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The effect of pyridoxine supplementation on dietary protein utilization in gilthead seabream fry

Published online by Cambridge University Press:  02 September 2010

R. T. M. Baker  and
S. J. Davies
R. T. M. Baker
Affiliation:
Fish Nutrition Unit, Department of Biological Sciences, University of Plymouth, Drake Circus, Plymouth PL4 8AA
S. J. Davies
Affiliation:
Fish Nutrition Unit, Department of Biological Sciences, University of Plymouth, Drake Circus, Plymouth PL4 8AA
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Abstract

A study was undertaken to ascertain the effect of pyridoxine in diets of varying protein to energy ratio (P: E) for Mediterranean gilthead seabream fry (Sparus aurata) with respect to protein utilization. Diets were formulated to provide three levels of added pyridoxine (0·5, 5·0 and 50·0 mg/kg), at two protein levels (320 or 470 g/kg) whilst maintaining a similar gross isocalorific profile at 20 MJ/kg. Feeding level was proportionately 0·02 of the fish body weight per day, resulting in the following effects after a 70-day feeding trial. Low P: E ratio diets (15 g/MJ) did not perform as well as high P: E diets (24 g/MJ), with respect to growth related indices. Higher inclusions of pyridoxine into diets of equal P: E ratios, caused elevations in food conversion efficiency, protein efficiency ratio and apparent net protein utilization. A marked improvement of growth rate concomitant with pyridoxine level only occurred in the high P: E diets. It was concluded that incremental additions of pyridoxine in the diet, increased the efficiency of protein utilization for all diets tested. However, the protein sparing effect oflipid was not achieved for the low protein diets indicating the relatively high requirement for protein in the growth of the juvenile seabream.

Keywords

conversiongrowthprotein utilizationpyridoxineseabream
Type
Research Article
Information
Animal Science , Volume 60 , Issue 1 , February 1995 , pp. 157 - 162
Copyright
Copyright © British Society of Animal Science 1995

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