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Advisor(s)
Abstract(s)
Apparent digestibility coefficients (ADCs) of processed agro-food
by-products were assessed in European seabass Dicentrarchus labrax). Each experimental diet was obtained by replacing 300 g/kg of a commercial-based
diet used as reference (REF) with
a test ingredient: wheat germ (GERM), okara meal (OKA), poultry by-product meal
(POULT), steam hydrolysed (FeHY) and enzyme-treated
feather meal (FeENZ), beta-lactoglobulin (β-Lg)
and peptide fractions >3,000 Da obtained from brewer’s yeast
(YeastP) and fish by-products
(FishP). Dry matter ADC was highest in β-Lg (95%) and
lowest in OKA (40%). Protein ADCs were high in β-Lg, FishP, GERM and POULT (>93%); intermediate in FeHY and FeENZ (85%–88%); and moderate in OKA and YeastP (70%–78%). The essential amino acids’ ADC mean was above 91% in POULT,
β-Lg, GERM and FishP, 84%–89% in FeHY and FeENZ and 73%–76% in YeastP and
OKA. Energy ADC was highest in POULT and β-Lg (89%–95%) and lowest in YeastP and OKA (61%–64%). Lipid ADC was highest for POULT and GERM (100%). Phosphorus ADC was lowest in GERM (19%) and highest in β-Lg (88%). FeHY, FeENZ, POULT, GERM, FishP and β-Lg are highlighted as protein sources for European
seabass.
Description
Keywords
By-products Circular economy Digestibility European sabass Novel ingredients Nutrition
Pedagogical Context
Citation
Campos, I., Matos, E., Aragão, C., Pintado, M., & Valente, L. M. P. (2018). Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax ) juveniles. Aquaculture Nutrition, 24(4), 1274–1286. https://doi.org/10.1111/anu.12665
Publisher
Wiley