Inclusion of tilapia (Oreochromis niloticus) by-product meal in the diet for red sea bream (Pagrus major, Temminck & Schlegel) fingerlings

Considering the increasing importance of fishmeal made from processed fish residues and the high production of tilapia, this study examined the effects of substituting tilapia by-product meal (TBM) for the protein in Peruvian anchovy meal (PAM) in the diet of juvenile red sea bream ( Pagrus major ),...

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Vydané v:	Fisheries science Ročník 91; číslo 4; s. 811 - 822
Hlavní autori:	Takakuwa, Fumiaki, Migita, Takanobu, Tanaka, Toshiko, Ukei, Junya, Iizuka, Taisuke
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Tokyo Springer Japan 01.07.2025 Springer Nature B.V
Predmet:	Aquaculture Biomedical and Life Sciences Body composition Body condition Body weight Bream Byproducts Catfish Cellulose Corn Diet Fatty acids Feeding experiments Fingerlings Fish Fish & Wildlife Biology & Management Fish meal Fishmeal Food Science Freshwater & Marine Ecology Freshwater fishes High density lipoprotein Ingredients Juveniles Life Sciences Lipoproteins Marine fishes Original Article Pagrus major Proteins Seafood Tanks Tilapia Whitefish China Japan Red sea bream Fishmeal alternative Tilapia by-product meal Growth performance
ISSN:	0919-9268, 1444-2906
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Abstract	Considering the increasing importance of fishmeal made from processed fish residues and the high production of tilapia, this study examined the effects of substituting tilapia by-product meal (TBM) for the protein in Peruvian anchovy meal (PAM) in the diet of juvenile red sea bream ( Pagrus major ), focusing on growth and body composition. Five isonitrogenous and isolipidic diets were prepared by replacing PAM with TBM at 0, 15, 30, 45, and 55% (named as T0, 15, 30, 45, and 55, respectively). Thirty fish (mean body weight, 10.8 g) were accommodated into 500 L tanks in triplicate. In the 6-week feeding trial, no significant differences were observed in growth performance depending on the dietary TBM level ( p > 0.05). In contrast, the crude fat content of the whole body decreased linearly with increasing dietary TBM levels, with a significant difference between the T55 and T0 groups ( p < 0.05). Serum high-density lipoprotein concentration also tended to increase linearly with increasing dietary TBM levels. Overall, PAM in the diet of juvenile red sea bream could be replaced by up to 45% with TBM without any adverse effects on its growth and physiology over a 6-week period.
AbstractList	Considering the increasing importance of fishmeal made from processed fish residues and the high production of tilapia, this study examined the effects of substituting tilapia by-product meal (TBM) for the protein in Peruvian anchovy meal (PAM) in the diet of juvenile red sea bream ( Pagrus major ), focusing on growth and body composition. Five isonitrogenous and isolipidic diets were prepared by replacing PAM with TBM at 0, 15, 30, 45, and 55% (named as T0, 15, 30, 45, and 55, respectively). Thirty fish (mean body weight, 10.8 g) were accommodated into 500 L tanks in triplicate. In the 6-week feeding trial, no significant differences were observed in growth performance depending on the dietary TBM level ( p > 0.05). In contrast, the crude fat content of the whole body decreased linearly with increasing dietary TBM levels, with a significant difference between the T55 and T0 groups ( p < 0.05). Serum high-density lipoprotein concentration also tended to increase linearly with increasing dietary TBM levels. Overall, PAM in the diet of juvenile red sea bream could be replaced by up to 45% with TBM without any adverse effects on its growth and physiology over a 6-week period. Considering the increasing importance of fishmeal made from processed fish residues and the high production of tilapia, this study examined the effects of substituting tilapia by-product meal (TBM) for the protein in Peruvian anchovy meal (PAM) in the diet of juvenile red sea bream ( Pagrus major ), focusing on growth and body composition. Five isonitrogenous and isolipidic diets were prepared by replacing PAM with TBM at 0, 15, 30, 45, and 55% (named as T0, 15, 30, 45, and 55, respectively). Thirty fish (mean body weight, 10.8 g) were accommodated into 500 L tanks in triplicate. In the 6-week feeding trial, no significant differences were observed in growth performance depending on the dietary TBM level ( p > 0.05). In contrast, the crude fat content of the whole body decreased linearly with increasing dietary TBM levels, with a significant difference between the T55 and T0 groups ( p < 0.05). Serum high-density lipoprotein concentration also tended to increase linearly with increasing dietary TBM levels. Overall, PAM in the diet of juvenile red sea bream could be replaced by up to 45% with TBM without any adverse effects on its growth and physiology over a 6-week period. Considering the increasing importance of fishmeal made from processed fish residues and the high production of tilapia, this study examined the effects of substituting tilapia by-product meal (TBM) for the protein in Peruvian anchovy meal (PAM) in the diet of juvenile red sea bream (Pagrus major), focusing on growth and body composition. Five isonitrogenous and isolipidic diets were prepared by replacing PAM with TBM at 0, 15, 30, 45, and 55% (named as T0, 15, 30, 45, and 55, respectively). Thirty fish (mean body weight, 10.8 g) were accommodated into 500 L tanks in triplicate. In the 6-week feeding trial, no significant differences were observed in growth performance depending on the dietary TBM level (p > 0.05). In contrast, the crude fat content of the whole body decreased linearly with increasing dietary TBM levels, with a significant difference between the T55 and T0 groups (p < 0.05). Serum high-density lipoprotein concentration also tended to increase linearly with increasing dietary TBM levels. Overall, PAM in the diet of juvenile red sea bream could be replaced by up to 45% with TBM without any adverse effects on its growth and physiology over a 6-week period.
Author	Tanaka, Toshiko Migita, Takanobu Takakuwa, Fumiaki Ukei, Junya Iizuka, Taisuke
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Cites_doi	10.1016/S0021-9258(18)64849-5 10.1016/j.aquaculture.2018.02.010 10.1111/are.15550 10.1111/anu.12153 10.1111/j.1365-2109.2009.02402.x 10.1016/j.aquaculture.2007.01.014 10.1016/0044-8486(92)90278-S 10.1046/j.1355-557x.2001.00035_32_s1.x 10.1111/raq.12671 10.1016/j.isci.2022.104670 10.1111/anu.12110 10.2331/fishsci.62.59 10.3390/ani14050688 10.1111/j.1365-2109.2005.01380.x 10.3856/vol49-issue3-fulltext-2656 10.3923/ijps.2003.195.199 10.4060/cc0461en 10.1016/0044-8486(86)90314-5 10.4060/cd0683en 10.1111/are.15952 10.1002/ejlt.201100087 10.1093/ps/81.7.1045 10.1016/j.aninu.2023.04.005 10.1111/j.1749-7345.2005.tb00343.x 10.46989/001c.20778 10.1186/s41240-018-0107-y 10.1079/bjn19700050 10.1016/j.aquaculture.2006.02.060 10.2331/suisan.49.1127 10.1016/j.aquaculture.2012.04.009 10.2331/suisan.55.1635 10.1590/S0103-84782008005000022 10.1590/1983-21252016v29n225rc 10.1111/j.1365-2109.2011.02892.x 10.1111/j.1365-2109.2008.01906.x 10.11233/aquaculturesci1953.45.131
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Title	Inclusion of tilapia (Oreochromis niloticus) by-product meal in the diet for red sea bream (Pagrus major, Temminck & Schlegel) fingerlings
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