Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia

Bibliographic Details
Main Author: Ha N.*
Publication Date: 2022
Other Authors: Cipriani L.A.*, de Oliveira N.S.*, Uczay J., Pessatti M.L., Fabregat, Thiago El Hadi Perez
Format: Article
Language: eng
Source: Repositório Institucional da Udesc
dARK ID: ark:/33523/0013000009pr9
Download full: https://repositorio.udesc.br/handle/UDESC/3101
Summary: © 2021, The Author(s), under exclusive licence to Springer Nature Switzerland AG.The present study evaluated effects of the degree of hydrolysis and peptide profile of sardine (Sardinella sp.) protein hydrolysates (SPH) from muscle tissue wastes on productive performance, body composition, hematological parameters, biochemical parameters of metabolism, antioxidant response, and intestinal microbiology tilapia (Oreochromis niloticus). Diets containing three SPH with different degrees of hydrolysis (low: 5.5%; intermediate: 27.9%, and high: 62.5%) were compared to a control diet with fish meal. The experimental design was completely randomized with four treatments and five repetitions. One hundred eighty tilapia juveniles (6.16 ± 2.0 g) were distributed in 20 polyethylene tanks of 70 l of useful volume and were evaluated during 56 days. No direct relationship was observed between the degree of hydrolysis of SPH and fish productive performance. Feed consumption was reduced in all diets with SPH (means 53.03 g) compared to the control group (65.91 g), which impaired fish growth and metabolic reserves. Feed utilization was affected by the SPH peptide profile. SPH with a more diverse peptide profile (mean 1.40) had a feed efficiency similar to the control diet (1.22). Changes in biochemical and metabolic parameters in tissues, oxidative response, and microbial populations were observed but may be associated with the low consumption of diets containing SPH. Results suggest that it is necessary to properly characterize hydrolysates and understand their composition before applying fish feed.
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spelling Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia© 2021, The Author(s), under exclusive licence to Springer Nature Switzerland AG.The present study evaluated effects of the degree of hydrolysis and peptide profile of sardine (Sardinella sp.) protein hydrolysates (SPH) from muscle tissue wastes on productive performance, body composition, hematological parameters, biochemical parameters of metabolism, antioxidant response, and intestinal microbiology tilapia (Oreochromis niloticus). Diets containing three SPH with different degrees of hydrolysis (low: 5.5%; intermediate: 27.9%, and high: 62.5%) were compared to a control diet with fish meal. The experimental design was completely randomized with four treatments and five repetitions. One hundred eighty tilapia juveniles (6.16 ± 2.0 g) were distributed in 20 polyethylene tanks of 70 l of useful volume and were evaluated during 56 days. No direct relationship was observed between the degree of hydrolysis of SPH and fish productive performance. Feed consumption was reduced in all diets with SPH (means 53.03 g) compared to the control group (65.91 g), which impaired fish growth and metabolic reserves. Feed utilization was affected by the SPH peptide profile. SPH with a more diverse peptide profile (mean 1.40) had a feed efficiency similar to the control diet (1.22). Changes in biochemical and metabolic parameters in tissues, oxidative response, and microbial populations were observed but may be associated with the low consumption of diets containing SPH. Results suggest that it is necessary to properly characterize hydrolysates and understand their composition before applying fish feed.2024-12-05T22:56:49Z2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlep. 365 - 3821573-143X10.1007/s10499-021-00804-4https://repositorio.udesc.br/handle/UDESC/3101ark:/33523/0013000009pr9Aquaculture International301Ha N.*Cipriani L.A.*de Oliveira N.S.*Uczay J.Pessatti M.L.Fabregat, Thiago El Hadi Perezengreponame:Repositório Institucional da Udescinstname:Universidade do Estado de Santa Catarina (UDESC)instacron:UDESCinfo:eu-repo/semantics/openAccess2024-12-07T20:40:45Zoai:repositorio.udesc.br:UDESC/3101Biblioteca Digital de Teses e Dissertaçõeshttps://pergamumweb.udesc.br/biblioteca/index.phpPRIhttps://repositorio-api.udesc.br/server/oai/requestri@udesc.bropendoar:63912024-12-07T20:40:45Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)false
dc.title.none.fl_str_mv Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
title Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
spellingShingle Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
Ha N.*
title_short Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
title_full Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
title_fullStr Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
title_full_unstemmed Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
title_sort Peptide profile of the sardine protein hydrolysate affects food utilization and intestinal microbiota of Nile tilapia
author Ha N.*
author_facet Ha N.*
Cipriani L.A.*
de Oliveira N.S.*
Uczay J.
Pessatti M.L.
Fabregat, Thiago El Hadi Perez
author_role author
author2 Cipriani L.A.*
de Oliveira N.S.*
Uczay J.
Pessatti M.L.
Fabregat, Thiago El Hadi Perez
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Ha N.*
Cipriani L.A.*
de Oliveira N.S.*
Uczay J.
Pessatti M.L.
Fabregat, Thiago El Hadi Perez
description © 2021, The Author(s), under exclusive licence to Springer Nature Switzerland AG.The present study evaluated effects of the degree of hydrolysis and peptide profile of sardine (Sardinella sp.) protein hydrolysates (SPH) from muscle tissue wastes on productive performance, body composition, hematological parameters, biochemical parameters of metabolism, antioxidant response, and intestinal microbiology tilapia (Oreochromis niloticus). Diets containing three SPH with different degrees of hydrolysis (low: 5.5%; intermediate: 27.9%, and high: 62.5%) were compared to a control diet with fish meal. The experimental design was completely randomized with four treatments and five repetitions. One hundred eighty tilapia juveniles (6.16 ± 2.0 g) were distributed in 20 polyethylene tanks of 70 l of useful volume and were evaluated during 56 days. No direct relationship was observed between the degree of hydrolysis of SPH and fish productive performance. Feed consumption was reduced in all diets with SPH (means 53.03 g) compared to the control group (65.91 g), which impaired fish growth and metabolic reserves. Feed utilization was affected by the SPH peptide profile. SPH with a more diverse peptide profile (mean 1.40) had a feed efficiency similar to the control diet (1.22). Changes in biochemical and metabolic parameters in tissues, oxidative response, and microbial populations were observed but may be associated with the low consumption of diets containing SPH. Results suggest that it is necessary to properly characterize hydrolysates and understand their composition before applying fish feed.
publishDate 2022
dc.date.none.fl_str_mv 2022
2024-12-05T22:56:49Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv 1573-143X
10.1007/s10499-021-00804-4
https://repositorio.udesc.br/handle/UDESC/3101
dc.identifier.dark.fl_str_mv ark:/33523/0013000009pr9
identifier_str_mv 1573-143X
10.1007/s10499-021-00804-4
ark:/33523/0013000009pr9
url https://repositorio.udesc.br/handle/UDESC/3101
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Aquaculture International
30
1
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv p. 365 - 382
dc.source.none.fl_str_mv reponame:Repositório Institucional da Udesc
instname:Universidade do Estado de Santa Catarina (UDESC)
instacron:UDESC
instname_str Universidade do Estado de Santa Catarina (UDESC)
instacron_str UDESC
institution UDESC
reponame_str Repositório Institucional da Udesc
collection Repositório Institucional da Udesc
repository.name.fl_str_mv Repositório Institucional da Udesc - Universidade do Estado de Santa Catarina (UDESC)
repository.mail.fl_str_mv ri@udesc.br
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