Effects of docosahexaenoic, eicosapentaenoic, and arachidonic acids on the early growth, survival, lipid composition and pigmentation of yellowtail flounder (Limanda ferruginea): a live food enrichment experiment

The role of dietary ratios of docosahexaenoic acid (DHA, 22:6n−3), eicosapentaenoic acid (EPA, 20:5n−3) and arachidonic acid (AA, 20:4n−6) on early growth, survival, lipid composition, and pigmentation of yellowtail flounder was studied. Rotifers were enriched with lipid emulsions containing high DHA (43.3% of total fatty acids), DHA+EPA (37.4% and 14.2%, respectively), DHA+AA (36.0% and 8.9%), or a control emulsion containing only olive oil (no DHA, EPA, or AA). Larvae were fed differently enriched rotifers for 4 weeks post-hatch. At week 4, yellowtail larvae fed the high DHA diet were significantly larger (9.7±0.2 mm, P<0.05) and had higher survival (22.1±0.4%), while larvae fed the control diet were significantly smaller (7.3±0.2 mm, P<0.05) and showed lower survival (5.2±1.9%). Larval lipid class and fatty acid profiles differed significantly among treatments with larvae fed high polyunsaturated fatty acid (PUFA) diets having higher relative amounts of triacylglycerols (18–21% of total lipid) than larvae in the control diet (11%). Larval fatty acids reflected dietary levels of DHA, EPA and AA while larvae fed the control diet had reduced amounts of monounsaturated fatty acids (MUFA) and increased levels of PUFA relative to dietary levels. A strong relationship was observed between the DHA/EPA ratio in the diet and larval size (r²=0.75, P=0.005) and survival (r²=0.86, P=0.001). Following metamorphosis, the incidence of malpigmentation was higher in the DHA+AA diet (92%) than in all other treatments (50%). Results suggest that yellowtail larvae require a high level of dietary DHA for maximal growth and survival while diets containing elevated AA exert negative effects on larval pigmentation.     

Taurine alone or in combination with fish protein hydrolysate affects growth performance,taurine transport and metabolism in juvenile turbot (Scophthalmus maximus L.)

The study was conducted to investigate the effects of taurine (Tau) alone or in combination with fish protein hydrolysate (FPH) on growth performance, the expression of Tau transporter (TauT) and metabolic profile in juvenile turbot. FM, FPH0, FPH0+T, FPH10 and FPH10+T diets, respectively, contained 300, 150, 150, 80, and 80 g/kg fishmeal. FPH10 and FPH10+T diets contained 62 g/kg FPH. FPH0+T and FPH10+T diets were, respectively, prepared by supplementing the FPH0 and FPH10 diet formulations with 8 g/kg Tau. Specific growth rate was the highest in FM group and the lowest in FPH10 group. TauT mRNA levels in fish fed Tau supplemented diets were significantly lower than that in Tau unsupplemented diets. NMR‐based metabolomics analysis showed that Tau contents in liver of FPH0+T and FPH10+T were significantly higher than that of FM, FPH0 and FPH10. In muscle, Tau contents were significantly decreased in the FPH10+T versus FPH0 and the FPH10+T versus FPH10 comparisons. In conclusion, 62 g/kg FPH to replace fishmeal may not affect Tau synthesis, transport and metabolism. However, Tau supplemented alone or in combination with a certain level of FPH could reduce the requirement for Tau synthesis and transport and increased Tau levels in muscle and liver.     

复合动植物蛋白部分替代鱼粉对大菱鲆幼鱼生长、体成分及生理生化指标的影响

本研究设计5组等氮等能(粗蛋白为53%,能量为25KJ/g)的实验饲料,以60%的鱼粉饲料组作为对照(D1),豆粕∶花生粕∶鱼溶浆粉∶鸡肉粉(2∶1∶3∶2)的复合蛋白替代40%(D2)、50%(D3)、60%(D4)和70%(D5)的鱼粉,养殖大菱鲆幼鱼(Scophthalmus maximus L.)初始体重(53.0±0.2) g,养殖周期84 d,每天定时(08:00,16:30)投喂2次,投喂量为体重的1.5%～2%。实验结果显示,各处理组之间幼鱼存活率、饲料系数和摄食率均无显著性差异(P0.05);与对照组相比,D4和D5组增重率显著降低(P0.05);肥满度在D2组达到最高值,显著高于D3、D4和D5组(P0.05);脏体比(VSI)、肝体比(HSI)和肠体比(ISI)均在D2组达到最低值,均显著低于D5组(P0.05);复合动植物蛋白替代鱼粉对大菱鲆幼鱼全鱼水分和粗蛋白含量均无显著影响(P0.05);各替代组全鱼粗脂肪含量显著高于对照组(P0.05);全鱼灰分含量在D5组显著低于对照组(P0.05);各组间背肌水分、粗蛋白、粗脂肪和灰分含量均无显著性差异(P0.05);复合动植物蛋白替代鱼粉对鱼体肌肉非必需氨基酸和必需氨基酸总量无显著影响(P0.05);各替代组均显著提高了血清谷草转氨酶和谷丙转氨酶活性(P0.05);总蛋白浓度在D2组显著高于D4和D5组(P0.05);血糖浓度在D2和D3组显著低于其他3组(P0.05);D3、D4和D5组甘油三酯浓度和高密度脂蛋白浓度均显著低于对照组和D2组(P0.05);各替代组胆固醇和低密度脂蛋白浓度均显著低于对照组(P0.05);各组之间碱性磷酸酶浓度无显著差异(P0.05)。研究结果表明,复合动植物蛋白可有效替代50%鱼粉而不影响大菱鲆幼鱼生长性能和部分生理生化指标。     

Purification and Characterization of a New DPPH Radical Scavenging Peptide from Shrimp Processing By-products Hydrolysate

A peptide with high antioxidant activity was isolated and identified from shrimp processing by-products hydrolysate. The 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity was used to evaluate the antioxidant activity of fractions. The purified antioxidant peptide was identified as Ser-Val-Ala-Met-Leu-Phe-His (804.4 Da) by electrospray ionization tandem mass spectrometry. The purified peptide at 50 μg/mL showed antioxidative activity of 65.7 ± 0.9%, which was 3.18-fold higher compared with the first step separation by ion-exchange chromatography. It is possible to produce natural antioxidative peptides from shrimp processing by-products hydrolysate. The high antioxidant activity may be due to the presence of Phe-His segment at the C-terminus of the peptide.     

Protein Hydrolysate from Visceral Waste Proteins of Bolti Fish (Tilapia nilotica): Chemical and Nutritional Variations as Affected by Processing pHs and Time of Hydrolysis

The main objective of the current work was to evaluate the proximate chemical composition and nutritional quality of amino acids of protein hydrolysates from viscera of Tilapia nilotica fish. The results of amino acid composition showed that all hydrolysates contained sufficient and/or excessive amounts of both essential and nonessential amino acids, with appreciable values of essential amino acid/nonessential amino acid ratio (0.77 to 1.59) and essential amino acid/total amino acid ratio (43.35 to 61.35). All protein hydrolysates had a high content of the flavor enhancer amino acids. The lowest values of essential amino acids were found for phenylalanine and methionine with chemical scores ranging from 0.04 to 0.77 and 0.09 to 1.06, respectively, except for 18 h hydrolysates. The protein efficiency ratio had values greatly exceeding 2.0, which is considered a high quality. On the other hand, the levels of sugar and ash contents ranged from 2.69 to 3.32 g L^?1 and 0.48 to 2.1%, respectively, with 9.2 to 14% dry matter. Mineral composition showed that sufficient amounts of calcium, sodium, potassium, magnesium, and iron were present. The results suggest that the studied hydrolysates are appropriate for use in balanced human or animal diets.     

Production of Interesting Peptide Fractions by Enzymatic Hydrolysis of Tuna Dark Muscle By-Product Using Alcalase

ABSTRACT

A protein hydrolysate was prepared from proteins of tuna dark muscle by-product. The hydrolysis conditions (time, temperature, pH, and enzyme concentration) using Alcalase was optimized by response surface methodology (RSM). The regression coefficient close to 1.0, observed during experimental and validation runs, indicated the validity of the model. The hydrolysate produced under the optimum conditions determined by RSM has a low rate of peptide fraction of molecular weight of 4–1 kDa. Meanwhile, the results obtained by hydrolysis under optimal conditions determined by a complementary study (temperature 55°C, time 60 min, 1% enzyme concentration, and pH 8.5) show that the hydrolysate produced has a height rate of the peptide fraction of molecular weight of 4–1 kDa. The amino acid composition of the protein hydrolysate prepared proved to have the potential for application as an ingredient in balanced fish diets and as a source of nitrogen in microbial growth media.     

Characterization of Collagen from Different Discarded Fish Species of the West Coast of the Iberian Peninsula

ABSTRACT

Skin collagen of six discarded fish species was analyzed and compared. Acid soluble collagen (ASC) was extracted; a characteristic sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profile for type I collagen was obtained, except for Chimaera mostrosa. Contents of collagen calculated from HPro (31.85% average) were higher than those determined from ASC extracts (17.75% average), with Galeus spp. being the species with the higher percentage. Amino acid analysis revealed the typical composition of collagen, with very few differences among species. Specific profiles were obtained after protease digestion. Denaturation temperature of ASC correlated well with imino and hydroxyproline contents.

Results demonstrate the feasibility of using the obtained collagens in different industrial applications.     

Changes in the Quality of Refined Fish Oil in an Accelerated Storage Study

ABSTRACT

The aim of this study was to prepare the refined oil derived from Sardinella longiceps by a step-wise procedure of degumming, bleaching, and deodorization. The refined sardine oil showed greater susceptibility toward oxidation than the crude oil, but the addition of ethyl acetate fractions of the red seaweeds Hypnea musciformis, Kappaphycus alvarezii, and Jania rubens with great antioxidant potential significantly increased the oxidative stability of the refined oil. The refined oil supplemented with the ethyl acetate fraction of these seaweeds indicated more noteworthy oxidative stability indices (≥ 0. 51 h) than α-tocopherol. The induction time was greater for refined oil added with H. musciformis (1.26 h) than butylated hydroxytoluene (1.04 h) and α-tocopherol (0.4 h). No traces of aromatic (δ 6.7–7.5 ppm), hydroperoxides, and aldehydes (δ 9–10 ppm) in the ¹H-NMR spectra of the refined oil supplemented with seaweed extracts at the baseline and after the accelerated storage study demonstrated that the seaweed extracts were able to prevent the formation of secondary oxidation products in the unsaturated system during storage. This study demonstrated the potential of seaweeds as natural alternatives to the synthetic antioxidants to prevent the rancidity of the refined fish for use in food and pharmaceutical industries.     

Antioxidant Activities of Citrus Albedo and Flavedo Fragments Against Fish Lipid Oxidation

ABSTRACT

This research aimed to inhibit the oxidation of fish lipid by adding the ethanol extracts of albedo and flavedo fragments of grapefruit, sour orange, and bergamot. The samples were stored at 25°C, and analyses were performed on weekly intervals. The albedo fragments of sour orange extract had the highest antioxidant activity (0.342 ± 0.002 µM Trolox) and total phenolic content (5.29 ± 0.00 g GAE/100 g dry matter). Lipid oxidation increased rapidly in control samples compared to the extract treatments. The lowest scores for thiobarbituric acid reactive substances (TBARS), para-anisidine value, peroxide value, and UV absorbance values were determined in sour orange albedo extracts as 5.21 mg MDA/kg, 17.81 and 4.78 meq O₂/kg, 2.24, and 0.403, respectively, at the end of the storage. More successful results were obtained with the peels of grapefruit and bergamot in supressing the lipid oxidation. Bergamot extract was the most preferred citrus in terms of sensory analyses.     

Sensory Characteristics of Threadfin Bream (Nemipterus japonicus) Hydrolysate

ABSTRACT

Threadfin bream (Nemipterus japonicus) spray-dried hydro-lysate was prepared using Alcalase at predetermined optimum hydrolysis conditions consisting of pH 8.5, 60°C, 2% enzyme, and 2 h hydrolysis. The hydrolysate was evaluated for its preferred concentration in rice porridge. Its acceptability was compared with sauces and enzyme-treated rice and vegetable hydrolysate. The preferred concentration in rice porridge was found to be 3% (w/v) and bitterness increased with concentration of hydrolysate. Threadfin bream hydrolysate was preferred as much as soy sauce; however, it received a lower score for taste compared to fish sauce. In terms of color, threadfin bream hydrolysate received significantly (p < 0.05) lower score than Flavorzyme and Alcalase treated rice hydrolysate and Vegetable hydrolysate. Low preference to the hydrolysate could probably be due to its greenish yellow color in which the common color for flavorants are brownish. For overall acceptability, no significant difference was observed between threadfin bream hydrolysate and Alcalase-treated rice hydrolysate but was significantly lower than vegetable hydrolysate and Flavorzyme-treated rice hydrolysate.

The hydrolysis of threadfin bream with Alcalase produced hydrolysate having a combination of bitter, umami, salty, sweet and sour tastes with fishy flavor. Bitterness and umami were rated as having an intermediate intensity, salty as between weak and intermediate, and sour and sweet as weak. The three basic tastes for hydrolysate were bitter, umami and salty, with umami and bitterness being the determining tastes.