Dietary Protein Hydrolysates from Animal By-Products: Digestibility and Enzymatic Activity for Dourado Salminus brasiliensis

被引:6
|
作者
Lorenz, Evandro Kleber [1 ]
Coelho Barone, Rafael Simoes [1 ]
Yamamoto, Fernando Yugo [1 ]
Possebon Cyrino, Jose Eurico [2 ]
机构
[1] Univ Sao Paulo, ESALQ, Dept Zootecnia LZT, PPG CAP, Piracicaba, SP, Brazil
[2] Univ Sao Paulo, ESALQ, Dept Zootecnia LZT, Ave Padua Dias 11, BR-13418900 Piracicaba, SP, Brazil
基金
巴西圣保罗研究基金会;
关键词
Poultry by-product; fish by-product; tilapia; swine; tuna; carnivorous fish; SALMON SALMO-SALAR; DICENTRARCHUS-LABRAX LARVAE; FREE AMINO-ACIDS; APPARENT DIGESTIBILITY; DIGESTIVE ENZYMES; FUNCTIONAL-PROPERTIES; NUTRIENT UTILIZATION; GROWTH-PERFORMANCE; FISH LARVAE; INGREDIENTS;
D O I
10.1080/10498850.2018.1424745
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Fishmeal (FM) is a high-cost and scarce feedstuff. Notwithstanding, the formulation and processing of diets for carnivorous fish strongly rely on FM as a protein source, given its palatability and biological value. Animal by-product hydrolysates are high-quality feedstuff and can substitute FM in aquafeeds. This study evaluated the digestibility of hydrolysates from tilapia residue (TR), tuna head (TH), swine liver (SL), and poultry liver (PL), and the profile of digestive enzymes in juvenile dourado, Salminus brasiliensis, a carnivorous Characin, fed diets containing graded levels of the hydrolysates. Inclusion of hydrolysates in diet formulations lowered the pH of feed but did not alter feed intake by fish. Higher apparent digestibility coefficients (ADCs) of diets were recorded for fish fed diets containing TR and SL, and lower ADCs were recorded for fish fed diets containing TH. Protease and lipase activities in the animal's stomach were higher, especially for those fed with diets containing SL. Amylase activity was higher in pyloric caeca, whereas in the intestines, the higher activity was seen in fish fed control and TR diets. Animal by-product hydrolysates were highly digestible for dourado, and the enzymatic profile of fish was influenced by the nutrient contents of diets.
引用
收藏
页码:236 / 246
页数:11
相关论文
共 50 条
  • [21] Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products
    Bueno-Solano, C.
    Lopez-Cervantes, J.
    Campas-Baypoli, O. N.
    Lauterio-Garcia, R.
    Adan-Bante, N. P.
    Sanchez-Machado, D. I.
    FOOD CHEMISTRY, 2009, 112 (03) : 671 - 675
  • [22] Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products
    Cheung, Imelda W. Y.
    Li-Chan, Eunice C. Y.
    FOOD CHEMISTRY, 2014, 145 : 1076 - 1085
  • [23] Antioxidant and antimicrobial peptidic hydrolysates from muscle protein sources and by-products
    Di Bernardini, Roberta
    Harnedy, Padraigin
    Bolton, Declan
    Kerry, Joseph
    O'Neill, Eileen
    Mullen, Anne Maria
    Hayes, Maria
    FOOD CHEMISTRY, 2011, 124 (04) : 1296 - 1307
  • [24] Enzymatic Digestion of Calf Fleshing Meat By-Products: Antioxidant and Anti-Tyrosinase Activity of Protein Hydrolysates, and Identification of Fatty Acids
    Tedeschi, Tullia
    Anzani, Cecilia
    Ferri, Maura
    Marzocchi, Silvia
    Caboni, Maria Fiorenza
    Monari, Stefania
    Tassoni, Annalisa
    FOODS, 2021, 10 (04)
  • [25] Autolysis of Pacific white shrimp (Litopenaeus vannamei) processing by-products: Enzymatic activities, lipid and protein oxidation, and antioxidant activity of hydrolysates
    Nikoo, Mehdi
    Xu, Xueming
    Regenstein, Joe M.
    Noori, Farzaneh
    FOOD BIOSCIENCE, 2021, 39
  • [26] Effect of in vitro gastrointestinal digestion on the antioxidant activity of protein hydrolysates prepared from Cape hake by-products
    Teixeira, Barbara
    Pires, Carla
    Nunes, Maria L.
    Batista, Irineu
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2016, 51 (12): : 2528 - 2536
  • [27] Antiproliferative activity of protein hydrolysates derived from fish by-products on human colon and breast cancer cells
    Kandyliari, Aikaterini
    Golla, Jaya Prakash
    Chen, Ying
    Papandroulakis, Nikolaos
    Kapsokefalou, Maria
    Vasiliou, Vasilis
    PROCEEDINGS OF THE NUTRITION SOCIETY, 2020, 79 (OCE2) : E282 - E282
  • [28] Enzymatic protein hydrolysates of a residue from grape by-products industry for winemaking application: influence of the starting material and hydrolysis time
    Mora-Garrido, Ana Belen
    Escudero-Gilete, M. Luisa
    Heredia, Francisco J.
    Cejudo-Bastante, Maria Jesus
    COGENT FOOD & AGRICULTURE, 2024, 10 (01):
  • [29] Enzymatic Synthesis of Protein Hydrolysates From Animal Proteins: Exploring Microbial Peptidases
    da Silva, Ronivaldo Rodrigues
    FRONTIERS IN MICROBIOLOGY, 2018, 9
  • [30] Protein Hydrolysates from Salmon Heads and Cape Hake By-Products: Comparing Enzymatic Method with Subcritical Water Extraction on Bioactivity Properties
    Pires, Carla
    Leitao, Matilde
    Sapatinha, Maria
    Goncalves, Amparo
    Oliveira, Helena
    Nunes, Maria Leonor
    Teixeira, Barbara
    Mendes, Rogerio
    Camacho, Carolina
    Machado, Manuela
    Pintado, Manuela
    Ribeiro, Ana Rita
    Vieira, Elsa F.
    Delerue-Matos, Cristina
    Lourenco, Helena Maria
    Marques, Antonio
    FOODS, 2024, 13 (15)