Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio
In order to examine whether or not the availability to fish of carbohydrate ingredients as an energy source is improved by the extrusion process, potato starch, corn starch, corn, rye, and wheat flour were gelatinized by an extruder. Dietary values were compared between those containing raw and extr...
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| Veröffentlicht in: | NIPPON SUISAN GAKKAISHI 1990/11/25, Vol.56(11), pp.1839-1845 |
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| container_title | NIPPON SUISAN GAKKAISHI |
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| creator | Takeuchi, T. (Tokyo Univ. of Fisheries (Japan)) Jeong, K.S Watanabe, T |
| description | In order to examine whether or not the availability to fish of carbohydrate ingredients as an energy source is improved by the extrusion process, potato starch, corn starch, corn, rye, and wheat flour were gelatinized by an extruder. Dietary values were compared between those containing raw and extruded ingredients using fingerling rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio. In both species, the growth, feed efficiency, and protein efficiency ratio were greater in fish fed diets containing extruded ingredients than those on diets containing raw ingredients except wheat flour which showed no differences in these performances between both the ingredients. Improvement of dietary value of carbohydrates by the extrusion process was found to be mainly due to elevation of gelatinized ratios in the diet. In case of wheat flour there was no big difference in gelatinized ratio between raw and the treated materials. The apparent digestibilities of dietary protein and lipid were not influenced by inclusion of carbohydrate ingredients, but that of starch was effectively improved by the extrusion. Thus, the availability of carbohydrate ingredients as an energy source was found to be improved by the extrusion treatment in terms of elevation of gelatinized ratio. |
| doi_str_mv | 10.2331/suisan.56.1839 |
| format | Article |
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(Tokyo Univ. of Fisheries (Japan)) ; Jeong, K.S ; Watanabe, T</creator><creatorcontrib>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan)) ; Jeong, K.S ; Watanabe, T</creatorcontrib><description>In order to examine whether or not the availability to fish of carbohydrate ingredients as an energy source is improved by the extrusion process, potato starch, corn starch, corn, rye, and wheat flour were gelatinized by an extruder. Dietary values were compared between those containing raw and extruded ingredients using fingerling rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio. In both species, the growth, feed efficiency, and protein efficiency ratio were greater in fish fed diets containing extruded ingredients than those on diets containing raw ingredients except wheat flour which showed no differences in these performances between both the ingredients. Improvement of dietary value of carbohydrates by the extrusion process was found to be mainly due to elevation of gelatinized ratios in the diet. In case of wheat flour there was no big difference in gelatinized ratio between raw and the treated materials. The apparent digestibilities of dietary protein and lipid were not influenced by inclusion of carbohydrate ingredients, but that of starch was effectively improved by the extrusion. Thus, the availability of carbohydrate ingredients as an energy source was found to be improved by the extrusion treatment in terms of elevation of gelatinized ratio.</description><identifier>ISSN: 0021-5392</identifier><identifier>EISSN: 1349-998X</identifier><identifier>DOI: 10.2331/suisan.56.1839</identifier><identifier>CODEN: NSUGAF</identifier><language>eng ; jpn</language><publisher>Tokyo: The Japanese Society of Fisheries Science</publisher><subject>AMIDON DE MAIS ; AMIDON DE POMME DE TERRE ; CARBOHIDRATOS ; CARBOHYDRATES ; CARP ; CARPA ; CARPE ; CORN STARCH ; Cyprinus carpio ; ENERGY SOURCES ; EXTRUSION ; FARINE ; FECULA DE LA PAPA ; FLOURS ; Freshwater ; FUENTE DE ENERGIA ; GLUCIDE ; HARINAS ; MAICENA ; NUTRITIVE VALUE ; Oncorhynchus mykiss ; POTATO STARCH ; SALMO GAIRDNERI ; SECALE CEREALE ; SOURCE D'ENERGIE ; VALEUR NUTRITIVE ; VALOR NUTRITIVO</subject><ispartof>NIPPON SUISAN GAKKAISHI, 1990/11/25, Vol.56(11), pp.1839-1845</ispartof><rights>The Japanese Society of Fisheries Science</rights><rights>1993 INIST-CNRS</rights><rights>Copyright Japan Science and Technology Agency 1990</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c509t-bdb55e121adbbdd3b95c291f66a086667f7b93dadf0d26ecf6d7e0a96194508b3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,1877,4010,27900,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=4613468$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Jeong, K.S</creatorcontrib><creatorcontrib>Watanabe, T</creatorcontrib><title>Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio</title><title>NIPPON SUISAN GAKKAISHI</title><addtitle>NSUGAF</addtitle><description>In order to examine whether or not the availability to fish of carbohydrate ingredients as an energy source is improved by the extrusion process, potato starch, corn starch, corn, rye, and wheat flour were gelatinized by an extruder. Dietary values were compared between those containing raw and extruded ingredients using fingerling rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio. In both species, the growth, feed efficiency, and protein efficiency ratio were greater in fish fed diets containing extruded ingredients than those on diets containing raw ingredients except wheat flour which showed no differences in these performances between both the ingredients. Improvement of dietary value of carbohydrates by the extrusion process was found to be mainly due to elevation of gelatinized ratios in the diet. In case of wheat flour there was no big difference in gelatinized ratio between raw and the treated materials. The apparent digestibilities of dietary protein and lipid were not influenced by inclusion of carbohydrate ingredients, but that of starch was effectively improved by the extrusion. Thus, the availability of carbohydrate ingredients as an energy source was found to be improved by the extrusion treatment in terms of elevation of gelatinized ratio.</description><subject>AMIDON DE MAIS</subject><subject>AMIDON DE POMME DE TERRE</subject><subject>CARBOHIDRATOS</subject><subject>CARBOHYDRATES</subject><subject>CARP</subject><subject>CARPA</subject><subject>CARPE</subject><subject>CORN STARCH</subject><subject>Cyprinus carpio</subject><subject>ENERGY SOURCES</subject><subject>EXTRUSION</subject><subject>FARINE</subject><subject>FECULA DE LA PAPA</subject><subject>FLOURS</subject><subject>Freshwater</subject><subject>FUENTE DE ENERGIA</subject><subject>GLUCIDE</subject><subject>HARINAS</subject><subject>MAICENA</subject><subject>NUTRITIVE VALUE</subject><subject>Oncorhynchus mykiss</subject><subject>POTATO STARCH</subject><subject>SALMO GAIRDNERI</subject><subject>SECALE CEREALE</subject><subject>SOURCE D'ENERGIE</subject><subject>VALEUR NUTRITIVE</subject><subject>VALOR NUTRITIVO</subject><issn>0021-5392</issn><issn>1349-998X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1990</creationdate><recordtype>article</recordtype><recordid>eNpdkU2P0zAQhiMEEtWyVw6cLIG4pXjixImPq4qPRSstB5C4WeOPtF5Su9jOQv497rbqgYsta555Zqy3ql4DXTeMwYc0u4R-3fE1DEw8q1bAWlELMfx8Xq0obaDumGheVtcpOUUpFS1ndFhV4eYR3YTKTS4vJIzE_s1xNtYQjVGF3WIiZkuc30ZrnPU5kRxIROdV-ENyDHMm916HuFu83s2J7JdfLiWC_slwIJvlEJ0vhePLhVfVixGnZK_P91X149PH75sv9d3959vNzV2tOypyrYzqOgsNoFHKGKZEpxsBI-dIB855P_ZKMINmpKbhVo_c9Jai4CDajg6KXVXvT95DDL9nm7Lcu6TtNKG3YU4SOIW266GAb_8DH8IcfdlNQtt3AEJAU6j1idIxpBTtKMuv9hgXCVQeA5CnAGTH5TGA0vDurMWkcRojeu3SpavlJR8-FOz2hD2kjFt7qWPMTk_2bAXBmicznM_jiAujdxil9cX15uQaMUjcxjLu6zcBtOl7yv4Baairuw</recordid><startdate>1990</startdate><enddate>1990</enddate><creator>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan))</creator><creator>Jeong, K.S</creator><creator>Watanabe, T</creator><general>The Japanese Society of Fisheries Science</general><general>Nippon Suisan Gakkai</general><general>Japan Science and Technology Agency</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7ST</scope><scope>7TN</scope><scope>C1K</scope><scope>F1W</scope><scope>SOI</scope><scope>H95</scope><scope>H97</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>1990</creationdate><title>Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio</title><author>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan)) ; Jeong, K.S ; Watanabe, T</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c509t-bdb55e121adbbdd3b95c291f66a086667f7b93dadf0d26ecf6d7e0a96194508b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng ; jpn</language><creationdate>1990</creationdate><topic>AMIDON DE MAIS</topic><topic>AMIDON DE POMME DE TERRE</topic><topic>CARBOHIDRATOS</topic><topic>CARBOHYDRATES</topic><topic>CARP</topic><topic>CARPA</topic><topic>CARPE</topic><topic>CORN STARCH</topic><topic>Cyprinus carpio</topic><topic>ENERGY SOURCES</topic><topic>EXTRUSION</topic><topic>FARINE</topic><topic>FECULA DE LA PAPA</topic><topic>FLOURS</topic><topic>Freshwater</topic><topic>FUENTE DE ENERGIA</topic><topic>GLUCIDE</topic><topic>HARINAS</topic><topic>MAICENA</topic><topic>NUTRITIVE VALUE</topic><topic>Oncorhynchus mykiss</topic><topic>POTATO STARCH</topic><topic>SALMO GAIRDNERI</topic><topic>SECALE CEREALE</topic><topic>SOURCE D'ENERGIE</topic><topic>VALEUR NUTRITIVE</topic><topic>VALOR NUTRITIVO</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan))</creatorcontrib><creatorcontrib>Jeong, K.S</creatorcontrib><creatorcontrib>Watanabe, T</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Environment Abstracts</collection><collection>Oceanic Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Environment Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>NIPPON SUISAN GAKKAISHI</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Takeuchi, T. (Tokyo Univ. of Fisheries (Japan))</au><au>Jeong, K.S</au><au>Watanabe, T</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio</atitle><jtitle>NIPPON SUISAN GAKKAISHI</jtitle><addtitle>NSUGAF</addtitle><date>1990</date><risdate>1990</risdate><volume>56</volume><issue>11</issue><spage>1839</spage><epage>1845</epage><pages>1839-1845</pages><issn>0021-5392</issn><eissn>1349-998X</eissn><coden>NSUGAF</coden><abstract>In order to examine whether or not the availability to fish of carbohydrate ingredients as an energy source is improved by the extrusion process, potato starch, corn starch, corn, rye, and wheat flour were gelatinized by an extruder. Dietary values were compared between those containing raw and extruded ingredients using fingerling rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio. In both species, the growth, feed efficiency, and protein efficiency ratio were greater in fish fed diets containing extruded ingredients than those on diets containing raw ingredients except wheat flour which showed no differences in these performances between both the ingredients. Improvement of dietary value of carbohydrates by the extrusion process was found to be mainly due to elevation of gelatinized ratios in the diet. In case of wheat flour there was no big difference in gelatinized ratio between raw and the treated materials. The apparent digestibilities of dietary protein and lipid were not influenced by inclusion of carbohydrate ingredients, but that of starch was effectively improved by the extrusion. Thus, the availability of carbohydrate ingredients as an energy source was found to be improved by the extrusion treatment in terms of elevation of gelatinized ratio.</abstract><cop>Tokyo</cop><pub>The Japanese Society of Fisheries Science</pub><doi>10.2331/suisan.56.1839</doi><tpages>7</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | NIPPON SUISAN GAKKAISHI, 1990/11/25, Vol.56(11), pp.1839-1845 |
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| language | eng ; jpn |
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| source | J-STAGE (Japan Science & Technology Information Aggregator, Electronic) Freely Available Titles - Japanese; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; AgriKnowledge（アグリナレッジ）AGROLib |
| subjects | AMIDON DE MAIS AMIDON DE POMME DE TERRE CARBOHIDRATOS CARBOHYDRATES CARP CARPA CARPE CORN STARCH Cyprinus carpio ENERGY SOURCES EXTRUSION FARINE FECULA DE LA PAPA FLOURS Freshwater FUENTE DE ENERGIA GLUCIDE HARINAS MAICENA NUTRITIVE VALUE Oncorhynchus mykiss POTATO STARCH SALMO GAIRDNERI SECALE CEREALE SOURCE D'ENERGIE VALEUR NUTRITIVE VALOR NUTRITIVO |
| title | Availability of extruded carbohydrate ingredients to rainbow trout Oncorhynchus mykiss and carp Cyprinus carpio |
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