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首页> 外文会议>Annual Meeting of the European Aquaculture Society >Effects of different levels of vegetable meal inclusion inreplacement for fish meal in practical diets for sea bass (D. labrax) on GUT histology and nutrigenomic activity
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Effects of different levels of vegetable meal inclusion inreplacement for fish meal in practical diets for sea bass (D. labrax) on GUT histology and nutrigenomic activity

机译：蔬菜膳食含量含量对鱼粉的影响在肠杆菌组织学和营养素活动中的实用饮食中鱼粉

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摘要

The inclusion of plant-protein sources in aquafeed has increased due to the limited amount and increasing cost of fish-meal available for production of animal feeds (Burr et ah, 2012). One of the greatest challenges for the aquafeed industry isto reduce fishmeal levels in feed further and increase the amount of plant protein and ingredient diversity in diets of carnivorous fishes. Fish meal free diets have been successfully used but problems related to some anti-nutritional factors lave not allowed so far a total substitution offish meal. In addition, higher inclusion level of vegetable meals, cause reduces weight gain and feed efficiency as well as morphological changes of the digestal intestinal epithelium (Buttle etal, 2004). Although several studies have reported change in growth performance and gut morphology in fish in response to vegetable meals inclusion, few have investigated gene expression and underlying mechanism (Murray et al, 2011). In this work we would like to study the mechanism that affect the utilization of pant products in aquafeed, focusing on the modulation in intestinal nutrient absorption capacity, their assimilation processes during the feeding time and the nutrigenomic effect of Ike vegetable sources.
机译：由于可用于生产动物饲料的鱼粉的数量有限，植物 - 蛋​​白质来源增加了Aquafeed的增加（Burr等，2012）。 Aquafeed行业的最大挑战之一是降低饲料中的鱼粉水平，并增加食肉鱼类饮食中的植物蛋白和成分多样性。 Fish Fute免费饮食已成功使用，但与某些反营养因素有关的问题，迄今为止，不允许避免过替代的膳食。此外，蔬菜膳食的较高含量较高，导致减少重量增益和饲料效率以及消化肠上皮（Buttle Etal，2004）的形态变化。虽然几项研究报告了鱼类在鱼类中的生长性能和肠道形态的变化，但少数人都有研究基因表达和基本机制（Murray等，2011）。在这项工作中，我们希望研究影响Aquafeed在Aquafeed中使用喘息产品的机制，重点是肠营养吸收能力的调节，它们在喂养时间内的同化过程和IKE蔬菜来源的营养效果。

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