Body lipid deposition in Nile tilapia fed on rations containing tannin

Abstract

-The aim of this work was to evaluate the effect of tannin sources and levels in rations, on the productive performance and body lipid deposition of Nile tilapias (Oreochromis niloticus) during the finishing phase. Three hundred and forty-two fishes were distributed in 18 tanks. Rations were prepared using corn, sorghum varieties, with low and high tannin content, and tannic acid at 0.08, 0.34, and 0.60%. Weight gain, apparent feed conversion and protein efficiency rate were not influenced by the treatments. The highest body lipid deposition was observed for the tannic acid treatment (14.39%), while the diet containing sorghum with high tannin content yielded leaner body (12.01%) than that of sorghum with low tannin content (13.31%). Diets containing sorghum provided lower levels of visceral fat. Rations with tannin contents did not harm the productive performance of Nile tilapia.Index terms: Oreochromis niloticus, tannic acid, body fat, sorghum. Deposição lipídica corporal em tilápia-do-nilo alimentada com rações com taninoResumo -O objetivo deste trabalho foi avaliar o efeito de fontes e níveis de tanino em rações para tilápia-do-nilo (Oreochromis niloticus), durante a engorda, sobre o desempenho produtivo e deposição lipídica corporal. Foram utilizados 342 peixes, distribuídos em 18 tanques. As rações foram preparadas com milho, variedades de sorgo com baixo e alto teor de tanino, e com ácido tânico a 0,08, 0,34, e 0,60%. Ganho de peso, conversão alimentar aparente e taxa de eficiência protéica não foram influenciados pelos tratamentos. A maior deposição lipídica corporal foi observada nas dietas com ácido tânico (14,39%); a dieta de sorgo com alto teor de tanino resultou em carcaças mais magras (12,01%) do que as de sorgo com baixo teor de tanino (13,31%). Dietas com sorgo proporcionaram menores teores de gordura visceral. A presença de tanino nas rações não prejudicou o desempenho produtivo da tilápia-do-nilo.Termos para indexação: Oreochromis niloticus, ácido tânico, gordura corporal, sorgo.

Assimilation and isotopic discrimination of hydrogen in tilapia: implications for studying animal diet with δ2H

“…Though generally a minor component of bulk tissues, lipids can constitute up to 2.5% by mass in muscle (Suloma et al. ) and can exceed 5% by mass in liver (Aiura and Carvalho ) of tilapia. We agree with the recommendations of previous studies that consumer tissues should be lipid‐extracted prior to analysis, particularly for tissues (e.g., liver) that can contain significant amounts of lipids.…”

Effect of Sauropus Androgynus Leaves Extract (Sale) on Fat Deposition in Broiler Fed Low Protein Diets

“…Results of this study showed that the leaves extract of Sauropus androgynus at level of 9 g/kg diet could reduce the fat content of meat in broiler chickens fed a Effect Sauropus androgynus on Fat Disposition in Broiler (U. Santoso et al) 179 Compounds that play a role in lowering fat contents might be alkaloid and non alkaloid (Santoso et al, 2010b) (Yu et al, 2006), flavonoid (Zarrouki et al, 2010), tannin (Aiura and de Carvalho, 2007), polyphenol (Zang et al, 2006). SALE supplementation up to 9 g/kg diet could lower cholesterol contents of meat to normal contents (control).…”

The effect of medicinal herb on fat deposition, meat composition, amino acid and fatty acid composition of broiler meats

“…Santoso et al (2017b) reported that Sauropus androgynus leaves, papaya leaves, bay leaves, basil leaves, Moringa leaves and noni fruit contained flavonoids, tannins and phenols. It has been established that these compounds had antilipid properties (Aiura and de Carvalho, 2007;Zang et al, 2006;Zarrouki et al, 2010). Thus, the contents of these compounds in those medicinal herbs were inadequate to reduce fat depostion.…”

“…The compounds that play a role in lowering fat contents in P1 and P4 might be flavonoids, tannins and phenols (Aiura and de Carvalho, 2007;Zang et al, 2006;Zarrouki et al, 2010). Santoso et al (2017b) reported that Moringa leaves, noni fruit, papaya leaves, Sauropus androgynus leaves, basil leaves and bay leaves contained iron at level of 2.00 ppm, 7.80 ppm, 5.61 ppm, 4.02 ppm, 6.43 ppm and 1.59 ppm, respectively.…”