Research Article: Proximate composition and amino acid profile of the whole body of juvenile Persian sturgeon (Acipenser persicus)

Arab, N.; Mehrgan, Mehdi Shamsaei; Foroudi, Farhad; Soltani, Mehdi; Chamani, M.

doi:10.52547/ijaah.6.2.1

Cited by 4 publications

(5 citation statements)

References 41 publications

(28 reference statements)

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“…The nutritional performance of fish larvae in utilizing live food is influenced by several factors, including the biochemical composition of the live food [25,26]. The FA composition of larval body, when exposed to different live food sources, depends on both the profile of the live food and the fish's ability to digest and absorb these nutrients [12][13][14][15][16][17][18][19][20][21][22][23][24][25][26][27].…”

Section: Discussionmentioning

confidence: 99%

“…Since fish larvae are unable to synthesize EAA [43,44], they must obtain EAA through exogenous feeding. Differences in the AA content of food can cause a change in the AA composition of the larvae [18][19][20][21][22][23][24][25][26][27][28][29][31][32][33][34][35][36][37][38][39][40][41][42][43][44].…”

Section: Discussionmentioning

confidence: 99%

“…The FA composition of the body serves as an indicator of the FA required by the larvae [15,16]. In general, the EFAs profile of fish carcasses is deemed a reliable indicator for fulfilling the nutritional requirements of larvae [17,18]. Furthermore, analyzing the AAs profile of larvae is useful for assessing potential dietary AA deficiencies and determining potential imbalances in their diet [18,19].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Feeding with Chironomid and Artemia on Fatty Acids and Amino Acids Profiles in Persian Sturgeon (Acipenser persicus) Larvae

Efatpanah,

Falahatkar,

Sajjadi

et al. 2024

Aquaculture Nutrition

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This study aimed to examine the effect of various live foods on the fatty acids (FAs) and amino acids (AAs) profiles in Persian sturgeon (Acipenser persicus) larvae. One thousand and two hundred larvae were cultured in circular concrete tanks, and four treatments were administered as: (1) Artemia + Daphnia, (2) Artemia, (3) Artemia + Chironomid, and (4) Chironomid. Each treatment was considered as three replicates over an 11-day period. At the end of the experiment, treatment 1 (Artemia + Daphnia) showed the highest average weight of larvae, and the lowest weight was observed in treatment 4 (Chironomid). Survival rate ranged from 83.84% to 88.86% and no significant difference was observed among the groups (P >0.05). Among Artemia-fed larvae, the predominant FAs were docosahexaenoic acid (DHA), oleic acid (ω9), and monounsaturated fatty acids (MUFA), while saturated fatty acids (SFA) and polyunsaturated fatty acids (PUFA) (ω3 + ω6) were present in a lesser proportion (P <0.05). In larvae fed with Artemia and Daphnia, the predominant proportions were observed in SFAs, eicosapentaenoic acid (EPA), ω3, DHA + EPA, and the n3/n6 ratio, all registering the highest percentages. Conversely, MUFA, ω6, and the DHA/EPA ratio displayed the lowest percentages (P <0.05). Moreover, larvae fed with Artemia exhibited higher levels of ω6, PUFA (ω3 + ω6), and DHA/EPA ratio. In contrast, larvae fed with Chironomid showed lower levels of EPA, DHA + EPA, and n3/n6 ratio (P <0.05). Among larvae fed with Chironomid, solely the DHA/EPA ratio exhibited a higher value compared to larvae fed with Artemia and Daphnia (P <0.05). The amount of leucine in fish fed Artemia + Daphnia was more than the other treatments (P <0.05). This study revealed a significant difference in amino acids composition among various live foods (P <0.05), but no significant difference in AAs was observed in the body of Persian sturgeon larvae (P >0.05). The results of this study suggest that the Persian sturgeon larvae possess the ability to maintain a balanced state of AAs. It is also evident that the FA profile of different live foods can affect the overall FA levels in the body of Persian sturgeon larvae, ultimately contributing to the enhancement of fish survival rate and growth.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Feeding with Chironomid and Artemia on Fatty Acids and Amino Acids Profiles in Persian Sturgeon (Acipenser persicus) Larvae

Efatpanah,

Falahatkar,

Sajjadi

et al. 2024

Aquaculture Nutrition

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“…Despite low sodium content in ostrich meat (40 mg per 100 g), it is rich in iron (2.2–2.5 mg per 100 g). Based on the data presented above, ostrich meat is a useful product for humans (Arab et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Therefore, development of new pate recipes, especially those intended for children, requires adherence to generally accepted and scientifically proven norms (Mukhametov et al, 2021). This refers to testing to determine expiration dates and microbiological testing (Arab et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Production of ostrich meat pâtés: Design of a food safety management system

Manap

Serikkyzy

2022

Food sci. technol. int.

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In recent years, there has been a growing interest in ostrich breeding, and the commercial breeding of these birds has attracted the attention of new breeders, and it has become a great alternative to agricultural production. The study on the production of pâtés was conducted in 2019 in Almaty (Kazakhstan). During the formation of two new formulations of pâtés, the following safety system parameters were taken into account: microflora development; oxidation number (intensity of oxidation products accumulation). The aim of the study is to obtain the optimal characteristics of ostrich meat preservation in the production of pâtés. As a result of the study, it was found that ostrich meat samples have high nutritional value. Meat is characterized by a high content of protein, low content of fat, and carbohydrates are almost absent. Also, it was found that concentration of arachidonic acid in ostrich meat was 3 times higher as compared to beef (p ≤ 0.05). Therefore, the introduction of inulin and carrageenan polysaccharides into the recipe of ostrich pâtés allows one to significantly improve their shelf life and based on the developed recipe it is possible to start the production of pâtés.

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