Evaluation of barothermally processed casein as a component of trout starters. I. Optimisation of the composition and production of experimental feeds

Abstract

Six experimental rainbow trout extruded starters were produced. Fish meal, feather meal, and fowl meal as a source of animal protein were supplemented with barothermally processed casein in amounts of 8-40% in particular experimental groups. Protein content in the feeds was 50%, and E/P coefficient was 8.8 kcal of digestible energy per 1 g of protein. Physical properties of the starters were evaluated - water stability and buoyancy; chemical composition was analysed – Ca and P content, amino acid composition (CS and EAAI), fatty acid profile; and concentrations of toxic metals (mercury, lead, cadmium) were measured.