Using dietary additives to improve palatability of diets containing single‐cell protein from methanotrophic bacteria in yellowtail kingfish (Seriola lalandi) diets

Authors

Luke Pilmer, Department of Primary Industries and Regional Development, Fremantle, Western AustraliaFollow
Lindsey Woolley, Department of Primary Industries and Regional Development, Fremantle, Western AustraliaFollow
Alan J. Lymbery, Centre for Sustainable Aquatic Ecosystems, Harry Butler Institute, Murdoch University, Murdoch, Western Australia
Michael Salini, Ridley Agriproducts Pty Ltd, Narangba, Queensland, Australia
Gavin Partridge, Department of Primary Industries and Regional Development, Fremantle, Perth, Western Australia

Document Type

Article

Publication Date

7-7-2022

Journal Title

Aquaculture Research

ISSN

ISSN 1355-557X eISSN 1365-2109

Keywords

Palatability, Single-cell protein, Yellowtail kingfish, Apparent digestibility, Methanotrophicbacteria, Methane sequestration

Disciplines

Aquaculture and Fisheries | Bacteriology | Biochemistry | Food Biotechnology | Natural Resource Economics | Natural Resources Management and Policy

Abstract

Single-cell protein (SCP) derived from methanotrophic bacteria has significant potential as a fishmeal alternative in aquafeeds. However, SCP has known palatability issues, to overcome these issues tuna hydrolysate and garlic powder were tested as palatability enhancers against basal diets without these additives. This study tested the inclusion of SCP at four dietary levels of 0%, 10%, 20% and 30%, representing 0%, 25%, 50% and 75% fishmeal replacement in juvenile yellowtail kingfish (Seriola lalandi) (YTK) diets. YTK were fed these diets in triplicate over 35 days. Compared with the control diet, fish fed the SCP10% diet ate less feed, but had equal growth and subsequently an improved FCR. Feed intake decreased with increasing SCP inclusion, and the palatability enhancers were ineffective at improving intake. Despite the significant reduction in feed intake, FCR was equal across all SCP inclusion levels, demonstrating that the reduced growth performance at these higher inclusion levels was a function of only the reduced intake. Data showing equal protein retention efficiency and apparent digestibility coefficients across diets support this finding. This study showed that SCP derived from methanotrophic bacteria can replace 25% of fishmeal in a 400 g/kg FM diet and suggests if palatability issues can be overcome then higher inclusion of SCP could be achieved in YTK diets.

Recommended Citation

Pilmer, L. W., Woolley, L. D., Lymbery, A. J., Salini, M., & Partridge, G. J. (2022). Using dietary additives to improve palatability of diets containing single-cell protein from methanotrophic bacteria in yellowtail kingfish (Seriola lalandi) diets. Aquaculture Research, 53, 5006–5017. https://doi.org/10.1111/are.15986