Lactic acid fermentation of wheat and barley whole meal flours improves digestibility of nutrients and energy in Atlantic salmon ( Salmo salar L.) diets

The effects of lactic acid fermentation of wheat and barley whole meal flours (WMF) on digestibility parameters in Atlantic salmon were studied. The WMFs were inoculated with a specific Lactobacillus strain and fermented for 16 h at 30 °C prior to mixing with other feed ingredients and processing by...

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Bibliographic Details
Published in:Aquaculture 2002-07, Vol.210 (1), p.305-321
Main Authors: Skrede, G, Storebakken, T, Skrede, A, Sahlstrøm, S, Sørensen, M, Shearer, K.D, Slinde, E
Format: Article
Language:English
Subjects:
Animal aquaculture
Animal productions
Aquaculture
Atlantic salmon
Barley
Biological and medical sciences
Brackish
Diet
Digestibility
Energy
Fermentation
Fish
Freshwater
Fundamental and applied biological sciences. Psychology
Grain
Hordeum vulgare
Lactic acid fermentation
Lactobacillus
Marine
Phytic acid
Pisciculture
Salmo salar
Sodium
Starch
Triticum
Vertebrate aquaculture
Wheat
Zinc
β-Glucans
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Summary:The effects of lactic acid fermentation of wheat and barley whole meal flours (WMF) on digestibility parameters in Atlantic salmon were studied. The WMFs were inoculated with a specific Lactobacillus strain and fermented for 16 h at 30 °C prior to mixing with other feed ingredients and processing by extrusion. Fermentation of the WMFs significantly decreased total starch ( P
ISSN:0044-8486
1873-5622
DOI:10.1016/S0044-8486(01)00851-1