Effect of L-carnitine supplemented diets with varying protein and lipid levels on growth, body composition, antioxidant status and physio-metabolic changes of white shrimp, Penaeus vannamei juveniles reared in inland saline water

Raghuvaran, N.; Sardar, Parimal; Sahu, N.P.; Shamna, N.; Jana, Prasanta; Paul, Mritunjoy; Bhusare, Saiprasad; Bhavatharaniya, U.

doi:10.1016/j.anifeedsci.2022.115548

Cited by 6 publications

(2 citation statements)

References 54 publications

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“…This suggests that the dietary inclusion of DDGS may not signi cantly impact the hepatopancreas health of shrimp, as re ected in the consistent enzyme activity levels observed. Observing TC and TG markers can accurately determine lipid levels, as imbalances have been linked to metabolic disorders that hinder an organism's digestive capabilities and growth performance (Raghuvaran et al, 2023). Triglycerides act as the primary method of storing energy in lipids and play a critical role in adipose tissue, primarily found in the intestines and hepatopancreas, before being transported to other tissues through lipoproteins .…”

Section: Discussionmentioning

confidence: 99%

Response of gut microbiota, antioxidation, and disease resistance to pacific shrimp fed distiller's dried grains with solubles replaced soybean meal

Yohana,

RAY,

Yang

et al. 2024

Preprint

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This experiment aimed to examine the potential of distillers dried grains soluble (DDGS) meal as a substitute for soybean meal (SBM) in the Pacific shrimp diet. The study aimed to investigate how DDGS affected disease resistance, antoxidation, and gut microbiota. 840 shrimp were given varied diets with varying concentrations of DDGS. D1 (0%), D2 2%, D3 4%, D4 6%, D5 8%, D6 10%, and D7 12% were the DDGS levels. Each group had three replicates of the 56-day experiment. Initially, the weight was 0.19 ± 0.00 g. The survival rate was consistently 100% for shrimp-fed DDGS, except for group 7 (14%) and the control group, where shrimp mortality was observed. The total protein (TP) content was improved as the inclusion level of DDGS increased. The glucose (GLU) exhibited a downward trend with higher DDGS inclusion. Similarly, the TG and CHO levels in the serum decreased as the DDGS levels increased. The activities of ALT (alanine transaminase) and AST (aspartate aminotransferase) decreased as the dietary DDGS increased, with the control group showing significantly higher ALT and AST activities than those fed DDGS diets (P < 0.05). Furthermore, the SOD (superoxide dismutase) activity significantly increased with higher DDGS levels, while the MDA (malondialdehyde) activity showed the opposite trend. Notably, the control exhibited the highest MDA activity value. The most prevalent phylu found in the gut microbiota were Proteobacteria, and Bacteroidetes. Upon completion of a 7-day bacteria challenge, it was observed that shrimp fed with the control diet had a lower mortality rate compared to those fed the DDGS diet. Based on the parameters measured in this study, it was determined that replacing 10% of SBM with DDGS in the feed of Pacific shrimp is feasible.

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Section: Discussionmentioning

confidence: 99%

Response of gut microbiota, antioxidation, and disease resistance to pacific shrimp fed distiller's dried grains with solubles replaced soybean meal

Yohana,

RAY,

Yang

et al. 2024

Preprint

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“…Nevertheless, as consumer health consciousness continues to increase, there is a corresponding rise in the demand for natural and health‐conscious food processing technologies (Latoch et al., 2023). Studies have revealed that enhancing feeding circumstances can contribute to an enhancement in the water retention capacity of fresh meat (Raghuvaran et al ., 2023). During the process stage, various techniques such as optimising the processing method (Liang et al., 2022), regulating temperature (Wang et al., 2022b), applying pressure (Xu et al., 2024), and enhancing electric or magnetic fields (Zhou et al., 2023a) can be employed to enhance the water retention capacity of the product.…”

Section: Introductionmentioning

confidence: 99%

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Ji,

Nie,

Zhou

et al. 2024

Int J of Food Sci Tech

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SummaryWater retention technology plays a critical role in enhancing the flavour and yield of meat products, as well as maximising the economic advantages of meat processing in contemporary practices. This technique enhances the economic viability of the firm by augmenting the texture profile of meat products and optimising the yield. Water retention approaches essentially encompass the manipulation of pH levels, the inhibition of protein oxidation denaturation, and the alteration of the micro‐spatial structure of muscles. This study reviewed the different factors that contribute to water loss in meat and meat products, encompassing aspects such as animal species and cuts, pH levels, processing methodologies, storage and packing conditions, and salt concentration. This study reviewed the application of water retention techniques in the context of meat processing and its resultant products. The primary objective of this study is to offer theoretical justification for the reduction of juice loss, preservation of essential water content, enhancement of texture, and improvement of meat quality throughout the stages of processing and storage.

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Use of Tissue Culture Methods to Improve Stress Tolerance in Plants

Mazri,

Koufan,

Rham

et al. 2023

Environmental Science and Engineering

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Effect of L-carnitine supplemented diets with varying protein and lipid levels on growth, body composition, antioxidant status and physio-metabolic changes of white shrimp, Penaeus vannamei juveniles reared in inland saline water

Cited by 6 publications

References 54 publications

Response of gut microbiota, antioxidation, and disease resistance to pacific shrimp fed distiller's dried grains with solubles replaced soybean meal

Response of gut microbiota, antioxidation, and disease resistance to pacific shrimp fed distiller's dried grains with solubles replaced soybean meal

Advances and applications in water retention technology for meat and meat products: Status and future research directions

Use of Tissue Culture Methods to Improve Stress Tolerance in Plants

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