Amino acids composition and protein quality evaluation of marine species and meals for feed formulations in cephalopods

Abstract

Cerezo Valverde, J.; Martínez-Llorens, S.; Tomás Vidal, A.; Jover Cerda, M.; Rodriguez, C.; Estefanell, J.; Gairin, JI.... (2013). Amino acids composition and protein quality evaluation of marine species and meals for feed formulations in cephalopods. Aquaculture International. 21(2):413-433. doi:10.1007/s10499-012-9569-6. The amino acid composition and protein levels of three species of cephalopods 5 (Octopus vulgaris, Loligo gahi and Todarodes sagittatus), the natural diets of common 6 octopus (O. vulgaris) and different kind of meals were determined in order to optimize 7 the content of these nutrients in artificial feeds. Arginine, leucine and lysine were the 8 most abundant essential amino acids in cephalopods, while glutamate and aspartate 9represented the main non-essential amino acids. Arginine and leucine were the limiting 10 amino acid in most samples, with maximum Chemical Score values for mussel (79-11 98%), squid (84%) and crustaceans (65-91%), medium for fish (41-70%) and minimum 12 for meals (29-64%). Mussel, squid, crustaceans and fish showed a high essential amino 13 acid index according to Oser (OI: 88-99%) suggesting a suitable amino acid balance.

Timing of digestion, absorption and assimilation in octopus species from tropical (Octopus maya) and subtropical-temperate (O. mimus) ecosystems

“…Octopus maya) and subtropical-temperate (O. mimus) octopuses. We also provide valuable insights on the effect of environmental conditions on the digestion and final use of nutrients by these 2 species , and presumably other species of octopods as well (Farías et al 2011, Este fanell et al 2012, Cerezo Valverde et al 2013). The process of digestion begins when the digestive tract is ready to receive a meal.…”

“…In studies examining the chemical composition of 33 marine species, Cerezo Valverde et al (2012Valverde et al ( , 2013 concluded that arginine (Arg) and leucine (Leu) were the limiting amino acids (AA) in most of the analyzed samples of O. vulgaris diet. Thus, the authors concluded that the inclusion of those AA in crustacean-based diets could benefit the culture of O. vulgaris.…”

Proximate composition of marine invertebrates from tropical coastal waters, with emphasis on the relationship between nitrogen and protein contents

“…In contrast, for the bivalve I. bicolor both mantle and viscera were analyzed. Viscera tend to show lower concentrations of N, since there is less protein and more substances that work as energy reserves, such as carbohydrate and lipid (Mathew et al, 1999;Arafa et al, 2012;Valverde et al, 2013). Taxonomic differences may also contribute to accentuate differences in the concentrations of nitrogen.…”

“…However, Zlatanos et al (2006) estimated the crude protein of O. vulgaris by the use of the traditional N-Prot factor 6.25, which probably overestimated the actual protein content of the octopus (see the discussion on nitrogen-to-protein conversion factors). High concentrations of protein (63-81% dw) were also recorded by Valverde et al (2013) in different species of molluscs, including mussel, squid, and octopus, using the N-Prot factor 6.25. Studies regarding protein concentration in sea hares are concentrated on the ink composition (e.g., Bezerra et al, 2004), on the effects of their seaweed diet on growth and physiology (e.g., Barile et al, 2004), and more frequently on neurochemistry aspects of Aplysia, a model organism in neurosciences (e.g., Hansen et al, 2004).…”

“…The amino groups of glutamic acid are allocated through transamination reactions to form other amino acids necessary for protein synthesis and other compounds (Noctor et al, 2002). On the other hand, low concentrations of histidine are widespread among many species (e.g., Galland-Irmouli et al, 1999;Villanueva et al, 2004;Valverde et al, 2013), and may be related to the more complex process of the formation of this essential amino acid in comparison to other non-essential amino acids. This interpretation is supported by many examples of studies in which low concentrations of histidine were found in diverse organisms, including seaweeds (Lourenço et al, 2002), fish (Diniz et al, 2013), leaves (Yeoh & Watson, 1982), and mushrooms (Mattila et al, 2002).…”