Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein
Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Thiessen, D.L. [verfasserIn] Campbell, G.L. [verfasserIn] Tyler, R.T. [verfasserIn] |
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| Format: |
E-Artikel |
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| Erschienen: |
Oxford UK: Blackwell Science Ltd ; 2003 |
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| Schlagwörter: |
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| Umfang: |
Online-Ressource |
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| Reproduktion: |
2003 ; Blackwell Publishing Journal Backfiles 1879-2005 |
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| Übergeordnetes Werk: |
In: Aquaculture nutrition - Oxford : Wiley-Blackwell, 1995, 9(2003), 1, Seite 0 |
| Übergeordnetes Werk: |
volume:9 ; year:2003 ; number:1 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1046/j.1365-2095.2003.00220.x |
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NLEJ242225438 |
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| 245 | 1 | 0 | |a Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein |
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| 520 | |a Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. | ||
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10.1046/j.1365-2095.2003.00220.x doi (DE-627)NLEJ242225438 DE-627 ger DE-627 rakwb Thiessen, D.L. verfasserin aut Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein Oxford UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| air-classified pea protein Campbell, G.L. verfasserin aut Tyler, R.T. verfasserin aut In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 9(2003), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:9 year:2003 number:1 pages:0 http://dx.doi.org/10.1046/j.1365-2095.2003.00220.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 9 2003 1 0 |
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10.1046/j.1365-2095.2003.00220.x doi (DE-627)NLEJ242225438 DE-627 ger DE-627 rakwb Thiessen, D.L. verfasserin aut Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein Oxford UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| air-classified pea protein Campbell, G.L. verfasserin aut Tyler, R.T. verfasserin aut In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 9(2003), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:9 year:2003 number:1 pages:0 http://dx.doi.org/10.1046/j.1365-2095.2003.00220.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 9 2003 1 0 |
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10.1046/j.1365-2095.2003.00220.x doi (DE-627)NLEJ242225438 DE-627 ger DE-627 rakwb Thiessen, D.L. verfasserin aut Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein Oxford UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| air-classified pea protein Campbell, G.L. verfasserin aut Tyler, R.T. verfasserin aut In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 9(2003), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:9 year:2003 number:1 pages:0 http://dx.doi.org/10.1046/j.1365-2095.2003.00220.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 9 2003 1 0 |
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10.1046/j.1365-2095.2003.00220.x doi (DE-627)NLEJ242225438 DE-627 ger DE-627 rakwb Thiessen, D.L. verfasserin aut Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein Oxford UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| air-classified pea protein Campbell, G.L. verfasserin aut Tyler, R.T. verfasserin aut In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 9(2003), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:9 year:2003 number:1 pages:0 http://dx.doi.org/10.1046/j.1365-2095.2003.00220.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 9 2003 1 0 |
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10.1046/j.1365-2095.2003.00220.x doi (DE-627)NLEJ242225438 DE-627 ger DE-627 rakwb Thiessen, D.L. verfasserin aut Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein Oxford UK Blackwell Science Ltd 2003 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. 2003 Blackwell Publishing Journal Backfiles 1879-2005 |2003|||||||||| air-classified pea protein Campbell, G.L. verfasserin aut Tyler, R.T. verfasserin aut In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 9(2003), 1, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:9 year:2003 number:1 pages:0 http://dx.doi.org/10.1046/j.1365-2095.2003.00220.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 9 2003 1 0 |
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utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (oncorhynchus mykiss) diets containing canola meal or air-classified pea protein |
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Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein |
| abstract |
Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. |
| abstractGer |
Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. |
| abstract_unstemmed |
Two short-term palatability experiments indicated that supplementation of diets containing 15.0% of canola meal or 30.5% of air-classified pea protein with 3.3% or 3.9% thin distillers' solubles (dry matter basis), respectively, increased feed intake (P < 0.05) of rainbow trout over a 4-day period. Supplementation of the same diets with 6.6% or 1.9% thin distillers' solubles, respectively, did not increase feed intake (P > 0.05). Supplementation of the diets with 1.0% of a commercial palatability enhancer did not increase feed intake (P > 0.05). A subsequent 12-week growth experiment evaluated the long-term feed intake enhancing capability of thin distillers' solubles. Supplementation of diets containing 20.0% of air-classified pea protein or 20.0% of canola meal fines with thin distillers' solubles (4.0%, dry matter basis) over a 12-week period had no effect on feed intake or growth of rainbow trout fed either diet (P > 0.05). The reduction in the palatability enhancing ability of thin distillers' solubles may be the result of the fish becoming accustomed to the taste of this product over a longer feeding period, or because of the possible destruction or alteration of the amino acids involved in gustatory stimulation during thermal processing. |
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Utilization of thin distillers' solubles as a palatability enhancer in rainbow trout (Oncorhynchus mykiss) diets containing canola meal or air-classified pea protein |
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