1、Effects of fish meal quality and fish meal substitution by animal protein blend on growth performance， GH/IGF-I axis and flesh quality of Japanese seabass (Lateolabrax japonicus),HU.L. , XUE M*. WANG L, WU X, GE H, ZHENG Y National Aqua-feed Safety Assessment Station, Feed Research Institute, CAASIS
2、FNF 2010, Qingdao, CHINA,National Aqua-feed Safety Assessment Station, FRI, CAAS,Beijing, P. R. CHINA,Japanese sea bass (Lateolabrax japonicus),CarnivorousWidely cultured in both salty and fresh waterHighest production among marine species in China.,4,Background and Justification,Fishmeal substituti
3、on: Supply, price, sustainabilityAnimal protein blend: Amino acid complementation, cost savings, sustainability, Palatability for Carnivorous fish species (vs. plant sources)DIAA: More precise than determined AA level, lower crude protein formulation, reducing waste,Literatures review,Many factors s
4、uch as culturing system, husbandry, fish species would affect the trial conclusions, besides, the quality and quantity of the FM used in the control are the most important!,Materials & methods,IBW: 76.20.08gPositive Contorl: Peru FM（PFM）Negative Contorl: Local FM（LFM）with high VBN (148mg/kg)Alternat
5、ive protein resources: Animal protein blend(APB) PBM: MBM: BM: HFeM=40:35:20:5Substitution level: 20%、40%、60%、80% of PFM,Formulation and proximate composition of experimental diets (g.kg-1,wet basis),Formulation and proximate composition of experimental diets (g.kg-1,wet basis),Essential amino acid
6、profile of the test diets (g.kg-1,wet basis),Materials & methods,Feed & Feeding: two meals per day to satiation with extruded dietsGrowth period:25 fish per tank with triplicatesRearing system: recirculation, 25-28CDuration: 8w,Feed intake (FI) of JSB during the experiment,Weight gain rate (WGR) of
7、JSB during the experiment,Feed conversion ratio (FCR), protein efficiency ratio (PER) of JSB during the experiment,Hepato-somatic index (HSI) & perivisceral fat index (PFI) of JSB during the experiment,Figure 1 Sampling sites for pH,J. SUONTAMA, et al. Aquaculture Nutrition 2006 12; 19.,Figure 2 Sam
8、pling distribution,A,B,C,A: used for drip lossB: used for texture profile analysisC: used for NIR & sensory assessmentD: vertical lines,D,Effects of different level of APB on drop loss and pH values of fish fillets,Figure 3 Texture curve and calculations for texture parameters,Rafael Gines, et al. F
9、ood Quality and Preference 15 (2004) 177185.,Effects of different level of APB on the textural characters of cooked JSBs fillets,Effects of different level of APB on the textural characters of cooked JSBs fillets,Effects of different level of APB on the textural characters of cooked JSBs fillets,Eff
10、ects of experimental diets on texture profiles of cooked seabass,Taste evaluation by 8 treated persons,Plasma GH/IGF-I,RIA, GroPep, Australia,Visual pathological changes related with diets,Besides group PFM, fish fed the other 5 diets displayed symptoms of skin-inflammation in the middle of the expe
11、riment, however, fish in group LFM & APB20 were self-cured in the end of the trial. Survival of all groups are higher than 97%.,PFM,LFM,APB-60,APB-80,Fatty liver symptom,Fatty liver symptom,Conclusion,No significant negative effect on growth performance was detected when dietary fish meal level was
12、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, CAAS，Beijing, China,Communication & CooperationEmail：,
