Goldstrip sardine (Sardinella gibossa) and poultry by-product protein hydrolysate effects on amino acid composition, growth and alevines survival of rainbow trout (Oncorhynchus mykiss)

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Abstract

Effects of Goldstrip sardine (Sardinella gibossa) and poultry by-product protein
hydrolysate on amino acid composition, growth and alevines survival of rainbow trout
(Oncorhynchus mykiss) were investigated. Two hydrolyzed protein sources were incorporated
into six diets for start-feeding rainbow trout (Oncorhynchus mykiss) alevines, in 3 different
replacing levels (10%, 25% and 50%) of fish meal. Goldstrip sardine protein hydrolysate
(SPH) and poultry by-product protein hydrolysate (PPH) were used, respectively. To compare
the results, we used the same diet without protein hydrolysate. The diet with 25% SPH and
10% PPH offered the best results in terms of growth, survival, protein efficiency ratio, protein
productive value and condition factor. Alevines fed with 25% SPH and 10% PPH showed
more balanced amino acid composition in their body. By enhancing the protein hydrolysate in
the diet, free amino acid composition in the diet and fish body was enhanced. The protein
hydrolysate enhancement showed negative correlation with growth factors. Also, non
essential amino acid composition of the body composition showed positive correlation with
the lipid/protein percentage of the alevines. We conclude that an optimum level of protein
hydrolysate can improve growth and performance of the rainbow trout alevines. However,
excess protein hydrolysate can cause imbalanced amino acid composition in fish body and
reduces the growth and survival factors. Based on this study, the optimum replacement of fish
meal by SPH and PPH in rainbow trout alevines’s diet is 25% and 10%, respectively.
*Corresponding author

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Iranian Scientific Fisheries Journal
Volume 20, Issue 4 - Serial Number 77
July and August 2011
Pages 81-96

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