飼料中添加羽扇豆粉及類胰島素成長因數對吳郭魚成長效果之研究

Abstract

植物性蛋白應用在水產飼料以取代魚粉已廣為開發與研究，而羽扇豆為新開發之植物性蛋白之原料。另外類胰島素成長因數第一型 (IGF-I )，為生長促進物質可促進生長。因此本研究分為兩部分。第一部分在飼料中分別添加 0?47 ％之經加熱處理之 ( 120℃ , 40 min )羽扇豆粉以取代魚粉、大豆粕或米糠。探討吳郭魚飼料中羽扇豆粉的可取代量。第二部分則在飼料中分別添加經加熱處理及未加熱處理之羽扇豆粉，並且在各組添加 0.5 ％含重組 IGF-I 之 E. coli以瞭解羽扇豆粉加熱與否在添加 IGF-I 下對吳郭魚成長效果之影響。試驗結果如下： 實驗一結果顯示，以全魚粉組在增重率、飼料效率及蛋白質利用效益為最佳。含 12.5 ％及 25％加熱羽扇豆粉飼料組的增重率、飼料效率及蛋白質利用效益與全魚粉組相近。在吳郭魚飼料中添加 25％加熱羽扇豆粉可取代 14％魚粉。添加 25％加熱羽扇豆粉組比 20％大豆粕組成長效果為佳。 實驗二結果顯示，加熱羽扇豆粉添加於吳郭魚飼料比未加熱羽扇豆粉有較佳的增重率、飼料效率及蛋白質利用效益。加熱與未加熱之羽扇豆粉飼料若再額外添加 IGF-I則對魚體之增重率、飼料效率及蛋白質利用效益具促進效果。以加熱羽扇豆粉組飼料中添加 IGF-I ，魚體之增重率及飼料效率為227％及56％與全魚粉組228％及55％相似，蛋白質利用效益為2.12較全魚粉組1.93為佳。

The utility of vegetable protein sources in the diet for freshwater fish has been studied by many researchers. These studies were conducted to determine the value of heated (120°C, 40min) lupin seed meal (HL) as replacement for fish meal (FM), soybean meal (SM) and rice bran (RB) in the diet of tilapia (Oreochromis mossambicus). On the other hand, insulin-like growth factor (IGF) was incorporated in the diet containing 25% HL and un-treatment lupin seed meal (UL) to investigate the growth of tilapia. In the first experiment, after 42 feeding days, there were no significant differences in the weight gain (WG), feed efficiency (FE) and protein efficiency rate (PER) among the 8 experimental diets. All of the WG, FE and PER among the following two groups: 25％ HL and 12.5％ HL, respectively were very close to those among the FM-based group (30％). It may be defined that 14％ FM can be replaced by 25％ HL in the tilapia diet. In the second experiment, after 63 feeding days, it could be observed that the WG and FE of the tilapia fed with HL were greater than those fed with UL whether the IGF was added in the diet. It was amazing that the PER of two separate groups both containing IGF (2.10 and 2.05, respectively) were greater than that of FM-based diet group (1.93). Besides, it was also noted that when the group containing HL was added with IGF, whose WG (227％) and FE (55.5％) was almost equal to those of FM-based meal group (WG : 228％ and FE : 55.5％).