| The objective of the present trials was to study the apparent digestibility coefficients of drymatter, crude protein, crude lipid, gross energy, gross phosphorous and amino acid in selectedfeeds for grouper (Epinephelus coioides), cobia (Rachycentron canadum), and white shrimp(Litopenaeus vannamei). The25feed ingredients included include13animal feed ingredients:white fish meal(Russia), steam dried brown fish meal(Peru), flame dried fish meal (native),flame dried fish meal(Peru), miscellaneous fish meal, spray-dried blood cells, drying blood meal,chicken meal, meat and bone meal, meat meal, fermented feather meal, hydrolyzed feather meal,and shrimp meal;12plant feed ingredients: soybean meal, dehulled soybean meal, fermentedsoybean meal, full-fat extruded soybean, soybean protein concentrate, cottonseed meal, rapeseedmeal(native), double-low rapeseed meal, peanut meal, corm gluten meal, corn DDGS, and vitalgluten meal. Test diets used with Y2O3as an indicator,70%reference diet, by weigh, and30%ofthe test feed ingredient. Results of the present study are presented as follows:1. Apparent digestibility coefficients of dry matter, crude protein, crude lipid, gross energy,gross phosphorous and amino acid in25ingredients were determined for grouper (initial weight32.0g). The experiment has26groups with3replicates in each group and each replicatecontained20fish. The results indicated that: apparent digestibility coefficients of dry matter,crude protein, crude lipid, gross energy, gross phosphorous and amino acid were60.98%-76.72%,69.03%-91.96%,60.75%-95.18%,49.41%-88.45%,34.64%-76.20%,63.20%-96.71%, respect-ively. The apparent digestibility of amino acids had a positive correlation with apparentdigestibility of crude protein for test ingredients. For animal protein source, the crude proteindigestibility coefficients of white fish meal(Russia), and steam dried brown fish meal(Peru) weresignificantly higher than the other ingredients (P<0.05); for plant protein source, the crudeprotein digestibility coefficients of vital gluten meal was significantly higher than the otheringredients (P<0.05); for animal protein source, the crude lipid digestibility coefficients of whitefish meal (Russia) was did no significantly differ with steam dried brown fish meal(Peru)(P>0.05); however, they were significantly higher than the other ingredients(P<0.05); for plant protein source, the crude lipid digestibility coefficients of cottonseed meal, rapeseedmeal(native), and corm gluten meal were significantly lower than the other ingredients(P<0.05);for animal protein source, the gross energy digestibility coefficient of white fish meal(Russia),steam dried brown fish meal(Peru), and flame dried fish meal (Peru) were significantly higherthan the other ingredients(P<0.05); for plant protein source, the gross energy digestibilitycoefficient of cottonseed meal, and rapeseed meal(native) were significantly lower than the otheringredients(P<0.05); for animal protein source, the gross phosphorus digestibility coefficients ofwhite fish meal(Russia), steam dried brown fish meal(Peru), flame dried fish meal(Peru),chicken meal, meat and bone meal, and meat meal were significantly higher than the otheringredients(P<0.05); for plant protein source, the gross phosphorus digestibility coefficients offull-fat extruded soybean were significantly higher than the other ingredients(P<0.05). In all theingredients the highest crude protein, gross energy, gross phosphorus digestibility coefficientswas white fish meal (Russia); the lowest dry matter, crude protein and gross phosphorusdigestibility coefficients was cottonseed meal.2. Apparent digestibility coefficients of dry matter, crude protein, crude lipid, gross energy,gross phosphorous and amino acid in13animal feed ingredients were determined for cobia(initial weight130.0g). The experiment has14groups with3replicates in each group and eachreplicate contained20fish. The results indicated that: apparent digestibility coefficients of drymatter, crude protein, crude lipid, gross energy, gross phosphorous and amino acid were48.85%-75.15%,68.97%-92.51%,69.27%-95.66%,77.54%-98.34%,58.17%-80.12%,72.53%-96.97%. The apparent digestibility of amino acids had a positive correlation with apparentdigestibility of crude protein for test ingredients. The crude protein digestibility coefficients ofwhite fish meal(Russia), steam dried brown fish meal(Peru), flame dried fish meal (Peru),spray-dried blood cells, chicken meal, meat and bone meal, and meat meal were significantlyhigher than those of drying blood meal, fermented feather meal and hydrolyzed feather meal(P<0.05); the crude lipid digestibility coefficients of drying blood meal, and hydrolyzed feathermeal were significantly lower than the other ingredients (P<0.05); the gross energy digestibilitycoefficients of fermented feather meal and hydrolyzed feather meal were significantly lower thanthe other ingredients (P<0.05); the gross phosphorus digestibility coefficients of white fish meal(Russia), steam dried brown fish meal(Peru) and flame dried fish meal (Peru) were significantlyhigher than the other ingredients (P<0.05). The highest crude protein and crude lipid digestibilitycoefficients was white fish meal(Russia); the highest dry matter, and gross phosphorusdigestibility coefficients was steam dried brown fish meal(Peru); the lowest dry matter, crude protein, crude lipid and gross phosphorus digestibility coefficients was drying blood meal.3. Apparent digestibility coefficients of dry matter, crude protein, crude lipid, gross energy,gross phosphorous and amino acid in13animal feed ingredients were determined for whiteshrimp (initial weight13.0g). The experiment has14groups with3replicates in each group andeach replicate contained30shrimps. The results indicated that: apparent digestibility coefficientsof dry matter, crude protein, crude lipid, gross energy, gross phosphorous and amino acid were:58.11%-76.91%,64.17%-93.57%,52.44%-95.62%,43.00%-95.21%,39.11%-76.47%,63.48%-94.06%. The apparent digestibility of amino acids had a positive correlation with apparentdigestibility of crude protein for test ingredients; the crude protein digestibility coefficients ofwhite fish meal(Russia), steam dried brown fish meal(Peru) and flame dried fish meal (Peru)were significant higher than the other ingredients (P<0.05); the crude lipid digestibilitycoefficients of fermented feather meal, hydrolyzed feather meal and drying blood meal weresignificantly lower than the other ingredients (P<0.05); the gross energy digestibility coefficientsof white fish meal(Russia) and flame dried fish meal (Peru) were significantly higher than theother ingredients (P<0.05); the gross phosphorus digestibility coefficients of white fishmeal(Russia), steam dried brown fish meal(Peru), flame dried fish meal (native) and flame driedfish meal (Peru) were significantly higher than those of spray-dried blood cells and drying bloodmeal (P<0.05). The highest dry matter, gross energy and gross phosphorus digestibilitycoefficients was white fish meal(Russia); the lowest dry matter, crude protein, gross energydigestibility coefficients was hydrolyzed feather meal; the lowest crude lipid and grossphosphorus digestibility coefficients was drying blood meal. |
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