Digestibility of microbial and mussel meal for Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis) |
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| Authors: | M Langeland A Vidakovic J Vielma JE Lindberg A Kiessling T Lundh |
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| Institution: | 1. Department of Animal Nutrition and Management, Swedish University of Agricultural Sciences, Uppsala, Sweden;2. Finnish Game and Fisheries Research Institute, Laukaa Fisheries Research and Aquaculture, Valkola, Finland |
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| Abstract: | Apparent digestibility coefficients (ADCs) for four protein‐rich alternative feed ingredients, intact baker's yeast (Saccharomyces cerevisiae), extracted baker's yeast (S. cerevisiae), zygomycetes (Rhizopus oryzae) and blue mussel (Mytilus edulis), were determined for Arctic charr (Salvelinus alpinus) and Eurasian perch (Perca fluviatilis). Diets contained 30% of test ingredients, and ADCs were compared to a reference diet containing fish meal. For Arctic charr, ADCs for dry matter (DM, 71–99%), sum of amino acids (SAA, 84–99%) and gross energy (70–99%) were significantly lower for intact S. cerevisiae than for extracted S. cerevisiae, R. oryzae and M. edulis. The ADCs for the indispensable amino acids (IAA) in Arctic charr varied between 84% and 99%. Significant differences were found in ADCs for IAA between the test ingredients for Arctic charr, with higher values for extracted S. cerevisiae and M. edulis. The ADCs in Eurasian perch varied between 83% and 95% for DM, 89% and 98% for CP, 92% and 100% for SAA, 81% and 96% for gross energy. No significant differences were found for ADCs between the test ingredients in Eurasian perch, indicating a species effect on digestibility. Furthermore, the absence of intact cell walls had a positive effect on digestibility of S. cerevisiae for Arctic charr. |
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| Keywords: | Arctic charr digestibility Eurasian perch microbial protein mussel meal protein |
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