The present study compared the nutrient compositions of peanut seed () subjected to three processing techniques; mechanical pressing, fermentation and germination. The study also evaluated the effect of inclusion level (0%, 15 %, 30 % and 60 %) on nutrient digestibility of these meals by juvenile barramundi () and the subsequent discharge of nutrients to the rearing water. A diet containing no peanut meal served as a reference diet. Barramundi of average weight of 31.2 ± 1.2 g were fed on 10 test diets for 4 weeks. Germination processing significantly (p < 0.05) lowered the carbohydrate and hydrolysed fat contents of peanut meal and its protein level. Fermentation and germination significantly affected the protein quality of peanut meal producing a greater proportion of short peptides (<35 kDa) than achieved by mechanical pressing. Fermented peanut meal at any inclusion level resulted in significantly increased ADC of protein, while 60 % inclusion of mechanically pressed and germinated PM reduced the diet ADC of protein. Ionic phosphate (PO4), chemical oxygen demand (COD) and total suspended solids (TSS) of rearing water of holding barramundi fed peanut meal-based diets were not different to the reference diet measured two, four and six days after water circulation of tanks was stopped. However, after six days, NH4 decreased in tanks of barramundi fed fermented peanut meal diet while it increased in tanks fed mechanically pressed peanut meal and of those 60 % germinated peanut meal. Overall, it can be concluded that fermentation processing of peanut meal improves its protein digestibility, increases the production of short chain peptides and reduces the concentration of NH4 entering holding water compared to diet using germinated or mechanically pressed peanut meal.

中文翻译：

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对饲喂各种含量水平的尖吻鲈 (Lates calcarifer) 的加工花生 (Arachishypogaea) 粉的消化率和水质调查


本研究比较了采用三种加工技术的花生种子的营养成分；机械压榨、发酵、发芽。该研究还评估了添加水平（0%、15%、30% 和 60%）对尖吻鲈幼鱼对这些膳食营养物质消化率以及随后将营养物质排放到饲养水中的影响。不含花生粉的饮食作为参考饮食。平均体重为 31.2 ± 1.2 g 的尖吻鲈用 10 种测试饲料喂养 4 周。发芽处理显着降低了花生粕的碳水化合物和水解脂肪含量及其蛋白质水平（p < 0.05）。发酵和发芽显着影响花生粕的蛋白质质量，产生比机械压榨更大比例的短肽（<35 kDa）。任何添加水平的发酵花生粕都会导致蛋白质 ADC 显着增加，而机械压榨和发芽 PM 的 60% 添加量会降低日粮蛋白质 ADC。饲喂花生粉饲料的尖吻鲈饲养水中的离子磷酸盐（PO4）、化学需氧量（COD）和总悬浮固体（TSS）与水箱水循环后2、4和6天测量的参考饲料没有差异被阻止了。然而，六天后，饲喂发酵花生粉饲料的尖吻鲈鱼缸中的 NH4 减少，而饲喂机械压榨花生粉和 60% 发芽花生粉的鱼缸中 NH4 增加。总体而言，可以得出结论，与使用发芽或机械压榨花生粕的日粮相比，花生粕的发酵加工提高了其蛋白质消化率，增加了短链肽的产量，并降低了进入蓄水的NH4浓度。