Supplemental citric acid and particle size of fish bone‐meal influence the availability of minerals in rainbow trout Oncorhynchus mykiss (Walbaum)
Supplemental citric acid and particle size of fish bone‐meal influence the availability of minerals in rainbow trout Oncorhynchus mykiss (Walbaum)
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DOI：
10.1046/j.1365-2095.1999.00092.x
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发表时间：
1999-03
影响因子：
3.5
通讯作者：
Vielma;Ruohonen;Lall
中科院分区：
文献类型：
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作者：
Vielma;Ruohonen;Lall
为了研究pH值和骨粒度对磷生物利用度的影响，研究了在六种低磷(P)饲料中添加两种不同大小的鱼骨粉（细、68 μm以下、粗、250 ~ 425 μm）和含四种柠檬酸水平（0、4、8和16 g kg - 1）的粗骨粉饲料。基础饲粮磷含量为3.4 g P kg - 1，骨粉磷含量为5.4 ~ 6.0 g P kg - 1。粗骨粉饲粮中添加0、4、8和16 g kg - 1柠檬酸的pH值分别为6.0、5.7、5.4和5.0。添加骨粉对体重增加和全身水分、蛋白质和脂质含量没有影响。在基础饲粮中添加粗骨粉和细骨粉可显著提高全鱼灰分含量。不喂骨粉的鱼比喂细骨粉和粗骨粉的鱼低磷。细骨粉中磷的有效性高于粗骨粉中磷的有效性。添加骨粉显著降低了全鱼锰含量，无骨粉组为8.9 μg−1，细骨粉组为2.3 μg−1，粗骨粉组为4.5 μg−1。镁的浓度增加，但锌的浓度不受骨粉补充的影响。柠檬酸增加了全鱼灰分含量，但对体磷含量的影响不显著（P = 0.07）。饲料中柠檬酸酸化显著增加全身铁呈线性增加。对鱼粉中的鱼骨进行细磨可以提高饲料磷的生物利用度。
Juvenile rainbow trout Oncorhynchus mykiss (Walbaum) were fed six low-phosphorus (P) diets supplemented with two different sizes of ground fish bone-meals (fine, 68 μm or less; coarse, 250–425 μm) and a coarse bone-meal diet containing four levels of citric acid (0, 4, 8 or 16 g kg−1 diet) to investigate the effects of pH and bone particle size on P bioavailability. The basal diet provided 3.4 g P kg−1 and bone-meal increased P contents to 5.4–6.0 g P kg−1. Coarse bone-meal diets supplemented with 0, 4, 8 or 16 g kg−1 of citric acid had pH values of 6.0, 5.7, 5.4 and 5.0, respectively. Weight gain and whole-body water, protein and lipid contents were not influenced by bone-meal supplementation. Supplementing the basal diet with both coarse and fine bone-meal significantly increased whole-body ash content. Fish fed no bone-meal were hypophosphataemic compared with fish fed with either fine or coarse bone-meals. Phosphorus in fine bone-meal had higher availability than P in coarse bone-meal. Bone-meal supplementation significantly decreased whole-body manganese content from 8.9 μg g−1 in fish fed no bone-meal to 2.3 and 4.5 μg g−1 in fish fed with fine and coarse bone-meals, respectively. The concentration of magnesium increased but zinc concentration was not affected by bone-meal supplements. Citric acid increased whole-body ash content but the influence of citric acid on the body P content was not significant (P = 0.07). Dietary acidification by citric acid significantly increased whole-body iron in a linear fashion. The bioavailability of dietary P can be improved by fine grinding the bone in fish meals.