Evaluation of apparent nutrient digestibility in Atlantic salmon fed diets with differently processed faba bean

Abstract

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.