Project Number: 5366-21310-004-13
Start Date: Jan 01, 2011
End Date: Dec 31, 2014
We will use a factorial approach to evaluate the effect of particle size distribution, fat content, feed rate, classifier speed, and vacuum pressure on protein content of various fractions. Once protein level and distribution has been optimized each ingredient will be evaluated for digestibility and palatability to rainbow trout. If these tests indicate potential, diets will be produced by cooking extrusion. Feed will be offered to triplicate tanks of 30 rainbow trout (average initial weight 10 g/f) to determine the effect of ingredient type on feed intake. The Apparent Digestibility Coefficients for protein, lipid, energy, and amino acids will be determined. Ingredients that have favorable evaluations will then be tested in a 9-12 week growth study using standard laboratory procedures. The effect of diet on weight gain, body composition and nutrient retention will be determined. These ingredients will be evaluated in fish meal based and fish meal free diets formulations.