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Evaluation of Hydrolyzed Poultry Feathers as a Dietary Ingredient for Pond‐Raised Channel Catfish
Author(s) -
Li Menghe H.,
Robinson Edwin H.,
Bosworth Brian G.,
Oberle Daniel F.,
Lucas Penelope M.
Publication year - 2013
Publication title -
north american journal of aquaculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.432
H-Index - 41
eISSN - 1548-8454
pISSN - 1522-2055
DOI - 10.1080/15222055.2012.732675
Subject(s) - catfish , ictalurus , biology , feed conversion ratio , zoology , fillet (mechanics) , weight gain , fish meal , soybean meal , food science , body weight , fishery , fish <actinopterygii> , raw material , ecology , endocrinology , materials science , composite material
The present study examined the use of hydrolyzed poultry feathers (HPF) as a replacement for soybean meal in diets for pond raised Channel Catfish Ictalurus punctatus . Four isonitrogenous (28% crude protein) diets were evaluated that contained 0, 5, 10, or 15% HPF. Fingerling Channel Catfish (mean ± SD initial weight was 47.5 ± 2.2 g) were stocked into twenty 0.04‐ha earthen ponds at a rate of 14,830 fish/ha. Fish were fed once daily to apparent satiation for 140 d. No significant differences were observed for weight gain, feed conversion ratio (FCR), and survival among fish fed various levels of HPF. There were also no significant differences in net yield of fish fed diets containing 0, 5, and 10% HPF, but net yield of fish fed a diet containing 15% HPF was significantly lower than that of fish fed the control diet. Fish on diets containing 5% HPF and above were fed significantly less feed than fish fed the control diet. Regression analysis showed that total amount of diet fed, net yield, and weight gain decreased linearly as dietary HPF levels increased. Based on weight gain and net yield data, 5% HPF with supplemental lysine may be used in Channel Catfish diets without marked impact on fish growth performance. However, carcass and fillet yield were significantly reduced in fish fed diets containing 5% HPF and higher. Fillet protein generally decreased and fillet fat increased with increasing dietary HPF levels.