Feed technological and nutritional properties of hydrolyzed wheat gluten when used as a main source of protein in extruded diets for rainbow trout (Oncorhynchus mykiss)

The current research will help salmonid feed companies to optimally utilize a novel plant protein feed ingredient with high nutritional value and strong physio-chemical properties. This will both facilitate reduced use of fish meal, and increased use of other feed ingredients requiring increased binding. The current research also shows that HWG results in decreased SME, potentially decreasing production cost of extruded fish meal.