An Evaluation of the Suitability of Selected Waste Products in Feeds for Three Fish Species

ABSTRACT

Five types of aquatic food industry waste products (carp offal, carp roe, fish frames, trout offal and surimi processing waste) together with fish meal were evaluated for their suitability as potential fish meal replacements, partially or wholly, in diets for three species (rainbow trout, Murray cod and shortfin eel) cultured in Australia, using a number of criteria.

The proximate composition of the ingredients on a dry matter basis including protein content, lipid and ash, varied considerably. The essential amino acid (EAA) contents of the waste products and fish meal decreased in the order: carp roe > fish meal > carp offal > ‘surimi’ processing waste > fish frames > trout offal. The results of cluster analysis of A/E ratios of waste products and fish whole body fell within three clusters. The EAAI of whole body tissue of Murray cod, rainbow trout and Australian shortfin eel however, were closest to fish meal, followed by fish frame waste and/or ‘surimi’ waste. The results on A/E ratios and EAAI did not conform to the raw data on TAA and EAA. Therefore, the study emphasizes the need to have a multi-prong approach to determine the suitability of ingredients for incorporation into fish feeds.     

高寒阴湿区6个抗寒紫花苜蓿种质氨基酸积累量分析

为了评价6个抗寒紫花苜蓿种质(GNKH-1、2和3、俄罗斯西伯利亚杂花苜蓿、金皇后紫花苜蓿和阿尔冈金紫花苜蓿)的种质,在青藏高原高寒阴湿区进行了播种当年的评比试验,并对地上部分叶和茎中的氨基酸含量进行分析。结果表明:氨基酸总量(T)在GNKH-2叶最高(23.86%),在俄罗斯西伯利亚杂花茎中最高(12.13%);必需氨基酸(E)在金皇后叶(8.55%)和茎(4.27%)中最高。供试苜蓿叶蛋白种质从高到低排序为:金皇后>GNKH-1>GNKH-3>GNKH-2>阿尔冈金>俄罗斯西伯利亚杂花;苜蓿茎蛋白品质从高到低排序为:金皇后>GNKH-1>GNKH-2>GNKH-3>俄罗斯西伯利亚杂花>阿尔冈金。综合分析表明,抗寒苜蓿材料中GNKH-1叶和茎蛋白质价值均最高;GNKH-3是抗寒苜蓿材料中氨基酸评分相对最高的,叶部氨基酸评分(AAS)为32.74,茎部为15.94,均高于其他供试苜蓿品系;阿尔冈金和GNKH-1叶部EAAI值最高,分别为1.2860和1.2847;GNKH-2(1.2872)仅次于俄罗斯西伯利亚杂花和阿尔冈金茎部的EAAI值(1.2881,1.2876)。     

Use of fermented milling by-products as functional ingredient to develop a low-glycaemic index bread

Selected Lactobacillus plantarum DSM 32248 and Lactobacillus rossiae DSM 32249, isolated and identified from wheat germ, were used to ferment a milling by-products mixture. Lactic acid bacteria metabolisms improved the functional properties of wheat bran and germ, which are considered important sources of functional compounds. Wheat breads were manufactured using 15% (w/w) of fermented (and unfermented) milling by-products, and compared to baker’s yeast wheat bread manufactured without the addition of milling by-products. The use of the fermented ingredient improved the biochemical, functional, nutritional, textural, and sensory features of wheat bread, showing better performances compared to the solely use of wheat flour. Protein digestibility, nutritional indexes, and the rate of starch hydrolysis markedly improved using fermented milling by-products as ingredient. Enriched bread was also characterized by high content of dietary fibre and low glycaemic index determined in vivo.This study exploited the potential of fermented milling by products as functional ingredient. According to the Regulations the bread made under this study conditions can be defined as “high fibre content” and “low glycaemic index”. A number of advantages encouraged the manufacture of novel and healthy and functional leavened baked goods.     

黑鲷幼鱼饲料蛋白源氨基酸平衡的研究

以黑鲷幼鱼肌肉的氨基酸组成作为幼鱼饲料中必需氨基酸需要量的标准模式,通过必须氨基酸指数（ＥＡＡＩ）和生物饲养试验结果相结合,对黑钱财幼鱼的９种不同蛋白源酸比的饲料进行了比较研究,对黑钱财幼鱼配合饲料中氨基酸平衡和蛋白质营养价值进行了评估,筛选出个高效饲料蛋白源配方;表明ＥＡＡＩ是鱼用饲料蛋白质营养价值评估和氨基酸平衡研究的一种简便有效的评价指标。