino acid catabolic and lipogenic enzymes were not affected by the dietary composition. The results suggest that a partially defatted TM could totally replace fishmeal in commercial rainbow trout diets without negative effects on fish performance.
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http://dx.doi.org/10.3390/ani10020229 | DOI Listing |
Sci Rep
January 2025
Department of Food Hygiene, Science and Research Branch, Islamic Azad University, Tehran, Iran.
Smart packaging, also known as intelligent packaging, is responsive to external stimuli, moisture, light, oxygen, heat, pH, and bacterial growth. In this study, polyvinyl alcohol/nanochitosan/phycocyanin nanocomposite (PVA/NCH/PC-NC) for fish fillets of Oncorhynchus mykiss rainbow trout coating was prepared. Five treatments were prepared over a period of 14 days (0, 1, 7 and 14 days) under treatments of T: fish coated with PVA/NCH-NC without PC; T, T T and T fish coated with PVA/NCH/PC-NC (0.
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January 2025
Burn Research Center, Iran University of Medical Sciences, Tehran, Iran.
Burn wounds are challenging to treat due to considerable tissue damage and fluid loss. Creating wound dressings from natural and biological materials makes it possible to treat wounds and promote rapid epithelialization to speed healing and restore skin function. As a result, the ability of a collagen scaffold (Col) made from rainbow trout (Oncorhynchus mykiss) and putative bioactive phytochemical components from a Sargassum glaucescens (S.
View Article and Find Full Text PDFFood Chem
December 2024
Aquaculture Research Institute, Department of Animal, Veterinary & Food Sciences, University of Idaho, Moscow, ID 83844-2160, USA; Bio Nutrinova LLC, Pullman, WA, 99163-3718, USA. Electronic address:
Although more sustainable, feeding fish solely plant protein (PP) deteriorates their fillet quality more than animal counterparts, which additives can alleviate. This study investigated the effects of supplementing high PP diets with two additive mixtures on the fillet quality of rainbow trout (Oncorhynchus mykiss). Fish (∼2.
View Article and Find Full Text PDFGenet Sel Evol
December 2024
Natural Resources Institute Finland, 31600, Jokioinen, Finland.
Sex identification in farmed fish is important for the management of fish stocks and breeding programs, but identification based on visual characteristics is typically difficult or impossible in juvenile or premature fish. The amount of genomic data obtained from farmed fish is rapidly growing with the implementation of genomic selection in aquaculture. In comparison to mammals and birds, ray-finned fishes exhibit a greater diversity of sex determination systems, with an absence of conserved genomic regions.
View Article and Find Full Text PDFProteomes
November 2024
Department of Aquatic Bioscience, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo 113-865, Japan.
Sous vide, a cooking method that involves vacuum-sealed fish at low temperatures, yields a uniquely tender, easily flaked texture. Previous research on sous-vide tenderization has focused on thermal protein denaturation. On the other hand, the contribution of proteases, activated at low temperatures in fish meat, has been suggested.
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