scholarly journals Feeding Behaviour and Bioavailability of Essential Amino Acids in Shrimp Penaeus monodon Fed Fresh and Leached Fishmeal and Fishmeal-Free Diets

Animals ◽  
2021 ◽  
Vol 11 (3) ◽  
pp. 847
Author(s):  
Cedric J. Simon ◽  
Ha Truong ◽  
Natalie Habilay ◽  
Barney Hines
Keyword(s):  
Amino Acids ◽  
Feeding Behaviour ◽  
Negative Impact ◽  
Penaeus Monodon ◽  
Essential Amino Acids ◽  
Apparent Digestibility ◽  
Complete Replacement ◽  
Leaching Losses ◽  
Dietary Amino Acids ◽  
Insight Into

The complete replacement of fishmeal with terrestrial meals did not have a negative impact on the attractiveness, palatability, and apparent digestibility of the formulation. Shrimp were found on average to eat more and have similar appetite revival on the terrestrial meal-based formulation (TM) diet compared to the traditional fishmeal-based formulation (FM) diet. However, methionine (Met) and lysine (Lys) leached out rapidly from the TM diet, and as a result, this initially overfortified diet showed lower levels of those AA in comparison to FM after 60 min immersion. Both dietary Lys and Met were sub-optimal in TM within 120 min of immersion, whereas in comparison, the FM diet supplied consistent levels of EAA for up to 240 min immersion. Nonetheless, shrimp fed fresh TM had significantly higher peak haemolymph concentrations at 30 and 60 min for total AA, Met, and Lys than FM-fed shrimp. The over-supply of CAA far compensated leaching losses, and CAA were well absorbed and used by the shrimp within 120 min, with no obvious signs of asynchronous absorption of CAA to protein-bound AA. However, shrimp fed the TM diet that had leached out for 60 min, had haemolymph concentrations of Met and Lys that were only 41% and 44% of the ones on fresh feed respectively, while there was a negligible effect of leaching on FM. This study provides further insight into the feeding behaviour and bioavailability of dietary amino acids for P. monodon juveniles.

A study on apparent digestibility coefficients of dry matter, protein, energy and amino acids for untreated and fermented guar meal in Penaeus indicus (Edwards, 1837) and Penaeus monodon (Fabricus, 1798)

2020 ◽  
Vol 51 (5) ◽  
pp. 2155-2159
Author(s):  
Rajabdeen Jannathulla ◽  
Rajarajan Yuvapushpa ◽  
Eugine Amala Claret ◽  
Gopalapillai Gopikrishna ◽  
Kondusamy Ambasankar ◽  
...  
Keyword(s):  
Amino Acids ◽  
Dry Matter ◽  
Penaeus Monodon ◽  
Apparent Digestibility ◽  
Protein Energy ◽  
Guar Meal ◽  
Penaeus Indicus

scholarly journals Macronutrients and essential amino acids on digestive process of the freshwater teleost Matrinxã

2021 ◽  
Vol 15 (4) ◽  
pp. 413-421
Author(s):  
Rodrigo Yamakami Camilo ◽  
Claucia Aparecida Honorato ◽  
Rudã Fernandes Brandão Santos ◽  
Ive Marchioni Avilez ◽  
Luciana Cristina De Almeida ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Lipolytic Activity ◽  
Essential Amino Acids ◽  
Freshwater Teleost ◽  
Activity Increase ◽  
Digestive Process ◽  
Pyloric Cecum ◽  
Dietary Amino Acids

The objective of this work was to evaluate the effect of macronutrients and essential amino acids on digestive process of the freshwater teleost Matrinxã (Brycon amazonicus). Juveniles were fed with diets containing starch plus free amino acids or oil plus free amino acids for 15 days. These fish were compared with others fed with diets containing starch or oil without addition of free amino acids. After the experimental span, 12 fish from each treatment were randomly sampled to collect stomach, pyloric cecum, anterior and posterior intestine for assaying digestive enzymes activity. Increase of gastric proteolysis due to dietary amino acids were observed. Amylolytic, proteolytic and lipolytic activities in intestine sections were also positive related to dietary amino acids. However, proteolytic and lipolytic activities in pyloric cecum were not responsive to dietary changes. Moreover, the absence of starch in the diets resulted in decrease of amylolysis, and very low levels of oil did not change the lipolytic activity. In conclusion, activities of amylase, protease and lipase of Matrinxãare selectively responsive to addition of free essential amino acids concerning the gut section.

scholarly journals Apparent digestibility of wheat and coproducts in extruded diets for the Nile tilapia, Oreochromis niloticus

2017 ◽  
Vol 18 (3) ◽  
pp. 479-491
Author(s):  
Luiz Vítor Oliveira VIDAL ◽  
Tadeu Orlandi XAVIER ◽  
Lorena Batista de MOURA ◽  
Mariana MICHELATO ◽  
Elias Nunes MARTINS ◽  
...  
Keyword(s):  
Amino Acids ◽  
Winter Wheat ◽  
Wheat Bran ◽  
Nile Tilapia ◽  
Crude Protein ◽  
Wheat Germ ◽  
Dry Matter ◽  
Essential Amino Acids ◽  
Apparent Digestibility ◽  
Gross Energy

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.

scholarly journals The effect of condensed tannins on the site of digestion of amino acids and other nutrients in sheep fed on Lotus corniculatus L

1987 ◽  
Vol 57 (1) ◽  
pp. 115-126 ◽  
Author(s):  
G. C. Waghorn ◽  
M. J. Ulyatt ◽  
A. John ◽  
M. T. Fisher
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Condensed Tannins ◽  
Dry Matter ◽  
Condensed Tannin ◽  
Lotus Corniculatus ◽  
Essential Amino Acids ◽  
Control Group ◽  
Apparent Digestibility ◽  
Tannin Concentration

1. Sheep were used to evaluate the nutritional consequences of a low condensed-tannin concentration (22 g/kg dry matter (DM)) in lotus (Lotus corniculatus L.) (control group) compared with lotus given to sheep receiving intraruminal polyethylene glycol (PEG) infusion (PEG group). PEG selectively binds to tannins and prevents tannins from binding proteins.2. DM intakes (1430 (SE 28) g/d) and digestibility of energy (663 (SE 4.5) kJ/MJ intake) were similar for both groups but the apparent digestion of nitrogen was lower in the control sheep (0.70) than in the PEG sheep (0.78; P < 0.001).3. The proportion of N apparently digested before the abomasum (i.e. in the rumen) was lower (P < 0.05) in control sheep (0.12) than in PEG sheep (0.21; P < 0.05). Rumen ammonia concentrations were lower (P < 0.001) in control sheep than in PEG sheep. The proportion of neutral-detergent fibre (NDF) digested in the rumen was similar for both groups (0.48 (SE 0.012)) but less energy was digested in the rumen of the control (0.42) than of the PEG sheep (0.47; P < 0.05).4. The flux of essential amino acids (EAA) through the abomasum of control sheep was 50% greater than that in PEG sheep; flux of non-essential amino acids (NEAA) was 14% higher in control than in PEG sheep. Apparent digestibility of EAA in the small intestine was similar for both treatments (0.67), but NEAA were less well digested in the control (0.55) than in the PEG sheep (0.69).5. The presence of tannins in the control group increased net apparent absorption of threonine (57%), valine (89%), isoleucine (94%), leucine (30%), tyrosine (41%), phenylalanine (93%), histidine (90%) and lysine (59%), and reduced NEAA absorption by 10%, compared with PEG sheep.

scholarly journals Digestion, absorption and utilization of single-cell protein by the preruminant calf

1985 ◽  
Vol 54 (1) ◽  
pp. 219-244 ◽  
Author(s):  
Cynthia A. Sedgman ◽  
J. H. B. Roy ◽  
Joanne Thomas ◽  
I. J. F. Stobo ◽  
P. Ganderton
Keyword(s):  
Amino Acids ◽  
Small Intestine ◽  
Amino Acid ◽  
Milk Protein ◽  
Alimentary Tract ◽  
Latin Square ◽  
Essential Amino Acids ◽  
Apparent Digestibility ◽  
Bacterial Protein ◽  
True Digestibility

1.Two experiments of Latin square design were made, each with four Friesian bull calves fitted with re-entrant duodenal and ileal cannulas at 4–10 d of age. The calves were used to studythe effect of giving milk-substitutes containing 0, 300, 500 and 700 g bacterial protein (Pruteen)/kg total protein on apparent digestibility of nitrogen fractions and amino acids and true digestibility of 3H-labelled milk protein and 35S-labelled bacterial protein in the small intestine. A third experiment of Latin square design with four intact Friesian calves was used to measure apparent digestibility of nutrients throughout the alimentary tract and retention of N, calcium and phosphorus.2.At the duodenum, volume of outflow, its pH, and outflow of total-N (TN), protein-N (PN) and non-protein-N (NPN) decreased with time after feeding. At the ileum, volume of outflow and TN outflow were unaffected by time after feeding but PN outflow decreased; NPN outflow at the ileum increased to a maximum 6 h after feeding and then declined.3.Increased inclusion of Pruteen did not affect the volume of outflow at the duodenum or ileum, but duodenal PN outflow increased. At the ileum, pH values were lower and TN, PN and NPN outflows were higher with increasing concentration of Pruteen in the diet. Apparent digestibility in the small intestine tended to decrease with greater amounts of Pruteen, but was only significant for NPN. Apparent digestibility from mouth to ileum significantly decreased for TN and PN as Pruteen inclusion increased.4.Amino acid concentration in duodenal outflow, with the exception of that of arginine, reflected intake. The total amount of each amino acid in ileal outflow increased and the apparent digestibility of most amino acids decreased with greater amounts of Pruteen in the diet. Apparent digestibility of nucleic acid-N from Pruteen was very high.5.True digestibility in the small intestine and between mouth and ileum of 3H-labelled milk protein was high and did not differ between dietary treatments. True digestibility of 36S-labelled Pruteen was low for the milk-protein diet and tended to increase linearly as more dietary Pruteen was included.6.Dry matter concentration in faeces and a high apparent digestibility throughout the whole alimentary tract of carbohydrates did not differ between treatments. Apparent digestibility of dry matter, organic matter, crude protein and fat, apparent absorption of Ca, P and ash throughout the tract, retention of N, Ca and P and biological value of the protein decreased with inclusion rates greater than 300 g Pruteen/kg total dietary protein. The amount of N apparently absorbed in the large intestine was estimated as 0.9 g/d.7.Comparison of intake of apparently absorbed essential amino acids with requirement suggests that histidine is likely to be the limiting amino acid, assuming that arginine is synthesized in the body.8.Efficiencies of utilization of protein for tissue synthesis and to cover obligatory loss are estimated as 0.80, 0.75, 0.66 and 0.47 for diets containing 0, 300, 500 and 700 g Pruteen/kg total protein in the diet. Efficiencies of utilization of individual essential amino acids were also estimated.

scholarly journals Digestion in the pig between 7 and 35 d of age

1981 ◽  
Vol 45 (2) ◽  
pp. 347-357 ◽  
Author(s):  
R. H. Wilson ◽  
Jane Leibholz
Keyword(s):  
Amino Acids ◽  
Milk Protein ◽  
Essential Amino Acids ◽  
Soya Bean ◽  
Apparent Digestibility ◽  
True Digestibility ◽  
Bean Meal ◽  
Soya Bean Meal ◽  
Protein Diets ◽  
Bean Protein

1. In two experiments, forty-four pigs weaned at 4–5 d of age were given diets containing milk or soya-bean proteins until slaughtered at 14, 28 or 35 d of age.2. Additions of methionine and methionine plus lysine to the diets did not increase the proportions of these amino acids in ileal digesta.3. In the pigs given a nitrogen-free diet, ileal digesta contained more threonine, proline and glycine than in pigs given diets containing protein.4. The apparent and true digestibility of amino acids were greater when milk protein was fed than when soya-bean proteins were fed.5. The apparent digestion of amino acids to the ileum of pigs given isolated soya-bean protein (ISP; Supro 610) increased with increasing age of pigs from a mean of 0.82 at 14 d of age to 0.87 at 35 d of age.6. When milk protein was fed apparent digestibilities of methionine and lysine to the ileum were 0.912 and 0.905. The apparent digestibility of threonine to the ileum was 0.800, 0.774 and 0.504 for pigs given the milk-, ISP and soya-bean-meal (SBM)-protein diets respectively.7. Apparent digestibilities of total essential and non-essential amino acids were 0.79 and 0.69 respectively, and true digestibilities of both were 0.82.

FORMATION OF THE QUALITY INDICATORS AND NUTRITIONAL VALUE OF WHEAT BREAD WITH APPLICATION OF FLOUR QUINOA

2019 ◽  
Author(s):  
Л.Г. ЕЛИСЕЕВА ◽  
Е.В. ЖИРКОВА ◽  
Д.С. КОКОРИНА
Keyword(s):  
Amino Acids ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Negative Impact ◽  
Control Sample ◽  
Essential Amino Acids ◽  
Wheat Bread ◽  
Biological Value ◽  
Quinoa Flour

Исследовано влияние муки киноа торговых марок (ТМ) «Ярмарка» (Россия), «Мистраль» (Россия) и «Bohlsener & Muehle» (Германия), представленных на российском рынке, на химический состав, показатели качества и биологическую ценность формового хлеба из пшеничной муки. Муку киноа указанных ТМ вносили при замесе теста в количестве 10 и 20% взамен пшеничной муки. При внесении муки киноа происходило незначительное уменьшение объемного выхода хлеба: с 485 см3 в контрольном образце до 420 см3 в опытных. Образцы хлеба с внесением 20% муки киноа разных ТМ имели приятный легкий ореховый аромат. Установлено, что внесение 10–20% муки киноа не оказало отрицательного влияния на качество хлебобулочных изделий. Однако в образце хлеба с добавкой муки киноа содержалось белков на 2,1, пищевых волокон на 1,4 и жира на 0,3 г/100 г больше по сравнению с контрольным образцом – хлебом из пшеничной муки без добавок. Образец хлеба с добавкой 20% муки киноа ТМ «Ярмарка» превосходил образец хлеба из пшеничной муки без добавок по общему количеству аминокислот на 55%, в том числе по содержанию заменимых аминокислот – на 71,5%, незаменимых – почти на 20%, а содержание жира в хлебе повысилось с 0,9 до 3,2%. Доказано, что хлеб с добавкой муки киноа в количестве 20% взамен хлебопекарной пшеничной муки по своим органолептическим показателям качества не уступает хлебу, приготовленному по традиционной рецептуре, а по пищевой и биологической ценности превосходит его. The influence of flour quinoa brands «Yarmarka» (Russia), «Mistral» (Russia) and «Bohlsener & Muehle» (Germany), presented on the Russian market, on chemical composition, the quality indicators and biological value of bread from wheat flour studied. The quinoa flour of these brands was introduced when mixing the dough at 10 and 20% instead of wheat flour. With the introduction of quinoa flour, a slight decrease in the volume of bread occurred: from 485 cm3in the control sample to 420 cm3in the experimental. Samples of bread with the introduction of 20% flour quinoa different brands had a pleasant light nutty flavor. It is established that the introduction of 10–20% quinoa flour did not have a negative impact on the quality of bakery products. However, the sample of bread with the addition of quinoa flour contained of proteins on 2,1, of dietary fiber on 1,4 and fat on 0,3 g/100 g more than the control sample – bread from wheat flour without additives. The sample of bread with the addition of 20% of quinoa flour of the brand «Yarmarka» was superior to the sample of bread from wheat flour with no additives in the total number of amino acids on 55%, including the content of essential amino acids – on 71,5%, essential – almost by 20% and the fat content of bread increased from 0,9 to 3,2%. It is proved that bread with the addition of quinoa flour in the amount of 20% instead of baking wheat flour in its organoleptic quality indicators is not inferior to bread prepared according to the traditional recipe, and in food and biological value exceeds it.

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