Open AccessTHE EFFECT OF PROCESSING ON PROTEIN INGREDIENTS FOR LARVAL DIETS: BIOLOGICAL EVALUATION
Author(s) -
Gabaudan Jacques,
Pigott George M.,
Halver John E.
Publication year - 1980
Publication title -
proceedings of the world mariculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0748-3260
DOI - 10.1111/j.1749-7345.1980.tb00136.x
Subject(s) - brine shrimp , casein , krill , gelatin , shrimp , food science , hydrolysate , chemistry , brine , rainbow trout , chromatography , biology , fishery , biochemistry , fish <actinopterygii> , hydrolysis , organic chemistry
ABSTRACT The effect of four drying methods on the protein digestibility and metabolizable energy of krill and brine shrimp was studied using the metabolism chamber procedure and rainbow trout as test animals. At attempt was also made to determine the influence of acidity on the nutritive quality of fish protein hydrolysate (FPH). A purified test diet (casein‐gelatin mixture) was used as the control. Freeze drying, vacuum drying and drum drying were found to have no significant effect on the protein digestibility and metabolizable energy values of krill and brine shrimp while oven drying drastically decreased these values. Krill, brine shrimp and FPH protein digestibility values were high and compared favorably with the casein‐gelatin mixture of the control. Acidity had no effect on the protein digestibility and metabolizable energy of FPH.