Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products

Toyes-Vargas, Eduardo; Robles-Romo, Arlett; Méndez, Lía; Palacios, Elena; Civera, Roberto

doi:10.1016/j.anifeedsci.2016.09.004

Cited by 33 publications

(65 citation statements)

References 36 publications

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“…Mexico, and packed in ice for transportation to CIBNOR, where they were stored at ‐18°C until processing. Meals were made at CIBNOR′s facilities according to the method described by Toyes‐Vargas, Robles‐Romo, Méndez, Palacios, and Civera (). Briefly, after thawing the raw materials at room temperature for 12 h, batches of 2 kg were submerged in 80 L of boiling water for 10 min.…”

Section: Methodsmentioning

confidence: 99%

Use of marine by-product meals in diets for juvenile longfin yellowtailSeriola rivoliana

et al. 2017

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A 60‐day feeding trial to determine the nutritional value of marine by‐product meals in diets for longfin yellowtail Seriola rivoliana juveniles (48.1 ± 0.6 g initial weight) was conducted. Five diets were evaluated: a reference diet (RD; 500 g kg−1 CP, 130 g kg−1 L), containing 500 g kg−1 of fish meal (FM); three experimental diets with 125 g kg−1 of shrimp head (SM), Catarina scallop viscera (CM) or Pen shell viscera (PM) meals; and one diet (SCP) containing 125 g kg−1 of each of the experimental meals, to partially replace FM. Survival was not significantly affected by any treatment. Individual weight gain per day was high for the PM (5.3 ± 0.51 g d−1) and SM (4.7 ± 0.32 g d−1) diets, being significantly higher than the RD (3.5 ± 0.23 g d−1) and the other treatments (<1.2 g d−1). Feed intake was high in PM and SM diets, and very low in SCP and CM diets. Biochemical and haematological parameters were similar among treatments RD, PM and SM, while fish fed CM and SCP exhibited lower levels of total protein, cholesterol, haematocrit and haemoglobin. The results indicate that SM or PM can be used to partially replace FM in diets for yellowtail juveniles.

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Section: Methodsmentioning

confidence: 99%

Use of marine by-product meals in diets for juvenile longfin yellowtailSeriola rivoliana

et al. 2017

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“…The preference for dried over cooked meal was significant for mackerel and scallop, with similar values in squid; it was, however, higher for cooked compared to dried shrimp head meal. Previously, we found that oxidation is very low in cooked and dried shrimp head meal in contrast to other by‐products (Toyes‐Vargas et al., ), probably because wild shrimp was the only by‐products with high levels of esterified astaxanthin, and this could affect the oxidation process. Alternatively, cooked shrimp releases free amino acids that might change the palatability of the meal.…”

Section: Discussionmentioning

confidence: 75%

“…Transesterification and fatty acid analyses were conducted as described in Toyes‐Vargas et al. () using BF 3 (14% methanol, Sigma), and methyl esters were analysed in a gas chromatograph (G890N; Agilent Technologies, Santa Clara, CA, USA) equipped with DB–23 silica column (30 m × 0.25 mm ID × 0.25 mm film thickness), a thermal gradient of 150–250°C at 3°C/min, and flame ionization detector with helium as the carrier gas.…”

Section: Methodsmentioning

confidence: 99%

“…Sterols from another aliquot of lipid extracts to which an internal standard (5‐α‐cholestane) and BHT were added, were transesterified with 2 ml sodium methoxide (Sigma) and separated on a silica capillary column (65% biphenyl/35% polydimethylsiloxane, RESTEK, 30 m × 0.25 mm × 0.25 μm), using helium as a carrier gas and a thermal gradient from 200 to 290°C at 5°C/min, and detection by flame ionization (Toyes‐Vargas et al., ).…”

Section: Methodsmentioning

confidence: 99%

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Effect of marine by‐product meals on hen egg production parameters, yolk lipid composition and sensory quality

Toyes-Vargas¹,

Ortega-Pérez²,

Espinoza-Villavicencio³

et al. 2017

Animal Physiology Nutrition

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The effect of including 5% marine by-product meals in feeds of laying hens on egg production, composition and sensory characteristics was tested. Marine by-product meals were prepared using two methods: (i) cooking (100°C/10 min) followed by drying (60°C/24 hr) or (ii) grinding followed by drying. The raw materials used for meal production were scallop or squid viscera, shrimp heads or whole mackerel. A total of 108 laying hens were allocated to nine diet treatments; one control diet (corn and soya bean based) and eight experimental diets, containing 95% of the control feed and 5% of the experimental meal for three weeks. Daily intake was higher in hens fed the dried mackerel and cooked shrimp meals. All the experimental treatments showed significantly higher concentration of n-3 HUFA in yolk reserves and phospholipids compared to the control (0.12-0.13 g per 100 g), especially those with scallop or squid prepared by both methods (0.53-0.95 g per 100 g). Scallop, squid and shrimp meal inclusion in the feed produced eggs with more astaxanthin (0.22 mg per 100 g) while this carotenoid was absent in the control and mackerel treatments. Visual evaluation of raw yolk colour increased with the inclusion of marine by-product meals with higher values in hens fed shrimp heads (13), followed by scallop viscera (11), squid viscera (9), and with similar values for mackerel and control (4). The taste, aroma, texture and colour of cooked eggs from different treatments were not statically different when evaluated by a panel of 60 untrained people. These results suggest that meals from marine by-products are a better alternative for improving egg yolk composition by increasing n-3 HUFA when compared to fishmeal as they also increase astaxanthin and yolk pigmentation without affecting egg sensory characteristics.

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“…We did find in a previous work (Toyes‐Vargas et al . ) that phospholipid content was reduced in the cooked by‐products, and as was discussed by González‐Félix, Lawrence, Gatlin and Perez‐Velazquez (), phospholipids are needed to produce the lipoproteins to transfer the nutrients via hemolymph and promote the accumulation of lipids in the muscle. In a previous work, we found that cooking halved phospholipid contents in meals, while drying was less destructive.…”

Section: Discussionmentioning

confidence: 81%

Marine co-product meals as a substitute of fishmeal in diets for white shrimpLitopenaeus vannameiimprove growth, feed intake and muscle HUFA composition

Toyes-Vargas¹,

Barca

Duran-Encinas³

et al. 2016

Aquac Res

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Total replacement of fishmeal using marine co‐product meals in the diets for white shrimp Litopenaeus vannamei and its effects on growth, feed utilization and muscle HUFA and sterol composition were assessed in a 45‐day feeding trial with juvenile shrimp (0.32 g mean initial weight). Eight dietary treatments were tested: a control diet containing fishmeal (FM), a commercial shrimp diet as external reference and six diets where the FM in the control diet was totally replaced by pen shell scallop viscera (Pinna rugosa), squid viscera (Dosidicus gigas) or whole chub mackerel (Scomber japonicus) meals, produced by two methods: (i) cooking followed by grinding and drying and (ii) grinding followed by drying. Survival in all treatments was above 92%, except in the commercial diet (77%). The growth response, feed utilization and chemical composition of shrimp varied among the treatments and were affected in different ways by the by‐products and the meals preparation process. Growth and feed intake were significantly higher in shrimp fed diets containing cooked‐dried squid and pen shell scallop viscera meals, and whole mackerel meal produced by grinding followed by drying. Muscle fatty acid profiles were improved for human consumption when these ingredients were used, compared with the diets containing FM.

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Changes in fatty acids, sterols, pigments, lipid classes, and heavy metals of cooked or dried meals, compared to fresh marine by-products

Cited by 33 publications

References 36 publications

Use of marine by-product meals in diets for juvenile longfin yellowtailSeriola rivoliana

Use of marine by-product meals in diets for juvenile longfin yellowtailSeriola rivoliana

Effect of marine by‐product meals on hen egg production parameters, yolk lipid composition and sensory quality

Marine co-product meals as a substitute of fishmeal in diets for white shrimpLitopenaeus vannameiimprove growth, feed intake and muscle HUFA composition

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