Dietary self-selection of protein-unbalanced diets supplemented with three essential amino acids in Nile tilapia

SUMMARY In the present study, we investigated the digestibility of wheat and its coproducts in extruded diets for juvenile Nile tilapia. Specifically, we evaluated the apparent digestibility coefficients (ADCs) of dry matter (ADCDM), gross energy (ADCGE), crude protein (ADCCP), essential amino acids (EAAs), and non-essential amino acids (NEAAs) in winter wheat, spring wheat, wheat middling, wheat bran, and wheat germ in a diet fed Nile tilapia. A reference diet and test diets were used, with 5.0g/kg chromic oxide (Cr2O3) as the external indicator. The ADCDM, ADCCP, and ADCGE were higher (P< 0.05) in winter wheat, spring wheat, and wheat germ than for wheat middling and wheat bran. The ADCs of all amino acids (AAs) were >80%, except for threonine in wheat middling and wheat bran, exceeding 90% for winter wheat and wheat germ. The values of all investigated ingredients were high for ADCCP, and the ADCs of EAAs and NEAAs. A strong negative correlation was detected for crude fiber and ash with the ADCs of dry matter, gross energy, and crude protein. In general, wheat ingredients have good digestibility of protein and amino acids, but high fiber content reduces CDAMS and CDAEB in extruded diets for Nile tilapia.

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Ideal profile of essential amino acids for Nile tilapia ( Oreochromis niloticus ) in the finishing growth phase

Aquaculture Research ◽

10.1111/are.14819 ◽

2020 ◽

Vol 51 (11) ◽

pp. 4724-4735

Author(s):

Andressa T. Rodrigues ◽

Cleber F. M. Mansano ◽

Kifayat U. Khan ◽

Thiago M. T. Nascimento ◽

André Z. Boaratti ◽

...

Keyword(s):

Amino Acids ◽

Growth Phase ◽

Oreochromis Niloticus ◽

Nile Tilapia ◽

Essential Amino Acids ◽

Nile Tilapia Oreochromis Niloticus

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Nile tilapia (Oreochromis niloticus) show high digestibility of lipid and fatty acids from marineSchizochytriumsp. and of protein and essential amino acids from freshwaterSpirulinasp. feed ingredients

Aquaculture Nutrition ◽

10.1111/anu.12230 ◽

2015 ◽

Vol 22 (1) ◽

pp. 109-119 ◽

Cited By ~ 45

Author(s):

P.K. Sarker ◽

M.M. Gamble ◽

S. Kelson ◽

A.R. Kapuscinski

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Oreochromis Niloticus ◽

Nile Tilapia ◽

Essential Amino Acids ◽

Feed Ingredients ◽

Nile Tilapia Oreochromis Niloticus

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Ingredient modification to improve nutrition of Indonesian Koya made of nile and soy as a source of protein

Food Research ◽

10.26656/fr.2017.5(2).498 ◽

2021 ◽

Vol 5 (2) ◽

pp. 314-324

Author(s):

R.B.K. Anandito ◽

Kawiji ◽

L. Purnamayati ◽

L.L. Maghfira

Keyword(s):

Amino Acids ◽

Fatty Acids ◽

Chemical Composition ◽

Sensory Evaluation ◽

Nile Tilapia ◽

Protein Composition ◽

Essential Amino Acids ◽

High Protein ◽

Soy Flour ◽

Protein Sources

Koya is an Indonesian food often used as a seasoning topping. Koya is made from prawn crackers and fried onions. It is popular and can be used as an alternative to improve human nutrition, primarily to fulfill the protein needs in children. One of the high-protein sources is the Nile tilapia which is easily cultured in Indonesia. Tilapia can be combined with soy, a high protein local food. The aim of this study was to determine the characteristics of Koya made from Tilapia and combined with either soy or fermented soy (tempeh). Koya was made from a combination of the main ingredients, such as Nile tilapia -soy flour (NS) and Nile tilapia-tempeh flour (NT) with a ratio of tilapia: soy flour/tempeh flour 40:60, 50:50, and 60:40, respectively. Each Koya was tested for its chemical composition and sensory evaluation. The results indicated that the combination of Nile tilapia-soy flour and Nile tilapia-tempeh had a significant effect on the chemical and sensory characteristics. With the higher concentration of tilapia; the moisture, ash, and protein composition increased, but the fat content decreases. Koya with 60% of tilapia either combined with 40% soy (NS3) or 40% tempeh (NT3), was the most preferred by panelists. Koya NS3 contained moisture, ash, fat, protein, and carbohydrates of 13.06%, 5.15%, 19.59%, 54.19%, and 21.50%; respectively while NT3 of 13.32%, 3.89%, 19.28%, 48.72%, and 28.06%; respectively. Koya NS3 and NT3 contained linoleic and linolenic fatty acids and higher essential and non-essential amino acids than commercial Koya.

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Using sheep selection to improve the nutritional value of lambmeat

Agrarian science ◽

10.32634/0869-8155-2021-354-11-12-63-67 ◽

2022 ◽

Vol 354 (11-12) ◽

pp. 63-67

Author(s):

A. Ch. Gagloev ◽

A. N. Negreeva ◽

F. A. Musaev

Keyword(s):

Amino Acids ◽

Glutamic Acid ◽

Nutritional Value ◽

Essential Amino Acids ◽

Economic Experiment ◽

Lower Water Content ◽

Significant Superiority ◽

Selection Of ◽

Meat Type

Relevance. The article provides a justification for the use of sheep selection taking into account the intra-breed type of Prekos ewes in purebred breeding and crossing with producers of semi-fine wool breeds Romney-Marsh and Kuibyshevskaya to improve the biological usefulness of meat in offspring.Methods: scientific and economic experiment in the use of different selection options, taking into account the productive type of sheep of the Precos breed.Results. The article presents the results of a study on the influence of the selection of sheep on the composition of lambmeat, increasing the usefulness and quality of meat and, thus, the efficiency of its production. It was found that the content of water in the meat of crossbred animalswas lower compared to purebred Precos. There is a lower water content in the meat of rams obtained from sheep of the Precos meat-wool type, both in purebred and crossbred animals. In terms of the protein content in meat, there is an advantage in rams with purebred breeding and crossing compared to meat obtained from the wool-meat type of queens. In the hip bran of purebred animals and crossbreeds with the Kuibyshev breed, this superiority was 1.1% (Р > 0.95), and in the lumbar bran of Romney-Marsh crossbreeds, this difference was 1.6% (Р > 0.95). Mutton from the offspring of the sheep of meat-wool type is characterized by a significantly high content of the essential amino acids threanine, lysine, leucine, phenylanin and isoleucine in comparison with meat from the offspring of the wool-meat type of sheep. A significant superiority was also established in the content of interchangeable amino acids — oxyproline, serine, tyrosine, proline, glycine, aspartic and glutamic acid, cystine and analin.

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Clustering of ingredients with amino acid composition similar to the nutritional requirement of Nile tilapia

Scientia Agricola ◽

10.1590/s0103-90162010000500004 ◽

2010 ◽

Vol 67 (5) ◽

pp. 517-523 ◽

Cited By ~ 5

Author(s):

Álvaro José de Almeida Bicudo ◽

Luis Fernando Batista Pinto ◽

José Eurico Possebon Cyrino

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Principal Components ◽

Nile Tilapia ◽

Principal Component ◽

Essential Amino Acids ◽

Amino Acid Profile ◽

Nutritional Requirement ◽

Dietary Amino Acids ◽

The Relationship

The search for balanced diets, which may elicit improved growth of fish, requires appropriate selection of available protein sources. This study aims at clustering feedstuffs according to amino acid profile, determining which ones show essential amino acids (EAA) profiles closer to the ideal dietary amino acids requirements of Nile tilapia (Oreochromis niloticus), and studying the relationship among amino acids feedstuffs groups. Tabled data on EAA more cystine and tyrosine, in relation to lysine contents, of 40 feedstuffs ordinarily used to formulate fish diets were studied. Feedstuffs were grouped according to amino acids profile by cluster analysis of Euclidean distances. The principal components analysis was used to determine the relationship among amino acids in each feedstuff group. Three groups of ingredients were parted and two ingredients, low tannin sorghum and corn gluten meal 60%, did not go with any group. Dietary amino acids requirements of Nile tilapia were similar to the amino acid profile of 22 feedstuffs. The principal component analysis explained with three principal components more than 75% of total variance of amino acids in three feedstuff groups. Therefore, until additional, detailed information on amino acids availability of different ingredients is consolidated, total amino acids profiles will continue to be important information to select and use conventional or surrogate ingredients for formulating and processing feeds for tilapia.

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