2018
Effects of Dietary Soy Replacement on Burbot (Freshwater Cod) Growth and Immune Function
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Contributor/Checkoff:
Soy Aquaculture Alliance
Category:
Export/Trade
Keywords:
Aquaculture
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Kenneth Cain, University of Idaho
Co-Principal Investigators:
Project Code:
1830-352-0501-J
Contributing Organization (Checkoff):
United Soybean Board
$92,992
Institution Funded:
University of Idaho
$92,992
Brief Project Summary:

This project focused on fishmeal replacement with soy protein products for a new and upcoming aquaculture species, burbot (freshwater cod). The project aimed to evaluate fish growth performance at the juvenile and sub-adult life stages. After the juvenile trial, soy protein digestibility metrics were evaluated to compare growth performance. Lipid and dry matter digestibility were found to be overall decreased for the plant-based products. No differences were detected in the average weight per fish. There were no dietary impacts on juvenile burbot anatomy.

Key Audience:
Aquaculture feed producers, burbot producers

Information And Results
Final Project Results

Updated February 16, 2021:

View uploaded report PDF file

As a follow-up to our manuscripts in preparation and professional presentations, the team will also plan to share data with producers in the Pacific Northwest via some extension articles. The team is working with Gary Fornshell, the University of Idaho Aquaculture Extension Educator, to provide updates to regional producers and promote burbot aquaculture as part of a Western Regional Aquaculture Center (WRAC) project.

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.