Paper Information

Journal:   JOURNAL OF COMPARATIVE PATHOBIOLOGY IRAN   WINTER 2012 , Volume 8 (NEW) , Number 4 (35); Page(s) 665 To 674.
 
Paper: 

EFFECT OF DIFFERENT HYDROLYZED PROTEIN LEVELS ON PROTEASE ENZYMES IN RAINBOW TROUTS (ONCORHYNCHUS MYKISS) ALEVIN

 
Author(s):  TAHERI A.*, ABEDIAN KENARI A., HALAJ R., HABIBI REZAEE M., MOTAMEDZADEGAN A., OJIFARD A.
 
* SEAFOOD SECTION, FISHERIES DEPARTMENT, FACULTY OF MARINE SCIENCES, CHABAHAR MARITIME UNIVERSITY, IRAN
 
Abstract: 

This study was carried out to evaluate the effect of protein hydrolysates on proteolytic enzymes of rainbow trout alevins, Onchorhynchus mykiss. Six diets based on different levels of sardine )Sardinella gibossa( protein hydrolysate (SPH) and poultry by-products protein hydrolysate (PPH) (10% , 25% and 50%) were tested. 824±12 Alevins in 40 liter tanks, fed with these diets for 30 days after start the feeding. Pepsin, Trypcin, N-Aminopeptidase, Leucin-alanin peptidase, and Alkaline Phosphates measured based on spectrophotometric methods. Brush border membrane enzymes showed the quickly intestine entrocyte maturation in SPH25%, SPH10% and PPH10% (p<0.05).Results showed that protein hydrolysate has optimum level for quick intestine entrocytes maturation and further use of protein hydrolysate in the rainbow trout alevins diet has negative effect on this factor. In this regards optimum level substitution of fish meal is 25% SPH and 10% PPH.

 
Keyword(s): SARDINELLA GIBOSSA, RAINBOW TROUT, POULTRY BY-PRODUCTS, PROTEIN HYDROLYSATE, ENZYME
 
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