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Effect of PROPLEX DY and PROPLEX T on growth performance of Atlantic salmon smolts
Author(s) -
Burr Gary,
Peterson Brian,
Pietrak Michael,
Sealey Wendy,
Block Stephanie,
Bowzer John
Publication year - 2020
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.14814
Subject(s) - biology , juvenile , fish meal , fishery , fish <actinopterygii> , food science , zoology , proximate , ecology
Promising alternative proteins for Atlantic salmon include commercially available single cell proteins such as PROPLEX DY (yeast) and PROPLEX T (bacteria). To evaluate these products in the diets of Atlantic salmon, a digestibility trial with PROPLEX DY and two growth trials were conducted. In Trial 1, juvenile Atlantic salmon were fed diets containing between 0% and 15% PROPLEX DY. In Trial 2, juvenile Atlantic salmon were fed diets containing 0% PROPLEX products, 4% PROPLEX T, 5% PROPLEX DY, 4% PROPLEX T + 5% PROPLEX DY and 8% PROPLEX T + 5% PROPLEX DY. In Trial 1, Atlantic salmon fed the PROPLEX DY diets did not have significant growth differences compared to the fishmeal reference diet. Proximate composition did not vary except for ash which was lower for fish fed the 15% DY diet. In the Trial 2, the inclusion of trial ingredients did not affect growth or proximate composition. The fillets from fish fed diets containing PROPLEX DY had higher b* scores compared to the other dietary treatments indicating the fillets had a slightly yellower appearance. Both tested ingredients can be added to salmon diets without affecting performance if PROPLEX DY is kept below 15% and PROPLEX T below 8%.