Effects of various meal compositions on production results, economic performance and fish meat quality

Abstract

The purpose of this study was to assess the effects of various dietary meal compositions on production, economic performance and meat quality of the rainbow trout (Oncorhynchus mykiss). Experimental group (0-I) was fed with a mixture containing 30% fish meal, 35% soybean meal, 30% sardines and 5% fish oil. Experimental group 0-II was fed with a combined meal consisting of 75% of fish food pellets and 25% of sardines. The control group (C) was fed with a standard complete pelleted feed. The best result was obtained in group 0-II, while group C achieved results common for local food quality and farming conditions in Serbia. Group 0-I had less productive results compared to group C and group 0-II. Feed used in group 0-II has its own nutritional, biological and economic justification. Use of different fish meals had no significant influence on trout meat chemical composition, except the fat content which was significantly higher in group 0-II. Considering current market prices of fish feed and fish as a final product, the best economic results were achieved by using the combined feed in group 0-II.

U ovom radu je ispitivan uticaj ishrane obrokom različitog sastava na proizvodnoekonomske rezultate i kvalitet mesa kalifornijske pastrmke (Oncorhynchus mykiss). Kontrolna grupa (K) hranjena je standardnom kompletnom peletiranom hranom, ogledna grupa (0-I) hranjena je kombinovanom smešom koja sadrži 30% ribljeg brašna, 35% sojine sačme, 30% sardele i 5% ribljeg ulja, a ogledna grupa 0-II hranjena je kombinovanim obrokom koji je sastavljen od 75% peletirane hrane i 25% sardela. Najbolji rezultat je ostvaren kod 0-II grupe, dok je K grupa postigla rezultate karakteristične za kvalitet domaće hrane i uslove držanja u našoj zemlji, a 0-I grupa imala je slabije proizvodne rezultate u odnosu na K i 0-II grupu. Korišćena hrana kod 0-II grupe ima svoje nutritivno, biološko i ekonomsko opravdanje. Različiti tretmani ishrane nisu bitno uticali na hemijski sastav mesa pastrmki, osim sadržaja masti koji je bio signifikantno viši kod 0-II grupe. Pri važećim tržišnim cenama hraniva i konzumne ribe kao finalnog proizvoda, najbolji ekonomski rezultati postignuti su korišćenjem kombinovanog obroka kod 0-II grupe.