Palatability of Water-Soluble Extracts of Protein Sources and Replacement of Fishmeal by a Selected

• 作 者: DONG Chun HE Gen MAI Kangsen Z
• 机 构: KeyLaboratoryofWaterProjectEcologicalEffectandEcologicalRestoration,KeyLaboratoryofAquacultureFeedan
• 出 处: 中国海洋大学学报：英文版
• 发表日期: 2016年3期
• 关键词: 水溶性提取物 蛋白源饲料 蛋白质来源 混合比例 替代鱼粉 适口性 大菱鲆 少年 protein source water-soluble extract pal
• 基金项目: This study was supported by Special Fund for Agro- scientific Research in the Public Interest （201303053） and Provincial Natural Science Foundation of Shandong （JQ201206） to G.H.

Poor palatability is a limiting factor for replacing fishmeal with other protein sources in aquaculture. The water-soluble molecules with low molecular weights are the major determinants of the palatability of diets. The present study was conducted to inv