Effect of Different Hydrolyzed Protein Levels on Protease Enzymes in Rainbow Trouts (Oncorhynchus mykiss) Alevin

This study was carried out to evaluate the effect of protein hydrolysates on proteolytic enzymes of rainbow trout alevins, Onchorhynchus mykiss. Six diets based on different levels of sardine (Sardinella gibossa) protein hydrolysate (SPH) and poultry by-products protein hydrolysate (PPH) (10% , 25% and 50%) were tested. 824±12 Alevins in 40 liter tanks, fed with these diets for 30 days after start the feeding. Pepsin, Trypcin, N-Aminopeptidase, Leucin-alanin peptidase, and Alkaline Phosphates measured based on spectrophotometric methods. Brush border membrane enzymes showed the quickly intestine entrocyte maturation in SPH25%, SP 10% and PPH10% (p