Apparent digestibility of protein, amino acids and energy in rainbow trout (Oncorhynchus mykiss) fed a fish meal based diet extruded at different temperatures

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Sodium diformate and extrusion temperature affect nutrient digestibility and physical quality of diets with fish meal and barley protein concentrate for rainbow trout (Oncorhynchus mykiss) (2011, background): “…reduced protein and individual amino acid digestibility in mink (Mustela vison) when increasing the extrusion temperature from 100 to 125 and 150 °C. Sørensen et al. (2002) observed no effect of increasing the extrusion temperature from 100 to 125 and 150 °C on protein and individual amino acid…”
Evaluation of poultry by-product meal in commercial diets for hybrid striped bass (Morone chrysops ♀×M. saxatilis ♂) in recirculated tank production (2006, background): “Sørensen et al. (2002) noted that Arg, Cys, Lys, Ser and Thr are most likely to be damaged by processing temperature.”
Growth, feed efficiency and digestibility in salmon (Salmo salar L.) fed different dietary proportions of vegetable protein sources in combination with two fish meal qualities (2004, background): “…experimental feeds was performed at stable and normal conditions, it is not likely that the feed processing has affected digestibility as earlier described for a fish meal based diet by Sørensen et al. (2002) although some interaction with components in the vegetable sources may not be ruled out.”