Development of in vitro fish digestionmodels to promote the sustainibility of fish breeding
Keywords:
fish feed, in vitro digestion modelAbstract
The amino acid and fatty acid composition of feed influences the sensory and technological properties of fish meat. The protein content of feed is very important, because animals, including fish, can build up the proteins in their body only from proteins. Fish have to gather several amino acids from the feed, because their organism is not able to synthesise them. Animal- and plant-based protein sources of feed contain the different amino acids in various proportions, and the digestibility of each protein is different. Good digestibility, sustainable and economical availability are required for fish feed. Researchers are trying to improve the biological value of feeds by involving new, alternative protein-rich feed materials (e.g. insect flour) in order to achieve proper growth of fish and improve fish quality. The goal is to develop in vitro fish digestion models to verify the quality of fish feed, which will be a big challenge for researchers. The great diversity of fish species, the complexity of the digestive process, the variety of factors that influence digestion, and the implementation of the in vivo physiological conditions are extremely difficult tasks
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