The number of olive capelin moved into the attractor chambers and the attractiveness of fish responding to different food components ··· 13. The number of olive capelin moved into the attractor chambers and the attractiveness of fish responding to the 4 main food components of selected over time ·· · 15 Table 5. Drawing of the tank used to evaluate the attractiveness of the olive flounder (Paralichthys olivaceus) responding to different food components (a, b and c are the location of the different food components of food in each attractive chamber; A, B and C indicate the entrances of each attractive chamber) ··· 7.
The attractiveness of olive pit to sardine meal was higher than hydrolyzed fish and Pollack meal in the 2nd trial. In particular, Ikeda et al. 2012) suggested that histidine resulted in the highest nutritional stimulant activity in olive pit among the components of the synthetic extract. Furthermore, the attractiveness of feed ingredient for olive bot is still less known compared to its commercial importance.
Materials and methods
Feeding attractiveness trial
- Feed ingredients used to determine attractiveness and chemical
- Preparation of the experimental fish in the preliminary test
- Preparation of determination to feeding attractiveness of fish
- Evaluation of feeding attractiveness of fish
Each attractant chamber had a funnel-shaped entrance (10 and 5 cm in and out radii, respectively) to allow fish free access to each feed ingredient placed in each attractant chamber. Funnel-shaped entrances were videotaped to check the number of fish entering through the funnel-shaped entrance. The attractiveness of olive flounder to feed ingredients was determined by randomly selecting three kinds of feed ingredients at a time.
Before the test, 30 randomly selected fish were kept in the acclimation chamber without feeding for at least 72 hours. Then, 20 g of different feed ingredients powders wrapped in 100 μm (mesh size) micromesh mesh (Samjee Tech Co., Anyang city, Gyeonggi-do, Korea) were placed in three baiting chambers, each 20 cm below the top. Then the shutter was lifted to allow free access of fish to each feed ingredient in the lure chambers for 30 min.
The raised shutter was returned to its original position to count the number of fish in each attractant chamber. Drawing of the tank used to evaluate the attractiveness of olive flounder (Paralichthys olivaceus) responding to different feed ingredients (a, b and c are the locations of different feed ingredients in each attractant chamber; A, B and C indicate the entrances to each attraction chamber). From the 1st to the 5th test in the initial test, fifteen feed ingredients were compared to determine the highest attractiveness of the fish.
The relatively high attractiveness of the fish to the food components was compared in the 6th test with the 9th in the preliminary test to determine the 4 main food components. Finally, the highest fish food attractiveness for the 3 main food ingredients was determined in 5 replicates for each trial.
Determination of feed consumption of fish
- The experimental conditions
- Preparation of the experimental diets
- Analytical procedures of the experimental diets
- Evaluation of relative feeding activity in the experimental diets
1Hydrolyzed fishmeal is a mixture of horse mackerel, Atlantic catfish, beaked rockfish, black scabbardfish, European plaice, halibut, herring, mackerel, Atlantic cod, bream, blue ling, European sea bass, haddock, ling, pout, roundnose grenadier, coalfish, whiting, hake, scallop and sardine. The 5% anchovy meal was replaced by an equal amount of horse mackerel meal, sardine meal and hydrolyzed fish meal, referred to as JM, SM and HFM, respectively. All experimental diets were prepared to meet the nutritional requirements of olive flounder (Kim et al. 2002, Lee et al. 2002).
The ingredients of the experimental diets were mixed well and pelletized in an extruder using a twin-screw extruder (Model ATX-2, Fesco Precision Co., Daegu, Korea). Experimental diet was randomly assigned to fifteen replicate tanks and hand-fed twice daily (9:00 AM and 5:00 PM) to satiety for 7 days. The analysis of the chemical composition of the experimental diets was the same as that of the feed ingredients.
Feeding activity for the test solution was determined by daily feeding rate of the experimental diet: feed intake / 100 g body weight / day, as reported by Ikeda et al. Where F, W1, W2, N1, N2 are feed intake (dry basis) for 7 days (g), initial average body weight (g), final average body weight (g), initial number of fish and final number of fish, respectively. The relative feeding activity of the test solution was expressed as a percentage of that of the control diet.
Statistical analysis
Results
Preliminary screening for feeding attractant of olive flounder
Feeding attractiveness of olive flounder for the top 4 selected feed
The number of olive bones moved into the attracting chambers and the attractiveness of the fish responding to different food ingredients. 1Fish attractiveness (%) = number of fish moved to each migration chamber×100/total number of fish in the acclimation chamber. 2FSA, number of fish that remained in the acclimation chamber after 30 minutes of exposure to each ingredient.
The number of olive flounder has shifted to bait chambers and the attractiveness of fish responding over time to the top 4 selected feed ingredients. Values (mean of quintuplicate ± SE) in the same column sharing the same superscript letter are not significantly different (P > 0.05). Once fish moved to the bait chamber from the acclimation chamber through the funnel-shaped entrance, no fish returned to the acclimation chamber during the 30 min observation.
Feed consumption of fish
Values (mean of 15 replicates ± SE) in the same column with the same superscript letter were not significantly different (P > 0.05). 1Specific growth rate (SGR, %/day) = (Ln final fish weight – Ln initial fish weight). Values (mean of 15 replicates ± SE) in the same column with the same superscript letter are not significantly different (P > 0.05).
Discussion
Most of the olive flounder from all trials moved towards the specific feed ingredients in the acclimation chamber within 10 min, cumulated by the olfactory stimulus derived from the aqueous extracts of feed ingredients placed in the attractant chambers. After a few minutes of placing feed ingredients in the attractor chambers, all fish began to actively move up and down. This was likely because fish that did not make a preference choice among the feed ingredients within 12.5 min (total water input of 121.5 L from the attractor chambers for 12.5 min) and moved toward any attractor chamber rather acclimated approached the mixed aqueous baits of feed ingredients in the acclimation chamber (water volume: 120 L) and remained there after 30 min of observation.
The strongest nutritional attraction for olive flounder was obtained in jack mackerel, followed by sardine meal and hydrolyzed fish meal, in order, based on the behavioral response (movement to the bait chamber from the acclimation chamber) of fish in this study. The feed ingredients of marine origin, especially fish meal and fish solubles, have previously been mentioned as stimulants and palatability enhancers because they are rich in nucleotides, fish protein hydrolysates and also contain free amino acids (NRC reported that taste receptors of yellowtail are involved in distinguishing food items during feeding and that the olfactory receptors can detect food as a distance.2012) also reported that aqueous and synthetic extracts of jack mackerel had a higher feeding stimulant activity in olive pod than the diet without the extract. of jack mackerel and concluded that histidine in the synthetic extracts of jack mackerel acted as a nutritional stimulant. The greater attractiveness of olive pit for fishmeal can be attributed to the different amino acids found in it.
Relatively high feeding activity of olive flounder fed the JM, SM and HFM diets compared to the Con diet in this study indicated that the feed consumption of fish was relatively well reflected from the attractiveness of the fish. 2012) showed that complete synthetic extracts including amino acids, nucleotides and other bases of jack mackerel affected the feed-stimulating activity of Japanese flounder, among which amino acids (Lysine, arginine, histidine and ornithine), especially histidine, showed the highest feed-stimulating activity compared for diet without jack mackerel extract. However, no study has been conducted on the dietary inclusion effect of feed ingredients that have high feeding attraction to a target fish species based on feeding behavior on growth performance and feed utilization of fish until now. Improvement in growth performance and feed consumption of olive flounder fed the JM and SM diets compared to the Con diet in this study indicated that 5%.
The addition of the selected feed ingredients that have a high nutritional attractiveness of olive bone to a diet at a small amount (5%) can effectively improve the growth and feed consumption of fish without omitting the synthetic chemicals of the prey or electro to monitor (neuro)physiologically. study of fish. Determining feed attractiveness for feed ingredients of a target fish based on feeding behavior is a practical technique to develop fish feed to improve performance and feed consumption in fish. 1989) concluded that addition of ground squid or shrimp at 10% in fish feeds increased feed intake, growth and nutrient retention in Atlantic cod (Gadus morhua).
Conclusion
Acknowledgements
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