Effects of Lysophospholipid Supplementation in Feed with Low Protein or Lipid on Growth Performance, Lipid Metabolism, and Intestinal Flora of Largemouth Bass (Micropterus salmoides)

 the full article is here.

Abstract

The largemouth bass (Micropterus salmoides) were fed diets with three experimental feeds, a control diet (Control, crude protein (CP): 54.52%, crude lipid (CL): 11.45%), a low-protein diet with lysophospholipid (LP-Ly, CP: 52.46%, CL: 11.36%), and a low-lipid diet with lysophospholipid (LL-Ly, CP: 54.43%, CL: 10.19%), respectively. The LP-Ly and LL-Ly groups represented the addition of 1 g/kg of lysophospholipids in the low-protein and low-lipid groups, respectively. After a 64-day feeding trial, the experimental results showed that the growth performance, hepatosomatic index, and viscerosomatic index of largemouth bass in both the LP-Ly and LL-Ly groups were not significantly different compared to those in the Control group (). The condition factor and CP content of whole fish were significantly higher in the LP-Ly group than those in the Control group (). Compared with the Control group, the serum total cholesterol level and alanine aminotransferase enzyme activity were significantly lower in both the LP-Ly group and the LL-Ly group (). The protease and lipase activities in the liver and intestine of both group LL-Ly and group LP-Ly were significantly higher than those of the Control group (). Compared to both the LL-Ly group and the LP-Ly group, significantly lower liver enzyme activities and gene expression of fatty acid synthase, hormone-sensitive lipase, and carnitine palmitoyltransferase 1 were found in the Control group (). The addition of lysophospholipids increased the abundance of beneficial bacteria (Cetobacterium and Acinetobacter) and decreased the abundance of harmful bacteria (Mycoplasma) in the intestinal flora. In conclusion, the supplementation of lysophospholipids in low-protein or low-lipid diets had no negative effect on the growth performance of largemouth bass, but increased the activity of intestinal digestive enzymes, enhanced the hepatic lipid metabolism, promoted the protein deposition, and regulated the structure and diversity of the intestinal flora.

Η απίστευτη σπατάλη των Ελλήνων σε πρώτη ύλη – Λειτουργικά τρόφιμα μέσα από βιώσιμες ζωοτροφές και ιχθυοτροφές

 Πηγή: cibum.gr

Του Γιάννη Ζαμπετάκη*

Λειτουργικά τρόφιμα μέσα από βιώσιμες ζωοτροφές και ιχθυοτροφές

Την περασμένη Τρίτη έγραφα εδώ για την σημασία του ελαιοπυρήνα στην παραγωγή λειτουργικών ιχθυοτροφών. Αν σκεφτούμε πόσες χιλιάδες τόνοι ελαιοπυρήνα παράγει η Ελλάδα, τότε θα δούμε ότι σπαταλάμε μια τεράστια σε αξία πρώτη ύλη αντί να την αξιοποιούμε στην παραγωγή λειτουργικών ζωοτροφών και ιχθυοτροφών.

Εκτός από την αξιοποίηση του ελαιοπυρήνα στην ιχθυοκαλλιέργεια, η ομάδα μας πριν από λίγα χρόνια μελέτησε επίσης το δυναμικό του ελαιοπυρήνα ως συστατικό στη διατροφή πουλερικών. Βρήκαμε ότι τα συστατικά του ελαιοπυρήνα «περνάνε» στο κρέας των πουλερικών και έτσι τα πουλερικά αποκτούν καρδιοπροστατευτικές ιδιότητες.

Η δουλειά μας συνεχίζεται και σήμερα εδώ στην Ιρλανδία, μελετώντας παραπροϊόντα της ιχθυοκαλλιέργειας, της βιομηχανίας ζύθου και μηλίτη.

Η γενικότερη φιλοσοφία είναι τούτη: δεν είμαστε μόνο εμείς ότι τρώμε αλλά και τα ζώα είναι αυτό που τρώνε.

Αυτό λοιπόν που επιθυμούμε να κάνουμε έχει διπλό ώφελος:

1. Αξιοποιούμε παραπροϊόντα άλλων βιομηχανιών και
2. Παράγουμε λειτουργικές ζωοτροφές και ιχθυοτροφές

Τα παραγώμενα τρόφιμα, έτσι, αποκτούν λειτουργικές ιδιότητες κατά της καρδιοπάθειας.

Θα πρέπει να θυμόμαστε ότι κάθε χρόνο, σε παγκόσμιο επίπεδο, 17.000.000 άνθρωποι πεθαίνουν από καρδιαγγειακά νοσήματα. Σχεδιάζοντας νέες λειτουργικές τροφές για ζώα και ψάρια, μπορούμε να παράγουμε νέα λειτουργικά τρόφιμα (functional foods) ή νέα συμπληρώματα διατροφής. Με ένα σμπάρο δυο τρυγόνια, λοιπόν. Και η παραγωγή τροφίμων γίνεται πιο βιώσιμη αλλά και παράγουμε τρόφιμα με καρδιοπροσταυτικές ιδιότητες.

Υ.Γ. Σε αυτή την στήλη, θα ήθελα να γράφω και σχετικά με προτάσεις σας ή ένα θέμα που θα θέλατε να παρουσιάσω. Θα χαρώ πολύ να μου στέλνετε σχόλια και ιδέες στο ioannis.zabetakis@ul.ie

*O Γιάννης Ζαμπετάκης είναι Αναπληρωτής Καθηγητής Χημείας Τροφίμων, Πρόεδρος του τμήματος Βιολογικών Επιστημών του Πανεπιστημίου Λίμερικ στην Ιρλανδία και “παίζει” πάντα Αριστερό Εξτρέμ.

Olive oil by-products in aquafeeds: Opportunities and challenges

the full paper is here 

Abstract

The increment in world population has led to the increasing demands for fish supply as principal source of animal protein that represents about 17% of animal protein consumption globally. The world aquaculture industry has expanding remarkably but limited source of fishmeal and fish oil which known as important ingredients in fish feed has led to seeking of alternative sources for their replacement in aquafeed formulation. Many potential and cheaper ingredients derived from vegetable oils or agricultural by-products have been investigated to replace fish meal and fish oil which shown promising results in fish productivity and fish health status including olive oil by-products. Varies depending on its type, olive oil composes of antioxidants, healthy type of fats such as MUFA and PUFA, and high in vitamins that provide human health benefits for heart and liver, help in many diseases and reducing the risk of cancer. In agriculture industry, olive and olive oil production processes have resulted to by-products such as olive mill wastewater (OMW), olive leaf and olive pomace. The inclusion of these by-products in animal feeds is the solution for agricultural waste management. The first report of utilization of olive oil by-products in fish feed was documented in 2004 and since then, many researches has been conducted to investigate fish health benefits that showed improvement in fish carcass composition and fish immunity depending on type of by-products used and fish species. Additionally, antioxidant contents in olive oil extract were reported could provide antimicrobial, antifungal and antioxygenic characteristics which potentially improve the fish health. This review discussed the opportunities and challenges in application of olive oil by-products in aquafeed which provides significant prospects in fish growth performance that could boost aquaculture industry development.

"waste" into food?

this is an interesting story on how we can turn "waste" into food

Towards Sustainable Aquafeeds: Complete Substitution of Fish Oil ? is this feasible?

On our quest to completely substitute Fish Oil in aquafeeds, this is an interesting research development:

Towards Sustainable Aquafeeds: Complete Substitution of Fish Oil with Marine Microalga Schizochytrium sp. Improves Growth and Fatty Acid Deposition in Juvenile Nile Tilapia (Oreochromis niloticus)

The authors claim that: "Results show that replacing fish oil with DHA-rich marine Sc improves the deposition of n3 LC PUFA levels in tilapia fillet. These results support further studies to lower Schizochytrium production costs and to combine different marine microalgae to replace fish oil and fishmeal into aquafeeds"

a Chlorella vulgaris diet for salmon

photo from http://www.nutraingredients.com/Manufacturers/Algae-producer-Nutress-has-new-Chlorella-Vulgaris-line

 Chlorella vulgaris is one of the most studied microalga for industrial applications and it could be added to the diet of Atlantic salmon (Salmo salar L.) as new research suggests.

• Apparent digestibility of Atlantic salmon diets containing two C. vulgaris meals at five levels was determined.

• Single-ingredient apparent digestibility coefficients for C. vulgaris meals are reported for Atlantic salmon.
• Essential amino acid indices are high (0.87–0.89) for whole-cell and cell-ruptured C. vulgaris meals.
• Digestibility of essential amino acids is high (83–95%) for cell-ruptured C. vulgaris meal.
• Inclusion of cell-ruptured C. vulgaris meal increased dietary carbohydrate and starch digestibility by up to 20%.