Effects of autoclaving and sodium diformate supplementation to diets on amino acid composition, in vivo digestibility in mink (Neovison vison) and in vitro bioavailability using digestive enzymes from Atlantic salmon (Salmo salar)

Morken, Thea; Moyano, Francisco Javier; Márquez, Lorenzo; Sørensen, Mette; Mydland, Liv Torunn; Øverland, Margareth

doi:10.1016/j.anifeedsci.2012.09.010

Cited by 12 publications

(9 citation statements)

References 51 publications

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“…Also, an in vitro study also demonstrated that sodium diformate improved the bioavailability of amino acid using crude enzyme extracts from Atlantic salmon ( Salmo salar ) (Morken et al . ).…”

Section: Scfas and Their Salts Effects On Growth Performance And Physmentioning

confidence: 97%

“…). It has been extensively reported that dietary KDF could improve growth performance and feed efficiency in aquatic animals (Lückstädt ; Lim, Klesius & Luckstadat ; Morken, Kraugerud, Barrows, Sørensen, Storebakken & Øverland ; Morken, Kraugerud, Sørensen, Storebakken, Hillestad, Christiansen & Øverland ; Morken, Moyano, Márquez, Sørensen, Mydland & Øverland ; Elala & Ragaa ). Atlantic salmon fed a fishmeal enriched with 8 and 14 g kg −1 KDF showed a significantly better feed efficiency and improved uniformity within fish groups (Christiansen & Luckstadt ).…”

Section: Scfas and Their Salts Effects On Growth Performance And Physmentioning

confidence: 99%

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Short-chain fatty acids as feed supplements for sustainable aquaculture: an updated view

2016

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Restriction or ban on antibiotic administration in aquaculture encourages the development of environment-friendly feed additives as immunostimulants. Short-chain fatty acids (SCFAs) and their salts are 'Generally Regarded as Safe' and are often used as antimicrobials in the livestock feed industry. Formate, acetate, propionate, butyrate and their salts are among the most studied SCFAs in aquaculture. These SCFAs affect the host performance as well as physiological response upon three ways: either through effects of the feeds that are being administered, through effects on the gastrointestinal tract of the animal or through direct effects on metabolism. To date, most of the available data are focused on the effects of SCFAs on growth performance and feed utilization. Despite extensive research studies on the effects of the different type of SCFAs and their salts on growth performance and feed utilization, the effects of these feed additives on the health of aquatic organisms have only been receiving attention recently. The results of the studies demonstrated beneficial effects of SCFAs as promising feed additives in aquaculture. The present review article summarizes and discusses the topic of dietary administration of SCFAs and their salts in aquaculture with a closer look at the recent findings regarding the effects of SCFAs on growth performance and health status of fish and shellfish. Furthermore, this review identifies the gaps of existing knowledge regarding the roles of SCFAs in the growth and health status of aquatic animals and suggests research areas that merit further investigations.

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Section: Scfas and Their Salts Effects On Growth Performance And Physmentioning

confidence: 97%

Section: Scfas and Their Salts Effects On Growth Performance And Physmentioning

confidence: 99%

Short-chain fatty acids as feed supplements for sustainable aquaculture: an updated view

2016

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“…The absence of a standardized relationship between the enzyme/ substrate ratio used in the assays and that presumably existing in the digestive tracts of the different species may produce results not directly related to the in vivo process, while this has been an important point with in vitro digestibility assays conducted with terrestrial animals and humans (Smeets-Peeters et al 1998;Ulleberg et al 2011). In the case of aquatic animals and with some exceptions (Grabner & Hofer 1985;Morales & Moyano 2010;Morken et al 2012), this aspect has not been well explained or developed. Again, this suggests that most of the results obtained in the assays may be far from the true biological response and that the objective of most studies has been to develop simple and useful approaches oriented to a comparative evaluation of ingredients, but not to necessarily assess their bioavailability on a biological basis.…”

Section: In Vitro Digestion Models In Aquatic Animals; Critical Issuesmentioning

confidence: 99%

“…In addition, with some exceptions (i.e. Morken et al 2012;M arquez et al 2013), most studies were carried out on single ingredients that have not been subjected to the processing conditions used in feed preparation (steam pelleting or extrusion). Thermal treatment leads to physicochemical and chemical changes that affect protein quality (Camire 1998).…”

Section: In Vitro Digestion Models In Aquatic Animals; Critical Issuesmentioning

confidence: 99%

Application of in vitro digestibility methods in aquaculture: constraints and perspectives

Moyano

Rodrigáñez

Díaz

et al. 2014

Reviews in Aquaculture

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In vitro assays simulating the digestion process have been extensively used in the evaluation of the nutritional quality of foods and feeds for humans and terrestrial animals. Such techniques have been comparatively less used in nutrition of aquacultured species, although in recent years the interest in developing alternatives to the conventional in vivo digestibility assays has increased. Using 65 published papers as a reference, this review summarizes the different approaches and configurations used to date in the simulation of the digestion of food by aquatic animals, as well as the main limitations detected in the different methods and the potential advantages derived from their application. Some recommendations are suggested to develop suitable in vitro assays oriented either to the nutritional evaluation of feed ingredients or to get a more detailed knowledge on the interactions among digestive enzymes and feed components.

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“…Retorting of tuna at 1158C for 55 and 90 min decreased FDNB-reactive lysine contents by 5·0 and 15·7 %, respectively (134) . Autoclaving a diet used for salmonid fish, including fish meal, barley protein concentrate and wheat flour as the main ingredients, at temperatures of 100, 110, 120 and 1308C reduced total lysine by 5·8 % and OMIU-reactive lysine by 18·3 % (135) . As FDNB-and OMIU-reactive lysine demonstrate a good correlation (31) , results of the effect of retorting on reactive lysine are inconsistent.…”

Section: Van Rooijen Et Almentioning

confidence: 99%

The Maillard reaction and pet food processing: effects on nutritive value and pet health

et al. 2013

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The Maillard reaction, which can occur during heat processing of pet foods or ingredients, is known to reduce the bioavailability of essential amino acids such as lysine due to the formation of early and advanced Maillard reaction products (MRP) that are unavailable for utilisation by the body. Determination of the difference between total and reactive lysine by chemical methods provides an indication of the amount of early MRP present in foods, feeds and ingredients. Previous research reported that the difference between total and reactive lysine in pet foods can be up to 61·8 %, and foods for growing dogs may be at risk of supplying less lysine than the animal may require. The endogenous analogues of advanced MRP, advanced glycation endproducts, have been associated with age-related diseases in humans, such as diabetes and impaired renal function. It is unknown to what extent advanced MRP are present in pet foods, and if dietary MRP can be associated with the development of diseases such as diabetes and impaired renal function in pet animals. Avoidance of ingredients with high levels of MRP and processing conditions known to favour the Maillard reaction may be useful strategies to prevent the formation of MRP in manufactured pet food. Future work should further focus on understanding the effects of ingredient choice and processing conditions on the formation of early and advanced MRP, and possible effects on animal health.

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Effects of autoclaving and sodium diformate supplementation to diets on amino acid composition, in vivo digestibility in mink (Neovison vison) and in vitro bioavailability using digestive enzymes from Atlantic salmon (Salmo salar)

Cited by 12 publications

References 51 publications

Short-chain fatty acids as feed supplements for sustainable aquaculture: an updated view

Short-chain fatty acids as feed supplements for sustainable aquaculture: an updated view

Application of in vitro digestibility methods in aquaculture: constraints and perspectives

The Maillard reaction and pet food processing: effects on nutritive value and pet health

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