Aqueous fractionation improves the nutritional value of wheat distillers grains for rainbow trout (Oncorhynchus mykiss) |
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| Authors: | F.E. REVECO S.A. COLLINS K.M. RANDALL M.D. DREW |
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| Affiliation: | 1. Department of Animal and Poultry Science, University of Saskatchewan, Saskatoon, Saskatchewan, Canada;2. Aquaculture Protein Centre, CoE, Department of Animal and Aquacultural Sciences, Norwegian University of Life Sciences, ?s, Norway |
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| Abstract: | Fractionation of wheat wet distillers grains (WWDG) was performed to reduce non‐starch polysaccharides (NSP) and increase protein content. WWDG was collected from two ethanol plants, and protein was extracted by the addition of water, autoclaving to precipitate protein and drying in a forced air oven at 55 °C to create WWDG–protein concentrate (WWDG–PC). This process increased crude protein (CP) and decreased NSP in the WWDG–PC (P < 0.05). Dry matter and energy digestibility of WWDG–PC in rainbow trout were increased by fractionation (P < 0.05). A 56‐day growth trial was performed to determine the effect of feeding WWDG–PC on growth performance of rainbow trout. Rainbow trout (n = 18/tank; body weight = 231 g; 3 tanks/treatment) were fed diets containing 0, 75, 150, 225 or 300 g kg?1 WWDG–PC. All diets were formulated to contain 386 g kg?1 digestible CP and 17.6 MJ kg?1 digestible energy. There was no significant linear or quadratic relationship between inclusion rate and growth, feed intake or feed conversion, indicating that at inclusion levels of up to 300 g kg?1 of WDDG–PC does not reduce the growth performance of rainbow trout. |
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| Keywords: | digestibility fractionation growth protein concentrate rainbow trout wheat distillers grains |
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