Utilisation des déchets de biscuiterie dans l'alimentation de la daurade Sparus aurata.
Details are given of a study conducted with cultured seabream, Sparus aurata, (10 g initial mean weight) in order to reduce feed costs by decreasing protein levels and increasing carbohydrates. The experiment consisted in the introduction of a raw material in the fish diet which rich in carbohydrate and available locally (wastes from a biscuit factor) so that it could be used as a substitute for soya, which contains more protein but has to be imported. Results show that feed containing 16% biscuit wastes can given the same growth, survival and food conversion as feed containing 16% soya. This is only possible if the biscuit wastes are cooked well, otherwise the results are not so good. This experimental diet, rich in carbohydrate, has a low cost and good cohesion which limits food loss. The results of this study require confirmation by further experiments with different levels of biscuit wastes and proteins.
| Main Authors: | , |
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| Format: | Journal Contribution biblioteca |
| Language: | French |
| Published: |
1996
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| Subjects: | Daurade, Diets, Raw materials, Nutrition, Aquaculture, Artificial feeding, Fish culture, Sparus aurata, |
| Online Access: | http://hdl.handle.net/1834/8772 |
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| Summary: | Details are given of a study conducted with cultured seabream, Sparus aurata, (10 g initial mean weight) in order to reduce feed costs by decreasing protein levels and increasing carbohydrates. The experiment consisted in the introduction of a raw material in the fish diet which rich in carbohydrate and available locally (wastes from a biscuit factor) so that it could be used as a substitute for soya, which contains more protein but has to be imported. Results show that feed containing 16% biscuit wastes can given the same growth, survival and food conversion as feed containing 16% soya. This is only possible if the biscuit wastes are cooked well, otherwise the results are not so good. This experimental diet, rich in carbohydrate, has a low cost and good cohesion which limits food loss. The results of this study require confirmation by further experiments with different levels of biscuit wastes and proteins. |
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