I wonder if someone has experience about working with kinds of Active Biomolecules which could serve as palatability enhancers in fish food.
The best place to look for palatability enhancers is their natural habitat and a good observation! Each species, each environment has typical molecules. Your observation may yield guidance to others. good luck. Try where your fish live naturally.
For marine shrimps,shark liver oil is one of the best attractant.10 ml of it is added to a Kg. of the raw dough before making out the feed pellets, which are then dried.For fast flowing riverine fishes,one of the scientist used Asafoetida in fish feed & through hooking,he got good results.
Depends upon which species of fish you are working with; certain free amino acids and amino acid mixtures work well for some species (particularly carnivores), betaine-glycine and nucleosides and biogenic amines at low concentrations may also have a positive effect for some species
I agree with my friends. It depends on environment and species of fish. Fishmeal (FM); blood meal (BM), meat and bone meal (MBM), squid meal (SM), fish oil (FO); fish solubles (FS); potato protein concentrates (PPCs); squid meal; krill meal and methanol (MeOH) extract of mackerel are some kind of attractants which are using in fish diets.
I'm agree with my friends. It depends on fish environment and species.
try krill, fish hydrolysates, individual amino acids: betaine, glycine, alanine;
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