dc.contributor.author | Nazzaro, J. | |
dc.contributor.author | San Martin, D. | |
dc.contributor.author | Perez-Vendrell, A.M. | |
dc.contributor.author | Padrell, L. | |
dc.contributor.author | Iñarra, B. | |
dc.contributor.author | Orive, M. | |
dc.contributor.author | Estévez, A. | |
dc.contributor.other | Producció Animal | ca |
dc.date.accessioned | 2020-10-21T18:20:51Z | |
dc.date.available | 2022-08-06T22:45:12Z | |
dc.date.issued | 2020-08-06 | |
dc.identifier.citation | Nazzaro, J., D. San Martin, A.M. Perez-Vendrell, L. Padrell, B. Iñarra, M. Orive, and A. Estévez. 2021. "Apparent Digestibility Coefficients Of Brewer's By-Products Used In Feeds For Rainbow Trout (Oncorhynchus Mykiss) And Gilthead Seabream (Sparus Aurata)". Aquaculture 530: 735796. doi:10.1016/j.aquaculture.2020.735796. | ca |
dc.identifier.issn | 0044-8486 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/936 | |
dc.description.abstract | A trial was conducted to test the effect of partial replacement of fishmeal by two brewery industry byproducts, yeast and spent grain, included in isoproteic (41% CP) and isolipidic (22% CL) diets for gilthead sea bream (Sparus aurata) and rainbow trout (Oncorhyncus mykiss), having in mind the availability of these byproducts. A first step before an ingredient is included in a commercial feed is to evaluate the nutritional quality of these raw materials by measuring their digestibility. Thus, the apparent digestibility coefficients of the diets and ingredients were determined after a 30 days feeding trial and faecal collection. Apparent digestibility coefficients of these by products in the case of rainbow trout varied between 75 and 88% whereas for gilthead seabream was between 71 and 88%. According to the results obtained, the inclusion of 20–30% of brewers' spent yeast and spent grain in the feed for carnivorous fish either from fresh (rainbow trout) or marine (gilthead seabream) gave similar results to a feed with fish meal as the main protein source and show a good protein, lipid and amino acid digestibility. Taking into account that these by-products are produced in large quantities in Europe, they can be a potential source of protein to reduce the use of plant proteins or fish/animal byproducts (trimmings) and increase the sustainability of both sectors, brewery industry and aquaculture. | ca |
dc.format.extent | 26 | ca |
dc.language.iso | eng | ca |
dc.publisher | Elsevier | ca |
dc.relation.ispartof | Aquaculture | ca |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.title | Apparent digestibility coefficients of brewer's by-products used in feeds for rainbow trout (Oncorhynchus mykiss) and gilthead seabream (Sparus aurata) | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/acceptedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.relation.projectID | EC/LIFE/LIFE16 ENV-ES-000160/EU/New strategies for improving the sustainability of breweries: full waste recovery for Aquaculture feed/LIFE-Brewery | ca |
dc.subject.udc | 639 | ca |
dc.identifier.doi | https://doi.org/10.1016/j.aquaculture.2020.735796 | ca |
dc.contributor.group | Aqüicultura | ca |
dc.contributor.group | Nutrició Animal | ca |