Aqueous fractionation improves the nutritional value of wheat distillers grains for rainbow trout (Oncorhynchus mykiss)

Aqueous fractionation improves the nutritional value of wheat distillers grains for rainbow trout (Oncorhynchus mykiss)

Fractionation of wheat wet distillers grains (WWDG) was performed to reduce non‐starch polysaccharides (NSP) and increase protein content. WWDG was collected from two ethanol plants, and protein was extracted by the addition of water, autoclaving to precipitate protein and drying in a forced air ove...

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Veröffentlicht in:Aquaculture nutrition 2012-04, Vol.18 (2), p.202-210
Hauptverfasser: REVECO, F.E., COLLINS, S.A., RANDALL, K.M., DREW, M.D.
Format: Artikel
Sprache:eng
Schlagworte:
digestibility
fractionation
growth
Oncorhynchus mykiss
protein concentrate
rainbow trout
Triticum aestivum
wheat distillers grains
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Zusammenfassung:Fractionation of wheat wet distillers grains (WWDG) was performed to reduce non‐starch polysaccharides (NSP) and increase protein content. WWDG was collected from two ethanol plants, and protein was extracted by the addition of water, autoclaving to precipitate protein and drying in a forced air oven at 55 °C to create WWDG–protein concentrate (WWDG–PC). This process increased crude protein (CP) and decreased NSP in the WWDG–PC (P 
ISSN:1353-5773
1365-2095
DOI:10.1111/j.1365-2095.2011.00889.x