Effect of total replacement of dietary fish meal by low fluoride krill (Euphausia superba) meal on growth performance of rainbow trout (Oncorhynchus mykiss) in fresh water

Yoshitomi, Bunji; Aoki, Masatoshi; Oshima, Syun-ichirou

doi:10.1016/j.aquaculture.2006.12.043

Cited by 50 publications

(53 citation statements)

References 14 publications

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“…Pigments such as shrimp waste (Diler and Gökoglu, 2004), red yeast Phaffia rhodozyma (Gentles and Haard, 1990;Bjerkeng et al, 2007), green algae Haematococcus pluvialis (Choubert and Heinrich, 1993) and red pepper and marigold flower (Yanar et al, 2007) have been tested with different results. The use of krill, including around 85 species of pelagic crustaceans belonging to the order Euphausiacea, in feeds to colour different salmon species has also been investigated (Storebakken 1988;Scott et al, 1994), in addition to considering the possibility of using krill meal to replace fish meal (Moren et al, 2006;Yoshitomi et al, 2007). Analysing the nutritional value of frozen Antarctic krill, Gigliotti et al (2008) found a content of approximately 78% protein and 8% fat, whereas n-3 polyunsaturated fatty acids (PUFA) amounted to 27% of the total fatty acids.…”

Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation with krill meal on pigmentation and quality of flesh of rainbow trout (Oncorhynchus mykiss)

Roncarati

Sirri

Felici

et al. 2011

Italian Journal of Animal Science

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Section: Introductionmentioning

confidence: 99%

Effects of dietary supplementation with krill meal on pigmentation and quality of flesh of rainbow trout (Oncorhynchus mykiss)

Roncarati

Sirri

Felici

et al. 2011

Italian Journal of Animal Science

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“…Many studies were performed to determine the fluoride content in different marine organisms [1,3]. For example, the reported fluoride content in Krill species ranges from 1000-6000 mg/Kg dry weight [16]. The previous studies estimated that its concentration in the exoskeleton of Euphausia crystallorophias and the mouthparts of E. supera of Antarctic were of 5977 μg/g and 12876 μg/g dry weights, respectively [3].…”

Section: Fluoride Content (Mg/g) In the Different Tissues Of Shrimps mentioning

confidence: 98%

“…Each aquarium was aerated continuously to obtain an adequate oxygen concentration. 16, and 32 ppm, as fluoridated natural seawaters) were added to the seven aquariums, respectively. The eighth aquarium was filled with control seawater (as a blank).…”

Section: Experiments Setupmentioning

confidence: 99%

The uptake of fluoride concentration and its effects on the growth rate of shrimps (Palaemon elegans, Rathke)

El‐Said

Sallam

2008

Chemistry and Ecology

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The study was directed to monitor fluoride overload in aquatic organisms. Special attention was given to monitor fluoride accumulation as well as its effects on shrimps (Palaemon elegans, Rathke). Fluoride accumulation in shrimp tissues showed a growth inhibition effect, which is confirmed by the statistical analyses of the data. The higher percentage growth increment value of shrimps (132.48%) is obtained in the natural seawater of Eastern Harbor (control). Insignificant variations in % growth increments in the different fluoridated seawaters (0.5, 1, 2, 4, 8, 16, and 32 ppm) are detected. Additionally, accumulated fluoride in exoskeleton and muscles of shrimps didn't release to the surrounding seawater in which shrimps lived. Interestingly, even when the fluoridated seawater was replaced by a fresh natural one, there was no release of the accumulated fluoride from these tissues to the water.

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“…. 536-2,400 mg/kg , muscle 4.5-570 mg/kg (Soevik and Breakkan, 1979;Adelung et al, 1987;Sands et al, 1998;Moren et al, 2007;Yoshitomi et al, 2007;Xie et al, 2012). FDA 100 mg/kg (FDA, 2012).…”

Section: Rasteiro and Antunes (2005)mentioning

confidence: 99%

Food Quality Characteristics of Instant Gruel Prepared with Peeled Krill Euphausia superba Meat

Jung¹,

Choi²,

Lee³

et al. 2013

Korean Journal of Fisheries and Aquatic Sciences

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Instant krill gruel was produced using peeled Antarctic krill Euphausia superba as a high nutritional ingredient and the food quality was investigated. The food quality of krill gruel was examined by measuring proximate composition, cholesterol, calorie, Hunter color value, total amino acids, fatty acids, fluoride, viscoelastic properties, and by sensory evaluation. The krill gruel had a moisture content of 87% and a pH of 6.65. The krill gruel contained 51 kcal/100 g, and 0.1% fat and 3.5 mg/100 g cholesterol. Its fatty acid composition exhibited high levels of unsaturated fatty acids. The levels of oleic acid and linolenic acid were high, and n-3, n-6, and n-9 fatty acid contents ranged from 1% to 6%. The total amino acid content was 2132 mg/100 g, and the levels of glutamic acid, aspartic acid, leucine, alanine, and arginine were particularly high. Essential amino acids accounted for over 30% of the total amino acids. Fluoride level in the krill gruel was 3.07 mg/kg. The viscoelastic properties of the krill gruel were determined as 6.28 Pa at shear stress of 2.51 Pa. In the recovery test, the elastic restoring force after deformation was low.

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Effect of total replacement of dietary fish meal by low fluoride krill (Euphausia superba) meal on growth performance of rainbow trout (Oncorhynchus mykiss) in fresh water

Cited by 50 publications

References 14 publications

Effects of dietary supplementation with krill meal on pigmentation and quality of flesh of rainbow trout (Oncorhynchus mykiss)

Effects of dietary supplementation with krill meal on pigmentation and quality of flesh of rainbow trout (Oncorhynchus mykiss)

The uptake of fluoride concentration and its effects on the growth rate of shrimps (Palaemon elegans, Rathke)

Food Quality Characteristics of Instant Gruel Prepared with Peeled Krill Euphausia superba Meat

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