Assessment of Apparent Digestibility Coefficients (ADCs %) of some Animal Protein Sources by Gilthead Sea bream (Sparus aurata)

Assessment of Apparent Digestibility Coefficients (ADCs %) of some
Animal Protein Sources by Gilthead Sea bream (Sparus aurata)
H.A. Mabrouk *1
and A.M. Nour 2
*Corresponding Author: [email protected]
1
National Institute of Oceanography and Fisheries, Alexandria, Egypt.
2
Animal and Fish Production Department, Faculty of Agriculture (Al-Shatby), Alexandria University
Email: [email protected]
Received 6th Jun 2011, Accepted 7th August 2011
Abstract
The present study was conducted to evaluate the Apparent Digestibility Coefficient (ADC %) of five animal
protein sources (squid meal, imported fish meal 62% CP, sardine meal, shrimp meal and meat meal) by Gilthead Sea
bream, Sparus aurata (with an average body weight of 100 g ± SD). Results revealed that ADC% ranged from
62.24% to 84.36% for ingredient protein content and from 71.68% to 79.79% for lipid. Fish meal was recorded the
highest ADC% of protein (84.36%) among different animal protein sources, followed in decreasing order by squid
meal (81.1%) and sardine meal (78.0%) compared to the lowest ADC% of protein which recorded to shrimp meal
(62.24%) and meat meal (65.32%). All single ingredients tested in the present study showed the highest ADC% of
fat content except shrimp meal (71.68). In addition, squid meal recoded the higher digestible crude protein (DCP):
digestible energy (DE) ratio, while the lowest was observed in meat meal. In conclusion, diets for Sparus aurata
could be formulated on the basis of digestibility of individual ingredients and squid meal protein could be
recommended to use as alternative protein source in S.aurata diets.
Keywords: Protein, digestibility, coefficient, squid meal, shrimp meal, sardine meal, meat meal.