ࡱ> 5@ 0Vbjbj22 XXĢ|||||||4xnxnxnhnodM,sBs:|s|s|sWt@t,t$OR-|HWtWtHH|||s|sHl||s||sH(|||$|s s @nKxn(0M:==$$||||<=|=uL|6,]tN)u 5u_Tf$8XTfEffect of protein sources on characteristics and quality traits of Nile tilapia (Oreochromis niloticus) ALKOBABY, A. I.1, A. S. SAMI1 AND GHADA I. ABU-SINNA2 Animal Production Department, Faculty of Agriculture, Cairo University, 12613, Giza, Egypt. Animal Production Department, National Research Center, Dokki,. Giza, Egypt. ______________________________________________________________________ Abstract This experiment intended to assess the effect of different sources of dietary protein on the carcass characteristics and meat quality traits of Nile tilapia (Oreochromis niloticus) after 90 days feeding period. A static outdoor rearing system was used to evaluate different combinations of 3 sources of animal protein and 3 sources of plant protein. Control diet was formulated from the traditional source of dietary protein (fish meal + soybean meal). Results obtained that, feeding on fish viscera meal + cottonseed meal (FC) and control diets significantly reduced the dressing percentage (40 and 45%, respectively) compared to the hatchery by-product meal + linseed meal (HL) diet (51%). Control and FC diets had similar and the highest Water holding capacity (W.H.C.) values (7.41 and 7.10, respectively). Water holding capacity value of control diet was significantly higher than other diets. After 10-days storage at 4 C, total volatile bases nitrogen (TVBN) significantly increased by feeding control (32.52 mg/100 gm) and FC (21.48 mg/100gm) diets compared to other 8 diets. Feeding control diet had the lowest Trimethylamine nitrogen (TMAN) (2.18mg/100gm), less spoilage, followed by hatchery by-product meal + sunflower meal (HS) (5.04 mg/100gm). Significant higher TBA value was attained by feeding poultry offal meal + cottonseed meal (PC) diet (0.38mg/kg fish muscle). The lowest Thiobarbituric acid (TBA) value was reached by feeding poultry offal meal + sunflower meal (PS) diet. The highest crude protein value of fillet was obtained by feeding the control diet (91.13%) with no significant differences between control, HL, FL, FS, FC and PC diets. The lowest value of crude protein content (76.52%) was obtained by feeding PL diet with no significant differences between PL, HS, HC and PS diets. * Correspondence Author: E mail: alkobaby@yahoo.com Tel.: (002)0122378887 INTRODUCTION Recently in Egypt, there are an increase in the production and consumption of freshwater fish reared in aquaculture systems, mainly the Nile tilapia (Oreochromis niloticus). The Nile tilapia, an important farmed fish produced in various parts of the world, very much sought by its low fat meat, shows a growing consumption in Egypt. Brown (1983) reported that tilapia are omnivorous fish which naturally feed on plankton, diatoms, small crustacea, higher plants, and decomposing vegetable matter. Historically, they have been utilized to recycle wastes into high quality fish flesh. They are capable of digesting high levels of carbohydrate in their diet (National Research Council, 1993), and effectively utilize alternative feed ingredients such as rice, cocoa, various flours, Soya, nut oil, and milling wastes (Brown, 1983). Feed is the main operating cost in finfish aquaculture (Cowey, 1992). Alternative ingredients that reduce feed costs yet maintain adequate levels of growth and production can have a marked impact on the profitability of the industry. Recent technological advances have made it possible for many agricultural waste products to be recycled into feed ingredients. Commercial fish diets contain soybean meal and fish meal as major sources of plant protein and animal protein. Fish meal is traditionally the major animal protein supplement in fish diets but it is an expensive ingredient, thus it is necessary to look for acceptable substitute. No information is available regarding the evaluation of fish viscera and chicken viscera in the diet of catfish (Giri et al., 2000). The challenge of the animal nutritionist is to feed the by-products feedstuffs to the animals to produce high quality food for human consumption (Steffens, 1994). Poultry processing in Egyptian abattoirs in produce tremendous quantities of animal by-products (meat, offal, blood, bone etc.). Recycling these wastes into an acceptable source of animal protein in the diet of fish is a big challenge in the pursuit of sustained production of inexpensive fish feed (Abdelghany et al., 2005). Fish viscera, poultry offales and hatchery by-products are inedible protein sources for animal, using them in fish diets may help in reducing the cost of fish diet. Also, research efforts have been focused to find alternative and economically viable plant protein sources for totally or partially replacement of soybean meal in fish feed. One of the possible alternative plant protein sources is linseed meal. There is a little information available on the use of linseed meal as a plant protein source in aquatic animal feeds (Soltan, 2005). Linseed meal after oil extraction contains 33-45 % protein with a good amino acid balance (Lee et al.; 1991, Fahmy et al.; 1996, El-Said and Gaber, 2001; El-Kady et al., 2001; Abdel-Fatah, 2004 and Soltan, 2005). Cottonseed meal has been tested in feeding numerous fish species including tilapia Sarotherodon mossambicus (Jackson et al., 1982), Nile tilapia, Orechromis niloticus (Rinchard et al., 2000 and Mbahinzireki et al., 2001) and channel catfish, Ictalurus punctatus (Robinson and Li, 1994 and Robinson and Tiersch, 1995). From nutrition point of view, cottonseed meal contains high levels of protein (Forster and Calhoun, 1995) and is very palatable to fish (Robinson and Li, 1995). In addition to the abovementioned alternative protein sources, Olvera-Novoa et al. (2002) concluded that sunflower seed meal is a suitable feed ingredient for tilapia complete diets when it constitutes up to 20% of the dietary protein. The diet of the fish has a great influence on their general chemical composition, and particularly on their fatty acid composition (Henderson & Tocher, 1987). Fillet yield is considered as an important measurement for improving fish production efficiency (Flick et al., 1990). Many works were done to determine the effects of dietary protein levels on fillet yield and chemical composition of Nile tilapia (Oreochromis niloticus) and other fish species (Al-Hafedh, 1999, Robinson and Li, 1997, Li et al., 2001 and Robinson et al., 2004). A possible effect of the quality of the dietary protein source on the biochemical processes during early postmortem stages, with potential consequences on the shelf-life and quality characteristics of the final product was suggested by Parisi et al. (2004). In tilapia, few studies have been conducted to evaluate the effect of low-cost animal and plant protein sources on the fillet yield and meat quality. Therefore, the objective of this study was to investigate using the possible combinations of different sources of animal by-product meals with different sources of plant protein meals and its effects on carcass characteristics and meat quality traits of Nile tilapia (Oreochromis niloticus) after 10-day storage at 4 C. MATERIALS AND METHODS The present work was conducted at the fish research unit, department of animal production, faculty of agriculture, Cairo University. The experiment intended to assess the effect of different sources of dietary protein on the carcass characteristics and meat quality traits of Nile tilapia (Oreochromis niloticus) after 90 days feeding period. A static outdoor rearing system was used to carry out the experiment setup. Ten Rectangular concrete tanks (2.0x 1.2x 1.0m) that filled with freshwater obtained from a well were used as rearing units. Each tank was subdivided by vertical mesh net to form two experimental units. Twenty experimental units were used in the experiment. Experimental Diets and Fish Control diet was formulated from the traditional source of dietary protein (fish meal + soybean meal). Different combinations of 3 sources of animal protein and 3 sources of plant protein were formulated in this experiment as follows: HL: hatchery by-product meal + linseed meal; HS: hatchery by-product meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal. Animal protein sources were supplemented in all diets as 20% of total crude protein. Other dietary ingredients included in the diets were corn, wheat bran, corn starch, vitamin and minerals premixes. All the diets were formulated to be isonitrogenous with a crude protein content of 27-28% and isocaloric with metabolizable energy of 3059-3065 Kcal/Kg. Each of the ten diets was subjected to proximate analysis using standard methods (AOAC, 2000). The formulation and proximate composition of the dietary ingredients and experimental diets are presented in tables (1) and (2). Fish viscera meal was prepared from raw fish viscera discarded as waste then dried at 65oC for 48 hours and minced. Hatchery by-product meal was obtained from El Ahram Company, Egypt and dried by boiling egg wastes in water for 15 minutes then dried at 65oC for 48 hours and grinded. Poultry offal meal was obtained fresh from the market. Faeces were removed and offal was dried at 65oC for 36 hours and grinded. TreatmentsHatchery by product mealPoultry offal mealFish viscera mealcontrolIngredientsLinseed mealSunflower mealCottonseed mealLinseed mealSunflower mealCottonseed mealLinseed mealSunflower mealCottonseed mealSoybean meal+fish mealFish meal---------8.35Fish viscera meal______14.4614.4614.46_Hatchery by product meal16.4416.4416.44_______Poultry offal meal___10.6410.6410.64____Soybean meal _________40.5Linseed meal 48.0__44.0__46.0___Sunflower meal_63.56__61.0__63.0__Cottonseed meal __51.0__47.0__49.0_Corn4.0_11.011.05.114.557.242.5411.020.65Wheat bran16.06_10.5626.366.7619.8125.03.018.8419.5Raw corn starch2.02.02.52.52.02.02.02.02.03.0Oil5.5166.50.512.54.0_13.03.02.0Vitamin and mineral premix2.02.02.02.02.02.02.02.02.06.0Pure fiber6.0__3.0__3.3___Table 1. Formulation and proximate composition of experimental diets. Table 2. Proximate analysis of the experimental ingredient diets Ingredient Dry MatterCrude ProteinFatAshMoistureCrude FiberNFEFish meal95.6271.810.210.44.380.82.42Fish viscera meal92.8541.4935.4811.827.151.292.77Poultry offal meal91.956.3829.353.868.11.271.04Hatchery by product meal96.5136.4821.5735.123.491.242.1Soybean meal 89.7442.77.410.36.728.9Cottonseed meal92.3338.653.435.527.6712.7631.97Linseed meal 93.8140.2112.654.696.199.0827.18Sunflower meal 92.7334.232.7011.767.2723.3020.74Corn89.599.14.831.6710.410.6173.38Wheat bran 90.4913.893.84.829.519.458.58 Nile tilapias, Oreochromis niloticus with an average weight of 45 grams per fish were used. A total of 120 fish were randomly distributed among the 20 experimental units at an initial stocking density of 6 fishes per experimental unit. Treatments were replicated in duplicate and arranged in completely randomized design. Diets were administered by hand twice daily at the rate of 2-3% of total fish biomass per experimental unit/day. Carcass characteristics At the end of the experiment fish was immediately weighed to obtain the final body weight. Fins, barbells and viscera were removed. The body cavity was washed with tap water to remove any traces of blood. Then the fish was weighed again to calculate the dressing percentage. Fillet was separated and fillet weight (FW, with skin and ribs) in grams was recorded. Fillet yield was calculated according to Rutten et al. (2004) as: F%= (FW/BW) X 100. Fillet samples were divided into two groups, the first group was used after harvest to determine the fillet chemical composition. The second group was stored at 4 C for 10 days to determine the effect of dietary treatments on fillet quality after this storage period. Then, were minced using a meat mincer, and mixed for the chemical tests. Flesh quality traits Physical properties pH value was determined using the method of Aitken et al. (1962) using Bechman pH meter. Water Holding Capacity (W.H.C.) of fish fillet samples was measured according to the method described by Wierbicki and Deatherage (1958). The sample (0.3 gm) of fillet was placed under ashless filter paper (Whatman No. 41) and pressed for 10 minutes using 1 kg weight. Two zones were formed on the filter paper measured using planimeter. The water holding capacity was calculated by subtracting the area of the initial zone from that of the outer zone. The data were expressed as cm2. Chemical composition of fillet Percentages of moisture, protein, fat, ash in fillet were determined according AOAC (2000). Chemical tests Total volatile bases nitrogen (TVBN) was analyzed according to Mwansyemela (1973). In this method, 35 gm of the minced fish samples were mixed for 30 seconds with 140 ml of 5% trichloroacetic acid in a warming blender. The mixture was filtered, 50 ml of the filtrate were transferred to a micro-kjeldahl distillating apparatus of 250 ml capacity. Then, 15 ml of soda solution (32 gm of Na2 Co3 and 24 gm of NaOH in 1L) were added. The distillation was acarried out and the distillate was collected in 5 ml of 4% boric acid. The distillate was titrated with 0.02 N HCL using methyl red bromocresol green as an indicator. A blank was carried out using 50 ml of 5% trichloroacetic acid instead of fish sample. Total volatile bases nitrogen was calculated as follows: TVBN (mg/100gm) = VxNx14 (140 + P/100x35) 35 x 50 Where: V= mls of HCL (mls of blank-mls of determination) N= Normality of HCL P= moisture content Trimethylamine nitrogen (TMAN) was determined calorimetrically according to the method of Keay and Hardy (1972) as follows: one hundred gm of sample were homogenized with 300 ml trichloroacetic acid solution for 2 minutes and filtered. Three ml of distilled water, 1 ml neutral commercial formalin, 10 ml toluene and 3 ml saturated potassium carbonate were added to each one ml of the filtrate. The mixture was vigorously shacked and left to stand for 10 minutes. Five ml of the toluene layer were dried with anhydrous sodium sulphate. Five ml of 0.02% picric acid were then added. The absorbance of the mixture was measured at 410 nm using a sepctronic 20 spectrophotometer. The obtained value was referred to a calibration curve obtained from a standard solution of T.M.A. similarly treated. Thiobarbituric acid (TBA) values were measured according to Vyncke (1970) as follows: Ten gm of minced fish samples were homogenized with 100 mg butylated hydroxyanisol and 100 ml trichloroacetic acid solution (7.5%) in a warring blender for one minute, then filtered. Five ml of TBA-reagent (0.02 M 2-thiobarbituric acid in distilled water) were added to 5 ml of the filtrate in a test tube with screw caps then placed in a boiling water bath for 40 minutes. The tubes were allowed to cool and absorbance of the red color developed was measured at 538 nm against a blank which carried out in the same manner using 5 ml of distilled water. TBA was calculated as mg malonaldehyde/kg fish muscle from standard curve. Statistical analysis The collected data were statistically analyzed according to the general liner model (GLM) procedure of SAS (2000) as a one way analysis of variance. Duncan multiple range test was used to determine significant differences between treatment means (Duncan, 1955). Probability level 0.05 was used for significance. RESULTS AND DISCUSSION Carcass characteristics Initial body weight, final body weight, carcass weight, fillet weight, dressing percentage and fillet percentage are shown in table (3). The highest final body (189 gm) and carcass (96 gm) weights were recorded by feeding HL diet. Significant differences were observed between HL and the other 9 diets. The lowest final body weight (108 gm) and carcass weight (44 gm) was obtained by feeding FC diet. Nile tilapia fed HL diet had the highest fillet weight (49 gm). No significant differences were detected between HL and FS, PL and PC diets (35, 39 and 38 gm, respectively). The highest fillet percentage (28%) was obtained by feeding PC diet which was not significantly different form the control, HL, HS, HC, FS, FC, PL and PS. Fish that fed FL diet had the lowest fillet percentage (21%). Fillet yield in Nile tilapia has not been the subject of many studies (Rutten et al., 2004). Fillet yields were reported, ranging from 26% to 37%, depending on the size of the fish and the filleting method (e.g. Rodrigues de Souza and Macedo-Viegas, 2000; Silva et al., 2000, Rutten et al., 2004). Average fillet yield in the current study was 25.8%, which is relatively low. Feeding FC and control diets significantly reduced the dressing percentage (40 and 45%, respectively) compared to the HL diet (51%). No significant differences were detected among the other 7 diets either among them or among them and FC, control and HL diets. Clement and Lovell, 1994 demonstrated that processing yield (total fish weight minus weight of head, skin and viscera) was lower for tilapia (51.0%) as compared to channel catfish (60.6%). Fillet yield was also lower for tilapia (25.4% as compared to 30.9%). Table 3. Weights of initial body, final body, carcass, fillet, dressing % and fillet % of Nile tilapia as affected by different dietary protein sources Protein sourceInitial body wt., gmFinal body wt., gmCarcass wt., gmFillet wt., gmDressing, %Fillet, %Control46121b55 b33 b45 ab27abHL48189a96 a49 a51 a26 abHS47125 b54 b31 b43 ab25 abHC47116 b56 b30 b49 ab26 abFL46126 b56 b29 b43 ab21 bFS46131 b63 b35 ab47 ab26 abFC47108 b44 b28 b40 b25 abPL46141 b64 b39 b45 ab27 abPS45121 b53 b33 b43 ab27 abPC46131 b61 b38 b47 ab28 aSE0.8412.87.44.62.71.7*Control: fish meal + soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal. a Means with different superscript in the same column are significantly differ (p<0.05) Physical properties Water holding capacity (W.H.C.) and pH values are presented in table (4). Water holding capacity was identified as the ability of meat to hold its own or added water during the application of any force such as pressing, heating, etc. This phenomenon is one of the more important physical characteristics of meat and fish and mainly affects their texture, as well as is completely related to the proteins quality and quantity. Control and FC diets had similar and the highest W.HC. Values (7.41 and 7.10, respectively). Regost et al. (2004) verified that Liquid holding capacity (LHC) was increased by dietary soybean oil. Water holding capacity value of control diet was significantly higher than HL, HS, HC, FL, FS, PL, PS and PC. However, HL, HS and FC diets had similar W.H.C. values. No significant differences were detected among HL, HS, HC, FL, FS, PL and PC. The lowest value of W.H.C. (4.42) was obtained by feeding PS diet. An important intrinsic factor related to fish flesh is the very high post-mortem pH (>6.0). Most fish contain only very little carbohydrate (<0.5%) in the muscle tissue and only small amounts of lactic acid are produced post-mortem (Gram and Huss, 1996). Our results indicated that pH values of Nile tilapia fillet ranged from 6.3 to 6.5. Control diet had significantly higher pH values (6.5) compared to HC, PS and PC (6.3) diets. No significant differences were observed between the control diet and the other 6 diets. Table 4. Water holding capacity (WHC) expressed as cm2 and pH values of Nile tilapia (Oreochromis niloticus) flesh. Protein sourceW.H.CpHControl*7.41a6.5aHL6.19bc6.4abHS6.19bc6.4abHC5.72c6.3bFL5.93c6.4abFS5.90c6.4abFC7.10ab6.4abPL5.44cd6.4abPS4.42d6.3bPC5.79c6.3bSE0.340.018*Control: fish meal + soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal. a Means with different superscript in the same column are significantly differ (p<0.05) Chemical composition of fillets The chemical composition of fish muscle varies greatly from one species to another and even among the individuals within the same species. Such variation depends on age, size, sex, environment and season (Huss, 1995; Silva and Chamul, 2000). In fact, the variation in the chemical composition of fish is closely related to feed intake, migratory swimming and sexual changes in connection with spawning (Sallam et al., 2007). Table (5) illustrates the Nile tilapia flesh content of dry matter, protein, fat and ash. There was no significant (P>0.05) effect of the tested diets on dry matter content of Nile tilapia fillets. According to Ogawa and Koike (1987), the moisture in fish ranged from 70% to 85% on average, and in this experiment the values obtained ranged from 75.78% to 77.99%. The highest crude protein value of fillet was obtained by feeding the control diet (91.13%) which contains soybean meal + fishmeal with no significant differences between control, HL, FL, FS, FC and PC diets. Sayed et al. (1999) showed that body protein content was increased with using 100% soybean meal protein. The lowest value of crude protein content (76.52%) was obtained by feeding PL diet with no significant differences between PL, HS, HC and PS diets. Table 5. Percentages of dry matter, protein, fat and ash content of Nile tilapia (Oreochromis niloticus) flesh as affected by different dietary protein sources. Protein sourceDry matterCrude ProteinCrude lipidAshNitrogen free-extractControl22.75a91.13a1.46d5.29c2.12dHL22.41a88.27a2.62b5.46bc3.65dHS22.32a76.62c2.46b6.49abc14.43bHC24.18a81.37bc4.01a6.33abc8.29cFL22.58a90.34a0.59e7.06ab2.01dFS22.51a88.39a2.14bc7.24a2.23dFC22.01a84.68ab1.79cd6.4abc7.13cPL23.31a76.51c0.56e5.66abc17.27aPS24.22a79.7bc3.76a7.02ab9.52cPC23.59a89.9a1.31d6.7abc2.09dSE0.321.130.210.180.99*Control: fish meal +soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal. a Means with different superscript in the same column are significantly differ (p<0.05) Sayed et al (1999) indicated that body fat content of Nile tilapia was lower with increasing soybean meal protein. Our results showed that total lipid contents ranged from 0.56 to 1.79 g/100 g of tilapia fillet for control, FL, FC, PL and PC diets. Total lipid contents was increased significantly (P<0.05) by using HL, HS, HC, FS and PC diets. . El-Sayed (1998) indicated that the poultry byproduct meal-based diet produced higher carcass lipid than fish meal-based diet. Current results concluded that feeding Nile tilapia on the control diet (fish meal + soy bean meal) and fish viscera meal-diets improved the chemical composition of fillet. However, Clement and Lovell (1994) indicated that fat content of Nile tilapia fillet was lower than channel catfish while protein content was higher for tilapia. Chemical quality Many chemical methods have been suggested as indices of deterioration of fish quality during storage. Chemical tests usually measure the amounts of breakdown products derived from enzymatic, bacterial or oxidative activities. The assay of some of these substances usually provides useful data for the evaluation of fish freshness or quality (Sallam et al., 2007). In the present work, the potential chemical quality indicators assessed to determine the chemical changes in fillets of Nile tilapia treated with different dietary protein sources during cold storage at 4 oC were, TBA value, TMA and TVB-N contents. Total volatile bases nitrogen (TVBN) Total volatile bases nitrogen (TVB-N) is a general term which includes the measurement of trimethylamine (TMA), dimethylamine (DMA), ammonia, and other volatile basic nitrogenous compounds associated with seafood spoilage (Huss, 1995).Total volatile bases nitrogen are increased in fish tissues immediately after harvesting due to the effect of microorganisms as well as autolysis processes. The obtained results are shown in table (6). These results showed that the TVBN significantly increased by feeding control (32.52 mg/100 gm) and FC (21.48 mg/100gm) diets compared to other 8 diets. HL, HC and FC diets had similar TVBN values. No significant differences were detected among HL, HS, HC, FL, FS, PL, PS and PC diets. Trimethylamine nitrogen (TMAN) Fresh fish naturally contain trimethylamine oxide (TMAO). TMAO is a tasteless non-protein nitrogen compound, which has an osmoregulating function, and its content varies with the fish species, environment, season, size and age of fish (Huss, 1995; Koutsoumanis and Nychas, 1999; zogul, and Gkbulut, 2006). Certain numbers of naturally occurring well defined spoilage bacteria are able to reduce TMAO to TMA (Koutsoumanis and Nychas, 1999; O lafsdo ttir et al., 1997). In seafood spoilage, TMA particularly contributes to the characteristic ammonia- like off-odour and fishy off-flavours (Gram and Huss, 1996; O lafsdo ttir et al., 1997). The amounts of TMAN are presented in table (6). Obtained results indicated that feeding control diet had the lowest TMA (2.18mg/100gm) followed by HS (5.04 mg/100gm). This result means that feeding fish on the control diet (fish meal + soybean meal) was the best diet to keep fillet quality after 10-days storage at 4 C. The other 8 diets significantly had higher levels. The highest TMA level was recorded by feeding HC, FL, FC, and PS diets (11.76 mg/100gm). Thiobarbituric acid (TBA) Fish is more susceptible to oxidative rancidity than other kinds of meat. This is mainly due to its high content of poly-unsaturated fatty acids. The auto-oxidation of fish lipids leading to the formation of hydroperoxides which are further degraded into different types of aldehdes, ketones and acids. Malondehyde which is a secondary degradative product of the hydreperoxides is considered one of the most successful tools for the determination of fish spoilage. Values of TBA as a relative index for fat oxidation in Nile tilapia fish are shown in table (6). The obtained results revealed that the significant higher TBA value was attained by feeding PC diet (0.38mg/kg fish muscle). The lowest TBA value was reached by feeding PS diet (0.10 mg/kg fish muscle). The effects of the other diets were in between these two values with no significance differences in most cases. However, it has been suggested that a maximum TBA value, indicating the good quality of the fish, is 5 mg malonaldehyde/kg, while fish may be consumed up to a TBA value of 8 mg malonaldehyde (MA)/kg (Schormu ller, 1969). However, in spite of that all investigated fish samples showed some rise in TBA after 10-days storage at 4 C, values did not reach the rejection level of TBA value. Table 6. Levels of Total volatile bases nitrogen (TVBN), Trimethylamine (TMA) and Thiobarbituric acid (TBA) of Nile tilapia (Oreochromis niloticus) flesh stored at 4 C for 10 days. Protein sourceTVBN(mg/100g)TMA(mg/100g)TBA(mg/kg of fish muscle)Control23.52a2.18e0.16bcHL20.16bc6.72cd0.32abHS17.30c5.04d0.21abcHC20.16bc11.76a0.31abFL18.48c11.76a0.32abFS18.48c8.40bc0.25abcFC21.48ab11.76a0.29abcPL17.30c10.08ab0.12bcPS17.48c11.76a0.10cPC17.30c10.08ab0.38aSE0.8730.9380.620*Control: fish mea l+ soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product meal +sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal. a Means with different superscript in the same column are significantly differ (p<0.05) CONCLUSION The present study concluded that dietary protein sources can affect the quality of fish carcass and may be elongate the period from harvest to spoilage. Fish meal and fish viscera meal as animal protein sources are valuable animal protein sources, improve or maintain the fillet chemical composition, delay the chemical changes, and extend the shelf life of the product during refrigerated storage. REFERENCES O. A. C. 2000. Association of Official Analytical Chemists. Official Methods of Analysis Association of Agriculture Chemists. Washington, DC. USA. Abdel-Fatah, M. A. 2004. Chemical composition and nutritive value of some non-conventional sources in feeding chicks. M.Sc. Thesis, Fac. Of Agric., Zagazig University. Abdelghany, A. E., M. H. Abmad, S. H. Sayed, H. I. Ibrahim and M. E. Abdel Fatah. 2005. Replacement of fish meal with poultry by product meal in diets for monosex Nile tilapia (Oreochromis niloticus). Egyptian J. Nutrition and feeds, 8(1), 1049-1063. Aitken, A., J. C. Casey, I. F. Penny and C. A. Voyle. 1962. Effect of drying temperature in the accelerated freeze drying of pork. J. Sci. Food Agric., 439-442. Al-Hafedh, Y. S. 1999. Effects of dietary protein on growth and body composition of Nile tilapia, Oreochromis niloticus L. Aquaculture Research, 30: 5, 385-393. Brown, E. E. 1983. World Fish Farming: Cultivation and Economics. 2nd edn. AVI Publishing, Westport, CT, 397 pp. Clement S. and R. T. Lovell. 1994. Comparison of processing yield and nutrient composition of cultured Nile tilapia (Oreochromis niloticus) and channel catfish (Ictalurus punctatus).  HYPERLINK "http://www.sciencedirect.com/science/journal/00448486" Aquaculture, 119, 299-310. Cowey, C. B. 1992. Nutrition: Estimating requirements of rainbow trout. Aquaculture, 100, 177189. Duncan, D. B. 1955. Multiple range and Multiple F tests. Biometrics., 11, 1-42. El - Sayed, A. F. M. 1998. Total replacement of fish meal with animal protein sources in Nile tilapia, Oreochromis niloticus (L.), feeds. Aquaculture Research, 29: 4, 275-280. El-Kady, E., M. Roushdi, A. Salam and A. Ghazi. 2001. Isolation of protein from flaxseed meals. J. Agric. Sci. Mansoura Univ., 26, 7839-7851. El-Said, D. M. and M. M. Gaber. 2001. Linseed meal: its successful use as a partial and complete replacement for fish meal in practical diets for Nile tilapia, Oreochromis niloticus (L.). Second Inter. Conf. on Animal Prod. & Health in Semi-Arid Areas. El Arish-North Sinai, Egypt, 4-6, 635-643. Fahmy, A. A., A. A. Salma, A. M. Nour El-Din and E. A. El-Kady. 1996. Effect of storage on physical properties of linseed and kenaf seed oils. Egypt. J. Appl. Sci, 11(2), 322-334. Flick, G. J., M. A. Barua and L.G. Enriquez. 1990. Processing finfish. In: Martin, R.E., Flick, G.J. (Eds.), The Seafood Industry. Van Nostrand Reinhold, New York, 117 173 pp. Forster, L. A. and M. C. Calhoun. 1995. Nutrient values for cottonseed product deserve new look. Feedstuffs, 67, 1-5. Giri, S., S. Sohoo, A. Sohu and P. Mukhopodhyay. 2000. Growth, feed utilization and carcass composition of catfish Clarias batrachus (Limn) fingerlings fed on dried fish and chicken viscera incorporated diets. Aquaculture Research, 31, 10, 767-771. Gmez-Guilln, M.C., P. Montero, O. Hurtado and A. J. Borderas. 2000. Biological characteristics affect the quality of farmed Atlantic salmon and smoked muscle. Journal of Food Science 65, 1, 5360. Gram, L. and H. H. Huss. 1996. Microbiological spoilage of fish and fish products. International Journal of Food Microbiology, 33, 121137. Henderson, R. J. and D. R. Tocher. 1987. The lipid composition and biochemistry of freshwater fish. Progress Lipid Research, 26, 281347. Huss, H. H. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper No. 348, Food and Agriculture Organization (FAO) of the United Nations, Rome, Italy. Jackson, A. J., B. S. Caper and A. J. Matty. 1982. Evaluation of some plant proteins in complete diets for the tilapia Sarotherodon mossambicus. Aquaculture, 27, 97109. Keay, J. N. and R. Hardy. 1972. The separation of Aliphatic Amines in dilute aqueous solution by gas chromatography and application of this technique to the quantitative analysis of tri-and di-methyl amines in fish. J. Sci. Food Agric., 23, 9-19. Koutsoumanis, K. and G. J. E. Nychas. 1999. Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10 _C. Applied and Environmental Microbiology, 65, 698706. Lee, K., J. M. Olomu and J. S. Sim. 1991. Live performance, carcass yield, protein and energy retention of broiler chickens fed canola and flax full-fat seeds and the restored mixtures of meal and oil. Can. J. Anim. Sci., 71, 897-903. Li, M. H., B. B. Manning, E. H. Robinson and B. G. Bosworth. 2001. Effect of dietary protein concentration on growth and processing yield of channel catfish, Ictalurus punctatus, raised from advanced fingerlings to large marketable size. Journal of Applied Aquaculture. Food Products Press, Binghamton, 11: 4, 49-56. Mansyemela, N. A. 1973. Report on studies of routine analysis for food chemistry. The Institute for Fisher Products TNO at Ijmuiden Holland, Mbahinzireki, G. B., K. Dabrowseh, J. D. Lee, J. El-Saidy and E. R. Wisner. 2001. Growth, Feed utilization and body composition of tilapia (Oreochromis sp.) fed with cottonseed meal-based diets in recirculating system. Aquaculture Nutrition, 7, 189-200. National Research Council. 1993. Nutrient Requirements of Fish. National Academic Press, Washington, DC. zogul, Y. O. F. and C. Gokbulut. 2006. Quality assessment of wild European eel (Anguilla anguilla) stored in ice. Food Chemistry, 95, 458465. Olafsdo ttir, G., E. Martinsdo ttir, J. Oehlenschlager, P. Dalgaard, B. Jensen and I. Undeland. 1997. Methods to evaluate fish freshness in research and industry. Trends in Food Science and Technology, 8, 258265. Ogawa, M. and J. Koike. 1987. Manual de pesca. Associac_~ao dos Engenheiros de Pesca do Estado do Cear_a., 797pp. Olvera - Novoa, M. A., L. Olivera-Castillo and C. A. Martinez-Palacios. 2002. Sunflower seed meal as a protein source in diets for Tilapia rendalli (Boulanger, 1896) fingerlings. Aquaculture Research. Blackwell Science, Oxford, UK., 33: 3, 223-229. Parisi, G., M. Francesco, F. Medale, F. Scappini, M. Mecatti, S. J. Kaushik and B. M. Poli. 2004. Effect of total replacement of dietary fish meal by plant protein sources on early postmortem changes in the biochemical and physical parameters of rainbow trout. Veterinary Research Communications. Kluwer Academic Publishers, Dordrecht, Netherlands, 28:1, 237-240. Regost, C., J. V. Jakobsen and A. M. B. Rr. 2004. Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage. Food Research International, 37:3, 259-271. Rinehard, J., G. Mbahinzireki , K. Dabrowski , K. J. Lee , M. A. Garcia-Abiado and J. S. Ottobre. 2000. Effects of partial or total substitution of fish protein with cottonseed meal in diets on reproductive parameters of tilapia Oreochromis sp. Aquaculture America, 2-5, 282. Robinson, E. H. and M. H. Li. 1994. Use of plant proteins in catfish feeds: replacement of fish meal with soybean meal and cottonseed meal. J. World Aquatic. Soc., 25, 271-276. Robinson, E. H. and M. H. Li. 1995. Use of cottonseed meal in aquaculture feeds. In: Lim, C. and Sessa, D. J. (Eds.), Nutrition and Utilization Technology in Aquaculture. AOCS Press, Champaign II, 157-165. Robinson, E. H. and M. H. Li. 1997. Low protein diets for channel catfish Ictalurus punctatus raised in earthen ponds at high density. Journal of the World Aquaculture Society, 28: 3, 224-229. Robinson, E. H. and T. R. Tiersch. 1995. Effects of long-term feeding of cottonseed meal on growth, testis development, and sperm motility of male channel catfish lctalurus punctatus brood fish. J. World Aquatic. Soc., 26, 426-431. Robinson, E. H., M. H. H. Li, B. B. Manning, C. C. Mischke and B. G. Bosworth. 2004. Effects of dietary protein and feeding rate on channel catfish Ictalurus punctatus production, composition of gain, processing yield, and water quality. Journal of the World Aquaculture Society. World Aquaculture Society, Baton Rouge, 35:4, 468-477. Rodrigues de Souza, M. L. and E. M. Macedo-Viegas. 2000. Effects of filleting methods on processing yield of Nile tilapia (Oreochromis niloticus). Proc. 5th Int. Symp. Tilapia Aquacult., Rio de Janeiro, 3 7, 451 457. Rutten, M. J. M., H. Bovenhuis and H. Komena. 2004. Modeling fillet traits based on body measurements in three Nile tilapia strains (Oreochromis niloticus L.) Aquaculture, 113122. Sallam, Kh. I., A. M. Ahmed, M. M. Elgazzar and E. A. Eldaly. 2007. Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4 C. Food Chemistry, 102, 10611070. SAS Institute SASR, 2000. Users Guide: Statistics, Version 7 Edition SAS Institute, Cary, NC. Sayed, A. N., H. Abdel-Raheem, H. K. Shoeib and S. S. Tawfeic. 1999. Evaluation of soybean and cottonseed meal's protein as a substitute for animal protein in tilapia diets. Assiut Veterinary Medical Journal, 40: 80, 222-241. Schormuller, J. 1969. Handbuch der lebensmittelchemie (Band IV). Heidelberg, Berlin: Springer Verlag. Silva, J. L. and R. S. Chamul. 2000. Composition of marine and freshwater finfish and shellfish species and their products. In R. E. Martin, E. P. Carter, G. J. Flick, Jr., & L.M. Davis (Eds.), Marine and freshwater products handbook. USA: Technomic Publishing Company, Inc., 3146. Silva, P. C., V. L. Souza, D. M. Cantisani Padua, P. C. Dalacorte and D.C. Goncalves. 2000. Effect of stocking density on growth and fillet composition of tetra hybrid red tilapia, Israeli strain. Proc. 5th Int. Symp. Tilapia Aquacult., Rio de Janeiro, 3 7, 341345 Soltan, M. A. 2005. Partial and total replacement of soybean meal by raw and heat treated linseed meal in tilapia, Diets. Egyptian J. Nutrition and Feeds, 8(1), 1091-1109. Steffens, W. 1994. Replacing fish meal with poultry by product meal in diets for rainbow trout, Oncorhynchus mykiss. Aquaculture, 124, 1-4, 27-34. Vyncke, W. 1970. Direct determination of the thiobarbituric and value in trichloroacetic acid extracts of fish as a measure of oxidative rancidity. Fette. Seifen. Anstichmittel, 72, (12), 1084-1087. Wierbicki, E. and Deatherage, F.E. 1958. Determination of water holding capacity of fresh meats. J. Agric. And food Chem., 6: 387. *#+J1 (96 E5'/1 'D(1H*JF 9DI .5'&5 H ,H/) D-HE #3E'C 'D(D7I 'DFJDI #C1E 'DC('(J1- #-E/ 39/ 3'EI1  :'/) #(H 3F)2 B3E 'D%F*', 'D-JH'FJ- CDJ) 'D21'9)- ,'E9) 'DB'G1)- 'D,J2). B3E 'D%F*', 'D-JH'FJ- 'DE1C2 'DBHEJ DD(-H+- /BJ- ,J2). *E ',1'! G0G 'D*,1() DE91A) *#+J1 'DE5'/1 'DE.*DA) EF (1H*JF 'D9DJB) 9DI ,H/) #3E'C H D-E 'D(D7I 'DFJDI (9/ 90 JHE *:0J). *E '3*./'E #-H'6 *1(J) #3E'C AI 'DEJ'G 'D3'CF) D*BJJE A'9DJ) E,EH9) 9D'&B *E *1CJ(G' ('3*./'E +D'+) E5'/1 DD(1H*JF 'D-JH'FI H +D'+) E5'/1 DD(1H*JF 'DF('*I. 'D9DJB) 'DCF*1HD *E *CHJFG' EF 'DE5'/1 'D*BDJ/J) DD(1H*JF 'D-JH'FI H 'DF('*I (E3-HB 'D3EC + C3( 'D5HJ'). #H6-* 'DF*'&,  #F 'D*:0J) 9DI E3-HB #-4'! 'D3EC+ C3( 'DB7F 'DEB4H1 H 9DI 'D9DJB) 'DCF*1HD BDD* E9FHJ' F3() 'D*5'AI EB'1F) ('D#3E'C 'D*I *:0* 9DI E3-HB E.DA'* E9'ED 'D*A1J. + C3( 'DC*'F. CE' DH-8 #F 'DCF*1HD H9DJBG E3-HB #-4'! 'D#3E'C + C3( 'DB7F #F*,* #9DI B/1) DD-HE 'D#3E'C 9DI 'D'-*A'8 ('DE'! (7.41 H 7.10 9DI 'D*H'DI). B/1) D-HE 'D#3E'C 9DI 'D'-*A'8 ('DE'! AI 'DE9'ED) ('D9DJB) 'DCF*1HD C'F* #9DI E9FHJ' OPQfghiqrxyH 7 L  pbQbQb h1-6CJOJQJ]^JaJh1-CJOJQJ^JaJ#hfO6>*CJOJQJ]^JaJ6CJOJQJ]^JaJ h6CJOJQJ]^JaJ#hA75CJH*OJQJ\^JaJ5CJOJQJ\^JaJ hA75CJOJQJ\^JaJ#hA76;CJOJQJ]^JaJ;CJOJQJ^JaJhA7;CJOJQJ^JaJPhiI  Zy $vd6A$`va$d6$bdA$]^ba$$cdA$]^ca$cd&dP]^c`$da$ $dA$a$$ & FdA$a$ $dA$a$$da$dT  *ZafvRTW[AFP*/TVno|}νννίܡννννν6CJOJQJ]^JaJh0CJOJQJ^JaJhvCJOJQJ^JaJ hA76CJOJQJ]^JaJhA7CJOJQJ^JaJCJOJQJ^JaJhA7CJOJQJ^JaJCJOJQJ^JaJ5ZK/"#$&&2)----7-J-$d(($O &P#$/A$Ifa$$d(($O &P#$/A$Ifa$ $dhA$a$ $1d6A$`1a$ $d6A$a$ d6` $vd6A$`va$!4  MZ_`  ! !!!!!!!ᴦᇿykheCJOJQJ^JaJ6CJOJQJ]^JaJhZCJOJQJ^JaJ hf&6CJOJQJ]^JaJhYPCJOJQJ^JaJCJOJQJ^JaJ hA76CJOJQJ]^JaJ h&m6CJOJQJ]^JaJhA7CJOJQJ^JaJ hks6CJOJQJ]^JaJ*!"""%"(";"D"""""""###$ %'%)%>%&&&''''((A(D(g(j((((((() )))++s,瘇xhA7CJH*OJQJ^JaJ hA75CJOJQJ\^JaJ hks5CJOJQJ\^JaJh93CJOJQJ^JaJhA7CJOJQJ^JaJ hA76CJOJQJ]^JaJ hks6CJOJQJ]^JaJhA7CJOJQJ^JaJCJOJQJ^JaJ/s,t,,,----6-7-I-J-c-d-e- . ........... .!.".#.-.../.@.A.B.C.D.E.F.G.H.I.J.K.L.M.`.a.b.z.{............ʼʼʼʼʱʼʼʼʼʼʡʼʼʼʼʼʼʼʼʼʼʼʼʼʼʼʼ *CJOJPJQJZ^JaJCJOJQJ^JaJCJOJPJQJZ^JaJCJOJPJQJ^JaJCJOJQJ^JaJhA7CJOJQJ^JaJhA7CJH*OJQJ^JaJ?J-\-d-e-*kd$$Iflr$] -2@P 9 '  t 6PO 0244 la$d(($O &P#$/A$Ifa$e-q-~--------- . ......!.#.%.'.)...FfJ$d(($O &P#$/A$Ifa$$d(($O &P#$/A$Ifa$../.A.C.E.G.I.K.M.S.Y._.a.b.{.........FfN $d(($O &P#$/A$Ifa$$d(($O &P#$/A$Ifa$Ff.......................FfR$d(($O &P#$/A$Ifa$Ff $d(($O &P#$/A$Ifa$...................................../// / / / / /////// /!/"/0/1/2/3/8/9/:/;/3?3D3E3F3J3K3P3Q3T3U3Y3Z3^3_3d3e3i3j3o3p3q3|3}333333333333333333CJOJQJ^JaJhA7CJOJQJ^JaJCJOJQJ^JaJCJOJPJQJZ^JaJCJOJPJQJ^JaJI22kdr;$$IfTlִR %U t0    44 laT222222233 3 $d,$A$Ifa$ $d,$A$Ifa$ 3 3kde<$$IfTlִR %U t0    44 laT 333#3)3.34393?3E3 $d,$A$Ifa$ $d,$A$Ifa$ E3F3kdX=$$IfTlִR %U t0    44 laTF3K3Q3U3Z3_3e3j3p3 $d,$A$Ifa$ $d,$A$Ifa$p3q3kdK>$$IfTlִR %U t0    44 laTq3|3}33333333 $d,$A$Ifa$ $d,$A$Ifa$ 33kd>?$$IfTlִR %U t0    44 laT334X5p5888888:;k;{;w>>>>>>?+BDE $1dhA$`1a$ $dhA$`a$ $vdhA$`va$ $dhA$a$333q4v4X5p56666666 77777'7*7-7C77,838G8c8g8m8p8~888888888888ٙ~~phCzCJOJQJ^JaJ5CJOJQJ\^JaJCJOJQJ^J_H aJhA7CJOJQJ^J_H aJ h&m6CJOJQJ]^JaJh ACJOJQJ^JaJ h{Q5CJOJQJ\^JaJhA7CJOJQJ^JaJCJOJQJ^JaJ6CJOJQJ]^JaJ*88 9 9*9+9p9s99999999999999: :::::::;;9;:;k;y;{;;<ᷨ{m{m{mh{QCJOJQJ^JaJ h{Q5CJOJQJ\^JaJ5CJOJQJ\^JaJhFMCJOJQJ^JaJhFMCJH*OJQJ^JaJCJOJQJ^JaJ hA76CJOJQJ]^JaJ6CJOJQJ]^JaJhA7CJOJQJ^JaJ h{Q6CJOJQJ]^JaJ%<===>>?/?0?+BDBEBFBDEIFJFaFyFIIJJJJMMM$NŴţ☇vevWLCJOJQJ^JaJh&mCJOJQJ^JaJ h&m6CJOJQJ]^JaJ h{Q6CJOJQJ]^JaJ hA75CJOJQJ\^JaJCJOJQJ^JaJ h{Q5CJOJQJ\^JaJ hA75CJOJQJ\^JaJh{QCJOJQJ^JaJhA7>*CJOJQJ^JaJhA7CJOJQJ^JaJhA7CJH*OJQJ^JaJEJFaFyFMMMMMMMM N NNN $dh$A$Ifa$ $dh$A$Ifa$$XdxxA$^`Xa$$dh`a$$dh`a$ $dhA$`a$NNN. $dh$A$Ifa$kd1@$$Ifl֞N;bb04 laN!N&N+N0N6N;N $dh$A$Ifa$$N%N(N*N-N/N2N5N8N:NENFNINKNNNPNSNUNXN[NfNhNkNmNpNrNuNxN{N~NNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNNOOO OOOOOO O#O&O)O,O7O9OOAOCOFOIOLOOOZO\O_OCJOJQJ^JaJCJH*OJQJ^JaJ\;N6CJOJQJ]^JaJh>CJOJQJ^JaJCJOJQJ^JaJhA7CJOJQJ^JaJ hO5CJOJQJ\^JaJ5CJOJQJ\^JaJCJOJQJ^JaJhOCJH*OJQJ^JaJhOCJOJQJ^JaJ#hO5CJH*OJQJ\^JaJ__1`````````````````````````````````aa a aaaaa$a%a+a,a1a2a7a9a>a?aIaJaPaQaVaXa]a^acadanaoauawa|a~aaaaaaaaaaaaaCJH*OJQJ^JaJCJOJQJ^JaJhnUCJOJQJ^JaJ hnU6CJOJQJ]^JaJP1`@`K`Y`e`i`` $dh$A$Ifa$ $dh$A$Ifa$````=/! $dh$A$Ifa$ $dh$A$Ifa$kdS$$IfTlֈB A04 laT``````/kdUT$$IfTlֈB A04 laT $dh$A$Ifa$``````` $dh$A$Ifa$ $dh$A$Ifa$````=/! $dh$A$Ifa$ $dh$A$Ifa$kdU$$IfTlֈB A04 laT``````/kdU$$IfTlֈB A04 laT $dh$A$Ifa$```a aaa $dh$A$Ifa$ $dh$A$Ifa$aaa&a=/! $dh$A$Ifa$ $dh$A$Ifa$kdV$$IfTlֈB A04 laT&a-a3a:a@aAa/kdEW$$IfTlֈB A04 laT $dh$A$Ifa$AaDaKaRaYa_aea $dh$A$Ifa$ $dh$A$Ifa$eafaiapa=/! $dh$A$Ifa$ $dh$A$Ifa$kdX$$IfTlֈB A04 laTpaxaaaaa/kdX$$IfTlֈB A04 laT $dh$A$Ifa$aaaaaaa $dh$A$Ifa$ $dh$A$Ifa$aaaaaaaaaaaaaaaaaaaaaaabbccdddd e;gDgKgLghhiɺɬq5CJOJQJ\^JaJ h*J5CJOJQJ\^JaJCJOJQJ^JaJ h*J6CJOJQJ]^JaJhA7CJOJQJ^JaJhOCJH*OJQJ^JaJhOCJOJQJ^JaJ#hO5CJH*OJQJ\^JaJCJH*OJQJ^JaJCJOJQJ^JaJ&aaaa=/! $dh$A$Ifa$ $dh$A$Ifa$kdyY$$IfTlֈB A04 laTaaaaaa/kd5Z$$IfTlֈB A04 laT $dh$A$Ifa$aaaaaaa $dh$A$Ifa$ $dh$A$Ifa$aabb=/! $dh$A$Ifa$ $dh$A$Ifa$kdZ$$IfTlֈB A04 laTb bbbbb/kd[$$IfTlֈB A04 laT $dh$A$Ifa$bcd;gLgiill q:q,vvvv w&w $dh$A$Ifa$ $dh$A$Ifa$$XdxxA$^`Xa$$dh`a$$dh`a$ $dhA$a$ $dhA$`a$$A$a$iiiiiijjjjllllmmmmmmmmrnunnno%oBoHoOoQopppp q!q:q,vvvv4wƵƵƵzԪ hnU6CJOJQJ]^JaJ h*J6CJOJQJ]^JaJhddCJOJQJ^JaJCJOJQJ^JaJ h*J5CJOJQJ\^JaJ5CJOJQJ\^JaJhnUCJOJQJ^JaJhA7CJOJQJ^JaJhA7CJH*OJQJ^JaJ+&w'w/w6wS%:`aghtuݜ ښڍ|||nnh(CJOJQJ^JaJ hJz_6CJOJQJ]^JaJh|#6OJQJ]^J"hfOCJOJQJ^JaJmH sH CJOJQJ^JaJhfO6CJOJQJ^JaJhnU6OJQJ]^J OJQJ^JhfOOJQJ^JhfOCJOJQJ^JaJ6CJOJQJ]^JaJ)]2GǗsÚU6xߞ$ & F @ vdTA$^va$$ & F @ vdTA$^va$$ & F @ vdTA$^va$$ & F @ vdT7$8$A$H$^va$56JNUsxpq'XZ\`dh˽䨆tcTcTctFh 5OJQJZ\^J5CJOJQJZ\^JaJ 5CJOJQJZ\^JaJo(#h 5CJOJQJZ\^JaJ$5CJOJQJZ\^J_H aJo(hfO6CJOJQJ^JaJCJOJQJ^JaJhfOOJQJ^JhfOOJQJ^JnHtHOJQJ^JnHtHh{:OJQJ^JnHtHhfOCJOJQJ^JaJh~CJOJQJ^JaJHZȥȨ<`$cd`ca$$cdxx`ca$$ & Fda$$da$$dxxa$ $dTA$a$$ & F @ vdTA$^va$ޤVZƥȥx§ЧҧĨ<DfrڪܪުXpz|JVlt|޷\h`Ƚh OJQJZ^JUh OJQJZ^Jo(OJQJZ^J_H o(OJQJZ^Jo( OJQJ^Jh OJQJZ^J6OJQJZ]^J_H o(6OJQJZ]^Jh 5OJQJZ\^Jh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ffect of protein sources on characteristics and quality traits of Nile tilapia (Oreochromis niloticus) PAGE 567 ALKOBABY, A. I. et al. PAGE 1 8th International Symposium on Tilapia in Aquaculture 2008 `bdhjnptvz|hjlԻ$$A$a$$A$$da$ $&`#$A$ $ $`bdfjlprvx|~:dhjlnz|ǼǬǼvgǼǬǼYhFCJOJQJ^JaJhA7;CJOJQJ^JaJ)hF56;CJOJQJ\]^JaJ5;CJOJQJ\^JaJ#hF5;CJOJQJ\^JaJ0JCJOJQJaJmHnHu0JCJOJQJaJ j0JCJOJQJUZaJ jU%h4B*OJQJZ^J_H o(phh/7CJOJQJ^J_H aJ̻λлһԻֻڻJLTVl%h4B*OJQJZ^J_H o(ph_H o(6CJH*OJQJ]^JaJ6CJOJQJ]^JaJ0JCJOJQJaJmHnHu0JCJOJQJaJ j0JCJOJQJUZaJ6CJOJQJ]_H aJhF6CJ]_H aJhFCJOJQJ^JaJCJOJQJ^JaJԻJLNPRTV $ $$$A$ $hhA$]h`h= 00&P 1hP'. A!2"N#4$l% (26&P 1h0A .!l"4#2$N% (23&P 1h. A!2"N#4$l% (2$$If!vh5@5P 59 5' 5#v@#vP #v9 #v' #v:V l t 6PO 02,5@5P 59 5' 5/ / / 4$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 / Xkd$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd&$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd $$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd*$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd.$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd2$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd $$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd6$$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd'$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd:+$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd.$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la&$$If!v h5@5<5555555 5 5 #v@#v<#v#v#v #v :V l t 6PO 02, 5@5<555 5 Xkd>2$$Ifl  #$7J] p$(-2@< t 6PO 02,,,,44 la$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh555555S5A5A#v#v#v#vS#vA:V l t0,55555T$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh55N55555[#v#vN#v#v#v#v[:V l05555b554$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5 5 5 #v #v #v :V l0555564T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5Y5U5U5U5U5U#vY#vU:V l0,554T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4T$$If!vh5v555 #vv#v#v#v :V l0555[ 5 4TN@N Normal$A$CJ_HaJmH sH tHL@L  Heading 1$$@&A$a$5CJ$\aJ$^@^  Heading 2$$dxx@&A$a$5>*CJ \aJ Z@Z  Heading 3$$dxx@&A$a$5CJ\aJb@b  Heading 4'$$vdxx@&A$`va$5CJ\aJDA@D Default Paragraph FontVi@V  Table Normal :V 44 la (k@(No List FB@F Body Text $A$a$5CJ(\aJ(JP@J Body Text 2$dhA$a$CJaJhC@h Body Text Indent!$dxxA$`a$ CJ^JaJJQ@"J Body Text 3$dhxxA$a$`R@2` Body Text Indent 2!$dhxxA$`a$J @BJ Footer#$ 9r ]^a$.)@Q. Page Numbern@cn Table Grid7:V0PJDOqD  Char!5>*CJ \_HaJ mH sH tHPZ@P Plain Text $CJOJ^JaJtH >@> Header$ 9r 4U@4 Hyperlink >*ph*W@* Strong5\% )  ? w PhiI Z K /2!%%%%7%J%\%d%e%q%~%%%%%%%%% & &&&&&&!&#&%&'&)&.&/&A&C&E&G&I&K&M&S&Y&_&a&b&{&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&'' ' ' '''''''!'"'1'3'9';'='B'D'F'K'M'O'P'`'a'c'e'j'l'n's'u'w'|'~''''''''''''''''''''''''''(( ((((((#('(+(,(0(4(7(;(?(D(H(J(O(S(W(X(e(t(x(|(((((((((((((((((((((( ) )K)V)W)b)p)t)x))))))))))))))))))))))) ****#*'*,*1*2*K*Q*W*]*c*h*m*q*r**************************++ + +++#+)+.+4+9+?+E+F+K+Q+U+Z+_+e+j+p+q+|+}++++++++++,X-p-00000023k3{3w6666667+:<=J>a>y>EEEEEEEE F FFFFF!F&F+F0F6F;FOy00t@0'Oy00t0 tuOy00t@0fOy00tL; Oy00t`M<T ` ` Oy00tMy0 0tOy00t@0O:00<3O:00Oz00O:00O:00Oz00O:00O:00O:00O:00Oz00eOz00Oz00Oz00Oz00Oz00tOz00Oz00@0PJOz00w@0 0ӽ !s,.~/1238<$N_OSX_ai4wDzi`VVY[\]belwZJ-e-....9///O001111111222q2r22222 3 3E3F3p3q333ENN;N?N\N`NNNNNNNNN OO-O1OPOTOrOvOOQWWXX"X2XBXSXdXsXXX1```````a&aAaeapaaaaaabb&wCw]wvwwwwwwx)x?x{`ԻVWZ^_`acdfghijkmnopqrstuvxyz{|}~TXxxxX !!!8@0(  B S  ?hit4hit5hit6m4.bcor*hit1DDDw:xDDDw:x#*C'ED 'D(J'F'* 'D/'.DJ) ('DFH9 4) 1yz { |\}A~A4 841 2C!dz,"PLr!L8|L88 888L88L88L88 8 88L88t|i#3| #:|y!d0!  ",4 w!#D*w$tl+ + {{66L}}T > @AjEaLaLeLLLLmNOpTUWH\^^0adddhhhBknn^t^tjtntntuuuu3vwwww5xyk{{{||>}>}Q}\\biӊӊ55@330~~Ɩʗʗ!      !"#$%&'()*+,.-/1023456789:;=<>@?ABCDFEGHIKJLMNOQPRSTUVWXY[Z\^]_`abcdefgihjklmonpqrstuvwxy{z|~}G"+22-9  X X *$*$+/3455V;==>>@AnEcLgLgLLLLqNOtT UWL\^^4adddhhhFknnhtltltqtqtuuuu5vwwww9xyo{{{||O}Y}Y}`ggĄĄqيي>KK::4Ė̖̖͗͗%    !"#$%&'()*+,.-/1023456789:;=<>@?ABCDFEGHIKJLMNOQPRSTUVWXY[Z\^]_`abcdefgihjklmonpqrstuvwxy{z|~} urn:schemas:contactsSnCv*urn:schemas-microsoft-com:office:smarttagsmetricconverter_|*urn:schemas-microsoft-com:office:smarttagscountry-regionhttp://www.5iantlavalamp.com/V*urn:schemas-microsoft-com:office:smarttagsplacehttp://www.5iantlavalamp.com/Z*urn:schemas-microsoft-com:office:smarttags PlaceNamehttp://www.5iantlavalamp.com/Z*urn:schemas-microsoft-com:office:smarttags PlaceTypehttp://www.5iantlavalamp.com/h}*urn:schemas-microsoft-com:office:smarttagsCity0http://www.5iamas-microsoft-com:office:smarttagsiV*urn:schemas-microsoft-com:office:smarttagsState0http://www.5iamas-microsoft-com:office:smarttags 0.02 M24 gm32 gm35 gm4 C ProductID}|v||v|vvvvv}}}V}V}V}Vv}V|}V||}V}||}}}}V}}||}}}V}V|}49<@7BCL  <@)OV!*+4]dMY)45>"-"Y"c"i"v"$$$$%&/ /[0a00000t1}1111111Q2[233+4:4444455?5G5556 666666677k7o77799+:9:g:m:::::::<<AAeBnB|BBBB3F5FYF[FvFxF|F~FFFFFFFFFFFFFG G$G&G*G,GGGIGMGOGjGlGKK8NbFbSbbbddddEeSeeeeeeeeeeeefqfvf|ffffffggg&g*g5g;g=gAg i.i jjLjTjVj]jijtjjjjjmmXmemomvmxm|mensn~nnnnnnst~tttttuuu&u5u:uBuGuPuWubugujuouuuuuuuv vIvNvvvvvw(w)w2wwwCxNxOxXxoxxxyxxxxyyz z zzNzRzgzlzzzzzzzy{{{{{{||||"|&|;|?|||||||||>}F}}}}}}}~~R~Y~Z~c~~~~JPтӂ (. Ȅ̄΄ф!+džІ;F/8iqrzȈʈΈӈ ‰͉щ։ډ  %,4;FJ5>]cow2:COU^z"Z_$,56?Ò̒>IJSeis{Ɠ̓%01:U[]_x֔۔ݔ˕ҕCIxזݖϗؗ%3<FOϘӘݘ  !'HNuܚ!+ěśʛ˛ACyzWXwx ϞО NOПԟ؟ٟ7IȠРơǡ¢ĢĢƢƢǢǢɢʢ̢͢ϢТ9;(( ))00f4o4);-;==EE2I3IPOXO4R5RWW[[,n4nqqtuyy$}'}rzۊߊs}؛ٛBCyzĢĢƢƢǢǢɢʢ̢͢ϢТ333333333333333333333333I %%q%~%% & &.&/&a&b&&&&&&&!'"'O'P'~''''''+(,(W(X(((((( )))+X-p-----0023k3{366666667<=J>a>EE'FFFGIIPOYOOOCPPRRWW1XZ;_L_ddQgg i:i,n5nn o'o@p9rDrss^tsttuuvvvww.y]y{ˀ!9ȇ%xřHYܚzĢĢƢƢǢǢɢʢ̢͢ϢТĢĢƢƢǢǢɢʢ̢͢ϢТASUSERESLAMq?NV4mwO ``pg:IdfGWr+B9z0^`o(. ^`hH. pLp^p`LhH. @ @ ^@ `hH. ^`hH. L^`LhH. ^`hH. ^`hH. PLP^P`LhH.h ^`hH.h ^`hH.h pLp^p`LhH.h @ @ ^@ `hH.h ^`hH.h L^`LhH.h ^`hH.h ^`hH.h PLP^P`LhH.h ^`hH.h ^`hH.h pLp^p`LhH.h @ @ ^@ `hH.h ^`hH.h L^`LhH.h ^`hH.h ^`hH.h PLP^P`LhH. ^`hH. ^`hH. pLp^p`LhH.h @ @ ^@ `hH. ^`hH. L^`LhH. ^`hH. ^`hH. PLP^P`LhH.h ^`hH.h ^`hH.h pLp^p`LhH.h @ @ ^@ `hH.h ^`hH.h L^`LhH.h ^`hH.h ^`hH.h PLP^P`LhH.^`o(. ^`hH. pLp^p`LhH. @ @ ^@ `hH. ^`hH. L^`LhH. ^`hH. ^`hH. PLP^P`LhH.``Idfq?NmwOWrB9z                                                       @ @ q0zsgA {X(c\;$C'R*G_PKd0zsg %%%%7%J%\%d%e%q%~%%%%%%%%% & &&&&&&!&#&%&'&)&.&/&A&C&E&G&I&K&M&S&Y&_&a&b&{&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&&' ' ' '''''''!'"'1'3'9';'='B'D'F'K'M'O'P'a'c'e'j'l'n's'u'w'|'~''''''''''''''''''''''''''(( ((((((#('(+(,(0(4(7(;(?(D(H(J(O(S(W(X(t(x(|((((((((((((((((((((((K)W)b)p)t)x))))))))))))))))))))))) ****#*'*,*1*2*K*Q*W*]*c*h*m*q*r************************++ + ++#+)+.+4+9+?+E+F+K+Q+U+Z+_+e+j+p+q+}+++++++++00EEEEEE FFFF!F&F+F0F6F;FHe@@D@ZKKy՜.+,D՜.+,` hp|  sd'SqA 3Effect of some low-cost ditary protein sources on Title 8@ _PID_HLINKSAD6http://www.sciencedirect.com/science/journal/00448486  !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}~      !"#$%&'()*+,-./0123456789:;<=>?@ABCDEFGHIJKLMNOPQRSTUVWXYZ[\]^_`abcdefghijklmnopqrstuvwxyz{|}Root Entry FYnKData e1TableaWordDocumentSummaryInformation(~DocumentSummaryInformation8CompObjj  FMicrosoft Word Document MSWordDocWord.Document.89q