Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater
This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equ...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Satoh [verfasserIn] Higgs [verfasserIn] Dosanjh [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|
| Erschienen: |
Oxford BSL: Blackwell Science Ltd ; 1998 |
|---|
| Schlagwörter: |
|---|
| Umfang: |
Online-Ressource |
|---|
| Reproduktion: |
2002 ; Blackwell Publishing Journal Backfiles 1879-2005 |
|---|---|
| Übergeordnetes Werk: |
In: Aquaculture nutrition - Oxford : Wiley-Blackwell, 1995, 4(1998), 2, Seite 0 |
| Übergeordnetes Werk: |
volume:4 ; year:1998 ; number:2 ; pages:0 |
| Links: |
|---|
| DOI / URN: |
10.1046/j.1365-2095.1998.00056.x |
|---|
| Katalog-ID: |
NLEJ242227112 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLEJ242227112 | ||
| 003 | DE-627 | ||
| 005 | 20210707151959.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 120427s1998 xx |||||o 00| ||und c | ||
| 024 | 7 | |a 10.1046/j.1365-2095.1998.00056.x |2 doi | |
| 035 | |a (DE-627)NLEJ242227112 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 100 | 1 | |a Satoh |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| 264 | 1 | |a Oxford BSL |b Blackwell Science Ltd |c 1998 | |
| 300 | |a Online-Ressource | ||
| 336 | |a nicht spezifiziert |b zzz |2 rdacontent | ||
| 337 | |a nicht spezifiziert |b z |2 rdamedia | ||
| 338 | |a nicht spezifiziert |b zu |2 rdacarrier | ||
| 520 | |a This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. | ||
| 533 | |d 2002 |f Blackwell Publishing Journal Backfiles 1879-2005 |7 |2002|||||||||| | ||
| 650 | 4 | |a alternative protein source | |
| 700 | 1 | |a Higgs |e verfasserin |4 aut | |
| 700 | 1 | |a Dosanjh |e verfasserin |4 aut | |
| 700 | 1 | |a Hardy |4 oth | |
| 700 | 1 | |a Eales, J. Geoffery |4 oth | |
| 700 | 1 | |a Deacon |4 oth | |
| 773 | 0 | 8 | |i In |t Aquaculture nutrition |d Oxford : Wiley-Blackwell, 1995 |g 4(1998), 2, Seite 0 |h Online-Ressource |w (DE-627)NLEJ243925832 |w (DE-600)2019893-0 |x 1365-2095 |7 nnns |
| 773 | 1 | 8 | |g volume:4 |g year:1998 |g number:2 |g pages:0 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x |q text/html |x Verlag |z Deutschlandweit zugänglich |3 Volltext |
| 912 | |a GBV_USEFLAG_U | ||
| 912 | |a ZDB-1-DJB | ||
| 912 | |a GBV_NL_ARTICLE | ||
| 951 | |a AR | ||
| 952 | |d 4 |j 1998 |e 2 |h 0 | ||
| author_variant |
s h d |
|---|---|
| matchkey_str |
article:13652095:1998----::fetfxrsopoesnoteurtvvlefaoaelociokamnno |
| hierarchy_sort_str |
1998 |
| publishDate |
1998 |
| allfields |
10.1046/j.1365-2095.1998.00056.x doi (DE-627)NLEJ242227112 DE-627 ger DE-627 rakwb Satoh verfasserin aut Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| alternative protein source Higgs verfasserin aut Dosanjh verfasserin aut Hardy oth Eales, J. Geoffery oth Deacon oth In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 4(1998), 2, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:4 year:1998 number:2 pages:0 http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 4 1998 2 0 |
| spelling |
10.1046/j.1365-2095.1998.00056.x doi (DE-627)NLEJ242227112 DE-627 ger DE-627 rakwb Satoh verfasserin aut Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| alternative protein source Higgs verfasserin aut Dosanjh verfasserin aut Hardy oth Eales, J. Geoffery oth Deacon oth In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 4(1998), 2, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:4 year:1998 number:2 pages:0 http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 4 1998 2 0 |
| allfields_unstemmed |
10.1046/j.1365-2095.1998.00056.x doi (DE-627)NLEJ242227112 DE-627 ger DE-627 rakwb Satoh verfasserin aut Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| alternative protein source Higgs verfasserin aut Dosanjh verfasserin aut Hardy oth Eales, J. Geoffery oth Deacon oth In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 4(1998), 2, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:4 year:1998 number:2 pages:0 http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 4 1998 2 0 |
| allfieldsGer |
10.1046/j.1365-2095.1998.00056.x doi (DE-627)NLEJ242227112 DE-627 ger DE-627 rakwb Satoh verfasserin aut Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| alternative protein source Higgs verfasserin aut Dosanjh verfasserin aut Hardy oth Eales, J. Geoffery oth Deacon oth In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 4(1998), 2, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:4 year:1998 number:2 pages:0 http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 4 1998 2 0 |
| allfieldsSound |
10.1046/j.1365-2095.1998.00056.x doi (DE-627)NLEJ242227112 DE-627 ger DE-627 rakwb Satoh verfasserin aut Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater Oxford BSL Blackwell Science Ltd 1998 Online-Ressource nicht spezifiziert zzz rdacontent nicht spezifiziert z rdamedia nicht spezifiziert zu rdacarrier This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. 2002 Blackwell Publishing Journal Backfiles 1879-2005 |2002|||||||||| alternative protein source Higgs verfasserin aut Dosanjh verfasserin aut Hardy oth Eales, J. Geoffery oth Deacon oth In Aquaculture nutrition Oxford : Wiley-Blackwell, 1995 4(1998), 2, Seite 0 Online-Ressource (DE-627)NLEJ243925832 (DE-600)2019893-0 1365-2095 nnns volume:4 year:1998 number:2 pages:0 http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x text/html Verlag Deutschlandweit zugänglich Volltext GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE AR 4 1998 2 0 |
| source |
In Aquaculture nutrition 4(1998), 2, Seite 0 volume:4 year:1998 number:2 pages:0 |
| sourceStr |
In Aquaculture nutrition 4(1998), 2, Seite 0 volume:4 year:1998 number:2 pages:0 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
alternative protein source |
| isfreeaccess_bool |
false |
| container_title |
Aquaculture nutrition |
| authorswithroles_txt_mv |
Satoh @@aut@@ Higgs @@aut@@ Dosanjh @@aut@@ Hardy @@oth@@ Eales, J. Geoffery @@oth@@ Deacon @@oth@@ |
| publishDateDaySort_date |
1998-01-01T00:00:00Z |
| hierarchy_top_id |
NLEJ243925832 |
| id |
NLEJ242227112 |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242227112</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707151959.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1998 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1365-2095.1998.00056.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242227112</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Satoh</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford BSL</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">1998</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">alternative protein source</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Higgs</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dosanjh</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hardy</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Eales, J. Geoffery</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Deacon</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Aquaculture nutrition</subfield><subfield code="d">Oxford : Wiley-Blackwell, 1995</subfield><subfield code="g">4(1998), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243925832</subfield><subfield code="w">(DE-600)2019893-0</subfield><subfield code="x">1365-2095</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:4</subfield><subfield code="g">year:1998</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">4</subfield><subfield code="j">1998</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| series2 |
Blackwell Publishing Journal Backfiles 1879-2005 |
| author |
Satoh |
| spellingShingle |
Satoh misc alternative protein source Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| authorStr |
Satoh |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)NLEJ243925832 |
| format |
electronic Article |
| delete_txt_mv |
keep |
| author_role |
aut aut aut |
| collection |
NL |
| publishPlace |
Oxford BSL |
| remote_str |
true |
| illustrated |
Not Illustrated |
| issn |
1365-2095 |
| topic_title |
Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater alternative protein source |
| publisher |
Blackwell Science Ltd |
| publisherStr |
Blackwell Science Ltd |
| topic |
misc alternative protein source |
| topic_unstemmed |
misc alternative protein source |
| topic_browse |
misc alternative protein source |
| format_facet |
Elektronische Aufsätze Aufsätze Elektronische Ressource |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
zu |
| author2_variant |
h j g e jg jge d |
| hierarchy_parent_title |
Aquaculture nutrition |
| hierarchy_parent_id |
NLEJ243925832 |
| hierarchy_top_title |
Aquaculture nutrition |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)NLEJ243925832 (DE-600)2019893-0 |
| title |
Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| ctrlnum |
(DE-627)NLEJ242227112 |
| title_full |
Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| author_sort |
Satoh |
| journal |
Aquaculture nutrition |
| journalStr |
Aquaculture nutrition |
| isOA_bool |
false |
| recordtype |
marc |
| publishDateSort |
1998 |
| contenttype_str_mv |
zzz |
| container_start_page |
0 |
| author_browse |
Satoh Higgs Dosanjh |
| container_volume |
4 |
| physical |
Online-Ressource |
| format_se |
Elektronische Aufsätze |
| author-letter |
Satoh |
| doi_str_mv |
10.1046/j.1365-2095.1998.00056.x |
| author2-role |
verfasserin |
| title_sort |
effect of extrusion processing on the nutritive value of canola meal for chinook salmon (oncorhynchus tshawytscha) in seawater |
| title_auth |
Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| abstract |
This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. |
| abstractGer |
This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. |
| abstract_unstemmed |
This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance. |
| collection_details |
GBV_USEFLAG_U ZDB-1-DJB GBV_NL_ARTICLE |
| container_issue |
2 |
| title_short |
Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater |
| url |
http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x |
| remote_bool |
true |
| author2 |
Higgs Dosanjh Hardy Eales, J. Geoffery Deacon |
| author2Str |
Higgs Dosanjh Hardy Eales, J. Geoffery Deacon |
| ppnlink |
NLEJ243925832 |
| mediatype_str_mv |
z |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth |
| doi_str |
10.1046/j.1365-2095.1998.00056.x |
| up_date |
2024-07-06T01:17:51.591Z |
| _version_ |
1803790499541155840 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a22002652 4500</leader><controlfield tag="001">NLEJ242227112</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20210707151959.0</controlfield><controlfield tag="007">cr uuu---uuuuu</controlfield><controlfield tag="008">120427s1998 xx |||||o 00| ||und c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1046/j.1365-2095.1998.00056.x</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)NLEJ242227112</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Satoh</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Effect of extrusion processing on the nutritive value of canola meal for chinook salmon (Oncorhynchus tshawytscha) in seawater</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Oxford BSL</subfield><subfield code="b">Blackwell Science Ltd</subfield><subfield code="c">1998</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">Online-Ressource</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zzz</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">z</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">nicht spezifiziert</subfield><subfield code="b">zu</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">This study was conducted to evaluate three canola protein products as partial replacements of steam-dried whole herring meal (HM) in a practical diet for juvenile chinook salmon in seawater. Groups of 30–40 g chinook salmon held in 9.5–12°C seawater on a natural photoperiod were fed one of seven equivalent protein (390 g kg−1) and isoenergetic (20 MJ gross energy kg−1) diets to satiation. Each of three test protein sources, namely, commercial canola meal (CM), low-temperature extruded CM (90°C; LT), and high-temperature extruded CM (150°C; HT) comprised about 120 and 240 g kg−1 of dietary protein by replacement of 15 and 30%, respectively, of the HM protein in the control diet. Chinook salmon growth and feed intake were markedly depressed by replacing HM protein with a high level of CM, but these responses were not lowered by replacement with LT and HT. The phytic acid content in commercial canola meal was reduced by about 10 and 30% from the original level by extrusion cooking at low (90°C) and high (150°C) temperature, respectively. Therefore, the diets containing HT still had significant amounts of phytic acid. Terminal whole-body zinc contents were inversely related to the dietary levels of the different canola protein products. Thyroid function was altered by CM but this effect was offset by heat treatment. The results suggest that extrusion cooking of CM improves its nutritive value for chinook salmon in seawater. Indeed, it was found that HT could comprise 240 g kg−1 of the dietary protein without adversely affecting performance.</subfield></datafield><datafield tag="533" ind1=" " ind2=" "><subfield code="d">2002</subfield><subfield code="f">Blackwell Publishing Journal Backfiles 1879-2005</subfield><subfield code="7">|2002||||||||||</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">alternative protein source</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Higgs</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Dosanjh</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Hardy</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Eales, J. Geoffery</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Deacon</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">In</subfield><subfield code="t">Aquaculture nutrition</subfield><subfield code="d">Oxford : Wiley-Blackwell, 1995</subfield><subfield code="g">4(1998), 2, Seite 0</subfield><subfield code="h">Online-Ressource</subfield><subfield code="w">(DE-627)NLEJ243925832</subfield><subfield code="w">(DE-600)2019893-0</subfield><subfield code="x">1365-2095</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:4</subfield><subfield code="g">year:1998</subfield><subfield code="g">number:2</subfield><subfield code="g">pages:0</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">http://dx.doi.org/10.1046/j.1365-2095.1998.00056.x</subfield><subfield code="q">text/html</subfield><subfield code="x">Verlag</subfield><subfield code="z">Deutschlandweit zugänglich</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_U</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-1-DJB</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_NL_ARTICLE</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">4</subfield><subfield code="j">1998</subfield><subfield code="e">2</subfield><subfield code="h">0</subfield></datafield></record></collection>
|
| score |
7.40038 |