Effects of Whey Protein on Biochemical Composition of Rainbow Trout (Oncorhynchus mykiss)
Abstract
The aim of this study was to examine impact of whey protein in rainbow trout tissues utilizing a few biochemical methods. The fish utilized in this study were an average weight of 40-45 g. Rainbow Trout were fed diets containing four doses of whey protein (0; 0.5, 1.0 and 1.5%) for 42 days. At the end experiment, spleen, liver, muscle and kidney tissues was taken from fish and carbohydrate, lipid and protein levels were determined. The value of this parameter was essentially affected for fish fed the diet with 1.0% and 1.5% included whey protein. Carbohydrate level in the all tissues was not affected by dietary levels of whey protein. Lipid levels of fish fed diets with 1.5% added whey protein was essentially higher than that of fish fed the control diet. The use of alternative protein sources such as Whey protein can be an option. However, the level of anti nutritional factors has to be watched carefully. To prevent or reduce problems in fish, it is recommended to use feed with a low level of digestible protein.
Keywords
Rainbow trout, Whey protein, carbohydrate content, protein, lipid level
References
- AOAC. (1990). Official methods of analysis of the AOAC, 15th ed. Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA.
- Boirie, Y., Dangin, M., Gachon, P., Vasson, M.P., Maubois, J.L. & Beaufrere, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proclamations of National Academy of Sciences, 94, 14930-14935.
- Campbell, T.W. (2004). Hematology of fish. In: Troy DB (ed) Veterinary hematology and clinical chemistry. Lippincott Williams & Wilkins, Baltimore.
- Cinq-Mars, D., Belanger, G., Lachance, B. & Brisson, G.J. (1986). Performance of early weaned piglets fed diets containing various amounts of whey protein concentrate. Journal of Animal Science, 63(1), 145-150. DOI: 10.2527/jas1986.631145x
- Codex Alimentarius. (2006). Standard for whey powders. Agriculture Organization of United Nations, Rome, Italy.
- De Wit, J.N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81, 597-608. DOI: 10.3168/jds.S0022-0302(98)75613-9
- Deis, R.C. (2006). The complexity of shelf life stability, 1 st. USA: Virgo pub.
- Doğan, K. (2010). Turkey’s Aquaculture Sector. Proc. of the 3rd Global Fisheries & Aquaculture Research Conference. Foreign Agricultural Relations (FAR), Egypt,.
- Girgin Başusta, A. (2005). Balık biyolojisi araştırma yöntemleri, Nobel Yayın, Ankara, 772 498.
- Hoşsu, B., Korkut, A.Y. & Fırat, A. (2001). Balık besleme ve yem teknolojisi, I. Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, İzmir, 50(19), 295.
