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Utilisation des déchets de biscuiterie dans l'alimentation de la daurade Sparus aurata.

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Author
Brini, Béchir
Ayari, A.
Date
1996

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Alternative Title
Utilization of biscuit wastes in the feeding of the seabream Sparus aurata
Abstract
Details are given of a study conducted with cultured seabream, Sparus aurata, (10 g initial mean weight) in order to reduce feed costs by decreasing protein levels and increasing carbohydrates. The experiment consisted in the introduction of a raw material in the fish diet which rich in carbohydrate and available locally (wastes from a biscuit factor) so that it could be used as a substitute for soya, which contains more protein but has to be imported. Results show that feed containing 16% biscuit wastes can given the same growth, survival and food conversion as feed containing 16% soya. This is only possible if the biscuit wastes are cooked well, otherwise the results are not so good. This experimental diet, rich in carbohydrate, has a low cost and good cohesion which limits food loss. The results of this study require confirmation by further experiments with different levels of biscuit wastes and proteins.
Une expérience, d'une durée de 84 jours, est conduite sur des daurades dans le but deconduire le prix de revient d'un aliment pour poissons . Elle consiste à introduire, dans une lOrniule alimentaire, une matière première, disponible localement (les déchets de biscuiterie) ٠ en remplacement du tourteau de soja qui est un produit importé . Ce qui revient à modifier ٠٤، composition énergétique de l'aliment en abaissant son taux de protéines et en augmentant celui des glucides. Les résultats enregistrés montrent que l'incorporation dans un aliment semi-humide destine aux daurades de 16 % de déchets de biscuiterie cuits peut donner des taux de croissance, de survie et de transformation alimentaire comparables, voir même meilleures, à ceux obtenus par un aliment contenant 16 % de tourteau de soja, où les déchets de biscuiterie utilisés ont subi une cuisson poussée. Si ceux-ci ne sont pas cuits, les résultats seront moins performants. Par ailleurs l'aliment riche en glucides, de part de son prix de revient moins élevé, possède une meilleure cohésion des granulés, limitant ainsi les pertes dues à l'effritement.
Journal
Bulletin de l'Institut National des Sciences et Technologies de la Mer
Volume
23
Issue/Article Nr
1
Page Range
pp. 34-45
URI
http://hdl.handle.net/1834/8772
Collections
Articles - Bulletin

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