Effect of replacing fish meal in fish diet with shrimp by-product meal on growth performance, feed utilization, length-weight relationship and condition factors of Nile tilapia, Oreochromis niloticus (Linnaeus, 1758) / Efecto de reemplazar la harina de pescado en la dieta de pescado por harina de subproducto de camarón sobre el rendimiento del crecimiento, la utilización del alimento, la relación longitud-peso y los factores de condición de la tilapia del Nilo, Oreochromis niloticus (Linnaeus, 1758)

SUMMARY: The present work aimed to study the effect of replacing fish meal (FM) in the fish diet with shrimp by-product meal (SBM) on the growth performance parameters of the Nile Tilapia, Oreochromis niloticus. A total of 200 specimens of monosex O. niloticus fries were obtained from a private fish farm at Kafr El-Sheikh Governorate. They were transported to the fish laboratory at the Animal House of Zoology Department, Faculty of Science, Al-Azhar University. After two weeks for acclimation, the fish were divided into 5 groups, 2 replicates for each group (20 fish in each replicate). The five experimental diets were: C: control group with20 % fish meal (FM) and 0 % shrimp by-product meal (SM); T1, T2, T3, and T4 FM was replaced with SBM as 25 %, 50 %, 75 % and 100 %, respectively. Results indicated that the highest final length, growth in length, length gain, daily length gain and other growth performance parameters including the relationship between length and weight and condition factors of O. niloticus were recorded in T4 group (fed diet in which fish meal was completely replaced with shrimp by-product meal); while, their lowest values were recorded in control group. On the other hand, feed utilization parameters (feed intake, food conversion ratio, the maximum values of feed efficiency ratio and protein efficiency ratio) were recorded in T4 group and the minimum values were recorded in T3 group (fed diet in which 75 % of fish meal was replaced with shrimp by-product meal).

RESUMEN: El presente trabajo tuvo como objetivo estudiar el efecto de sustituir la harina de pescado (HP) en la dieta del pescado por harina de subproductos de camarón (HSC) sobre los parámetros de rendimiento de crecimiento de la Tilapia del Nilo, Oreochromis niloticus. Se obtuvieron un total de 200 especímenes de monosexo de O. niloticus de una piscifactoría privada en la gobernación de Kafr El-Sheikh. Fueron transportados al laboratorio de peces en el Departamento de Zoología de la Facultad de Ciencias, de la Universidad Al-Azhar. Después de dos semanas de aclimatación, los peces se dividieron en 5 grupos: Se realizaron dos repeticiones para cada grupo (20 peces en cada repetición). Las cinco dietas experimentales fueron: C: grupo control con 20 % de harina de pescado (HP) y 0 % de harina de subproductos de camarón (HSC); T1, T2, T3 y T4 FM se reemplazó con HSC con 25 %, 50 %, 75 % y 100 %, respectivamente. Los resultados indicaron que la longitud final más alta, el crecimiento en longitud, la ganancia de longitud, la ganancia de longitud diaria y otros parámetros de rendimiento del crecimiento, como además la relación entre la longitud y el peso, y los factores de condición de O. niloticus, se registraron en el grupo T4 (con una dieta reemplazada con harina de subproducto de camarón); mientras que, sus valores más bajos se registraron en el grupo control. Por otro lado, los parámetros de utilización del alimento (ingesta de alimento, índice de conversión de alimento, los valores máximos de índice de eficiencia alimenticia e índice de eficiencia proteica) se registraron en el grupo T4 y los valores mínimos se registraron en el grupo T3 (alimentación con dieta en la que el 75 % de la harina de pescado fue reemplazada por harina de subproductos de camarón).

Elaboration of reference material for cadmium and arsenic in hydrobiological products, for the purpose of being used in a laboratory intercomparation program / Elaboración de un material de referencia para cadmio y arsénico en productos hidrobiológicos, para propósito de ser utilizado en un programa de intercomparación de laboratorios

Reference materials (RM) are tools used in the comparability and traceability of measurements. They are widely used by laboratories for method validation and quality control of assay. Chile must evaluate theperformance of laboratories that analyzing metals in fishery products, despite RM have high prices and are scarce. For that reason, a RM in a hydrobiological product was developed. Reference values for arsenic and cadmium elements for a fishmeal were assigned. The measurement methods for characterization of the material were Inductively Coupled Plasma Mass Spectrometry, Atomic Absorption Spectrometry and Neutron Activation Analysis. Reference values with their expanded uncertainty (U) were established for arsenic 2.64 ± 0.42 mg/kg (U; k = 2) and for cadmium 0.86 ± 0.16 mg/kg (U; k = 2). Homogeneity and stability of the RM allowed its use in a proficiency test for eleven food control laboratories. Results for median were 2.114 mg/kg for arsenic, and 0.863 mg/kg for cadmium. The performance values of the participants were evaluated with a z score obtaining 60% satisfaction for arsenic and 73% for cadmium.The material demonstrated to be suitable for use in interlaboratory proficiency assay. (AU)

Materiales de referencia (MR) son herramientas utilizadas en la comparabilidad y trazabilidad entre mediciones. Laboratorios los utilizan ampliamente en validación de métodos y control de calidad. Chile debe evaluar el desempeño de los laboratorios que analizan metales en productos pesqueros, a pesar de los altos precios y escasez del MR. Por esa razón, se desarrolló un MR en producto hidrobiológico. Se asignaron valores de referencia para arsénico y cadmio en harina de pescado. Los métodos de medición para la caracterización del material fueron Espectrometría de Masas de Plasma Acoplado Inductivamente, Espectrometría de Absorción Atómica y Análisis de Activación de Neutrones. Se establecieron valores de referencia con su incertidumbre (U) para arsénico 2.64 ± 0.42 mg/kg (U; k = 2) y para cadmio 0.86 ± 0.16 mg/kg (U; k = 2). La homogeneidad y estabilidad del MR permitieron su uso en una prueba de aptitud para once laboratorios de control de alimentos. Las medianas fueron 2,114 mg/kg para arsénico y 0,863 mg/kg para cadmio. Se evaluaron los rendimientos de los participantes con un estadístico de puntaje z satisfactorio del 60% para el arsénico y 73% para el cadmio. El material demostró ser adecuado para uso en ensayo de aptitud de intercomparación. (AU)

Propuesta de utilización de harina de cabeza de pescado para fortificar alimentos de consumo popular altos en carbohidratos / Proposal for the use of fish head meal to fortify popular consumption foods high in carbohydrates

En esta investigación documental se presentan alternativas viables para utilizar cabezas de pescado, subproductos de la acuicultura, para elaborar harina que sirva como materia prima para la fortificación de productos alimenticios nutritivos. La harina de cabeza de pescado propuesta en esta investigación puede ser integrada exitosamente a alimentos para consumo humano, y usadas en las proporciones adecuadas no causa interferencias en las propiedades sensoriales de los productos formulados. Para masificar la producción de los alimentos fortificados con harina de cabeza de pescado propuestos en este estudio, es indispensable practicarle además una serie de pruebas denominadas "vida de anaquel".

In this documentary research, viable alternatives are presented to use fish heads, by-products of aquaculture, to make flour that serve as raw material for the fortification of nutritious food products. The fish head meal proposed in this research can be successfully integrated into food for human consumption, and used in the appropriate proportions does not cause interference in the sensory properties of the formulated products. To massify the production of foods fortified with fish head meal proposed in this study, it is essential to also perform a series of tests called "shelf life".

Contact urticaria and protein contact dermatitis in the Finnish Register of Occupational Diseases in a period of 12 years.

BACKGROUND: Although occupational contact urticaria (CU) and protein contact dermatitis (PCD) are considered frequent among workers with exposure to proteinaceous materials, data on occupations at risk and the main causes of these occupational skin diseases are relatively limited. OBJECTIVES: To report the causative agents and risk occupations for CU and PCD in the Finnish Register of Occupational Diseases (FROD). METHODS: We retrieved from the FROD all recognized cases of CU/PCD in the years 2005-2016. RESULTS: With 570 cases, CU and PCD constituted 11% of all recognized cases of occupational skin diseases in the study period. Occupations with the highest incidence of CU/PCD included bakers, chefs and cooks, farmers and farm workers, veterinarians, gardeners, and hairdressers. The most common causative agents were cow dander and flour and grain, followed by natural rubber latex (NRL) and other food. In food-related occupations, wheat and other flours were by far the most common cause of CU/PCD, with 76 cases, whereas fish and other animal-derived food caused 33 and other plant-derived food caused 23 cases. CONCLUSIONS: Apart from the Finnish peculiarity of cow dander allergy, a striking finding was a large share of CU/PCD caused by flours in food handlers as compared to other food.

Tilapia-waste flour as a natural nutritional replacer for bread: A consumer perspective.

Six bread formulations with different levels of tilapia-waste flour (BTF0%, BTF2.5%, BTF5%, BTF10%, BTF15%, and BTF20%) were analyzed for nutritional composition and sensory characterization. Tilapia-waste flour (TF) increased (P < 0.05) the lipid, protein and ash contents, and decreased (P < 0.05) the levels of carbohydrates and total dietary fiber. BTF0%, BTF2.5% and BTF5% received the highest (P < 0.05) scores for acceptance and preference. Despite this apparent consumer preference for low or no levels, TF can be added to bread at levels below 12.17% (P < 0.05) without triggering consumer rejection. TF changed (P < 0.05) the sensory characterization of bread because of a disagreeable flavor, aroma, and texture; however, airy appearance, sticky in the teeth and cream color did not influence the overall liking. TF at 5% enhanced the nutritional value while maintaining acceptable sensory scores for bread, constituting a potential strategy to satisfy consumer and industry requirements.

Cinnamic acid and fish flour affect wheat phenolic acids and flavonoid compounds, lipid peroxidation, proline levels under salt stress.

To elucidate the physiological mechanism of salt stress mitigated by cinnamic acid (CA) and fish flour (FF) pretreatment, wheat was pretreated with 20, 50 and 100 ppm CA and 1 g/10 mL FF for 2 d and was then cultivated. We investigated whether exogenous CA + FF could protect wheat from salt stress and examined whether the protective effect was associated with the regulation of seed vigor, antioxidant defense systems, phenolic biosynthesis and lipid peroxidation. At 2 days exogenous CA did not influence seed vigor. Salt stress increased the phenolic biosynthesis, but the CA + FF-combined pretreatment enhanced the phenolic biosynthesis even more under salt stress and decreased lipid peroxidation to some extent, enhancing the tolerance of wheat to salt stress.

Fatty acid profile and effect of fish fermented silage on digestive enzymes in Labeo rohita / Perfil de ácidos graxos e efeito de peixe fermentado em silagem de enzimas digestivas em Labeo rohita

Due to inconsistency in demand and supply of fishmeal there is immense need of alternate protein sources. Present project was therefore designed to replace costly fishmeal (FM) with low-priced fermented fish silage (FFS) in fish feed. Fermented fish silage was prepared by fermentation process using Lacto bacillus bacteria and its fatty acid profile and effect on digestive system of Labeo rohita was investigated. Lipid contents were isolated by Soxhlet apparatus and recorded as 6.23 ± 1.23 g/100g of fermented fish silage (FFS). Fatty acid profile of extracted Lipids was determined by gas liquid chromatography (GLC), sufficient amount of unsaturated fatty acids were found with pattern mono unsaturated fatty acids (MUFA) > saturated fatty acids (SFA) >poly unsaturated fatty acids (PUFA). Three treatment diets containing 100% silage (T1), 75% silage (T2) and 50% silage (T3) were prepared by mixing it with soybean meal (SBM) and rice bran as co-ingredients while fermented fish silage was replaced by fishmeal in control diet (T0). The experiment was conducted in glass aquaria in triplicate. Fish growth parameters were recorded fortnightly while physicochemical parameters of water were recorded on daily basis. After completion of feeding trial, three fish were randomly dissected to excise out their intestines and determine activity for protease, amylase and lipase enzymes. Non-significant differences (P<0.05) were recorded in growth parameters and enzymatic activity among all diets except lipase enzyme. Deceptively, it can be concluded that FFS has reasonable concentration of nutrients and unsaturated fatty acids so it can successfully replace fishmeal in fish diets.

Devido à diferença na procura e na oferta de farinha de peixe há imensa necessidade de qualquer membro suplente da fonte de proteína. Tão presente projeto foi projetada para substituir a dispendiosa farinha de peixe (FM) com barato peixe fermentado de ensilagem (FFS) em alimentos para peixes. FFS foi preparado pelo processo de fermentação usando Lactobacillus bactérias e seu perfil de ácidos graxos e efeito sobre o sistema digestivo de Labeo rohita foi investigado. Conteúdo lipídico foram isoladas pelo aparelho de Soxhlet e registadas como 6,23 ± 1,23 g/100g de FFS. Perfil de ácidos graxos extraídos de lipídios foi determinada por cromatografia líquida de gás (GLC). Quantidade suficiente de ácidos graxos insaturados foram encontrados com padrão MUFA > SFA > AGPI. Tratamento de três dietas contendo silagem de 100% (T1), 75% silagem (T2) e 50% silagem (T3) foram preparados misturando com farinha de soja (SBM) e farelo de arroz como co ingredientes enquanto FFS foi substituído pela FM na dieta controle (T0). O experimento foi conduzido em aquários de vidro em triplicado. O Crescimento dos peixes foram anotados os parâmetros quinzenal enquanto parâmetros físico-químicos de água foram registradas diariamente. Após a conclusão do teste de alimentação, três peixes foram aleatoriamente dissecada a impostos especiais de consumo os seus intestinos e determinar a atividade de protease, enzimas amilase e lipase. As variações não significativas (P<0,05) foi registrada em parâmetros de crescimento e atividade enzimática entre as dietas exceto enzima lipase mostrou diferença significativa entre as dietas de tratamento. Aparentemente, é possível concluir que a concentração razoável de FFS tem nutrientes e ácidos graxos insaturados de modo que ela possa substituir com êxito a farinha de peixe na dieta de peixes.

Hypolipidemic, antiobesity and cardioprotective effects of sardinelle meat flour and its hydrolysates in high-fat and fructose diet fed Wistar rats.

AIMS: The present study aims to evaluate the antiobesity, hypolipidemic and cardioprotective effects of fermented sardinelle (Sardinella aurita) protein hydrolysates (FSPHs) produced with two proteolytic bacteria, Bacillus subtilis A26 (FSPH-A26) and Bacillus amyloliquefaciens An6 (FSPH-An6). MAIN METHODS: Wistar rats were fed during 10weeks a standard laboratory diet, a high caloric diet (HCD) and a HCD coupled with the oral administration of sardinelle meat flour (SMF) or FSPHs. KEY FINDINGS: HCD caused hyperlipidemia and increased body weight (BW). The daily oral administration of FSPHs or SMF reduced the total cholesterol (TC), triglycerides (TG) and low-density lipoprotein cholesterol (LDL-c) serum levels, and increased the level of high-density lipoprotein cholesterol (HDL-c). Nevertheless, FSPHs were found to be more efficient than SMF. FSPHs also lowered hepatic TC and TG content and decreased the pancreatic lipase activity. Further, the administration of FSPHs or SMF decreased the BW gain, the food intake and the relative epididymal adipose tissue weight. FSPHs exhibited a potent cardioprotective effect against heart attack, which was demonstrated by returning atherogenic indexes to their normal levels and the conservation of standard histological structure of the heart and aorta. SIGNIFICANCE: The overall results indicate that FSPHs contained bioactive peptides which significantly attenuated hyperlipidemia, and might reduce the risk of cardiovascular disease (CVD) in rats fed HCD.

Composición química de harina de calamar gigante dosidicus gigas / Chemical composition of giant squid dosidicus gigas meal

El potencial de uso de la harina de calamar gigante (Dosidicus gigas) (HCG). como alternativa en el desarrollo de productos con valor agregado es relevante. Sin embargo hace falta conocer los elementos químicos que la conforman. El objetivo de este trabajo fue determinar la composición química de la harina de calamar gigante (Dosidicus gigas) procedente de Guaymas, Sonora, México y su posible alternativa para el desarrollo de alimentos funcionales. Los resultados indicaron un alto contenido de proteína (77,7%), sobresaliendo lisina y ácido glutámico (10,16 y 14,53 g aa/100g proteína respectivamente), aminoácidos azufrados y aminoácidos hidrofóbicos. El contenido de la fracción grasa (6,3%) fue bajo así como el de fibra cruda (2,7%), reportada como quitina, reflejándose en el bajo aporte calórico (4 kcal/g). La relación entre ácidos grasos saturados, monoinsaturados y poliinsaturados fue de 1,66:1:1,08 y de n6:n3 fue de 1:1,35. Se concluye que HCG es un ingrediente con posibilidades de uso en panificación, galletas saladas, sazonadores, aderezos, a los que les podría dar un valor agregado. Sin embargo el factor limitante para su uso está en el olor y sabor a pescado, por lo que su aplicación se sugiere dirigir la aplicación hacia el desarrollo de nuevos productos vinculados con preparaciones típicas que incluyan pescados y derivados(AU)

The potential use of giant squid (Dosidicus gigas) meal (GSM) as an alternative in the development of value-added foods may be relevant. However one must know the chemical elements that constitute it. The aim of this study was to determine the chemical composition of giant squid Dosidicus gigas meal from Guaymas, Sonora, Mexico and its possible alternative for the development of functional foods. The data indicated a high protein content (77,7%), lysine and glutamic acid (10,16 and 14,53 g aa/100g protein respectively), sulfur amino acids and hydrophobic amino acids. The content of fat fraction (6,3%) was low and crude fiber (2,7%) reported as chitin, reflected in the low calorie (4 kcal/g). The ratio of saturated, monounsaturated and polyunsaturated fatty acids was 1,66: 1: 1,08 and n6: n3 was 1: 1,35. It is concluded that GSM is an ingredient with potential for use in bread, crackers, seasonings, dressings, which could give them added value. However the limiting factor for use is in the smell and taste of fish, so that its application would be directed at the development of new products related with typical preparations that include fish and derivatives(AU)

Enzymatic hydrolysis of anchovy fine powder at high and ambient pressure, and characterization of the hydrolyzates.

BACKGROUND: At specific conditions of high pressure, the stability and activity of some enzymes are reportedly known to increase. The aim of this study was to apply pressure-tolerant proteases to hydrolyzing anchovy fine powder (AFP) and to determine product characteristics of the resultant hydrolyzates. RESULTS: Anchovy fine powder enzyme hydrolyzates (AFPEHs) were produced at 300 MPa and ambient pressure using combinations of Flavourzyme 500MG, Alcalase 2.4L, Marugoto E and Protamex. When the same protease combination was used for hydrolysis, the contents of total soluble solids, total water-soluble nitrogen and trichloroacetic acid-soluble nitrogen in the AFPEHs produced at 300 MPa were conspicuously higher than those in the AFPEHs produced at ambient pressure. This result and electrophoretic characteristics indicated that the high-pressure process of this study accelerates protein hydrolysis compared with the ambient-pressure counterpart. Most peptides in the hydrolyzates obtained at 300 MPa had molecular masses less than 5 kDa. Functionality, sensory characteristics and the content of total free amino acids of selected hydrolyzates were also determined. CONCLUSION: The high-pressure hydrolytic process utilizing pressure-tolerant proteases was found to be an efficient method for producing protein hydrolyzates with good product characteristics.

Farelo de tungue in natura ou detoxificado na alimentação de carpa húngara (Cyprinus carpio) / In natura or detoxified tung meal in feeding Hungarian carp (Cyprinus carpio)

Este estudo avaliou a substituição parcial de farinhas de origem animal pelo farelo de tungue como fonte proteica no arraçoamento de carpa húngara. Os tratamentos compreenderam a inclusão de farelo de tungue in natura ou detoxificado (obtido após aplicação de tratamento químico ao farelo), e o tratamento referência consistiu de base proteica composta por farinha de carne e ossos suína e farinha de peixe. O período de alimentação foi de 63 dias. No decorrer de 30 dias experimentais não foi observada diferença em indicadores de crescimento entre os animais que consumiram as rações controle e com farelo de tungue tratado quimicamente, porém o consumo da ração com farelo de tungue in natura provocou redução no desempenho até o final do período experimental. Após 63 dias de arraçoamento, alguns indicadores de crescimento mostraram-se inferiores também para o tratamento que continha farelo de tungue tratado em relação ao controle. A análise bioquímica no plasma e no fígado revelou aumento de triglicerídeos, glicogênio, glicose e a utilização de outras fontes, possivelmente aminoácidos, como precursores energéticos na produção de energia quando os animais consumiram a dieta com farelo de tungue in natura em relação às demais, o que refletiu na menor concentração de proteína e na maior deposição de gordura na carcaça. Em relação à atividade de enzimas digestivas, tripsina apresentou atividade aumentada no tratamento com farelo de tungue in natura e protease ácida, quimotripsina, amilase e lipase não foram alteradas em nenhum dos tratamentos avaliados...

This study evaluated the partial replacement of animal meal by tung meal as protein source in feeding Hungarian carp. The treatments consisted of the inclusion of in natura or detoxified tung meal (obtained after chemical treatment applied to tung meal) as well as the reference treatment in which the protein basis was composed of meat and bone pork meal and fish meal. The feeding period was 63 days. During 30 experimental days no difference was observed in growth indicators among animals fed the control diet or with chemically treated tung meal, however, the consumption of diets with in natura tung meal caused reduced performance until the end of the experimental period. After 63 days of feeding, some growth indicators were also are lower for the treatment containing treated tung meal compared to control. Biochemical analysis in plasma and liver revealed increased triglycerides, glycogen, glucose and use of other sources, possibly amino acids, as precursors in the production of energy when animals consumed the diet with in nature tung meal in relation to others, which reflected in lower levels of protein and higher fat deposition in the carcass. Regarding the activity of digestive enzymes, trypsin showed increased activity in the treatment with in natura tung meal and acid protease, chymotrypsin, amylase and lipase were not changed in any of the treatments...

Concentration of metabolizable energy and digestibility of energy, phosphorus, and amino acids in lemna protein concentrate fed to growing pigs.

Lemna protein concentrate (LPC; 68.0% CP) is produced by extracting protein from de-oiled and dehydrated biomaterials from plants of the Lemnaceae family and may be used as a protein source for animals. There are, however, no published data on the nutritional value of LPC fed to pigs. Three experiments were, therefore, conducted to determine the concentration of ME, the standardized total tract digestibility (STTD) of P, and the standardized ileal digestibility (SID) of AA in LPC and to compare these values to values for fish meal and soybean meal (SBM). Experiment 1 was conducted to determine the ME of LPC, fish meal, SBM, and corn. Thirty-two barrows (initial BW: 16.8 ± 2.8 kg) were placed in metabolism cages and allotted to a randomized complete block design with 4 diets and 8 replicate pigs per diet. A corn-based diet and 3 diets that contained corn and LPC, fish meal, or SBM were formulated. Feces and urine were collected for 5 d after a 5-d adaptation period, and all samples were analyzed for GE. Results indicated that the concentration of ME was not different among corn, fish meal, and SBM (3,855, 3,904, and 4,184 kcal/kg DM, respectively), but there was a tendency (P = 0.08) for a reduced ME in LPC (3,804 kcal/kg DM) compared with SBM. In Exp. 2, 24 barrows (initial BW: 12.5 ± 2.5 kg) were allotted to a randomized complete block design with 3 diets and 8 replicate pigs per diet and used to determine the STTD of P in LPC, fish meal, and SBM. Three diets that each contained 1 of the 3 test ingredients as the sole source of P were formulated. Pigs were placed in metabolism cages, and feces were collected for 5 d after a 5-d adaptation period. The STTD of P in LPC (72.8%) was not different from the STTD of P in fish meal (65.6%), but tended (P = 0.07) to be greater than in SBM (62.8%). The SID of AA in LPC, SBM, and fish meal was determined in Exp. 3. Eight barrows (initial BW: 21.4 ± 4.0 kg) were equipped with a T-cannula in the distal ileum and randomly allotted to a replicated 4 × 4 Latin square design. A N-free diet and 3 cornstarch-based diets in which SBM, SBM and LPC or SBM and fish meal were the only sources of AA were formulated. The SID of most indispensable AA was greater (P < 0.05) in fish meal than in LPC, but the overall SID of AA was not different between fish meal and LPC. In conclusion, the ME and the STTD of P are not different between LPC and fish meal, but there is a tendency for greater ME in SBM than in LPC, whereas the STTD of P tends to be greater in LPC than in SBM. The SID of the most indispensable AA is greater in fish meal than in LPC.

Composição físico-química e valores energéticos de farinhas de silagem de peixe para frangos de corte / Physicochemical composition and energy values of fish silage meal for broilers

Objetivou-se determinar a composição físico-química, os valores energéticos e os coeficientes de digestibilidade de quatro farinhas de silagem de peixe para frangos de corte. Foram produzidas quatro farinhas de silagem de peixe, utilizando-se o resíduo da filetagem de tilápias ensilado com diferentes fontes de carboidratos fermentáveis. Analisou-se a composição físico-química das silagens, e, em seguida, um ensaio de metabolismo com 180 pintos machos da linhagem Cobb de 14 a 25 dias de idade. Também foram avaliados o tempo de trânsito gastrintestinal das rações e o desempenho das aves nas gaiolas. Os animais foram distribuídos em delineamento inteiramente ao acaso, com cinco tratamentos, seis repetições e seis aves por unidade experimental. Os tratamentos consistiram de uma dieta referência e de quatro dietas teste compostas de 60 porcento da ração referência e 40 porcento do resíduo da filetagem de tilápia ensilado com diferentes fontes de carboidratos, sendo a farinha de silagem de peixe com o farelo de algaroba (SFA), com a farinha de varredura de mandioca (SFVM), com o farelo de milho (SFM) e com a casca da mandioca (SCM). A SFM obteve o maior teor de PB, 22,38 porcento, de EE, 27,35 porcento, e o maior tempo de trânsito, com 195,0min; a SCM apresentou o maior valor de MM, 11,12 porcento. Os valores de EMA e EMAn das farinhas de silagem de peixe não diferiram significativamente entre eles. O maior GP e a melhor CA foram apresentados pelos animais do tratamento SFM, e os piores GP e CA pelos frangos de corte alimentados com dietas contendo a SFVM. Com base na composição obtida, estas silagens de peixe têm potencialidade para serem utilizadas em dietas para frangos de corte...

The objective of this research was to determine the physical and chemical composition energy value and digestibility of four fish silage meal for broilers. Four flours were produced from fish silage using the residue of tilapia filleting ensiled together with different sources of fermentable carbohydrates. We analyzed the physical and chemical composition of silages and then a metabolism trial with 180 male Cobb chicks 14-25 days old, and also evaluated gastrintestinal transit time of feed and performance of birds in cages. The animals were distributed in a completely randomized design with five treatments and six replicates of six birds each. Treatments consisted of a reference diet and four test diets composed of 60 percent of the reference diet with the inclusion of 40 percent of the residue of tilapia silage with different sources of carbohydrates, and the fish silage meal with bran mesquite (SFA) with the scan cassava flour (SFVM) with corn meal (SFM), and peel cassava (SCM). The SFM had the highest content of CP, 22.38 percent, EE, 27.35 percent, and the largest transit time with 195.0 min, the SCM showed the highest MM, 11.12 percent. The AME and AMEn of flour fish silage did not differ significantly between them. The biggest and best GP CA was presented by animals in the SFM treatment and the worse CA GP was for broilers fed diets containing SFVM. Based on the composition obtained, these fish silage have the potential to be used in diets for broilers...

[Nutritional status and physical condition of adolescent football players after consuming fishmeal as a nutritional complement]. / Estado nutricional y condición física de futbolistas adolescentes luego del consumo de harina de pescado como complemento nutricional.

The objective of the study is to identify the changes in the nutritional parameters and the physical condition of teenage players after eating fishmeal as a nutritional complement. For this purpose, a quasi-experimental study, blinded for investigators, was conducted, involving 100 teenage football players, divided in two groups, homogeneous in terms of all study parameters, one of which received fishmeal for four months. After evaluating the nutritional status and physical condition, before and after the intervention, no change was found in the nutritional and anthropometric status or laboratory results, or in the physical condition. However, those who received fishmeal did report a change in their hemoglobin and hematocrit levels in comparison to the control group. In conclusion, the consumption of fishmeal did not lead to changes in the nutritional status or the physical condition of teenage football players.

Estado nutricional y condición física de futbolistas adolescentes luego del consumo de harina de pescado como complemento nutricional / Nutritional status and physical condition of adolescent football players after consuming fishmeal as a nutritional complement

El objetivo del estudio fue determinar los cambios en los parámetros nutricionales y condición física en adolescentes deportistas luego de consumir harina de pescado como complemento nutricional. Para ello, se realizó un estudio cuasi-experimental, ciego para los investigadores, en 100 adolescentes futbolistas, divididos en dos grupos homogéneos en todos los parámetros de estudio. Se le brindó harina de pescado durante cuatro meses a uno de los grupos. Luego de evaluar el estado nutricional y la condición física, antes y después de la intervención, no se encontraron cambios en el estado nutricional, ni antropométricos ni de laboratorio, tampoco en la condición física; pero sí en los niveles de hemoglobina y hematocrito entre los que consumieron la harina de pescado y el grupo control. En conclusión, el consumo de harina de pescado no se tradujo en cambios en el estado nutricional ni en la condición física de adolescentes deportistas.

The objective of the study is to identify the changes in the nutritional parameters and the physical condition of teenage players after eating fishmeal as a nutritional complement. For this purpose, a quasi-experimental study, blinded for investigators, was conducted, involving 100 teenage football players, divided in two groups, homogeneous in terms of all study parameters, one of which received fishmeal for four months. After evaluating the nutritional status and physical condition, before and after the intervention, no change was found in the nutritional and anthropometric status or laboratory results, or in the physical condition. However, those who received fishmeal did report a change in their hemoglobin and hematocrit levelsin comparison to the control group. In conclusion, the consumption of fishmeal did not lead to changes in the nutritional status or the physical condition of teenage football players.

Avaliação da qualidade do camarão salgado seco (aviú) e da farinha de peixe (piracuí) comercializados em mercados varejistas da cidade de Belém, Pará / Microbiological and physico-chemical qualities of dried-salted shrimp (“aviú”) and of “piracuí” type fish meal sold in retail markets in Belém, Pará – Brazil

Com o objetivo de avaliar a qualidade de camarão salgado seco (aviú) e de farinha de peixe (piracuí),foram obtidas 27 amostras, analisadas seguindo metodologias oficiais. Os resultados físico-químicosforam, em média, de 24,0 % e 18,76 % de umidade, 22,68 % e 12,91 % de cinzas, 15,67 % e 8,20 %de cloretos, 0,61 e 0,57 de atividade de água, respectivamente, para aviú e piracuí; ademais, 30,77 %de amostras de aviú e 7,14 % de piracuí excederam o limite máximo permitido para cinzas. O rançooxidativo foi detectado em 74,07 % das amostras pesquisadas. Das 21 amostras analisadas para contagemde fungos, 100 % apresentaram contaminação. As contagens de Staphylococcus coagulase positiva nãoatenderam aos respectivos valores máximos regulamentados, em 61,54 % das amostras de aviú e em78,87 % das de piracuí. Enterococcus spp. foi detectado em 69,23 % e 64,28 %, respectivamente, das de aviúe piracuí. Houve ocorrência de Salmonella spp. em cinco amostras. Estes alimentos comercializados emBelém apresentaram condições higiênico-sanitárias insatisfatórias e inexata qualidade.

Nitrogen balance and ileal nutrient digestibility in weanling pigsfed spray dried plasma protein and fermented fish meals / Balance de nitrógeno y digestibilidad ileal de nutrientes en cerdos destetos alimentados con proteína de plasma seco y harinas de pescado fermentadas / Balance do nitrogênio e digestibilidade ileal de nutrientes em suínos desmamados, alimentados com proteína de plasma seco e farinas de peixe fermentadas

This experiment was conducted to evaluate the effects of spray dried plasma protein (SDPP) and fermented(L. acidophilus and B. licheniformis) fish meals on nitrogen (N) balance and ileal nutrient digestibilityof weanling pigs. Sixteen crossbred [(Landrace × Yorkshire) × Duroc] nursery pigs (8.58 ± 0.32 kg) weresurgically fitted with a T-cannula at the distal ileum. The dietary treatments were: 1) FM (5% unfermentedfish meal), 2) FFA (5% fermented fish meal with L. acidophilus), 3) FFL (5% fermented fish meal with B.licheniformis), and 4) SDPP (3% Spray dried plasma protein, AP920®, APC, Inc, Ames, IA). The N retentionwas greater in the SDPP treatment than in other treatments (p<0.05), and biological value was greater inthe SDPP treatment than in the FM and FFL treatments (p<0.05). Dry matter (DM) and N digestibilitywere higher in the SDPP treatment than in other treatments (p<0.05). When calcium (Ca) digestibility wasevaluated, it was found to be higher in the SDPP treatment than in the FM and FFA treatments (p<0.05).The FFA and FFL treatments had a higher calcium (Ca) digestibility than the FM treatment (p<0.05).Arginine, histidine and isoleucine digestibility were higher in the SDPP treatment than in the FM andFFL treatments (p<0.05). Lysine digestibility was higher in the SDPP treatment than in the FFL treatment(p<0.05). Compared to all dietary treatments, phenylalanine and valine digestibility were the greatest in theSDPP group (p<0.05). Glutamic acid and tyrosine digestibility were higher in the SDPP treatment than in theFM and FFL treatments (p<0.05). In conclusion, compared with feeding 3% SDPP, no positive effects were observed on N retention or nutrient digestibility in weanling pigs on the 5% fermented fish meal diets. Thus,SDPP provides a better nutrient digestibility outcome than the use of fermented fish meal.

Este experimento se realizó para evaluar los efectos de la proteína de plasma seco (SDPP) y harinas depescado fermentadas (L. acidophilus y B. licheniformis) sobre el balance de nitorgeno (N) y la digestibilidadileal de nutrientes en cerdos al destete. Dieciséis cerdos mestizos [(Landrace × Yorkshire) × Duroc] destetos(8.58 ± 0.32kg) fueron quirúrgicamente equipados con cánulas-T en el íleon distal. Los tratamientosdietarios fueron: 1) FM (5% harina de pescado no fermentada), 2) FFA (5% harina de pescado fermentadacon L. acidophilus), 3) FFL (5% de harina de pescado fermentada con B. licheniformis), y 4) SDPP (3%proteína de plasma seco, AP920®, APC, Inc, Ames, IA). La retención de N fue mayor en el tratamientoSDPP que en los otros tratamientos (p <0.05) y el valor biológico fue mayor en el tratamiento SDPP queen la FM y los tratamientos FFL (p <0.05). La digestibilidad de la materia seca (MS) y del N fue mayor enel tratamiento SDPP que en los otros tratamientos (p <0.05). Cuando se evaluó la digestibilidad del calcio(Ca), se encontró que era mayor en el tratamiento SDPP que en FM y FFA (p <0.05). Los tratamientosFFA y FFL tuvieron mayor digestibilidad del calcio que el tratamiento FM (p <0.05). La digestibilidad dela arginina, histidina e isoleucina fue mayor en el tratamiento SDPP que en los tratamientos FM y FFL(p <0.05). La digestibilidad de la lisina fue mayor en el tratamiento SDPP que en el tratamiento FFL(p <0.05). En comparación con todos los tratamientos dietarios, la digestibilidad de la fenilalanina y valinafue mayor en el grupo SDPP (p <0.05). La digestibilidad del ácido glutámico y de la tirosina fueron mayoresen el tratamiento SDPP que en los tratamientos FM y FFL (p <0.05). En conclusión, en comparación conla inclusión del 3% de SDPP, no se observaron efectos positivos en la retención de N o la digestibilidad denutrientes en cerdos destetos alimentados con 5% de harina de pescado fermentada.

O experimento foi realizado para avaliar os efeitos da proteína do plasma seco (SDPP) e de farinas depeixe fermentadas (L. acidophilus e B. licheniformis) sobre o balance do nitrogênio (N) e a digestibilidadeileal de nutrientes em suínos desmamados. Dezesseis suínos mestiços [(Landrace × Yorkshire) × Duroc]desmamados (8.58 ± 0.32kg) foram cirurgicamente equipados com cânulas-T no ileo distal. Os tratamentosforam: 1) FM (5% farina de peixe no fermentada), 2) FFA (5% farina de peixe fermentada com L.acidophilus), 3) FFL (5% de farina de peixe fermentada com B. licheniformis), e 4) SDPP (3% proteínade plasma seco, AP920®, APC, Inc, Ames, IA). A retenção de N foi maior no tratamento SDPP (p <0.05)e o valor biológico foi maior no SDPP que na FM e os tratamentos FFL (p <0.05). A digistibilidade damatéria seca (MS) e do N foi maior o tratamento SDPP (p <0.05). Quando foi avaliado a digestibilidade docálcio (Ca), encontrou-se que foi maior no tratamento SDPP que em FM e FFA (p <0.05). Os tratamentosFFA e FFL tiveram maior digestibilidade do Ca que o tratamento FM (p <0.05). A digestibilidade daarginina, histidina e isoleucina foi maior no tratamento SDPP que nos tratamentos FM e FFL (p <0.05). Adigestibilidade da lisina foi maior no tratamento SDPP que no tratamento FFL (p<0.05). A digestibilidadeda fenilalanina e valina foi maior no grupo SDPP (p <0.05). A digestibilidade do ácido glutâmico e datirosina foram maiores no tratamento SDPP que nos tratamentos FM e FFL (p <0.05). Em conclusão, ainclusão de 3% de SDPP, não tem efeito positivo na retenção de N ou a digestibiidade de nutrientes emsuínos desmamados, alimentados com 5% de farina de peixe fermentada, portanto, o SDPP proporcionauma maior digestibilidade de nutrientes que o uso de farina de peixe fermentada.

A randomised control trial in schoolchildren showed improvement in cognitive function after consuming a bread spread, containing fish flour from a marine source.

BACKGROUND: In humans, n-3 long-chain polyunsaturated fatty acids play a well-documented role in brain development and function. Docosahexaenoic acid and arachidonic acid are major structural components of the brain and a deficiency thereof may bring about changes in the behaviour domains of the brain. OBJECTIVE: This trial investigated the effect of an experimental fish-flour bread spread rich in n-3 long-chain polyunsaturated fatty acids, on cognition of children (7-9yr). DESIGN: Subjects (n=183) were randomly assigned to an experimental (n=91) and control group (n=92), receiving either the fish-flour spread or a placebo spread for 6 months in a single-blind study. Plasma and red blood cell phospholipid fatty acid composition and cognition were measured at baseline and post-intervention. RESULTS: After the intervention, eicosapentaenoic and docosahexaenoic acid levels were significantly higher in the experimental group compared to the control group (p< 0.0001). Significant intervention effects were also observed for the Hopkins Verbal Learning Test Recognition (estimated effect size: 0.80; 95% confidence interval (CI): 0.15; 1.45) and Discrimination Index (estimated effect size: 1.10; 95% CI: 0.30; 1.91), as well as the Spelling test (estimated effect size: 2.81; 95% CI: 0.59; 5.02) by both per protocol and intention to treat analyses. A marginally significant (p=0.0646) effect was observed for the Reading test (estimated effect size: 2.21; 95% CI: -0.14; 4.56) only in the per protocol analysis. CONCLUSION: This study suggests improvement of verbal learning ability and memory of children when supplemented with a fish-flour spread rich in n-3 long-chain polyunsaturated fatty acids.

Coeficientes de digestibilidad aparente de harina de pescado peruana y maíz amarillo duro para Colossoma macropomum (Actinopterygii, Characidae) / Apparent Digestibility Coefficients of Peruvian Fish Meal and Yellow Corn by Colossoma macropomum (Actinopterygii, Characidae)

Los Coeficientes de Digestibilidad Aparente (CDA) de la materia seca (MS), proteína cruda (PC), lípido crudo (LC) y energía bruta (EB) de los ingredientes alimenticios harina de pescado peruana (HPP) y de maíz amarillo duro (MAD) fueron determinados en juveniles de Colossoma macropomum (150,0 ± 25,5 g). En el experimento la dieta de referencia se mezcló con cada uno de los ingredientes prueba en una relación de 70:30. El óxido crómico se usó como indicador inerte. La dieta de referencia y las dietas prueba fueron suministradas a C. macropomum, criada a 27 ºC, 7 mg/L de oxígeno disuelto y pH entre 7,5. Las muestras fecales fueron colectadas por sifoneo. Los CDA para MS, PC, LC y EB de la HPP fueron de 88,06 ± 0,83%, 87,08 ± 1,34%, 85,87 ± 2,69 y 87,29 ± 1,57% respectivamente. Igualmente los CDA para MS, PC, LC y EB del MAD fueron de 82,38 ± 1,02%, 75,46 ± 1,53%, 76,17 ± 2,43% y 75,04 ± 1,80% respectivamente. La energía digestible aparente calculada fue de 3950 Kcal/kg para la HPP y 2830 kcal/kg para el MAD. Se concluye que C. macropomum digiere mejor las fracciones proteicas y energéticas de la HPP. Al mismo tiempo muestra que digiere también la fracción energética del MAD, proveniente de los carbohidratos solubles.

The apparent digestibility coefficients (ADC) of dry matter (DM), crude protein (CP) crude lipids (CL) and gross energy (GE) in the food ingredients Peruvian fish meal (PFM) and Yellow Corn (YC) were obtained with juveniles of Colossoma macropomum (150,0 ± 25,5 g). In the experiments the reference diet was mixed with test ingredients in a ratio of 70:30 to produce two test diets. The Chromic Oxide (Cr2O3) was use as the inert indicator. The reference diet and the test diets were fed to C. macropomum reared at 27 ºC. Dissolved oxygen was 7 mg/L and pH was 7,5. The fecal samples were collected by siphoning. The ADC to DM, CP, CL and GE in the PFM were of 88,06 ± 0,83%, 87,08 ± 1,34%, 85,87 ± 2,69 y 87,29 ± 1,57% respectively. The ADC to DM, CP, CL and GE in the yellow corn were of 82,38 ± 1,02%, 75,46 ± 1,53%, 76,17 ± 2,43% y 75,04 ± 1,80% respectively. The apparent digestible energy to the HPP and MAD were 3950 Kcal/kg and 2830 kcal/kg respectively. It was concluded that C. macropomum has used more efficiently the protein and energetic fractions from PFM. At the same time C. macropomum shows ability to use efficiently the energetic fraction from soluble carbohydrates of YC.