アワビにおける飼料タンパク質の栄養価に及ぼす加熱処理の影響

概要

論文の詳細を見る
Effect of heat-treatment of dietary proteins on their nutritional quality for the abalone Haliotis discus hannai was investigated to clarify the reason for low dietary value of white fishmeal as a protein source in abalone diet. Casein and fishmeal prepared from pollock were exposed to various heat-treatments (80-130°C, 2h) and their nutritional quality as protein sources was compared with those without treatment or fresh fish meat by feeding abalone of different growth stages (13-56mm in shell length) with diets containing each of those protein sources. The nutritional quality of dietary protein sources was found to be greatly affected by heat-treatment. The growth of abalone and feed conversion efficiency were remarkably reduced by feeding diets containing heat-treated casein or fishmeal. The influence of heat-treatment on the dietary value of protein sources was more marked in larger size of abalone. Thus it may be concluded that the inferior protein quality of white fishmeal to casein in abalone is due to the effect of heat during the manufacturing process of white fishmeal.