Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species
Processed animal protein ingredients are valuable ingredients for aquaculture feed formulations. However, the variability of the chemical composition of different batches of these ingredients and the relatively low digestibility of some of the nutrients (i.e. amino acids, phosphorus) occasionally re...
| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
Facultad de Ciencias Biologicas
2017
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| Materias: | |
| Acceso en línea: | https://nutricionacuicola.uanl.mx/index.php/acu/article/view/1 |
| _version_ | 1824324431064858624 |
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| author | P Bureau, Dominique Yang, Yuhong Cai, Chunfang Pfeuti, Guillaume |
| author_facet | P Bureau, Dominique Yang, Yuhong Cai, Chunfang Pfeuti, Guillaume |
| author_sort | P Bureau, Dominique |
| collection | Artículos de Revistas UANL |
| description | Processed animal protein ingredients are valuable ingredients for aquaculture feed formulations. However, the variability of the chemical composition of different batches of these ingredients and the relatively low digestibility of some of the nutrients (i.e. amino acids, phosphorus) occasionally represent significant limitations for these ingredients at high levels in the diet of some species. Research efforts carried out at the University of Guelph explored the potential of simple and potentially costeffective processing techniques to improve the digestibility and nutritive value of these ingredients. Processing aimed at improving digestibility of phosphorus showed that incubation with different organic acids and a chelating agent and fine grinding significantly improved in vitro bio-availability of bone phosphorus of high ash poultry by-products meal. However, this processing offered no advantage in terms of in vivo digestibility of phosphorus to rainbow trout, a species with an acid stomach. The technique may be useful for species lacking an acid stomach (e.g. carps, shrimp) but this hypothesis has not been verified. In another series of research efforts, incubation of feather meals with protease and a reducing agent, aiming to disrupt residual disulphide bonds and cross-linkage of keratin, significantly improved in vivo digestibility of protein and amino acids and bio-availability of arginine of this ingredient to rainbow trout. The results illustrate the potential of simple processing techniques, based on sound chemical principles, to improve the bio-availability of nutrients of processed animal protein ingredients. However, careful animal assays need to be carried out to confirm the usefulness of these techniques in different species. |
| first_indexed | 2025-02-05T19:05:01Z |
| format | Article |
| id | nutrucionacuicola-article-1 |
| institution | UANL |
| language | eng |
| last_indexed | 2025-02-05T19:05:01Z |
| physical | Avances en Nutrición Acuicola; 2017: Investigación y Desarrollo en Nutrición Acuícola 2017 |
| publishDate | 2017 |
| publisher | Facultad de Ciencias Biologicas |
| record_format | ojs |
| spelling | nutrucionacuicola-article-12020-07-29T23:23:47Z Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species P Bureau, Dominique Yang, Yuhong Cai, Chunfang Pfeuti, Guillaume Processing ingredient protein phosphorus fish Processed animal protein ingredients are valuable ingredients for aquaculture feed formulations. However, the variability of the chemical composition of different batches of these ingredients and the relatively low digestibility of some of the nutrients (i.e. amino acids, phosphorus) occasionally represent significant limitations for these ingredients at high levels in the diet of some species. Research efforts carried out at the University of Guelph explored the potential of simple and potentially costeffective processing techniques to improve the digestibility and nutritive value of these ingredients. Processing aimed at improving digestibility of phosphorus showed that incubation with different organic acids and a chelating agent and fine grinding significantly improved in vitro bio-availability of bone phosphorus of high ash poultry by-products meal. However, this processing offered no advantage in terms of in vivo digestibility of phosphorus to rainbow trout, a species with an acid stomach. The technique may be useful for species lacking an acid stomach (e.g. carps, shrimp) but this hypothesis has not been verified. In another series of research efforts, incubation of feather meals with protease and a reducing agent, aiming to disrupt residual disulphide bonds and cross-linkage of keratin, significantly improved in vivo digestibility of protein and amino acids and bio-availability of arginine of this ingredient to rainbow trout. The results illustrate the potential of simple processing techniques, based on sound chemical principles, to improve the bio-availability of nutrients of processed animal protein ingredients. However, careful animal assays need to be carried out to confirm the usefulness of these techniques in different species. Facultad de Ciencias Biologicas 2017-11-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Artículo revisado por pares application/pdf https://nutricionacuicola.uanl.mx/index.php/acu/article/view/1 Avances en Nutrición Acuicola; 2017: Investigación y Desarrollo en Nutrición Acuícola 2017 eng https://nutricionacuicola.uanl.mx/index.php/acu/article/view/1/1 Derechos de autor 2019 Avances en Nutrición Acuicola |
| spellingShingle | Processing ingredient protein phosphorus fish P Bureau, Dominique Yang, Yuhong Cai, Chunfang Pfeuti, Guillaume Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| thumbnail | https://rediab.uanl.mx/themes/sandal5/images/article.gif |
| title | Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| title_full | Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| title_fullStr | Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| title_full_unstemmed | Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| title_short | Insights into the Potential of Pre-Processing of Ingredients to Improve their Economical Value to Aquaculture Species |
| title_sort | insights into the potential of pre processing of ingredients to improve their economical value to aquaculture species |
| topic | Processing ingredient protein phosphorus fish |
| topic_facet | Processing ingredient protein phosphorus fish |
| url | https://nutricionacuicola.uanl.mx/index.php/acu/article/view/1 |
| work_keys_str_mv | AT pbureaudominique insightsintothepotentialofpreprocessingofingredientstoimprovetheireconomicalvaluetoaquaculturespecies AT yangyuhong insightsintothepotentialofpreprocessingofingredientstoimprovetheireconomicalvaluetoaquaculturespecies AT caichunfang insightsintothepotentialofpreprocessingofingredientstoimprovetheireconomicalvaluetoaquaculturespecies AT pfeutiguillaume insightsintothepotentialofpreprocessingofingredientstoimprovetheireconomicalvaluetoaquaculturespecies |