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Fisheries Science

, Volume 84, Issue 4, pp 699–713 | Cite as

Periodic changes in the growth performance and biochemical composition of juvenile red sea bream Pagrus major fed non-heated and heated squid and krill meal-based diets

  • Jeong-Hyeon Cho
  • Yutaka HagaEmail author
  • Reiji Masuda
  • Shuichi Satoh
Original Article Aquaculture

Abstract

In finfish aquaculture, fish meal is heated during the manufacturing process, which affects the digestibility and protein absorption by fish. However, manufactured fishmeal that is not heated does not undergo thermal denaturation. Few studies have investigated the effects of non-heated animal protein sources on the growth performance of fish. We investigated the effects of heated and non-heated squid and krill meal as diets for red sea bream. Five test diets were formulated to contain heated squid meal, non-heated squid meal, heated krill meal, non-heated krill meal, and fish meal as a control. Fifty fish (initial mean weight = 3.5 g) were distributed in ten 100-l experimental tanks. Fish were fed one of the five diets 3 times daily until satiation for 5 weeks. Regarding growth performance, fish fed the krill meal diet exhibited better growth than those fed squid meal during the first week of the rearing period. However, the squid meal diet group showed better performance than the krill meal diet group during the third week. Moreover, differences in body weight among treatments were greater during the fifth week. Better weight gain and thermal growth coefficient were recorded in the non-heated diet groups than in the heated diet groups. Higher feed intake was observed in the non-heated diet groups than in the heated diet groups. These results suggest higher performance of non-heated squid and krill meal as the protein source of the red sea bream diet. Further, the suitability of the diet type (e.g., squid and krill) might depend on the feeding period and/or developmental stage of fish.

Keywords

Red sea bream Pagrus major Squid and krill meal Non-heat treatment meal Fish growth Proximate composition Water soluble protein 

Notes

Acknowledgements

This study was supported by a Grant-in-Aid for Scientific Research (26252034) from the Japanese Society for Promotion of Science to S. S. and a scholarship from the Tokyu Foundation for Foreign Students to J-H.C.

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Copyright information

© Japanese Society of Fisheries Science 2018

Authors and Affiliations

  • Jeong-Hyeon Cho
    • 1
  • Yutaka Haga
    • 1
    Email author
  • Reiji Masuda
    • 2
  • Shuichi Satoh
    • 1
  1. 1.Graduate School of Marine Science and TechnologyTokyo University of Marine Science and TechnologyTokyoJapan
  2. 2.Maizuru Fisheries Research Station, Field Science Education and Research CenterKyoto UniversityMaizuruJapan

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