The evaluation of plant proteins in rainbow trout diets
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- Tez No: 400246
- Danışmanlar: DR. JOHN AHMAD, DR. MİKE HOLE
- Tez Türü: Doktora
- Konular: Gıda Mühendisliği, Food Engineering
- Anahtar Kelimeler: Belirtilmemiş.
- Yıl: 2001
- Dil: İngilizce
- Üniversite: University of Lincoln
- Enstitü: Yurtdışı Enstitü
- Ana Bilim Dalı: Belirtilmemiş.
- Bilim Dalı: Belirtilmemiş.
- Sayfa Sayısı: 207
Özet
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Özet (Çeviri)
The following conclusions can be drawn from this work;? The fish fed the experimental diets in general showed similar weight gainfor both feeding trials 1 and 2. However, the fish fed diets 4 and 5 containing a lowerlevel of fish meal (35 % and 28 % fish meal, respectively) had slightly a lower weightgain than fish fed diets 1, 2 and 3 containing higher levels of fish meal (56.5 %, 49.1% and 42 % fish meal, respectively) although there was no significant difference(P>0.05) in final weight of fish at the end of feeding trials.? When results were expressed as a ratio relative to the percentage weightgain (PWG) of the control diet, diets 2 (1.02) and 3 (1.03) gave higher PWG than thecontrol diet (1.00). However, PWG of diets 4 (0.94) and 5 (0.94) was lower than thecontrol diet.? The highest specific growth rate (SGR) was obtained from the fish fed diets2 (1.01) and 3 (1.01), followed by diet 1 (1.00) when results were expressed as a ratiorelative to the SGR of the control diet. However, diets 4 (0.97) and 5 (0.96) gavelower SGR than the control diet.? When the results were expressed relative to the food conversion ratio (FCR)for the control diet, the poorer FCR was obtained from diets 4 (0.99) and 5 (1.02)while a better FCR was obtained from diet 3 (0.95), followed by diets 2 (0.96), whichindicates an efficient use of nutrients by fish fed diets 2 and 3 and would also greateconomic savings to obtain greater biomass production.? Protein efficiency ratio (PER) values remained similar for all diets, showinga similar utilisation of the dietary protein for growth. When the results were expressedrelative to the control diet (diet 1), the highest PER was obtained from diet 3 (1.06),followed by diet 2 (1.05) whereas control diet (diet 1) gave the lowest PER (1.00).? The apparent net protein utilisation (ANPU) was the highest in the fish feddiet 3 (1.06), followed by diets 2 (1.05) and 5 (1.05), reflecting their high feedefficiency and carcass protein contents.? The results of present study indicated that maize gluten, canola meal, peaprotein, high-pro soya at low inclusion levels (26 % of protein as in diet 3) are goodsources of protein for juvenile rainbow trout without adversely affecting growth andfeed utilization.240? Diets 4 and 5 containing a mixture of maize gluten, pea protein, sogipro,wheat gluten (only diet 5), replacing respectively 38 % and 50 % of fish meal,produced a significantly reduced growth compared to control diet but overall fish stillshowed good performance. 50 % replacement of fish meal in diet 5 did not adverselyaffect growth performance of rainbow trout.? The addition of plant protein sources in diets used for rainbow trout wasbeneficial in terms of growth when the dietary protein and energy level were optimum(46 % and 2.2 MJ/100g, respectively). The use of alternative protein sources used inthis study would reduce the dependency on the rapidly depleting natural sourcescurrently used, especially fish meal.? Sensory test panel results for raw fish and cooked rainbow trout filletsrevealed no differences at harvest and throughout the storage period between the fishfed the control diet and the fish fed the diets containing plant protein sources. Sensoryanalysis of raw trout in ice and MAP/ice led to rejection after 14 days and at 14 daysstorage, respectively. However, the quality of cooked trout fillets stored in both iceand MAP/ice was still acceptable at 14 days and cooked trout fillets in both storageconditions were rejected at 17 days.? Test panel results indicated that unacceptable sensory quality, irrespectiveof the diets used, for rainbow trout packed in ice and modified atmosphere occurredafter 14 days in ice, and at 14 days in MAP, at which time K values were 72.2-78.1%and 67.6-71.5%, respectively. Although the trout in MAP/ice showed a shorter shelflife with reference to sensory analysis, K value of trout in MAP/ice was lower thanthose in ice. There was an increase in K value with an increase in storage time,suggesting that K value provided an useful indicator for freshness in rainbow troutstored in both ice and MAP/ice.? The level of biogenic amines, regardless of the diet treatment, showed asimilar trend, indicating that diet ingredients did not have any effect on the biogenicamine content of rainbow trout. However, the concentrations of biogenic amine werelower in trout stored in MAP/ice than those stored in ice. Since histamine was notdetected in any of the samples and the concentration of other amines were low, nonvolatileamine production is not very significant even up to putrid stage of trout (17days of storage) in ice and MAP/ice.241? The different diets did not have any significant (P>0.05) effect on themicrobial count of the fish when compared to the control diet (diet 1) in both storageconditions. However, bacteria grew more quickly in rainbow trout kept in ice than inMAP/ice since microbial growth appears to have been inhibited by the presence ofCO2 in all treatment groups used throughout the study although there were nosignificant differences (P>0.05) in total viable count between ice and MAP/icestorage conditions. The shelf life of rainbow trout was 14 days for ice andapproximately 15-16 days in MAP/ice storage. By this times the bacteria count hadreached 106 microorganisms/g.? MAP/ice storage compared to storage in ice did not extend the shelf life ofrainbow trout in terms of sensory analysis due to the excessive drip. However,chemical and microbial analysis of trout showed that MAP/ice storage conditionsextended the shelf life of trout by approximately 1-2 days.? Diets containing plant protein sources supplemented with lysine andmethionine did not have any effect on the quality of rainbow trout either when freshlykilled, or when stored in ice or MAP/ice compared to a control diet utilising proteinfrom fish meal.
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