With the development of science and technology, fish nutrition has evolved from the age of protein nutrition to the era of amino acid nutrition and the era of small peptide nutrition.
Due to its high technical content, small peptide nutrition is still in the experimental promotion stage. Amino acid nutrition is the development of protein nutrition, has a certain practical value and promotion value.
The special physiological structure of fish determines that the nutritional needs of fish are different from livestock and poultry. High protein is a major feature of fish feed. Amino acids are the basic building blocks of protein, and whether the amino acid mix is ​​reasonable can directly explain the nutritional level of fish feed.
We should pay attention to the following aspects when designing fish recipes.
1. Try to increase the use of protein feed ingredients to achieve amino acid complementarity.
2. Limiting amino acids such as methionine and lysine should be added to the formulation.
3. Try to use l or dl amino acids instead of d amino acids.
4. Give full play to the saving effect of sugars and lipids on proteins.
Due to its high technical content, small peptide nutrition is still in the experimental promotion stage. Amino acid nutrition is the development of protein nutrition, has a certain practical value and promotion value.
The special physiological structure of fish determines that the nutritional needs of fish are different from livestock and poultry. High protein is a major feature of fish feed. Amino acids are the basic building blocks of protein, and whether the amino acid mix is ​​reasonable can directly explain the nutritional level of fish feed.
We should pay attention to the following aspects when designing fish recipes.
1. Try to increase the use of protein feed ingredients to achieve amino acid complementarity.
2. Limiting amino acids such as methionine and lysine should be added to the formulation.
3. Try to use l or dl amino acids instead of d amino acids.
4. Give full play to the saving effect of sugars and lipids on proteins.
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