Attractiveness of various protein sources to juvenile rockfish (Sebastes schlegeli, Hilgendorf 1880)

Attractiveness of various crude feed ingredients to juvenile olive flounder (Paralichthys olivaceus, Temminck & Schlegel) and its application to aquaculture

“…Similarly, Kim et al. (2019) reported that the content of the specific amino acids alanine, glycine and histidine in feed ingredients was strongly related to growth performance, feed consumption and CF of rockfish in the 8‐week feeding trial in which anchovy meal at 5% in the diet was replaced with an equal amount of the top five most attractive feed ingredients (jack mackerel, sardine, pollack, squid and shrimp meals). They demonstrated that three specific amino acids (alanine, glycine and histidine) appeared to be feed attractants for rockfish.…”

“…Feed attractants are known to be the important factors that affect nutrient metabolism and fish growth (Gaber, 2005), and they are strongly related to feeding behaviour and aquatic ecology (Carr et al, 1996;Kasumyan & Nikolaeva, 2002;Smith, Tabrett, Barclay, & Irvin, 2005). Since feed ingredients, such as fish meal, fish hydrolysates, krill meal, shrimp meal, fish solubles and fish oil, typically originate from marine animals known as feed attractants to many fish (Barrows, 2000), their manipulation or selective inclusion in feed can lead to improved feed consumption (feed palatability) and eventually to increased growth performance of fish, as was well explained in the earlier studies of rockfish Kim, Baek, Lee, Jeong, & Cho, 2019). Xue and Cui (2001) reported that addition of various feed stimulants, such as betaine, glycine, lysine, methionine, phenylalanine and squid extracts, did not achieve a feeding enhancing effect on gibel carp (Carassius auratus gibelio, Bloch) fed a fish meal-based diet;…”

“…The apparatus adopted to elucidate the attractiveness of feed ingredients to olive flounder in this study and to rockfish (Kim et al., 2019) affords a very sensitive, reliable and sustainable technique that is based on the feeding behavioural responses of fish (movement of fish towards feed ingredients showing strong attractiveness in the attracting chambers) and does not require monitoring or comparing the electro(neuro)physiological response of the fish, which was frequently used in the past. In addition, the results obtained in this study regarding the attractiveness of feed ingredients to olive flounder can be easily applied by feed nutritionists and feed producers before the feed production process to improve the feed consumption of fish without the addition of synthetic feed attractants.…”

“…Kim and Cho (2019) and Kim et al. (2019) showed that a diet containing 5% jack mackerel meal instead of an equal amount of anchovy meal exhibited the strongest feeding attractiveness to rockfish and the fish that received that diet showed the greatest weight gain, feed consumption and CF in the 8‐week feeding trial. Therefore, manipulation of EP to include feed ingredients that have strong feeding attractiveness to the targeted fish based on the feeding behaviour of the fish (movement of the fish towards preferred feed ingredients) can effectively improve feed consumption and eventually accelerate the growth performance and CF of the fish; this is a very practical aquaculture technique through which feed producers and fish farmers can improve fish production.…”

The effect of a long‐term dietary replacement of fishmeal with a mixture of alternative protein sources in a formulated diet on growth performance, body composition and economic efficiency of young Korean rockfish (Sebastes schlegeli)

“…In 2018, the most abundant aquaculture species in Korea was found to be Korean rockfish (20,349 metric tons) along with olive flounder (KOSIS, 2019). Accordingly, many feeding trials for Korean rockfish have been conducted to investigate the dietary nutrient requirements (Lee et al, 2002; Lee & Kim, 2009), attractiveness (Kim & Cho, 2019; Kim, Baek, Lee, Jeong, & Cho, 2020) and alternative protein sources (Jeon et al., 2014; Kim et al, 2018; Lim et al., 2004; Yan et al., 2014).…”