Guar gum in rainbow trout (Oncorhynchus mykiss) feed: The influence of quality and dose on stabilisation of faecal solids

Brinker, Alexander

doi:10.1016/j.aquaculture.2007.02.037

Cited by 57 publications

(79 citation statements)

References 40 publications

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“…In addition, Ali, Gropal, Ramana, and Nazer (2005) reported that guar gum and wheat flour-based pellets showed good water stability. Similar studies have been observed in many other fish species (Meyers & Zein-Eldin, 1972;Knauer, Britz, & Hecht, 1993;Brinker, 2007). In agreement with the results of this study, several studies have shown the reduction in water pollution by inclusion of different binders in the diet (Brin ker, Koppe, & Rosch, 2005;Cho & Bureau, 2001;Rosas et al, 2008).…”

Section: Resultssupporting

confidence: 92%

“…Guar gu m is the most common product derived fro m guar bean (Cyamopsis tetragonoloba) that is an annual legu me belonging to the Fabaceae family. It has been previously shown that the addition of guar gum to fish feed can result in more stable feces and increasing water quality (A mirkolaie, Leenhouwers, Verreth, & Schrama, 2005;Brinker, 2007). Carrageenan is ext racted fro m red seaweed and has been used widely as a food additive for humans fro m many years ago (Klose & Glicksman, 1968).…”

Section: Introductionmentioning

confidence: 99%

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Won¹,

Hamidoghli²,

Lee³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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Section: Resultssupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Untitled

Won¹,

Hamidoghli²,

Lee³

et al. 2018

Turk. J. Fish. Aquat. Sci.

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“…Some studies have evaluated the addition of guar gum to fish diets, yet most have only observed the physical attributes of the feces (Amirkolaie et al, 2005;Brinker, 2007Brinker, , 2009Brinker and Reiter, 2012), nutrient digestibility (Leenhouwers et al, 2006), oxidative status, gastrointestinal tract morphology (Enes et al, 2012), and the effects on glucose and lipid metabolism (Enes et al, 2013). However, the mechanisms by which guar gum acts on body composition and modulates the microbial community in the tract remain uncertain.…”

Section: Introductionmentioning

confidence: 97%

Biological responses in mullet Mugil liza juveniles fed with guar gum supplemented diets

Ramos

Romano

Monserrat

et al. 2015

Animal Feed Science and Technology

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a b s t r a c tThis study aimed to evaluate the effects of adding guar gum, a non-starch polysaccharide, to the diet of Mugil liza juveniles. The juveniles (mean weight = 0.38 ± 0.01 g) were fed one of three diets with increasing supplement levels (4%, 8%, and 12%) and a control diet without additional gum for 60 days, in order to evaluate the effects on zootechnical performance, proximate composition, liver parameters, morphological alterations to the intestinal tract, and modulation of gastrointestinal microbiota. The animals fed 8% and 12% gum presented a significantly lower mean final weight, weight gain, specific growth rate, food intake rate, and protein intake rate than the control. Adding gum to the diets also reduced the dry matter, crude protein, and carcass fat levels. All treatments with added gum resulted in increased liver glycogen, and the cholesterol levels were significantly reduced in fish fed 4% and 8% supplement levels. No intestinal morphological alterations were observed in the animals. However, a modulating effect was noted on the microbial community, altering the bacterial quantity and composition throughout the tract segments. The use of guar gum is not recommended in Mugil liza diets, at least above 4%.

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“…Guar gum (GG) is a natural polysaccharide extracted from Cyamopsis tetragonoloba seeds. Chemically, it consists of a linear long chain molecule of β(1→4)-linked D-mannose residues with single linked α(1→6)-D-galactose [8][9][10] . The ratio of mannose to galactose units (M/G) varies from 1.5:1 to 1.8:1 depending on climatic variations [11] .…”

Section: Introductionmentioning

confidence: 99%

Preparation, Characterization and Properties of Films Obtained from Cross-linked Guar Gum

Banegas¹,

Zornio²,

Borges³

et al. 2013

Polímeros

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Abstract:In this study the viability of using guar gum to form films was investigated along with the effectiveness of the cross-linking process employing 1-ethyl-3-(3-dimethylaminopropyl) carbodiimide hydrochloride (EDC) as the cross-linking agent. In addition, the cross-linked films were evaluated considering the water absorption, thermal stability and mechanical properties. The cross-linking process of guar gum films was confirmed by the low solubility in water and through infrared analysis. The results shown that the properties evaluated were affected by the cross-linking process due to changes in the polysaccharide structure. For example, the swelling behavior and water vapor absorption decreased with an increase in the amount of EDC. The EDC content (10-30%) also affected the polymer structure and hydrogen bond formation, reducing the thermal stability of the system.

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Guar gum in rainbow trout (Oncorhynchus mykiss) feed: The influence of quality and dose on stabilisation of faecal solids

Cited by 57 publications

References 40 publications

Untitled

Untitled

Biological responses in mullet Mugil liza juveniles fed with guar gum supplemented diets

Preparation, Characterization and Properties of Films Obtained from Cross-linked Guar Gum

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