Effects of protein ingredients obtained from Japanese anchovy by different processing technologies on yellow catfish growth performance and physiological health (Pelteobagrus fulvidraco)

In order to compare the effects of hydrolysate fish protein of anchovy (HFP), stickwater of anchovy (SW), hydrolysate stickwater of anchovy (HSW), low-temperature fishmeal (L-FM) and high-temperature fishmeal (H-FM) by different production processes in diets, juvenile Pelteobagrus fulvidraco with an initial body weight of (17.69±0.09) g were taken as experimental subjects. 30% super steam fishmeal (FM group) was used as control. HFP, SW, HSW, L-FM and H-FM were added into the test diet respectively, after 8 weeks culture experiment, the effects of 5 different production techniques of anchovy protein on growth performance of yellow catfish were compared. Among them, the addition levels of HFP in the diet were designed to be 25% (HFP25 group), 45% (HFP45 group) and 65% (HFP65 group) of the protein content of fish meal in the FM group. The HFP45 group was used as the reference, and the growth of SW and HSW groups with the same protein content was compared. 8 experimental diets were isonitrogenous and isolipid, with 3 replicates per group and 40 fish per replicate. The results showed that, ① taking the FM group as the control, SGR and FCR in L-FM and H-FM groups were not significantly different; ② the SGR of HFP25 group was decreased by 3.30%, and the FCR was increased by 5.36%, showing no significant difference. SGR of HFP45 and HFP65 groups was decreased by 10.99% and 20.33%, and the FCR was increased by 21.43% and 41.96%, respectively, with significant difference. SGR, protein retention rate (PRR) and fat retention rate (FRR) showed a decreasing trend with the increase of HFP level; ③ among the three protein ingredients of HFP, SW and HSW, HFP group had the highest SGR, and SW group had the lowest SGR, with no significant difference. SGR of HSW group after hydrolysis was 2.25% higher than SW group, with no significant difference. In body composition, there were no significant differences in moisture, crude protein, crude fat and total phosphorus among HFP45, HSW and SW groups, but ash contents were significantly different. The results also showed that there were no significant differences in growth performance and feed utilization of P. fulvidraco between FM, L-FM and H-FM, but the fish health was better than H-FM group. 7.1%HFP could replace 30%fish meal and there was certain equiralence in growth performance, feed utilization and serum biochemical indexes. High dose of HFP added into the diet will have negative effects on the growth and feed utilization. Among the different hydrolysate proteins, HFP had the best growth effect on yellow catfish, and SW had the worst. In addition, HSW after hydrolysis was better than SW. This experiment may provide a basis for improving the utilization efficiency of marine protein resources by studying marine protein materials with different processing technologies.