The Impact of Thermal Treatments up to 140 °C on Amino Acid Digestibility of Fish Meal in Rainbow Trout (<i>Oncorhynchus mykiss</i>)

Abstract

Fish meal (FM) is an essential ingredient in fish feeds, but the thermal treatments used during its production might affect its nutrient availability. Therefore, an in vivo digestibility trial was conducted with three different thermal treated FM, at no heat treatment (control), 70, and 140 °C. A total of 216 rainbow trout (230 ± 6.0 g) were randomly assigned to 12 tanks, and feces samples were collected by stripping. FM was produced by lyophilizing mackerel. The lyophilized FM (94% DM) was then divided into three groups: FM Control, which was not exposed to thermal treatments, and FM 70 °C and FM 140 °C, which were exposed for 1 h to the respective temperatures of its descriptions. A conventional FM-based (FM with 64% CP produced at 110 °C) control diet was used as a basal diet. In the experimental groups, 30% of the basal diet was replaced by one of the tested FMs. No differences in apparent total tract digestibility (ATTD) were observed between FM Control and 70 °C. Protein ATTD of FM 140 °C as well as Arg ATTD were lower compared to FM Control and 70 °C. The same effect was observed for His and Asp ATTD. The current study showed that thermal treatment affects FM macronutrient and amino acid ATTD.

Keywords

• fish meal
• thermal treatment
• apparent total tract digestibility
• rainbow trout
• arginine
• lysine