Effects of extrusion and inclusion level of soybean meal on diet digestibility, performance and nutrient utilization of gilthead sea bream (Sparus aurata)

TitleEffects of extrusion and inclusion level of soybean meal on diet digestibility, performance and nutrient utilization of gilthead sea bream (Sparus aurata)
Publication TypeJournal Article
Year of Publication2006
AuthorsVenou, B, Alexis MN, Fountoulaki E, Haralabous J
JournalAquaculture
Volume261
Issue1
Pages343 - 356
KeywordsDigestibility, Extrusion, Gilthead sea bream, Soybean meal, Trypsin activity
Abstract

The objective of this study was to evaluate the effects of soybean meal inclusion and treatment on the performance of two sizes of gilthead sea bream (small, 9 g and large 50 g mean initial weight). Seven diets were fed containing soybean meal, before (SBM) and after (SBMex) its extrusion, at increasing levels (0% as control and about 20, 30, and 40% for both soy forms used). For large fish effects on digestibility, as well as on trypsin activity levels and moisture at upper (UI), mid (MI) and lower (LI) intestine were also evaluated, following the growth trial. All experiments were conducted at 22 ± 2 °C. Specific growth rate and whole body composition were not affected by soy inclusion, however an adverse effect of inclusion level on feed conversion ratio and protein productive value was apparent for both soy products and fish sizes. Extrusion of soy affected differently large and small fish improving both protein productive value and feed conversion ratio of large fish, but only protein productive value of small fish. Plasma cholesterol decreased with inclusion level of both types of soy, the effect being significant only at the higher level. Liver lipid and glycogen deposition in large fish appeared to be mostly affected by digestible starch intake, increasing with increased intakes, the same being apparent for hepatosomatic index. Soy inclusion did not appear to have any effect on nutrient digestibilities. Trypsin activity (TA) was decreased from UI to LI for all diets and was significantly higher in C diet compared to all other diets at all segments. Extrusion of SBM increased significantly TA levels. Hydration of digesta in LI increased for low soy levels and decreased for high soy levels compared to the control diet. © 2006 Elsevier B.V. All rights reserved.

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