EFFECTS OF LACTIC ACID AND NaCl ON VBN AND NUTRITIVE VALUE OF FERMENTED SCRAP MEAL FED TO RED SEA BREAM

Abstract

Red sea bream, Chrysophrys major were raised on the diets containing white fish meal, nonfermented scrapfish meal and fermentiKi meals with or without additive lactic acid + NaQ. The fermentation was carriedout with Aspergillus on/zae, A. sojae, Saccharomyces cerevisiae and Bacillus subtilis, which decreased thelipid content, POV and TBA in fish waste, and increased coS HUFA and VBN. However, VBN decreasedwith addition of 0.25% and 0.5% lactic add and NaQ, respectively. Fermentation had no adverse effecton essential amino acid compositions of meal. The growth and feed efficiency of fish fed on fermentedscrap meal diet was superior to those of the nonfermented scrap meal diet group. However, both groupswere significantly inftwior to white fish meal diet group. On the other hand, no significant differencewas recognized between lactic acid + NaQ additive fermented scrap meal diet group and white fish mealdiet group in growth and feed efficiency.