COMPARATIVE STUDY OF PROTEIN DIGESTIBILITY OF ARTEMIA MEAL AND FISH MEAL UNDER CONDITION OF IN VITRO AND IN VIVO

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ZAREI A.; SHIVAZAD M.; MIRHAD A.; GERAMI A.; HAFEZIEH M.

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Journal: Year:2005 | Volume:18 | Issue:3 (68 IN ANIMAL AND FISHERIES SCIENCES) Page(s): 10-18

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Title

COMPARATIVE STUDY OF PROTEIN DIGESTIBILITY OF ARTEMIA MEAL AND FISH MEAL UNDER CONDITION OF IN VITRO AND IN VIVO

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Keywords

ARTEMIA MEALQ4

PROTEIN DIGESTIBILITYQ4

ILEUMQ3

PEPSIN ENZYMEQ4

Abstract

For determination of nutritive value and PROTEIN DIGESTIBILITY of ARTEMIA MEAL by in vitro and in vivo methods, artemia biomass were harvested from three regions including Urmia Lake, earth ponds in border of Urmia Lake and Ghom Salt Lake. The samples were dried at 50-60°c and homogenized before experiment. Chemical analysis of three samples of ARTEMIA MEAL and one sample of fish meal were performed for nutrients by standard procedure (AOAC 1995). In another experiment protein apparent digestibility of samples evaluated using pepsin digestibility method. Results from this experiment showed that there is significant difference between Urmia Lake artemia treatment and other treatments. The highest digestibility percent belong to Ghom Salt Lake artemia (%92.74) and the lowest digestibility percent belong to Urmia Lake sample (%90.47). Apparent and true digestibility of ARTEMIA MEAL and fish meal (from Peru) were evaluated in vivo using 109 male broiler chicks (308 Ross strain). ILEUM samples were collected from the scarified birds. Results obtained from this experiment were compared with the data obtained from pepsin digestibility test. In this experiment also there was significant difference between Urmia Lake, sartemia treatment and other treatments (p<0.05). The highest percent of apparent and true PROTEIN DIGESTIBILITY belong to fish meal (%88.02, %92.12 respectively). It was concluded that ARTEMIA MEAL can be used as a feedstuff in poultry diets because it has high level of protein and high PROTEIN DIGESTIBILITY.

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APA: Copy

ZAREI, A., SHIVAZAD, M., MIRHAD, A., GERAMI, A., & HAFEZIEH, M.. (2005). COMPARATIVE STUDY OF PROTEIN DIGESTIBILITY OF ARTEMIA MEAL AND FISH MEAL UNDER CONDITION OF IN VITRO AND IN VIVO. PAJOUHESH-VA-SAZANDEGI, 18(3 (68 IN ANIMAL AND FISHERIES SCIENCES)), 10-18. SID. https://sid.ir/paper/18974/en

Vancouver: Copy

ZAREI A., SHIVAZAD M., MIRHAD A., GERAMI A., HAFEZIEH M.. COMPARATIVE STUDY OF PROTEIN DIGESTIBILITY OF ARTEMIA MEAL AND FISH MEAL UNDER CONDITION OF IN VITRO AND IN VIVO. PAJOUHESH-VA-SAZANDEGI[Internet]. 2005;18(3 (68 IN ANIMAL AND FISHERIES SCIENCES)):10-18. Available from: https://sid.ir/paper/18974/en

IEEE: Copy

A. ZAREI, M. SHIVAZAD, A. MIRHAD, A. GERAMI, and M. HAFEZIEH, “COMPARATIVE STUDY OF PROTEIN DIGESTIBILITY OF ARTEMIA MEAL AND FISH MEAL UNDER CONDITION OF IN VITRO AND IN VIVO,” PAJOUHESH-VA-SAZANDEGI, vol. 18, no. 3 (68 IN ANIMAL AND FISHERIES SCIENCES), pp. 10–18, 2005, [Online]. Available: https://sid.ir/paper/18974/en

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