Evaluation of gastric evacuation and digestion of extruded pellet composed of a single protein source for juvenile red seabream <I>Pagrus major</I>

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  • Touhata Ken
    Research center for Biochemistry & Food Technology, National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency
  • Koshiishi Tomohiko
    Fisheries & aquafeed research, Marubeni Nisshin Feed Co., Ltd
  • Satoh Shuichi
    Department of Marine Biosciences, Faculty of Marine Science, Tokyo University of Marine Science and Technology
  • Ishida Noriko
    Research center for Biochemistry & Food Technology, National Research Institute of Fisheries Science, Japan Fisheries Research and Education Agency

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Other Title
  • 単一タンパク質原料からなるエクストルーデッドペレット飼料のマダイ <I>Pagrus major</I> における胃内消失と，含有タンパク質の消化管由来酵素による消化
  • Evaluation of gastric evacuation and digestion of extruded pellet composed of a single protein source for juvenile red seabream Pagrus major

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Abstract

In order to characterize the properties of protein sources, we prepared extruded pellets (EPs) which were composed of only a single protein source: fish meal (FM), pork meal (PM), blood meal (BM), corn meal (CM), soybean protein concentrate (SP), or soybean meal (SM), evaluated the gastric evacuation rate (GER) of red seabream Pagrus major juveniles, and determined the degree of undigested protein of the test EPs with gut enzyme extract. GER was highest in SM diet among the test EPs in order SM>BM>SP>CM>FM>PM diets, and SP diet tended to have a high GER value, suggesting that the soybean protein advances gastric evacuation. BM and SM diets had a low degree of digestion with gut enzyme extract, and this was due to their inhibitory activities. These diets had higher GER, suggesting that a high amount of indigestible protein in the diet may promote gastric evacuation. The concentration of triglycerides and free amino acids in serum of red seabream fed test EPs was measured as an index of absorption of dietary nutrients. The triglyceride and free amino acid levels showed different patterns depending on the protein source. These results suggest that the protein sources influence protein and lipid digestion and absorption.

Journal

  • Aquaculture Science

    Aquaculture Science 65 (1), 1-9, 2017

    Japanese Society for Aquaculture Science

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