Evaluation of apparent nutrient digestibility in Atlantic salmon fed diets with differently processed faba bean
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- Master's theses (IPV) 
This study was conducted to evaluate the apparent digestibility coefficients (ADC) of three different diets with faba bean in Atlantic salmon (Salmo salar). A basal diet was prepared with fish meal, soy protein concentrate and vital wheat gluten as the primary source of proteins. Yttrium Oxide (Y2O3) was included in basal diet at 0.01% dry matter basis as inert marker for nutrient digestibility assessments. A control diet was prepared by adding 25% whole untreated, milled faba bean to basal diet. In diet 2 the same amount of faba bean has been pre-incubated with 0.01 % NSPase (Econase xt 25 L) and 0.03% phytase (Quatntum blue 5 L) for 30 minutes at 37°C and added to dry basal diet mix before extrusion, without prior drying. In diet 3 the same amount of faba bean was sprouted for 5 days and dried over night at 60°C, milled and added to dry basal diet before extrusion.