Bioavailability of porcine blood meal as a fish meal substitute in the diet for red sea bream ( Pagrus major , Temminck & Schlegel) fingerling

Abstract

We replaced fish meal (FM) with porcine blood meal (BM) in red sea bream (Pagrus major) diets to examine the influence on growth performance. Four experimental diets were prepared to be isonitrogenous and isolipidic by replacing 0%, 10%, 20% and 30% FM protein with BM (BM0, BM10, BM20 and BM30, respectively). After the 8-week feeding trial, the final mean body weight, weight gain, specific growth rate, daily feeding rate, condition factor and survival rate were not significantly different among the treatments (p > 0.05). However, feed efficiency tended to lower linearly as the dietary BM level increased, and no significant difference was observed between the BM20 and BM0 groups (p < 0.05). The protein digestibility in the BM20 and BM30 groups decreased significantly compared with that in the BM0 group (p < 0.05).Fat digestibility decreased significantly in the BM30 group than in other treatment groups (p < 0.05). The total serum protein and total cholesterol concentrations in the BM30 group were the highest among all treatment groups. In conclusion, BM can replace up to 20% of FM in the red sea bream diet without adversely affecting growth performance.

Dietary Replacement Effect of Fish Meal by Tuna By-Product Meal on Growth and Feed Availability of Red Sea Bream (Pagrus major)

“…Similarly, previous studies have shown that lysozyme activity and SOD in olive flounder were not altered by dietary FM substitution, regardless of whether unfermented or fermented TBM was used No significant differences in the proximate composition, AA, and FA profiles of red sea bream in this study indicated that dietary FM replacement with TBM did not cause any negative impact on the biochemical composition of fish. These findings were consistent with the findings of previous studies, in which dietary FM substitution with various animal protein sources did not cause any difference in the chemical composition [10,[62][63][64] and AA profiles [25,65,66] of fish. The AA profiles of body proteins seem to be the same regardless of diets because body proteins are synthesized based on the genetic coding from DNA [67].…”