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<p>This study evaluated the effects of replacing corn gluten with corn fermented protein in the diets of European sea bass (<i>Dicentrarchus labrax</i>) juveniles (25.9 ± 0.2&#xa0;g) during a 60-day feeding trial. Four experimental diets were prepared by replacing 0, 25, 50 and 100% of the corn gluten with corn fermented protein, corresponding to ≈0, 2.25, 4.50 and 9.00% dietary corn fermented protein, all formulated to contain ≈ 47% crude&#xa0;protein and ≈ 18% crude&#xa0;lipid. Growth approximately doubled, with the highest numerical values observed in the 100% replacement group; however, no significant differences were detected among groups in terms of weight gain, daily growth index, feed conversion ratio, or specific growth rate (<i>p</i> &gt; 0.05). Hepatosomatic and viscerosomatic index values did not differ significantly among groups. Whole-body proximate composition was generally similar among treatments, although lipid content differed significantly (<i>p</i> &lt; 0.05). Although minor numerical variations were observed in fatty acid composition, total saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and omega-3, omega-6, and omega-9 contents did not differ significantly among treatments (<i>p</i> &gt; 0.05). Hematological and biochemical parameters showed no significant differences between groups, whereas histomorphometric analysis showed higher villus height in the 100% replacement group and increased thickness of selected intestinal layers in corn fermented protein-fed groups. Digestive enzyme activities were significantly affected by dietary treatment and generally increased with corn fermented protein inclusion (<i>p</i> &lt; 0.05). Corn fermented protein inclusion numerically reduced diet cost and economic conversion rate. In conclusion, replacing corn gluten with corn fermented protein did not impair growth performance, haematological or serum biochemical parameters, or the whole-body fatty acid profile of juvenile European sea bass under the present experimental conditions, while whole-body lipid content, digestive enzyme activity, and intestinal morphology were affected.</p>

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Physiological and growth responses to replacing corn gluten with corn fermented protein in diets for juvenile European sea bass: growth performance, intestinal morphology and fillet quality

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年6月3日

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  • Ebru Yılmaz,
  • Mehmet Güler,
  • Sema Midilli,
  • Şükrü Yıldırım,
  • Onurkan Antepli,
  • Deniz Çoban

摘要

This study evaluated the effects of replacing corn gluten with corn fermented protein in the diets of European sea bass (Dicentrarchus labrax) juveniles (25.9 ± 0.2 g) during a 60-day feeding trial. Four experimental diets were prepared by replacing 0, 25, 50 and 100% of the corn gluten with corn fermented protein, corresponding to ≈0, 2.25, 4.50 and 9.00% dietary corn fermented protein, all formulated to contain ≈ 47% crude protein and ≈ 18% crude lipid. Growth approximately doubled, with the highest numerical values observed in the 100% replacement group; however, no significant differences were detected among groups in terms of weight gain, daily growth index, feed conversion ratio, or specific growth rate (p > 0.05). Hepatosomatic and viscerosomatic index values did not differ significantly among groups. Whole-body proximate composition was generally similar among treatments, although lipid content differed significantly (p < 0.05). Although minor numerical variations were observed in fatty acid composition, total saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, and omega-3, omega-6, and omega-9 contents did not differ significantly among treatments (p > 0.05). Hematological and biochemical parameters showed no significant differences between groups, whereas histomorphometric analysis showed higher villus height in the 100% replacement group and increased thickness of selected intestinal layers in corn fermented protein-fed groups. Digestive enzyme activities were significantly affected by dietary treatment and generally increased with corn fermented protein inclusion (p < 0.05). Corn fermented protein inclusion numerically reduced diet cost and economic conversion rate. In conclusion, replacing corn gluten with corn fermented protein did not impair growth performance, haematological or serum biochemical parameters, or the whole-body fatty acid profile of juvenile European sea bass under the present experimental conditions, while whole-body lipid content, digestive enzyme activity, and intestinal morphology were affected.