1、 Japanese sea bass(CarnivorousWidely cultured in both salty and fresh waterHighest production among marine species in China.4Background and JustificationFishmeal substitution:Supply,price,sustainabilityAnimal protein blend:Amino acid complementation,cost savings,sustainability,Palatability for Carni
2、vorous fish species(vs.plant sources)DIAA:More precise than determined AA level,lower crude protein formulation,reducing waste,Literatures review Many factors such as culturing system,husbandry,fish species would affect the trial conclusions,besides,the quality and quantity of the FM used in the con
3、trol are the most important!Materials&methods IBW:76.20.08g Positive Contorl:Peru FM（PFM）Negative Contorl:Local FM（LFM）with high VBN(148mg/kg)Alternative protein resources:Animal protein blend(APB)PBM:MBM:BM:HFeM=40:35:20:5 Substitution level:20%、40%、60%、80%of PFMFormulation and proximate compositio
4、n of experimental diets(g.kg-1,wet basis)IngredientsPFMLFMAPB20APB40APB60APB80Peru fish meal 400.00 0.00 320.00 240.00 160.00 80.00 Local fish meal0.00 500.00 0.00 0.00 0.00 0.00 Animal protein blend0.00 0.00 80.00 160.00 240.00 320.00 Soybean meal210.00 110.00 210.00 210.00 200.00 200.00 Wheat flou
5、r220.00 220.00 220.00 220.00 220.00 220.00 Fish oil50.00 42.00 46.30 43.60 49.30 40.60 L-lysine(50%)0.00 0.00 2.46 4.93 7.91 10.34 DL-methionine(98%)0.00 0.00 0.72 1.45 2.24 2.94 L-threonine(98%)0.00 0.00 0.49 0.97 1.60 2.07 Others 120.00 128.00 120.00 119.00 119.00 124.00 Formulation and proximate
6、composition of experimental diets(g.kg-1,wet basis)ItemsPFMLFMAPB20APB40APB60APB80 Proximate analysis(wet basis)Moisture(%)57.25 55.46 81.04 86.03 79.59 79.75 Ash(%)101.44 119.26 98.76 97.26 96.14 97.10 Crude protein(%)443.40 449.80 434.70 434.40 434.30 436.00 Gross energy(MJkg-1)195.20 197.10 190.6
7、0 190.80 189.70 190.10 Crude lipid(%)104.80 102.20 98.00 101.40 Ideal protein concept based on digestible amino acids profile(wet basis)Digestible protein(gkg-1)383.2 383.3 384.7 386.0 383.4 385.3 Digestible energy(MJkg-1)15.17 15.44 15.17 15.23 15.04 15.18 D-Lys/DP(%)7.19 7.00 7.17 7.14 7.19 7.16 D
8、-Met/DP(%)2.43 2.14 2.42 2.41 2.43 2.42 D-Thr/DP(%)3.67 3.79 3.66 3.65 3.67 3.65 DP/DE(%)25.26 24.83 25.36 25.35 25.49 25.39 Essential amino acid profile of the test diets(g.kg-1,wet basis)ItemsPFMLFMAPB20APB40APB60APB80threonine17.00 15.90 16.70 16.30 16.70 17.00 valine19.10 18.10 19.40 19.30 18.90
9、 21.30 methionine10.20 9.40 9.90 9.80 9.40 9.80 isoleucine17.60 16.80 16.30 15.20 14.40 14.80 leucine31.50 30.10 31.20 31.40 32.60 33.50 phenylalanine18.60 17.10 18.10 18.10 18.50 19.00 lysine29.20 27.60 30.20 29.80 30.70 31.00 histidine10.80 8.70 12.30 10.40 12.20 12.40 arginine25.60 23.20 26.00 25
10、.80 26.30 25.80 Sum of EAA179.60 166.90 180.10 176.10 179.70 184.60 Total of AA385.60 363.00 390.50 382.50 391.20 399.30 EAA/TAA0.47 0.46 0.46 0.46 0.46 0.46 Materials&methodslFeed&Feeding:two meals per day to satiation with extruded diets Growth period:25 fish per tank with triplicates Rearing syst
11、em:recirculation,25-28 C Duration:8wFeed intake(FI)of JSB during the experimentWeight gain rate(WGR)of JSB during the experimentFeed conversion ratio(FCR),protein efficiency ratio(PER)of JSB during the experimentHepato-somatic index(HSI)&perivisceral fat index(PFI)of JSB during the experimentFigure
12、1 Sampling sites for pHJ.SUONTAMA,et al.Aquaculture Nutrition 2019 12;19.Figure 2 Sampling distributionABCA:used for drip lossB:used for texture profile analysisC:used for NIR&sensory assessmentD:vertical lines DEffects of different level of APB on drop loss and pH values of fish filletsFigure 3 Tex
13、ture curve and calculations for texture parameters Rafael Gines,et al.Food Quality and Preference 15(2019)177185.Effects of different level of APB on the textural characters of cooked JSBs filletsEffects of different level of APB on the textural characters of cooked JSBs filletsEffects of different
14、level of APB on the textural characters of cooked JSBs filletsEffects of experimental diets on texture profiles of cooked seabassTaste evaluation by 8 treated persons Plasma GH/IGF-I RIA,GroPep,AustraliaVisual pathological changes related with diets Besides group PFM,fish fed the other 5 diets displ
15、ayed symptoms of skin-inflammation in the middle of the experiment,however,fish in group LFM&APB20 were self-cured in the end of the trial.Survival of all groups are higher than 97%.Fatty liver symptomFatty liver symptomConclusion No significant negative effect on growth performance was detected whe
16、n dietary fish meal level was reduced from 40%to 24%and 40%were replaced by APB under DIAA.Fish meal with high VBN showed significant negative effect on diet palatability,higher inclusion level need to be used in formulation as DIAA profile:Reducing PFM from 40%to 8%by adding animal protein blend would affect the textural characters of JSBs fillets and taste.Welcome to Aquaculture Lab,Communication&CooperationEmail：xuemincaas
