動(dòng)物蛋白替代花鱸飼料中的魚粉-29頁(yè)P(yáng)PT課件

1、Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance， GH/IGF-I axis and flesh quality of Japanese seabass (Lateolabrax japonicus) HU.L. , XUE M*. WANG L, WU X, GE H, ZHENG Y National Aqua-feed Safety Assessment Station, Feed Research Institute, CAASIS

2、FNF 2019, Qingdao, CHINANational Aqua-feed Safety Assessment Station, FRI, CAAS,Beijing, P. R. CHINAJapanese sea bass (Lateolabrax japonicus)CarnivorousWidely cultured in both salty and fresh waterHighest production among marine species in China.4Background and JustificationFishmeal substitution: Su

3、pply, price, sustainabilityAnimal protein blend: Amino acid complementation, cost savings, sustainability, Palatability for Carnivorous fish species (vs. plant sources)DIAA: More precise than determined AA level, lower crude protein formulation, reducing waste, Literatures review Many factors such a

4、s culturing system, husbandry, fish species would affect the trial conclusions, besides, the quality and quantity of the FM used in the control are the most important!Materials & methods IBW: 76.20.08gPositive Contorl: Peru FM（PFM）Negative Contorl: Local FM（LFM）with high VBN (148mg/kg)Alternative pr

5、otein resources: Animal protein blend(APB) PBM: MBM: BM: HFeM=40:35:20:5Substitution level: 20%、40%、60%、80% of PFMFormulation and proximate composition of experimental diets (g.kg-1,wet basis) IngredientsPFMLFMAPB20APB40APB60APB80Peru fish meal 400.00 0.00 320.00 240.00 160.00 80.00 Local fish meal0

6、.00 500.00 0.00 0.00 0.00 0.00 Animal protein blend0.00 0.00 80.00 160.00 240.00 320.00 Soybean meal210.00 110.00 210.00 210.00 200.00 200.00 Wheat flour220.00 220.00 220.00 220.00 220.00 220.00 Fish oil50.00 42.00 46.30 43.60 49.30 40.60 L-lysine(50%)0.00 0.00 2.46 4.93 7.91 10.34 DL-methionine(98%

7、)0.00 0.00 0.72 1.45 2.24 2.94 L-threonine(98%)0.00 0.00 0.49 0.97 1.60 2.07 Others 120.00 128.00 120.00 119.00 119.00 124.00 Formulation and proximate composition of experimental diets (g.kg-1,wet basis) ItemsPFMLFMAPB20APB40APB60APB80 Proximate analysis (wet basis)Moisture( %) 57.25 55.46 81.04 86

8、.03 79.59 79.75 Ash( % )101.44 119.26 98.76 97.26 96.14 97.10 Crude protein( % ) 443.40 449.80 434.70 434.40 434.30 436.00 Gross energy(MJkg-1) 195.20 197.10 190.60 190.80 189.70 190.10 Crude lipid( % )104.80 102.20 98.00 101.40 Ideal protein concept based on digestible amino acids profile (wet basi

9、s)Digestible protein(gkg-1) 383.2 383.3 384.7 386.0 383.4 385.3 Digestible energy (MJkg-1)15.17 15.44 15.17 15.23 15.04 15.18 D-Lys/DP (%)7.19 7.00 7.17 7.14 7.19 7.16 D-Met/DP (%)2.43 2.14 2.42 2.41 2.43 2.42 D-Thr/DP (%)3.67 3.79 3.66 3.65 3.67 3.65 DP/DE (%)25.26 24.83 25.36 25.35 25.49 25.39 Ess

10、ential amino acid profile of the test diets (g.kg-1,wet basis)ItemsPFMLFMAPB20APB40APB60APB80threonine17.00 15.90 16.70 16.30 16.70 17.00 valine19.10 18.10 19.40 19.30 18.90 21.30 methionine10.20 9.40 9.90 9.80 9.40 9.80 isoleucine17.60 16.80 16.30 15.20 14.40 14.80 leucine31.50 30.10 31.20 31.40 32

11、.60 33.50 phenylalanine18.60 17.10 18.10 18.10 18.50 19.00 lysine29.20 27.60 30.20 29.80 30.70 31.00 histidine10.80 8.70 12.30 10.40 12.20 12.40 arginine25.60 23.20 26.00 25.80 26.30 25.80 Sum of EAA179.60 166.90 180.10 176.10 179.70 184.60 Total of AA385.60 363.00 390.50 382.50 391.20 399.30 EAA/TA

12、A0.47 0.46 0.46 0.46 0.46 0.46 Materials & methodsFeed & Feeding: two meals per day to satiation with extruded dietsGrowth period:25 fish per tank with triplicatesRearing system: recirculation, 25-28CDuration: 8wFeed intake (FI) of JSB during the experimentWeight gain rate (WGR) of JSB during the ex

13、perimentFeed conversion ratio (FCR), protein efficiency ratio (PER) of JSB during the experimentHepato-somatic index (HSI) & perivisceral fat index (PFI) of JSB during the experimentFigure 1 Sampling sites for pHJ. SUONTAMA, et al. Aquaculture Nutrition 2019 12; 19.Figure 2 Sampling distributionABCA

14、: used for drip lossB: used for texture profile analysisC: used for NIR & sensory assessmentD: vertical lines DEffects of different level of APB on drop loss and pH values of fish filletsFigure 3 Texture curve and calculations for texture parameters Rafael Gines, et al. Food Quality and Preference 1

15、5 (2019) 177185.Effects of different level of APB on the textural characters of cooked JSBs filletsEffects of different level of APB on the textural characters of cooked JSBs filletsEffects of different level of APB on the textural characters of cooked JSBs filletsEffects of experimental diets on te

16、xture profiles of cooked seabassTaste evaluation by 8 treated persons Plasma GH/IGF-I RIA, GroPep, AustraliaVisual pathological changes related with diets Besides group PFM, fish fed the other 5 diets displayed symptoms of skin-inflammation in the middle of the experiment, however, fish in group LFM

17、 & APB20 were self-cured in the end of the trial. Survival of all groups are higher than 97%.PFMLFMAPB-60APB-80Fatty liver symptomFatty liver symptomConclusionNo significant negative effect on growth performance was detected when dietary fish meal level was reduced from 40% to 24% and 40% were replaced by APB under DIAA.Fish meal with high VBN showed significant negative effect on diet palatability, higher in