Preliminary Effects of Dietary Protein Levels on Muscle Quality and Digestive Enzyme Activities in GIFT-Oreochromis niloticus

The results show that muscle quality of GIFT-O.niloticus increased with increasing muscle protein and lipid, amino acid level, fiberarea, and muscle water-holding capacity, but decreasing flesh fiber density.

📌 3 Key Takeaways

🎯

Objective & Hypothesis:The effects of 10%, 15%, 20%, 25%, 30%, and 35% dietary protein levels onmuscle quality, and digestive enzyme activities in GIFT-O. niloticus were investigatedfor 12 weeks.

📊

Key Findings & Data:A total of 720 juvenile GIFT-O. niloticus with initial wet body weight3.50±0.2 g and length 4.6±0.5 cm were randomly divided into six triplicate groupsaccording to the above protein levels.

💡

Conclusion & Impact:The results show that muscle quality of GIFT-O.niloticus increased with increasing muscle protein and lipid, amino acid level, fiberarea, and muscle water-holding capacity, but decreasing flesh fiber density.

🔬Design:Research Article

📍Scope:Comprehensive Sample

⚙️Variables:Domain Parameters

Abstract

The effects of 10%, 15%, 20%, 25%, 30%, and 35% dietary protein levels onmuscle quality, and digestive enzyme activities in GIFT-O. niloticus were investigatedfor 12 weeks. A total of 720 juvenile GIFT-O. niloticus with initial wet body weight3.50±0.2 g and length 4.6±0.5 cm were randomly divided into six triplicate groupsaccording to the above protein levels. The results show that muscle quality of GIFT-O.niloticus increased with increasing muscle protein and lipid, amino acid level, fiberarea, and muscle water-holding capacity, but decreasing flesh fiber density. Theoptimal protein level was 25%. Protease activity increased first with the 10%–25%dietary protein level, followed by a decrease as the proportion increased. Inconclusion, the 25% dietary protein level was optimal to improve muscle quality andprotease activities, which could be regarded as a reference level to produce GIFT-O.niloticus feed.

🔖

Cite This Article

YANG, H., HE, J., LV, M., HUANG, G., FENG, P., WEN, L., MA, H., HU, T., BI, X. (2022). Preliminary Effects of Dietary Protein Levels on Muscle Quality and Digestive Enzyme Activities in GIFT-Oreochromis niloticus. Aquaculture Studies, Cilt: 18 - Sayı: 1, 1–10. https://ajindex.com/articles/447622

📄 Full Text PDF Viewer

Open in New Tab ↗

↗New Tab

📄

PDF görüntüleyici hazırlanıyor...

References (6)

Aaslyng, M.D.,Bejerholm, C., Ertbjerg, P., Bertram, H.C., & Andersen, H.J. (2003). Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure. Food Quality & Preference, 14, 277–288. https://dx.doi.org/10.1016/S0950-3293(02)00086-1.
Aguiar, D.H., Barros, M.M., Padovani, C.R., Pezzato, L.E., & PaiSilva, M.D. (2005). Growth characteristics of skeletal muscle tissue in Oreochromis niloticus larvae fed on a lysine supplemented diet. Journal of Fish Biology, 67, 1287-1298. https://dx.doi.org/10.1111/j.1095-8649.2005.00823.x.
Alami-Durante, H., Fauconneau, B., Rouel, M., Escaffre, A.M., & Bergot, P. (1997). Growth and multiplication of white skeletal muscle fibres in carp larvae in relation to growth rate. Journal of Fish Biology, 50, 1285-1302. https://dx.doi.org/10.1111/j.1095- 8649.1997.tb01653.x. Alami-Durante, H., Olive, N., & Rouel, M. (2007). Early thermal history significantly affects the seasonal hyperplastic process occurring in the myotomal white muscle of Dicentrarchus labrax juveniles. Cell Tissue Research,327,553-570. https://dx.doi.org/10.1007/s00441-006-0321-2.
Bai, Y., Zhang, L., Xia, S., Liu, S., Ru, X., Xu, Q., & Yang, H. (2016). Effects of dietary protein levels on the growth, energy budget, and physiological and immunological performance of green, white and purple color morphs of sea cucumber, Apostichopus japonicus. Aquaculture, 450, 375-382. https://dx.doi.org/10.1016/j.aquaculture.2015.08.021
Bier, M. (1955). Lipases in America: Methods in Enzymology I. New York, USA, Academic Press., 342 pp. Campos, C., Valente, L.M.P., Conceição, L.E.C., Engrola, S., Sousa, V., Rocha, E., & Fernandes, J.M.O. (2013). Incubation temperature induces changes in muscle cellularity and gene expression in Senegalese sole (Solea senegalensis). Gene, 516, 209-217. https://dx.doi.org/10.1016/j. gene. 2012.12.074. Chen, J.M., Ye, J.Y., Pan, Q., Shen, B.Q., & Wang, Y.H. (2010). Effect of dietary protein levels on growth performance and whole body composition of summerling and winterling spotted barbel (Hemibarbus maculates Bleeker). Aquaculture Nutrition, 16, 412-418. https://dx.doi.org/10.1111/j.1365-2095.2009.00680.x. Conceição, L.E.C., Dersjant-Li, Y., & Verreth, J.A.J. (1998). Cost of growth in larval and juvenile African catfish (Clarias gariepinus) in relation to growth rate, feed intake and oxygen consumption. Aquaculture, 161, 95-106. https://dx.doi.org/10.1016/S0044-8486(97)00260-3.
Das, K.M., & Tripathi, S.D. (1991). Studies