Utilization of Malt Protein Flour in the Diets for Fingerling Red Sea Bream

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  • Yamamoto Takeshi
    Nutrition Section, Inland Station, National Research Institute of Aquaculture
  • Unuma Tatsuya
    Nutrition Section, Inland Station, National Research Institute of Aquaculture
  • Akiyama Toshio
    Nutrition Section, Inland Station, National Research Institute of Aquaculture
  • Kishi Sohtaroh
    Toride Factory, Kirin Brewery Co., Ltd.

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  • Utilization of Malt Protein Flour in th

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A 6-week feeding experiment was conducted to evaluate the nutritional value of malt protein flour (MPF) as an alternative protein source for fish meal in the diets for fingerlingred sea bream Pagrus major. In the control diet, white fish meal (WFM) was used as the sole protein source to provide approximately 52% crude protein. In the test diets, 10 to 50% of the WFM protein in the control diet was isonitrogenously replaced by MPF. A diet containing defatted soybean meal (SBM) at 20% replacement level was also prepared. These diets were fed to satiation to the fish withan initial mean weight of 10g at 23°C.<br> The daily feed consumption rate decreased as the MPF level in the diets increased, whereas the consumption rate of the SBM diet was almost the same as that of the control diet. No difference was observed between the weight gains of the fish fed the control diet and the diets containing MPF at the 10 to 30% replacement levels or SBM. Furthermore, the highest feed efficiency and retentions of protein and energy were noted in the fish fed the diet with the 30% MPF level, and the lowest values in the fish fed the control and the SBM diets.<br> These findings suggest that MPF can substitute 30% of WFM protein with the most effective utilization of dietary protein.

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