Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles
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 (O...
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| Veröffentlicht in: | Aquaculture nutrition 2018-08, Vol.24 (4), p.1274-1286 |
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| creator | Campos, Inês Matos, Elisabete Aragão, Cláudia Pintado, Maria Manuela Valente, Luísa |
| description | 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. |
| doi_str_mv | 10.1111/anu.12665 |
| format | Article |
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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%). 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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><subject>Amino acids</subject><subject>by‐products</subject><subject>Circular economy</subject><subject>Coefficients</subject><subject>Dicentrarchus labrax</subject><subject>Diet</subject><subject>Digestibility</subject><subject>Dry matter</subject><subject>European sabass</subject><subject>European seabass</subject><subject>Fish</subject><subject>Food production</subject><subject>Foods</subject><subject>Juveniles</subject><subject>Lipids</subject><subject>Marine fishes</subject><subject>Novel ingredients</subject><subject>Nutrition</subject><subject>Phosphorus</subject><subject>Products</subject><subject>Proteins</subject><subject>Steam</subject><subject>Wheat</subject><subject>Yeasts</subject><issn>1353-5773</issn><issn>1365-2095</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kMtOAyEUhidGE-tl4RuQ6EIX03IZYGbZ1HpJGt3omhwYUJo6jNBRG19etLqUDQS-7xzOXxQnBI9JXhPohjGhQvCdYkSY4CXFDd_9PnNWcinZfnGQ0hJjQmvJR8XntO8h2m6NWv9k09prv_LrDTLBOueNzy8JBYf6GIxNybYInmIoXQgt0psyX7eDyYjv0HyIobfQoWRBQ0ro_NKb7EeI5nlIaAU6wscFWg5vtvMrm46KPQerZI9_98Pi8Wr-MLspF_fXt7PpojRMEF5K0VLXak5qTGSlsXWN0ECNJbypdQVcghNYGia5aHFdEUGY1Q2lUkBdE8wOi9Nt3fzb1yEPqZZhiF1uqSgWuWbNKMvUxZYyMaQUrVN99C8QN4pg9Z2tytmqn2wzO9my73mOzf-gmt49_hlnWyMagF5F--bTGlJWKpytSlFe44Z9AcuNh8c</recordid><startdate>201808</startdate><enddate>201808</enddate><creator>Campos, Inês</creator><creator>Matos, Elisabete</creator><creator>Aragão, Cláudia</creator><creator>Pintado, Maria Manuela</creator><creator>Valente, Luísa</creator><general>Wiley</general><general>Hindawi Limited</general><scope>RCLKO</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7TN</scope><scope>8FD</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H98</scope><scope>H99</scope><scope>L.F</scope><scope>L.G</scope><scope>P64</scope><orcidid>https://orcid.org/0000-0002-0760-3184</orcidid><orcidid>https://orcid.org/0000-0002-9217-0183</orcidid><orcidid>https://orcid.org/0000-0001-8128-8963</orcidid><orcidid>https://orcid.org/0000-0002-2496-4854</orcidid><orcidid>https://orcid.org/0000-0003-0330-0415</orcidid></search><sort><creationdate>201808</creationdate><title>Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles</title><author>Campos, Inês ; Matos, Elisabete ; Aragão, Cláudia ; Pintado, Maria Manuela ; Valente, Luísa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3615-76d2fdb5180174b0ef96ba2ce1598b4a57af607c3756d0841613eb92276a88103</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Amino acids</topic><topic>by‐products</topic><topic>Circular economy</topic><topic>Coefficients</topic><topic>Dicentrarchus labrax</topic><topic>Diet</topic><topic>Digestibility</topic><topic>Dry matter</topic><topic>European sabass</topic><topic>European seabass</topic><topic>Fish</topic><topic>Food production</topic><topic>Foods</topic><topic>Juveniles</topic><topic>Lipids</topic><topic>Marine fishes</topic><topic>Novel ingredients</topic><topic>Nutrition</topic><topic>Phosphorus</topic><topic>Products</topic><topic>Proteins</topic><topic>Steam</topic><topic>Wheat</topic><topic>Yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Campos, Inês</creatorcontrib><creatorcontrib>Matos, Elisabete</creatorcontrib><creatorcontrib>Aragão, Cláudia</creatorcontrib><creatorcontrib>Pintado, Maria Manuela</creatorcontrib><creatorcontrib>Valente, Luísa</creatorcontrib><collection>RCAAP open access repository</collection><collection>CrossRef</collection><collection>Oceanic Abstracts</collection><collection>Technology Research Database</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>ASFA: Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Marine Biotechnology Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Aquaculture nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Campos, Inês</au><au>Matos, Elisabete</au><au>Aragão, Cláudia</au><au>Pintado, Maria Manuela</au><au>Valente, Luísa</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles</atitle><jtitle>Aquaculture nutrition</jtitle><date>2018-08</date><risdate>2018</risdate><volume>24</volume><issue>4</issue><spage>1274</spage><epage>1286</epage><pages>1274-1286</pages><issn>1353-5773</issn><eissn>1365-2095</eissn><abstract>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%). 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| ispartof | Aquaculture nutrition, 2018-08, Vol.24 (4), p.1274-1286 |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Amino acids by‐products Circular economy Coefficients Dicentrarchus labrax Diet Digestibility Dry matter European sabass European seabass Fish Food production Foods Juveniles Lipids Marine fishes Novel ingredients Nutrition Phosphorus Products Proteins Steam Wheat Yeasts |
| title | Apparent digestibility coefficients of processed agro-food by-products in European seabass (Dicentrarchus labrax) juveniles |
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