Feasibility of fishmeal replacement by shrimp head silage protein hydrolysate in Nile tilapia (Oreochromis niloticus L) diets

Abstract

This study provides information on the use of shrimp head silage protein hydrolysate (SPH) as an alternative protein source for tilapia feeding. Six diets (28% protein, 12% lipid) were prepared where ®shmeal protein was replaced at levels of 0 (control), 10, 15, 20, 25 and 30% with the hydrolysate. The diets were supplied to Nile tilapia fry (338 mg initial weight) stocked in plastic recirculating 20 l tanks (10 animals per tank), with three replicates per treatment. After an 8 week experimental period, ®sh fed the diets containing 10 and 15% SPH showed signi®cantly better performance in terms of ®nal body weight, weight gain (%), mean daily weight gain (mg day À1 ), speci®c growth ratio and feed conversion ratio than those fed the control diet (®shmeal as protein source) and higher-SPH diets. It is concluded that shrimp head hydrolysate is a promising alternative protein source for tilapia feeding, improving growth ratio at dietary inclusion levels as high as 15%. In addition, the diets with added shrimp silage protein were well accepted by the ®sh, which avidly consumed the feed during the experiment.

Effects of graded replacement of fish meal by fish protein hydrolysate on growth performance of early post-larval Pacific white shrimp (Litopenaeus vannamei, Boone)

“…Whereas, in the study of Leal et al (2010), Nile tilapia (Oreochromis niloticus, L.) fed shrimp protein hydrolysate supplementation at 10% and 20% of fish meal protein replacement had greater lipid content than fish fed the control diet or that with the lowest shrimp protein hydrolysate inclusion level. Plascencia-Jatomea et al (2002) also found a similar result that body crude lipid content ranging from 5.36 to 6.72% in Nile tilapia fed diets with the increase of shrimp head hydrolysate supplementation. It could be postulated that protein hydrolysate could induce fat deposition.…”

Inclusion of fermented fish by-product silage in the diets of the Nile tilapia, Oreochromis niloticus

“…The obtained results are relatively agreed with those obtained by Plascencia-Jatomea et al (2002) who found that, replacing FM by shrimp head silage in the Nile tilapia diets up to 20% did not significantly affected FCR or PER while the higher replacing levels (25 or 30%) significantly adversed FCR and PER of the Nile tilapia. Fagbenro et al (1994) found that, Oreochromis niloticus and Clarias gariepinus, fed on fish silage diets (50% of the total dietary protein) showed a similar (P>0.05) FCR and PER as those of the control diet.…”

“…In this respect Fagbenro and Jauncey (1995) found that, fermented fish silage did not significantly affected dry matter, protein, lipids and ash content of catfish, Clarias gariepinus bodies. On the other hand, Plascencia-Jatomea et al(2002) indicated that, all replacing levels (10, 15, 20, 25 and 30%) of FM by shrimp head silage in the Nile tilapia diets significantly affected dry matter, crude protein, ether extract and ash contents of Nile tilapia. Soltan and Tharwat (2006) showed that partial or complete replacement of FM by FBS significantly (P<0.001) decreased protein content and increased fat, whereas fish group fed on the control diet gained the lower protein and fat content.…”

Preparation of biological fish silage and its effect on the performance and meat quality characteristics of quails (Coturnix coturnix japonica)

“…The low pH along with bacteriocin molecules produced by certain LAB prevents the growth of harmful organisms (Shirai et al 2001). Biological fish silage production offers a great potential for the conversion of an underutilized protein to a valuable hydrolyzed product (Fagbenro and Jauncey 1998;Plascencia et al 2002;Shirai and Ramírez-Ramírez 2011). Vidotti et al (2002) reported that the proteins from biological silage were more digestible than those obtained by the chemical silage due to the autolytic process catalyzed by the enzymes present in the fish waste that degraded the proteins into short peptides and free amino acids.…”