Effect of Dِifferent Hydrolyzed Protein Levels on Protease Enzymes in Rainbow Trouts (Oncorhynchus mykiss) Alevin

Subject Areas : Journal of Comparative Pathobiology

علی طاهری ¹ , عبدالمحمد عابدیان کناری ² , رویین حلاج ³ , مهران حبیبی رضایی ⁴ , علی معتمدزادگان ⁵ , امین اوجی فرد ⁶

1 - ندارد
2 - ندارد
3 - ندارد
4 - ندارد
5 - ندارد
6 - ندارد

Received: 2011-07-03 Accepted : 2011-11-20 Published : 2012-02-20

Keywords: Sardinella gibossa, Rainbow trout, poultry by-products, Protein Hydrolysate, Enzyme,

Abstract :

This study was carried out to evaluate the effect of protein hydrolysates on proteolytic enzymesof rainbow trout alevins, Onchorhynchus mykiss. Six diets based on different levels of sardine(Sardinella gibossa) protein hydrolysate (SPH) and poultry by-products protein hydrolysate(PPH) (10% , 25% and 50%) were tested. 824±12 Alevins in 40 liter tanks, fed with these dietsfor 30 days after start the feeding. Pepsin, Trypcin, N-Aminopeptidase, Leucin-alanin peptidase,and Alkaline Phosphates measured based on spectrophotometric methods. Brush bordermembrane enzymes showed the quickly intestine entrocyte maturation in SPH25%, SPH10%and PPH10% (p<0.05).Results showed that protein hydrolysate has optimum level for quickintestine entrocytes maturation and further use of protein hydrolysate in the rainbow troutalevins diet has negative effect on this factor. In this regards optimum level substitution of fishmeal is 25% SPH and 10% PPH.