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Evaluation of protein quality in microbound starter diets made with decapsulated cysts of Artemia and fishmeal for fish larvae
García-Ortega, A.; Huisman, E.A.; Sorgeloos, P.; Verreth, J. (2001). Evaluation of protein quality in microbound starter diets made with decapsulated cysts of Artemia and fishmeal for fish larvae. J. World Aquacult. Soc. 32(3): 317-329. dx.doi.org/10.1111/j.1749-7345.2001.tb00455.x
In: Journal of the World Aquaculture Society. World Aquaculture Society: Baton Rouge, La.. ISSN 0893-8849; e-ISSN 1749-7345, meer
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Aquatic organisms > Food organisms
Aquatic organisms > Freshwater organisms > Fish > Freshwater fish
Chemical compounds > Organic compounds > Proteins
Cultures > Fish culture
Feeding experiments
Nutritive value
Artemia Leach, 1819 [WoRMS]; Clarias gariepinus (Burchell, 1822) [WoRMS]
Zoet water |
| Auteurs | | Top |
- García-Ortega, A.
- Huisman, E.A.
- Sorgeloos, P., meer
- Verreth, J., meer
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| Abstract |
The protein quality of carboxymethylcellulose microbound diets (MBDs) made with decapsulated cysts of Artemia and/or fishmeal as protein sources was used as an indicator of their suitability as starter feed for fish larvae. Studies on the proximate, fatty acid and amino acid composition, in vitro protein digestibility, diet solubility, and protein structure were combined with an in vivo feeding experiment with African catfish Clarias gariepinus larvae to evaluate the protein quality of the MBDs and a commercial diet. The growth of catfish larvae was higher when fed Artemia-based MBDs than with fishmeal-based MBDs. despite the higher protein and amino acid content of the latter. The in vitro protein digestibility was high for all the MBDs in comparison to a commercial diet. Differences were found in the protein molecular weight among the diets. Most of the proteins in the fishmeal-based diets had low molecular weight in the range between 7.4 and 49.2 kDa. The Artemia-based MBDs had larger protein fractions between 29.4 and 82 kDa. Decapsulated cysts improved the utilization of the MBDs when used in combination with fishmeal. Besides the effect of chemical attractants, the explanation for the positive effect of Artemia has yet to be elucidated. However, attention should be given to interactions between nutrients (e.g., protein-lipid) in live food, which might have an effect on the functional properties of food proteins. |
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