Digestibility of energy, lipids and fatty acids of vegetable oils and poultry fat by pacu<i>Piaractus mesopotamicus</i>(Holmberg 1887)

Gonçalves, Lígia Uribe; Cyrino, José Eurico Possebon

doi:10.1111/anu.12108

Cited by 13 publications

(9 citation statements)

References 43 publications

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“…Since the price of fish meal and fish oil has risen steadily the aquaculture industry has consider other protein sources that are more economical and sustainable (Davidson, Kenney, Barrows, Good, & Summerfelt, ). Alternate proteins derived from soy, corn gluten meal, corn, alcoholic yeast, casein, and plasma protein from animal blood produced during slaughtering can be used in Pacú diets (Abimorad, Squassoni, & Carneiro, ; Bicudo, Sado, & Cyrino, ; Cian et al, ; Gonçalves & Cyrino, ).…”

Section: Introductionmentioning

confidence: 99%

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Pavón¹,

Cian

Soldini³

et al. 2018

Journal of Texture Studies

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The influence of two dietary treatments on quality properties, like textural parameters, sensory profile, and nutritional composition of Pacú fillets (Piaractus mesopotamicus) were studied. Pacú were fed diets based on plant‐meals containing 13 g 100 g−1 fish meal (FMD) or bovine plasma protein concentrate (BPPD) as a complete replacement of fish meal. Harvested fish were filleted, kept frozen at −20C for 7 days before analysis. Chemical composition, amino acid and fatty acid profiles, and CIE‐Lab parameters of fillets were measured. Sensory characteristics and texture profile analysis (TPA) were conducted for cooked portions. Average values of TPA hardness, chewiness, and deformability modulus were higher in BPPD samples but there was no significant difference in cohesiveness between samples. In accordance with TPA, higher values of firmness and chewiness as well as less flaky muscle were detected in BPPD samples by sensory panel. However, there was no significant difference in the characteristics associated with higher freshness between samples. Total color difference was lower in BPPD samples. Differences in protein, lipid, ash, and moisture content of FMD or BPPD fillets were not found (p > .05). BPPD fillets showed higher basic and sulfur amino acids. Saturated and polyunsaturated fatty acid contents were higher in FMD fillets than BPPD. However, a significantly higher n−6/n−3 ratio for FMD fillets was observed. The higher values of textural parameters observed for BPPD cooked fillets and the lower n−6/n−3 ratio imply a better sensory and nutritional quality of fillets from fish fed with BPPD. Practical applications A complete study is presented on how the source of protein and lipids in feed affect both the sensory profile and the nutritional composition of fillets of Pacú (omnivorous temperate freshwater fish) cultivated in the second stage of fattening. Instrumental texture analysis of the fillets is presented, identifying the indicators that match with sensorial analysis. This analysis can help the industry of aquaculture in the evaluation of new ingredients or diets for fish feeding with impact in the quality of fillets.

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Section: Introductionmentioning

confidence: 99%

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Pavón¹,

Cian

Soldini³

et al. 2018

Journal of Texture Studies

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“…(20: 5n-3; EPA) and docosahexaenoic acid (22: 6n-3; DHA) (Koven et al, 2001;Tocher, 2010) that are known to improve the growth and survival of fish larvae (Escaffre & Kaushik, 1995;Gonçalves & Cyrino, 2014;Kousoulaki, Saether, Albrektsen, & Noble, 2015;Mellery et al, 2017;Miller, Nichols, & Carter, 2007). The challenge for the aquafeed industry is to produce high-quality food using the best nutrients to improve the survival of fish larvae (Norambuena et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…In the present study, the best growth, highest survival and lowest cannibalism were determined for larvae fed D1 compared with the rest of the treatments. High‐quality lipid sources such as fish oil, considered the best and main source of lipids in aquaculture feed, have a high content of long‐chain polyunsaturated fatty acids (LC‐PUFA) of the n‐3 series, such as eicosapentaenoic acid (20: 5n‐3; EPA) and docosahexaenoic acid (22: 6n‐3; DHA) (Koven et al, 2001; Tocher, 2010) that are known to improve the growth and survival of fish larvae (Escaffre & Kaushik, 1995; Gonçalves & Cyrino, 2014; Kousoulaki, Sæther, Albrektsen, & Noble, 2015; Mellery et al, 2017; Miller, Nichols, & Carter, 2007). The challenge for the aquafeed industry is to produce high‐quality food using the best nutrients to improve the survival of fish larvae (Norambuena et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

Assessment of dietary lipid sources in tropical gar,Atractosteus tropicuslarvae: Growth parameters and intermediary lipogenic gene expression

et al. 2020

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Five experimental diets containing different lipid sources, fish oil (D1), soybean lecithin (D2), corn oil (D3), canola oil (D4) and olive oil (D5), were evaluated in Atractosteus tropicus larvae for the relative gene expression of the enzymes fatty acid synthase (fas), acetyl‐CoA carboxylase 1 (acc1) and carnitine palmitoyltransferase 1C (cpt1c), in addition to their effects on larval growth, survival and cannibalism during a 30‐day feeding trial. Higher growth and survival were obtained in treatments D1 and D2, and lower performance in diets D3, D4 and D5. The highest levels of expression of fas and acc1 occurred in larvae fed with D1, which contained high amounts of n‐3 long‐chain polyunsaturated fatty acids (LC‐PUFA), mainly DHA and EPA FA are regulators of lipogenesis. The higher cpt1c expression in plant‐based diets is attributed to the fact that these diets are rich in α‐linolenic acid (ALA) and low DHA, EPA and ARA levels that favour ß‐oxidation. In conclusion, the diets with fish oil (D1) and soybean lecithin (D2) were the best treatments for larval growth, survival and cannibalism and thus appear to meet both lipid and energy requirements of A. tropicus larvae, meanwhile the use of vegetable oils influences the expression of intermediary lipogenic genes.

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“…Formulation of experimental diets and a protein-free diet (g kg -1 ). 1 Digestibility according to Abimorad et al (2008), Gonçalves & Cyrino (2014), Fabregat et al (2008). 2 Protein-free diet.…”

Section: Experimental Dietsmentioning

confidence: 99%

Digestible protein requirements for maintenance, growth, and efficiency of protein utilization in pacu (Piaractus mesopotamicus) juveniles: an exponential nitrogen utilization model

Mansano

Silva

Khan

et al. 2021

Lat. Am. J. Aquat. Res.

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The present study aimed to estimate digestible protein (DP) requirements for maintenance and growth and assess the efficiency of protein utilization in pacu (Piaractus mesopotamicus) juveniles. A complete randomized design consisted of seven treatments, and five replicates (tanks) per treatment was used. After a one-week acclimation period, 350 pacu juveniles of 27.48 ± 1.8 g (initial average body weight - BW) were equally distributed among 35 tanks (10 fish per tank) of 450 L. Fish were fed with seven graded digestible protein levels (64.5, 111.8, 164.6, 217.1, 264.4, 316.2 and 369.5 g kg-1) three times a day until apparent satiation for 120 days. The monomolecular model parameters including nitrogen maintenance requirement (NMR) (37.76 mg BW0.67 kg-1 d-1), daily nitrogen deposition (ND) (194.8 mg BW0.67 kg-1 d-1), and protein intakes (based on metabolic BW) of 1638, 1902, and 2241 mg kg-1BW0.67 d-1 for 75, 80 and 85% maximum theoretical nitrogen retention (NRmaxT), respectively and the efficiency of protein utilization (529×10-6) were estimated through the relationship between nitrogen intake (NI) and ND. The digestible protein requirements for 75, 80, and 85% of NRmaxT were estimated as 187, 217, and 256 g kg-1 respectively by the monomolecular model based on the daily feed intake of 2% of live BW of pacu juveniles.

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Digestibility of energy, lipids and fatty acids of vegetable oils and poultry fat by pacuPiaractus mesopotamicus(Holmberg 1887)

Cited by 13 publications

References 43 publications

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different diets

Assessment of dietary lipid sources in tropical gar,Atractosteus tropicuslarvae: Growth parameters and intermediary lipogenic gene expression

Digestible protein requirements for maintenance, growth, and efficiency of protein utilization in pacu (Piaractus mesopotamicus) juveniles: an exponential nitrogen utilization model

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