Gå til hovedinnhold
Publisert 2001

Read in English

Publikasjonsdetaljer

Tidsskrift : Recent advances in animal nutrition in Australia , vol. 13 , p. 195–203 , 2001

Internasjonale standardnummer :
Trykt : 0819-4823

Publikasjonstype : Vitenskapelig artikkel

Bidragsytere : Refstie, Ståle; Storebakken, Trond

Har du spørsmål om noe vedrørende publikasjonen, kan du kontakte Nofimas bibliotekleder.

Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no

Sammendrag

In this review we describe how carnivorous fishes
respond to vegetable protein feedstuffs. The amino acid
profiles of gluten and soy products are complementary
with respect to amino acid profile, and hold promise
for further development of processing to increase protein
contents and improve nutritional qualities. Soybeans are
rich in antinutritional factors that disturb the digestion
and/or physiology of carnivorous fish. Among these are
heat–stable factor(s) inducing enteritis. Most soy
antinutritional factors are removed by the thermal
treatments followed by ethanol washing used to produce
protein concentrates. Gluten products contain few
antinutritional factors. As with most vegetable protein
feedstuffs, gluten and soy protein concentrates do,
however, contain phytic acid. Phytic acid–bound
phosphorus is unavailable to fish, and phytic acid also
binds essential divalent mineral elements, rendering
them unavailable. The reduced availability of minerals
has possible deleterious consequences and phytic acid
should be eliminated by enzymic hydrolysis before
feeding diets with high levels of plant protein to
carnivorous fishes