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Academic literature on the topic 'Nutritional value of fish'

Author: Grafiati

Published: 4 June 2021

Last updated: 21 February 2023

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Journal articles on the topic "Nutritional value of fish"

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Mascolo, Celestina, Raffaele Marrone, Alfonsina Palma, and Giuseppe Palma. "Nutritional Value of Fish Species." Journal of Nutritional Ecology and Food Research 1, no. 3 (September 1, 2013): 219–25. http://dx.doi.org/10.1166/jnef.2013.1032.

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Balami, Sujita, Ayushma Sharma, and Rupak Karn. "Significance Of Nutritional Value Of Fish For Human Health." Malaysian Journal of Halal Research 2, no. 2 (December 1, 2019): 32–34. http://dx.doi.org/10.2478/mjhr-2019-0012.

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AbstractNutrients are the substances which give nourishment to the body and promote growth. These nutrients are present in varieties of foods in various amounts. Fish is a source of aquatic food which can both be farmed and wild caught. Fish is rich in macronutrients: proteins, lipids and ash and micronutrients: vitamins and minerals. Proteins in the fish have immunoglobins that acts as defense mechanism against viral and bacterial infections and prevent protein calorie malnutrition. Lipids mainly LC n-3 PUFAs like EPA and DHA prevents cardiovascular and coronary heart diseases and maintains blood pressure and neuro-development in child. Selenium is important for the function of thyroid gland. Iron helps in synthesis of hemoglobin and prevents the occurrence of anemia. Calcium and vitamin D naturally present in fish prevents rickets, low bone-mineral density and osteomalacia. Vitamin A in fish helps in normal growth, formation of bones and teeth. Despite these importances’s, fish is still undervalued and less consumed compared to other animal protein sources due to lack of awareness. If the per capita consumption of the fish can be increased, then people can have many health benefits. People should be made known about the health benefits of fish. Many other researches should be conducted to make the nutritional value of fish known to the world.

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Safrida, Safrida, Cukri Rahma, and Maiza Duana. "Changes of Nutritional Value of Steamed Lumi-Lumi Fish (Harpodon nehereus) Flour." Proceedings of Malikussaleh International Conference on Multidisciplinary Studies (MICoMS) 3 (January 26, 2023): 00037. http://dx.doi.org/10.29103/micoms.v3i.201.

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Lumi-lumi fish (Harpodon nehereus) or known as Bombay duck is a type of commercial demersal fish in the city of Meulaboh. Aceh. This fish can live all year round. The availability of this fish is quite large but often it is not appropriately used. it is only processed traditionally. Lumi-lumi has been reported to have good nutritional content. The objective of this study was to identify the nutritional content of fish in Lumi-lumi. In this study. Lumi-lumi fish was conducted into 2 treatments: steamed fish and non-steamed fish. Identification of nutritional content was carried out on fish that had been processed into flour. In this study. the yield of Lumi-lumi fish meal in the non-steamed treatment was 10.23%. and in the steamed treatment. it was 10.57%. The nutritional value of Lumi-lumi fish meal protein which was steamed was significantly (p<0.05) higher than that which was not steamed. namely 13.32 ± 0.48% and 9.50 ± 0.70%. respectively. However. the fat content was lower in the steamed treatment. which was 12.56 ± 1.18%. compared to not steamed. which was 14.24 ± 0.96%. Significant moisture and ash content (p<0.05) were lower in the steamed treatment than in the non-steamed treatment. Meanwhile. the fiber content was significantly (p<0.05) higher in the steam treatment. Therefore. steamed lumi-lumi fish has a higher protein content. Fat content following SNI 01-2715-1996 fish flour quality standards.

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Ramlee, A., M. Chembaruthy, H. Gunaseelan, S. R. M. Yatim, H. Taufek, and N. W. Rasdi. "Enhancement of nutritional value on zooplankton by alteration of algal media composition: A review." IOP Conference Series: Earth and Environmental Science 869, no. 1 (November 1, 2021): 012006. http://dx.doi.org/10.1088/1755-1315/869/1/012006.

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Abstract In aquaculture, fish larvae regularly need a balanced diet according to the timescale because such diets essential for constant growth and reproduction and can avoid malnutrition. Thus, the use of live food organisms is critical as it will first feed for fish larvae. Studies have shown that zooplankton have more excellent digestibility and are suitable as live prey species for different sizes than other live foods (e.g. rotifer and Artemia). However, zooplankton nutrition still needs to improve to meet the nutritional requirement for fish larvae. Feeding zooplankton with well-nourished microalgae is important as it affects the nutritional value of the zooplankton. Algal growth is related to micronutrients (e.g. nitrogen, phosphorus or selenium) supply in the culture medium and the availability of nutrients affects the quality of the algal. Thus, by enriching the algal diet with micronutrients from the culture media, the nutritional value of zooplankton can be improved. This review focuses on the nutritional value of zooplankton through the manipulation of algal media composition as well as wastewater. The relation between the composition of algal media and nitrogen and phosphorus limitation are also discussed. The review links the microalgae nutrient essential with manipulating algal media composition and the change of zooplankton nutrients.

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Khalili Tilami, Sarvenaz, and Sabine Sampels. "Nutritional Value of Fish: Lipids, Proteins, Vitamins, and Minerals." Reviews in Fisheries Science & Aquaculture 26, no. 2 (November 29, 2017): 243–53. http://dx.doi.org/10.1080/23308249.2017.1399104.

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Rosenquist, A., and G. Hølmer. "Nutritional value of micro-encapsulated fish oils in rats." Zeitschrift für Ernährungswissenschaft 35, no. 2 (June 1996): 178–84. http://dx.doi.org/10.1007/bf01622867.

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Meng, Yuqiong, Xiaohong Liu, Lingling Guan, Shoumin Bao, Linying Zhuo, Haining Tian, Changzhong Li, and Rui Ma. "Does Dietary Lipid Level Affect the Quality of Triploid Rainbow Trout and How Should It Be Assessed?" Foods 12, no. 1 (December 21, 2022): 15. http://dx.doi.org/10.3390/foods12010015.

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Organoleptic properties and nutritional value are the most important characteristics of fish fillet quality, which can be determined by a series of quality evaluation indexes and closely related to fish nutrition. Systematic organoleptic and nutritional quality evaluation indexes consisting of 139 indexes for physical properties and chemical compositions of triploid rainbow trout were established. Besides, effects of dietary lipid levels (6.6%, 14.8%, 22.8% and 29.4%) on the quality of triploid rainbow trout were analyzed in the study. The main results showed that, for fillet appearance quality, fish fed diets with lipid levels above 22.8% had higher fillet thickness and redness but lower gutted yield and fillet yield (p < 0.05). For fillet texture, fish fed the diet with a 6.6% lipid level had the highest fillet hardness (5.59 N) and lowest adhesiveness (1.98 mJ) (p < 0.05), which could be related to lipid, glycogen, water soluble protein and collagen contents of the fish fillet. For fillet odor, the odor intensity of “green, fatty and fishy” significantly increased with the increase of the dietary lipid level (from 1400 to 2773 ng/g muscle; p < 0.05), which was related to the degradation of n-6 and n-9 fatty acids. For fillet taste, a high lipid diet (≥22.8%) could increase the umami taste compounds contents (from 114 to 261 mg/100 g muscle) but decrease the bitterness and sourness taste compounds contents (from 127 to 106 mg/100 g muscle and from 1468 to 1075 mg/100 g muscle, respectively) (p < 0.05). For nutritional value, a high lipid diet could increase the lipid nutrition level (such as the content of long chain polyunsaturated fatty acids increased from 3.47 to 4.41 g/kg muscle) but decease tryptophan and selenium content (from 2.48 to 1.60 g/kg muscle and from 0.17 to 0.11 g/kg muscle, respectively). In total, a high lipid diet could improve the quality of triploid rainbow trout. The minimum dietary lipid level for triploid rainbow trout should be 22.8% to keep the better organoleptic and nutritional quality.

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Skibniewska, K. A., J. Zakrzewski, J. Kłobukowski, H. Białowiąs, B. Mickowska, J. Guziur, Z. Walczak, and J. Szarek. "Nutritional value of the protein of consumer carp Cyprinus carpio L." Czech Journal of Food Sciences 31, No. 4 (July 19, 2013): 313–17. http://dx.doi.org/10.17221/337/2012-cjfs.

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The nutritional value of the protein of carp from breeding technologies currently employed in Poland (semi-extensive, low-intensive and high-intensive ones) was evaluated. The total protein content was from 16.9% to 18.6% and did not diverge from the content of this nutrient in other fish species. The protein of the studied carps was characterised by a high content of exogenous amino acids, considerably exceeding their amount compared to the standard protein, irrespective of the area of breeding or the production intensity level. The dominant amino acids were histidine, methionine, and cysteine, phenylalanine and tyrosine, lysine and threonine. The amino acid limiting the nutritional value of protein was valine, yet the values of calculated limiting amino acid indices were high. Carp meat should be treated as a source of full-value protein.  

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Asprer, Jonathan. "Value of fish oil in nutrition therapy in Covid-19 illness." World Nutrition Journal 5, S3 (May 31, 2022): 31–32. http://dx.doi.org/10.25220/wnj.v05.s3.0020.

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Our expertise in the medical treatment of COVID-19 infections has grown with time and experience, resulting in the development of a cohesive overall therapeutic strategy for control of the viral infection from supportive measures for mild to moderate illness, to the full range of relevant organ support in critical illness in ICU. In parallel, our strategies for providing nutrition therapy have also evolved beyond the mere delivery of macronutrients (calories and protein) to the utilization of specific nutritional substrates that may play an important role in modifying the course of the disease and optimizing clinical outcomes.

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Sumarto, S., D. Desmelati, R. Karnila, D. Dahlia, S. Suparmi, and B. Hasan. "Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) For the Development of Good Nutritional Food Products." IOP Conference Series: Earth and Environmental Science 934, no. 1 (November 1, 2021): 012088. http://dx.doi.org/10.1088/1755-1315/934/1/012088.

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Abstract Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

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Dissertations / Theses on the topic "Nutritional value of fish"

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Nanton, Dominic André. "Nutritional value of marine harpacticoid copepods as live food for marine fish larvae." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24887.pdf.

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Armstrong, Sharyn G., of Western Sydney Hawkesbury University, and Faculty of Science and Technology. "Chemical analysis of nutritionally important components in temperate Australian fish." THESIS_FST_XXX_Armstrong_S.xml, 1992. http://handle.uws.edu.au:8081/1959.7/505.

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The lipid composition of five species of marine finfish from temperate Australian waters was determined. Claims that the lipids of Australian fish contain high levels of omega-6 fatty acids and arachidonic acid (AA) were investigated. Individual fish were analysed from samples collected at three locations and two seasons, and they were found to have fatty acid compositions of similar nutritional value to those from northern hemisphere temperate waters. Levels of AA, eicosapentaenoic acid and docosahexaenoic acid were also found to be comparable. The variability in fatty acid compositions was greater between samples taken from different locations than from different seasons. Lipid contents and compositions were found to exhibit some species-characteristic nature, indicating a need for accurate species identification. A high-performance liquid chromatographic (HPLC) method for fish identification was developed, which was successful. The application of HPLC to processed fish was investigated and it was found to be suitable for gamma-irradiated and infrared dried fish, but not for those that had been smoked or microwave cooked.
Doctor of Philosophy (PhD)

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Lane, Hillary Anne. "Variation in the nutritional value of Atlantic herring (Clupea harengus) from the Bay of Fundy, Canada." View electronic thesis (PDF), 2009. http://dl.uncw.edu/etd/2009-1/laneh/hillarylane.pdf.

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Armstrong, Sharyn G. "Chemical analysis of nutritionally important components in temperate Australian fish." Thesis, [S.l. : s.n.], 1992. http://handle.uws.edu.au:8081/1959.7/505.

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The lipid composition of five species of marine finfish from temperate Australian waters was determined. Claims that the lipids of Australian fish contain high levels of omega-6 fatty acids and arachidonic acid (AA) were investigated. Individual fish were analysed from samples collected at three locations and two seasons, and they were found to have fatty acid compositions of similar nutritional value to those from northern hemisphere temperate waters. Levels of AA, eicosapentaenoic acid and docosahexaenoic acid were also found to be comparable. The variability in fatty acid compositions was greater between samples taken from different locations than from different seasons. Lipid contents and compositions were found to exhibit some species-characteristic nature, indicating a need for accurate species identification. A high-performance liquid chromatographic (HPLC) method for fish identification was developed, which was successful. The application of HPLC to processed fish was investigated and it was found to be suitable for gamma-irradiated and infrared dried fish, but not for those that had been smoked or microwave cooked.

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Crouse, Curtis. "Use of Alternative Lipids and Finishing Feeds to Improve Nutritional Value and Food Safety of Hybrid Striped Bass." OpenSIUC, 2012. https://opensiuc.lib.siu.edu/theses/1066.

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Seafood represents the most important source of long-chain polyunsaturated fatty acids (LC-PUFAs) in the human diet. However, consuming fish can present risks from persistent organic pollutants (POPs) that bioaccumulate in edible tissues following dietary exposure. In farmed fish, POPs accumulate as a result of feeding diets based on fish oil (FO). Fish oil substitution can reduce POP accumulation, but also results in loss of beneficial LC-PUFAs. Fish oil-based finishing diets at the end of production can restore LC-PUFAs, but this strategy also increases POPs. The present study assessed the use of saturated fatty acid (SFA)-rich lipids to replace fish oil in grow-out feeds in conjunction with a fish oil-rich finishing diet to determine if this strategy could produce hybrid striped bass with equal production performance, equivalent LC-PUFA levels, and reduced POP concentrations. Triplicate tanks of hybrid striped bass were raised on diets containing fish oil (100% FO), fish oil spiked with additional POPs (100% FO Spike), or blends (50/50 or 25/75) of FO and coconut (CO) or palm (PO) oils (50% CO, 50% PO, 75% CO, 75% PO) with and without an eight week finishing period with the 100% FO diet prior to harvest. Production performance, fillet LC-PUFA, and POP content were assessed. Production performance was not adversely affected by any of the feeding regimens. However, fatty acid profile was altered, with fillets of fish consuming less fish oil having lower LC-PUFA and POP levels. Finishing yielded a modest increase in fillet LC-PUFAs and POPs, but POPs accumulated more readily than LC-PUFAs during finishing. However, harvest fillet POP and LC-PUFA levels in the experimental groups were lower relative to levels in the 100% FO group. Replacing fish oil in aquafeeds can produce fish with reduced LC-PUFAs, and also reduced POPs. Feeding fish oil results in more rapid accumulation of POPs than LC-PUFA. Overall, the 75% fish oil replacement feeds yielded fish with the highest ratio of LC-PUFAs to POPs. Despite lower LC-PUFA content, fillets of fish fed the 75% fish oil replacement feeds could be incorporated into a weekly meal plan with other dietary sources of LC-PUFAs to meet dietary recommendations for these essential nutrients.

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NAKAUTH, Rog?rio Ferreira. "A extens?o como instrumento de consolida??o da forma??o do t?cnico em Recursos Pesqueiros." Universidade Federal Rural do Rio de Janeiro, 2016. https://tede.ufrrj.br/jspui/handle/jspui/2114.

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Instituto Federal de Educa??o, Ci?ncia e Tecnologia do Amazonas
Taking into that experience of practical activities and exchange of experience between community and students can contribute to learning and increase the meaning of technical knowledge, this study aimed to use the extension community as important tool for teaching-learning process, diffusion of good practices in fish meal preparation process "piracu?", aiming at strengthening the training of technician Fishery Resources. The subjects were ten students from last year, which participated in educational workshops on good practices in food handling and piracu? elaboration. After the workshops the students were taken to the rural community where they observed the manufacturing process on site and made an analysis of the critical points susceptible to intervention. After contextualization of technical and cultural knowledge about the process, the students returned to the community to conduct intervention action on the production process to improve the quality of the final product. Knowledge contextualized, through the activities was verified by using a questionnaire with Likert Scale applied in two stages (T Initial: before the workshops, and Tend : after completion of the project) and through the development of conceptual maps in three moments (T1: before workshops; T2: before the intervention and T3 : after the end of the project). Was held the physical-chemical and microbiological characterization of piracu? produced in the community. The results show an increase of 0.26 in average score to the affirmative, and 90% of students had shown average growth between the start and end times. The reduction in the coefficient of variation in students average from 30.8% (initial time) to 28.2% (end time) indicates greater homogeneity among the answers to the different statements. Analyzing the affirmative, 18% got answers smaller than 3.5 (neither agree nor disagree) at initial time, and at end time this percentage decreased to 13.6% demonstrating greater safety of students to position themselves in relation the knowledge presented. Concept maps have shown good assessment tools, but the students had difficulties in the construction of diagrams, in choosing prepositions and verbs, and establishing of conceptual links. Nevertheless, there was slight enrichment in the conceptual interconnections after the completion of contextualization of knowledge and intervention in the community. The species used in the production of piracu? were surubim (Pseudoplatystomafasciatum ) and Pirarara (Phractocephalushemiliopterus), with the following chemical composition, respectively: protein 70.74 and 70.35%; total lipids 7.67 and 8.93%; moisture 16.0 and 15.50%; carbohydrates 1.02 and 0.96%; Minerals 4.57 and 4.26% and 356.04 and 365.64 Kcal / EB / 100g. After microbiological analysis was not observed contamination in samples piracu? produced by the community before or after the intervention of the project, indicating that the farmhouse production has resulted in a final product suitable for consumption. The results indicate that the realization of educational workshops related to practical experience with the rural community, contributed to appropriation of knowledge significantly on the production of piracu? among participating students research and enhancement of existing traditional knowledge in the rural community (Nossa Senhora do Desterro, Parintins, AM).
Considerando que a viv?ncia de atividades pr?ticas e a troca de experi?ncia entre comunit?rios e estudantes podem contribuir para a aprendizagem e incrementar o significado do conhecimento t?cnico, este trabalho teve como objetivo geral utilizar a extens?o comunit?ria como ferramenta de ensino e aprendizagem, para difus?o de boas pr?ticas no processo de elabora??o de farinha de peixe ?piracu??, visando o fortalecimento da forma??o profissional do t?cnico em Recursos Pesqueiros. Os sujeitos desta pesquisa foram dez alunos do ultimo ano, os quais participaram de oficinas pedag?gicas sobre Boas pr?ticas na manipula??o de alimentos e Elabora??o de Piracu?. Ap?s as oficinas os estudantes foram levados ? comunidade rural onde observaram o processo de fabrica??o in loco e fizeram uma an?lise dos pontos cr?ticos pass?veis de interven??o. Ap?s contextualiza??o dos saberes t?cnico e cultural a cerca do processo, os estudantes voltaram ? comunidade para realizar a??o de interven??o sobre o processo produtivo visando melhoria da qualidade do produto final. O conhecimentocontextualizado, por meio das atividades realizadas foi verificado mediante utiliza??o de question?rio com Escala Likert aplicado em dois momentos (T incial: antes das oficinas; e T final: ap?s o t?rmino do projeto) e por meio da elabora??o de mapas conceituais em tr?s momentos (T1: antes das oficinas; T2: antes da a??o de interven??o e T3: ap?s o termino do projeto). Foi realizada a caracteriza??o f?sico-qu?mica e microbiol?gica do piracu? produzido na comunidade. Os resultados apontam aumentode 0,26 na m?dia geral da pontua??o atribu?da ?s afirmativas, e 90% dos alunos apresentaram m?dia crescente entre os tempos inicial e final. A redu??o do coeficiente de varia??o das m?dias dos alunos de 30,8% (tempo inicial) para 28,2% (tempo final) indica maior homogeneidade entre as respostas para as diferentes afirmativas. Analisando-se as afirmativas, 18% obtiveram respostas abaixo de 3,5 (n?o concordo nem discordo) no tempo inicial, e no tempo final esse percentual reduziu-se para 13,6% demonstrando maior seguran?a dos estudantes ao posicionarem-se em rela??o aos conhecimentos apresentados. Os mapas conceituais se mostraram bons instrumentos de avalia??o, contudo os estudantes apresentaram dificuldades na constru??o dos diagramas, estabelecimento de preposi??es e verbos nas liga??es conceituais. Apesar disso, observou-se ligeiro enriquecimento nas interliga??es conceituais ap?s a realiza??o da contextualiza??o entre os saberes e a interven??o na comunidade. As esp?cies utilizadas na produ??o do piracu? foram Surubim (Pseudoplatystoma fasciatum) e Pirarara (Phractocephalus hemiliopterus), as quais apresentaram a seguinte composi??o centesimal, respectivamente: prote?na 70,74 e 70,35%; lip?dios totais 7,67 e 8,93%; umidade 16,0 e 15,50%; carboidratos 1,02 e 0,96%; minerais 4,57 e 4,26% e energia 356,04 e 365,64 Kcal/EB/100g. Ap?s an?lise microbiol?gica n?o foi verificada contamina??o nas amostras de piracu? produzidas pela comunidade antes ou ap?s a interven??o do projeto, indicando que o procedimento artesanal resultou em produto final apto ao consumo. Os resultados indicam que a realiza??o de oficinas pedag?gicas associadas ? viv?ncia pr?tica junto ? comunidade rural contribuiu para apropria??o do conhecimento de forma significativa relativo ? produ??o de piracu? entre os alunos participantes da pesquisa e valoriza??o do saber tradicional existente na comunidade rural (Nossa Senhora do Desterro, Parintins, AM).

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Guimarães, Igo Gomes [UNESP]. "Digestibilidade aparente, pela tilápia do Nilo (Oreochromis niloticus), de alimentos extrusados." Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/95209.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
Universidade Estadual Paulista (UNESP)
São escassos os valores de digestibilidade de aminoácidos dos alimentos para a tilápia do Nilo, apesar de ser uma das espécies mais cultivadas mundialmente. Desta forma, determinou-se, com a tilápia do Nilo, os coeficientes de digestibilidade aparente dos aminoácidos e da proteína de oito alimentos protéicos: farinha de peixe, farinha de carne e ossos, farinha de vísceras de aves e, farinha de penas, farelo de soja, farelo de algodão-28, farelo de algodão-38 e, glúten de milho-60. Os alimentos foram incorporados a uma dieta prática referência na relação 7:3 (70,0% de dieta referência e 30,0% do alimento teste). Entre os alimentos de origem animal, a farinha de vísceras (89,73%) e a farinha de peixe (88,60%) apresentaram os maiores valores de digestibilidade aparente da proteína (DaP), enquanto a farinha de carne e ossos (78,44%) e a farinha de penas (78,52%) apresentaram os menores valores de DAP. Entre os alimentos de origem vegetal, o glúten de milho-60 (91,39%) e o farelo de soja (92,44%) apresentaram os maiores valores de DAP, enquanto o farelo de algodão-28, o menor valor (78,59%). A digestibilidade média aparente dos aminoácidos do farelo de soja, glúten de milho, farelo de algodão-28, farelo de algodão-38, farinha de peixe, farinha de carne e ossos, farinha de vísceras e farinha de penas, foi respectivamente, 92,33; 89,56; 73,45; 80,71; 88,89; 84,44; 91,24 e 79,71%, o qual se mostrou similar ao valor obtido para a digestibilidade da proteína.

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Guimarães, Igo Gomes 1982. "Digestibilidade aparente, pela tilápia do Nilo (Oreochromis niloticus), de alimentos extrusados /." Botucatu : [s.n.], 2006. http://hdl.handle.net/11449/95209.

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Orientador: Luiz Edivaldo Pezzato
Banca: Dirlei Antonio Berto
Banca: Wilson Massamitu Furuya
Abstract: Instead Nile tilapia is one of the most cultured fish species in the world, amino acid availability values of feed ingredients are scarce for this specie. Thus, apparent amino acid availability coefficients and protein digestibility of four animal products (fish meal, meat and bone meal, poultry by-product and feather meal) and four plant protein-rich products (soybean meal, cottonseed meal 28, cottonseed meal 38 and corn gluten meal) were determined for Nile tilapia (Oreochromis niloticus). Ingredients were incorporated to a practical reference diet at a 7:3 ratio (70% of reference diet and 30% of test ingredient). Chromic oxide was used as external digestibility marker. Among animal products poultry by-product meal (89.73%) and fish meal (88.60%) presented the highest apparent protein digestibility (APD) while meat and bone meal (78.44%) and feather meal (78.52%) presented the lowest APD. Among plant protein-rich products corn gluten meal (91.39%) and soybean meal (92.44%) presented the highest APD values while cottonseed meal 28 presented the lowest APD (78.59%). Average apparent amino acid availability of feed ingredients were similar to protein digestibility with 92.33%, 89.56%, 73.45%, 80.71%, 88.89%, 84.44%, 91.24% e 79.71% values for soybean meal, corn gluten meal, cottonseed meal 28 and 38, fish meal, meat and bone meal, poultry by-product meal and feather meal, respectively.
Resumo: São escassos os valores de digestibilidade de aminoácidos dos alimentos para a tilápia do Nilo, apesar de ser uma das espécies mais cultivadas mundialmente. Desta forma, determinou-se, com a tilápia do Nilo, os coeficientes de digestibilidade aparente dos aminoácidos e da proteína de oito alimentos protéicos: farinha de peixe, farinha de carne e ossos, farinha de vísceras de aves e, farinha de penas, farelo de soja, farelo de algodão-28, farelo de algodão-38 e, glúten de milho-60. Os alimentos foram incorporados a uma dieta prática referência na relação 7:3 (70,0% de dieta referência e 30,0% do alimento teste). Entre os alimentos de origem animal, a farinha de vísceras (89,73%) e a farinha de peixe (88,60%) apresentaram os maiores valores de digestibilidade aparente da proteína (DaP), enquanto a farinha de carne e ossos (78,44%) e a farinha de penas (78,52%) apresentaram os menores valores de DAP. Entre os alimentos de origem vegetal, o glúten de milho-60 (91,39%) e o farelo de soja (92,44%) apresentaram os maiores valores de DAP, enquanto o farelo de algodão-28, o menor valor (78,59%). A digestibilidade média aparente dos aminoácidos do farelo de soja, glúten de milho, farelo de algodão-28, farelo de algodão-38, farinha de peixe, farinha de carne e ossos, farinha de vísceras e farinha de penas, foi respectivamente, 92,33; 89,56; 73,45; 80,71; 88,89; 84,44; 91,24 e 79,71%, o qual se mostrou similar ao valor obtido para a digestibilidade da proteína.
Mestre

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Piccolo, Jaqueline. "OTIMIZAÇÃO DE FORMULAÇÕES DE SALSICHA MISTA PRODUZIDAS COM CARNE DE JUNDIÁ (Rhamdia quelen)." Universidade Federal de Santa Maria, 2010. http://repositorio.ufsm.br/handle/1/5681.

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Conselho Nacional de Desenvolvimento Científico e Tecnológico
This study evaluated the utilization of pulp obtained from filleting wastes and soybean fiber in the formulation of mixed red meat/fish sausages and was aimed at increasing the nutritional value of cooked sausages and making good use of agroindustrial byproducts. First we evaluated the effect of replacing red meat with silver catfish pulp obtained from filleting wastes (PFW 0, 25, 37 and 50% of total batter) on the nutritional, technological and sensory properties, as well as on the shelf life of sausages under refrigeration. The replacement yielded sensory acceptable cooked sausages both in a full-fat formulation (PFW-25%) and in a low-fat formulation (PFW- 37%). These formulations, especially the low-fat one had improved nutritional value (higher EPA+DHA content and lower n-6/n-3 ratio) and better technological characteristics than the full-fat red meat control sausage. The lipid oxidation during refrigerated storage was not accelerated by fish pulp. Although fish pulp did not increase total plate counts, some caution must be taken with the microbiological stability, since fish-containing sausages had slightly higher psychrotrophic counts during refrigerated storage. Secondly, aiming at enlarging the range of applications of agroindustrial by-products, we investigated the effect of soybean fiber (0, 1.6, 2.4, 3.8 and 4.5%) on the physiochemical, technological and sensory properties of low-fat meat/fish cooked sausages made with a pulp from silver catfish filleting wastes. Soybean fiber decreased the moisture and increased ash and protein content, with no changes in water activity or pH of sausages. All fiber-containing sausages had greater tendency to yellowness (higher b* value) and increased hardness, gumminess and chewiness, while the other changes in color (chroma and hue angle) and texture parameters (springiness and cohesiveness) were observed only in the formulations containing intermediate and higher soybean fiber levels. Soybean fiber reduced cooking loss and improved emulsion stability. Sensory evaluation revealed that up to 2.4% soybean dietary fiber (5.4% soybean fiber powder) can be added to low-fat meat/fish sausage formulations without changes in the overall acceptability. These results indicate that the pulp from silver catfish filleting wastes and soybean fiber can be used to develop novel healthier fish/meat sausages enriched in n-3 fatty acids and dietary fiber, with better technological properties, while keeping sensory characteristics similar to the conventional products.
Este trabalho avaliou o uso da polpa de resíduos da filetagem e da fibra de soja na elaboração de salsichas mistas de carne vermelha e pescado, com o objetivo de aumentar o valor nutricional de salsichas e viabilizar o aproveitamento de subprodutos agroindustriais. Primeiro avaliamos o efeito da substituição da carne vermelha com polpa obtida a partir de resíduos da filetagem de jundiá (PRF 0, 25, 37 e 50% da massa total) nas propriedades nutricionais, tecnológicas e sensoriais, assim como na vida útil salsichas armazenadas sob refrigeração. A substituição resultou em salsichas sensorialmente aceitáveis tanto em uma formulação com o teor convencional de gordura (PRF-25%) quanto em uma formulação com gordura reduzida (PRF-37%). Essas formulações, especialmente aquela com gordura reduzida, apresentaram um melhor valor nutritivo (maior conteúdo de EPA+DHA e menor razão n-6/n-3) e melhores características tecnológicas do que o controle com carne vermelha e teor convencional de gordura. A adição de polpa de pescado não acelerou a oxidação lipídica durante o armazenamento refrigerado. Embora a polpa de peixe não tenha aumentado a contagem de mesófilos, deve-se tomar cuidado com a estabilidade microbiológica, já que as formulações contendo a polpa de pescado apresentaram uma contagem de microorganismos psicrotróficos ligeiramente maior durante o armazenamento refrigerado. Secundariamente, visando ampliar o conjunto de aplicações dos subprodutos agroindustriais, nós investigamos o efeito da fibra de soja (0; 1,6; 2,4; 3,8 e 4,5%) nas propriedades físico-químicas, tecnológicas e sensoriais de salsichas de carne e polpa de resíduos da filetagem de jundiá formuladas com gordura reduzida. A fibra de soja diminuiu a umidade e aumentou o teor de cinzas e proteínas, sem alterar a atividade de água ou pH das salsichas. Todas as formulações contendo fibra apresentaram maior tendência ao amarelo (elevado valor de b*) e aumento da dureza, gomabilidade e mastigabilidade, enquanto que as outras alterações na cor (saturação e ângulo de cor) e textura (parâmetros de elasticidade e coesividade) foram observados somente nas formulações contendo níveis médios e superiores de fibra de soja. A fibra de soja reduziu a perda no cozimento e melhorou a estabilidade da emulsão. A avaliação sensorial revelou que até 2,4% de fibra alimentar (5,4% de pó de fibra de soja) pode ser adicionado às salsichas de carne/pescado com gordura reduzida, sem mudanças na sua aceitação global. Estes resultados indicam que a polpa de resíduos da filetagem do jundiá e a fibra de soja podem ser utilizadas no desenvolvimento de salsichas novas e mais saudáveis, à base de carne e pescado, enriquecidas em ácidos graxos n-3 e fibra alimentar, as quais apresentam com melhores propriedades tecnológicas, mas mantém características sensoriais similares aos produtos convencionais.

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Hauville, Marion R. "Larviculture and nutrition of three of Florida's high value food and stock enhancement finfish, common snook (Centropomus undecimalis), Florida pompano (Trachinotus carolinus) and red drum (Sciaenops ocellatus)." Thesis, University of Stirling, 2014. http://hdl.handle.net/1893/20896.

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The main objective of this thesis was to gain new insights in three of Florida’s high value food and stock enhancement finfish nutrition (Common snook, Florida pompano and red drum) to improve larviculture protocols. The main bottleneck in snook production is the extremely low larval survival rate, which hinders subsequent research. This work first focused on the source of the larvae by looking at potential nutritional deficiencies in captive broodstock. The lipid composition of wild and captive common snook broodstock were compared to identify disparities and gain the information necessary for the formulation of a suitable diet for captive stocks. Results showed that captive snook lipid content was significantly higher than that of wild fish. However, cholesterol and arachidonic acid (ARA) levels were significantly lower compared to wild broodstock, with potential impact on steroid and prostaglandin production, reproductive behavior and gametogenesis. Eggs from captive broodstock incorporated high docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) levels and low ARA levels. Consequently, ARA/EPA ratio in captive eggs was more than half of that in wild eggs (2.3 ± 0.6 and 0.9 ± 0.1 respectively), with a probable perturbation in eicosanoid production and adverse effects on embryo and larval development. The large differences observed between wild and captive broodstock most likely contributed to the reproductive dysfunctions observed in captive snook broodstock (e.g. incomplete oocyte maturation, low milt production and poor egg quality). In addition, the presence of hydrocarbons was detected in the liver of most of the wild snook sampled. This requires further investigation to identify the source of the contamination, monitor a potential impact on reproductive performances and protect the species habitat. Another major bottleneck in marine fish rearing occurs during the transition from endogenous feeding to exogenous feeding, with mass mortality events linked to inadequate first feeding diets. To gain insight on the early fatty acid requirements and mobilization of pompano and snook larvae, the pattern of conservation and loss of fatty acids from the yolk sac during the endogenous feeding period and subsequent starvation was studied. In both species, fatty acids were utilized as an energy source after hatching. Mono-unsaturated fatty acids were catabolized, while saturated and poly-unsaturated fatty acids were conserved. High levels of arachidonic acid (ARA) in pompano and snook eggs (respectively 2.44 ± 0.1 and 5.43 ± 0.3 % of total fatty acids), as well as selective retention in the unfed larvae, suggested a high dietary requirement for this fatty acid during the early stages of larval development. The effect of an ARA supplementation was therefore investigated in snook larvae at the rotifer feeding stage. Larvae receiving the supplementation did incorporate higher levels of ARA, and DHA/EPA and ARA/EPA ratios were successfully modified to match those observed in wild eggs. No significant improvements in growth or survival were observed, however the success in fatty acid profile modification suggest a possible impact of the supplementation on a longer period of time and a possible effect on stress resistance. Probiotics have been shown to enhance larval performances of several species and this strategy was therefore investigated to evaluate a potential impact on Florida pompano, red drum and common snook larvae. The effect of a commercial mix of Bacillus sp. was studied on larval survival, growth and digestive enzyme activities. Larvae were fed either live feed enriched with Algamac 3050 (Control), Algamac 3050 and probiotics (PB), or the previous diet combined with a daily addition of probiotics to the tank water (PB+). Microbiological analyses were performed at the end of the pompano trial. Numbers of presumptive Vibrio sp. were low and not statistically different between treatments, therefore no additional microbiological analyses were performed on the system. At the end of the pompano and snook trial, standard lengths of larvae from the PB and PB+ treatments were significantly greater than for the control larvae. For both pompano and snook, trypsin specific activity was higher in PB and PB+ larvae compared to the control larvae. Similarly, alkaline phosphatase activity was higher for the pompano larvae fed the PB and PB+ treatments and for the snook larvae fed the PB+ treatment compared to the control larvae. No enhancement of growth or digestive enzymes activities was observed in red drum larvae. Yet, no negative effects were noticed and a longer trial period and the study of additional parameters could reveal different effects. In all three species, survival was not affected by the supplementation; however, stress exposure should be further investigated as the supplementation may strengthen the larvae, especially pompano and snook larvae where the Bacillus sp. supplementation appears to promote growth through an early maturation of the digestive system. Another key challenge in marine fish larval rearing resides in weaning the larvae onto dry micro-diets. This step is commonly concurrent with larvae metamorphosis into juveniles, with extensive morphological and physiological changes that are likely to influence nutritional requirements. In the present project, three microdiets were tested on weaning of Florida pompano larvae: Otohime, Gemma and a reference diet LR803. The experimental system was stocked with 11-day-old larvae, which were co-fed micro-diets and live food from 11 dph to 17 dph then micro-diets only until 28 dph. Survival from 11 dph to 28 dph was similar for all treatments, with an average of 33 %. At the end of the trial, the Gemma larvae were significantly longer and heavier than larvae fed the other diets. Fatty acid composition of the diets and larvae varied significantly between treatments. The Gemma larvae incorporated the lowest amount of eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA) and arachidonic acid (ARA). However, they presented the highest DHA/EPA and ARA/EPA ratios, supporting the concept that the proportions of polyunsaturated fatty acids are of greater importance than their absolute amount. Results from the enzyme analysis showed that fishmeal is a suitable main source of protein for Florida pompano larvae and demonstrated the full functionality of the pancreas at 16 days post hatch. These results provide the basis of a suitable weaning diet for pompano larvae and indicate the possibility of a weaning time prior to 16 days post hatch, which is of high interest in commercial production. Overall, this research provides new data on common snook, pompano and red drum nutritional requirements with results that can be directly applied to help overcome major bottlenecks in the hatchery phase and improve rearing protocols.

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Books on the topic "Nutritional value of fish"

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1932-, Tucker Barbee W., ed. Seafood: Effects of technology on nutrition. New York: M. Dekker, 1990.

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Groom, Hilary. Nutritional aspects of fish. London: British Nutrition Foundation, 1993.

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Food: Biochemistry and nutritional value. Harlow, Essex, England: Longman Scientific & Technical, 1987.

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Lombardini, John B. Taurine: Nutritional Value and Mechanisms of Action. Boston, MA: Springer US, 1992.

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Barry, Lombardini J., Schaffer S. W, Azuma Junichi, Waltham Symposium on Taurine and Cat Nutrition (1991 : Orange Beach, Ala.), and International Taurine Symposium: New Dimensions on its Mechanisms of Action (1991 : Orange Beach, Ala.), eds. Taurine: Nutritional value and mechanisms of action. New York: Plenum Press, 1992.

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Mariod, Abdalbasit Adam, ed. Wild Fruits: Composition, Nutritional Value and Products. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-31885-7.

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Council, National Dairy. The nutritional value of milk: Your questons answered. London: National Dairy Council, 1994.

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Tacon, Albert G. J. Nutritional fish pathology: Morphological signs of nutrient deficiency and toxicity in farmed fish. Rome: Food and Agriculture Organization of the United Nations, 1992.

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Chang, S. T. Mushrooms: Cultivation, nutritional value, medicinal effect, and environmental impact. 2nd ed. Boca Raton, Fla: CRC Press, 2004.

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Laura A. de la Rosa. Fruit and vegetable phytochemicals: Chemistry, nutritional value and stability. Ames, Iowa: Wiley-Blackwell, 2009.

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Book chapters on the topic "Nutritional value of fish"

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Fawzya, Yusro Nuri, and Hari Eko Irianto. "Fish Protein Hydrolysates in Indonesia: Their Nutritional Values, Health Benefits, and Potential Applications." In Marine Niche: Applications in Pharmaceutical Sciences, 283–97. Singapore: Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-5017-1_16.

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Sen, A. R., B. M. Naveena, Rituparna Banerjee, and M. Muthukumar. "Value Addition in Meat and Fish Products for Human Health and Nutrition." In Agriculture, Livestock Production and Aquaculture, 287–303. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-93258-9_15.

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Mo, Wing Yin, Yu Bon Man, and Ming Hung Wong. "Evaluation of Nutritional Values of Food Waste-Based Feed Pellets and Common Feeding Materials for Culturing Freshwater Fish." In Education for Sustainability, 305–21. Singapore: Springer Singapore, 2019. http://dx.doi.org/10.1007/978-981-13-9173-6_16.

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Sparvoli, Francesca, Roberto Bollini, and Eleonora Cominelli. "Nutritional Value." In Grain Legumes, 291–325. New York, NY: Springer New York, 2015. http://dx.doi.org/10.1007/978-1-4939-2797-5_10.

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Davies, Simon J., Tharangani K. Herath, and Peter Bowyer. "Nutritional Diseases." In Fish Diseases and Medicine, 270–82. Boca Raton, Florida : CRC Press, [2019]: CRC Press, 2019. http://dx.doi.org/10.1201/9780429195259-16.

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Hardy, R. W. "The Nutritional Pathology of Teleosts." In Fish Pathology, 402–24. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781118222942.ch10.

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Talbot, Clive. "Laboratory Methods in Fish Feeding and Nutritional Studies." In Fish Energetics, 125–54. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-011-7918-8_5.

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McEvoy, Claire, Ian S. Young, and Jayne V. Woodside. "Fish, n-3 Polyunsaturated Fatty Acids, and Cardiovascular Disease." In Nutritional Health, 221–46. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-894-8_10.

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Mead, James F., Roslyn B. Alfin-Slater, David R. Howton, and George Popják. "Nutritional Value of Lipids." In Lipids, 459–73. Boston, MA: Springer US, 1986. http://dx.doi.org/10.1007/978-1-4613-2107-1_19.

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Waagb�, R., P. A. Olsvik, and S. C. Rem�. "Nutritional and metabolic disorders." In Climate change and non-infectious fish disorders, 102–24. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781786393982.0102.

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Conference papers on the topic "Nutritional value of fish"

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Muizniece-Brasava, Sandra. "COST, NUTRITIONAL AND ENERGY VALUE OPTIMIZED COARSE-GRAINED RESTRUCTURED FISH MINCE DEVELOPMENT." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. STEF92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018v/6.4/s08.015.

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S.V., Sevasteev, and Kachalov I.O. "EVALUATION OF THE PRODUCTIVE EFFECT OF COMPOUND FEEDS IN THE CULTIVATION OF JUVENILES LENA STURGEON (ACIPENSER BAERII BRANDT, 1869) IN THE CONDITIONS OF ULTRASOUND." In II INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE "DEVELOPMENT AND MODERN PROBLEMS OF AQUACULTURE" ("AQUACULTURE 2022" CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/aquaculture.2022.118-121.

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Modern sturgeon breeding is developing in the conditions of urbanization and industrialization, including with the use of closed water supply installations. The use of ultrasound in comparison with traditional technologies provides the most stable and optimal conditions for the maintenance of aquatic organisms, technological processes and growth rates of fish [1,2,3,4]. The purpose of this work was to determine the nutritional value of three feed recipes for growing Lena sturgeon juveniles: Coppens, Biomar and Aquatech.

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Михайлова, М. В., К. В. Золотарёв, В. И. Наход, Т. Е. Фарафонова, and А. Н. Михайлов. "Nutritional value of the black solder fly (Hermetia illucens) reared on fermented milk industry waste as an ingredient of fish feed." In Научные основы производства и обеспечения качества биологических препаратов. Армавир: ФГБНУ Всероссийский научно-исследовательский и технологический институт биологической промышленности, 2021. http://dx.doi.org/10.47804/978-5-89904-0290_2021_279.

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Vasyukova, A. T., D. A. Tikhonov, R. A. Edwards, M. V. Vasyukov, and Talbi Mounir. "Macro- and microelements in new products for the population of ecological territories at risk." In III All-Russian Scientific Conference with International Participation "Science, technology, society: Environmental engineering for sustainable development of territories". Krasnoyarsk Science and Technology City Hall, 2022. http://dx.doi.org/10.47813/nto.3.2022.6.617-621.

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Reduction of deficiency of macro- and microelements in foodstuffs (in particular, iodine and fluorine) of ecologically impoverished regions is possible in the development of new products. In this regard, dietary supplements have been introduced into the recipes of meat, fish, vegetable, cereal and curd dishes. The combination of the main raw materials and additives, the functional properties of the products have been studied, and the optimal organoleptic, structural-mechanical, and rheological properties have been established. Additive "Mobi-lux Universal", containing heme iron, organic calcium and iodine, enrich a wide group of products with minerals by creating protein-vegetable combined compositions. Recipes have been developed and technologies have been substantiated for “Morskie” fish cakes, “Pikantny” meat steak, “Raduzhny” fruit and curd dessert, fruit mousses, and “Appetitnaya” rice casserole with apples. The results of a study of the nutritional value of specialized food products based on meat, fish, vegetable, fruit, cereal products and cottage cheese, enriched with the Mobi-lux Universal complex functional additive, vegetable and fruit powders, are presented. More than 20 dishes have been developed and included in corrective diets for schoolchildren. It has been established that the maximum enrichment of meat and fish products is carried out with vitamins: Betacarotene, B6, B12, as well as macro- and microelements: iron, iodine, calcium, sodium, magnesium and fluorine. Protein-containing fish and meat dishes, due to the included additive, make up for 15% of the daily deficiency in these nutrients (iodine, calcium and iron). Dessert, mousse and casserole - to dishes-sources of bio-organic iodine, calcium and iron. This will fully balance the diet of students in the category of 7-11 years old. The developed dishes were tested in the production conditions of catering establishments of educational organizations.

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Jacobsen, Charlotte, Ann-Dorit Moltke Sorensen, and Betul Yesiltas. "Delivery systems for omega-3 oils." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/sedt7727.

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Research during the last four decades has demonstrated that oils rich in the highly polyunsaturated marine omega-3 fatty acids, EPA and DHA, have several health benefits. The positive health benefits of omega-3 fatty acids have led to increased use of omega-3 oils for functional foods. However, due to their polyunsaturated nature, omega-3 oils are highly susceptible to lipid oxidation, which decreases their nutritional value, gives rise to off-flavors and leads to the formation of toxic aldehydes during food enrichment and digestion. Development of delivery systems, which allows food fortification with omega-3 PUFAs is a possible strategy to reduce lipid oxidation. This presentation will discuss different types of delivery systems including low and high fat emulsions and micro-encapsulated fish oil using different encapsulation techniques such as spray drying and electrospraying. It will be discussed how different emulsifiers and encapsulating materials will affect the oxidative stability of the delivery emulsion.

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Dalgamouni, Tasneem atef, Shatha Kanji, Maroua Cherif, Rihab Rasheed, Touria Bounnit, Hareb Aljabri, Imen Saadaoui, and Radhouane Ben Hamadou. "Isolation, Cultivation, and Characterization of Novel Local Marine Micro-Algae for Aquaculture Feed Supplement Production." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0037.

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Aquaculture is considered as a promising alternative to support the food demands of the everincreasing population. Currently, this sector faces several challenges such as using fishmeal, which is unsustainable and expensive. Therefore, it is necessary to identify an alternative feed component that is sustainable, cost-effective and can provide the essential nutrients required by the fish. In this context, microalgae are considered as a viable source of proteins, lipids, polysaccharides and highvalue products (HVPs) such as essential fatty acids, amino acids and vitamins. They play a vital role in the marine food chain and hence can be easily assimilated by the fish. The current research targeted the isolation, identification and characterization of novel marine microalgae from Qatar coastline to produce aquaculture feed supplement. As the climate poses a number of stress factors, such as high light intensities, temperatures and varying salinities, it is expected that novel microalgae with interesting metabolite profiles can be isolated from the environment for developing aquaculture sector in Qatar. Standard plating methods were used to isolate halophilic strains from field waters. PCR-sequencing was used to identify the novel microalgae, cyanobacteria and diatom isolates. Then a comparative analysis of the growth performance and metabolite content was performed to characterize these strains. Results evidenced that the cyanobacteria strain exhibited the highest biomass productivity of 51.4 mg L-1day-1 whereas the highest lipid content was observed in the novel diatom isolate ranging up to 28.62% and the highest amount of carotenoids was detected in the case of the microalgae. As in conclusion, a rich feed supplement blending the three isolates can be considered as an alternative to fishmeal. As a continuation of this research, the potential strains will be cultivated under various stress to increase their nutritional value.

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Dugo, Paola, Francesca Rigano, and Luigi Mondello. "Lipidomic analysis in food: The role of a detailed elucidation of intact lipids in functional foods for investigating on nutritional aspects." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/chnd8051.

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The growing demand in natural matrices, representing a source of dietary and nutraceutical molecules, placed, as direct consequence, the urgent need for the development of suitable analytical methods able to provide a comprehensive characterization of both “conventional” and “unconventional” products. In the last decades, lipidomic has emerged as a cutting-edge approach among omics- techniques, since lipids revealed to be essential molecules in the regulation of metabolic pathways. To this regard, the content of essential fatty acids (EFAs), as well as nutritional indices such as the levels of omega-3 and omega-6 FAs and their ratio are essential parameter to evaluate the beneficial properties of food products. In addition, the investigation of complex lipids in their native forms is proved to be crucial to obtain additional information about lipids role and on FA arrangement into each species. For this reason, the present study is aimed to a detailed elucidation of intact lipids in different functional foods, including the profiling of microalgae, hemp products and the wastes of the fish industry. Phospholipids and triacylglycerols were the most representative lipid classes. However, mono- and diacylglycerols, pigments and carotenoids were also detected, representing an added value for the investigated matrices. From an analytical point of view, the use of a recently introduced linear retention index (LRI) approach in LC paved the way for the automatization of the identification process in LC. Furthermore, the use of high-resolution chromatographic techniques (that is UHPLC), even combined with selective tandem MS operation mode allowed for the determination of the entire lipidome with high sensitivity. Finally, the UHPLC-MS/MS platform was coupled to a preparative workstation to fully automatize the analytical work-flow. This also entailed the miniaturization of the lipid extraction procedure, which was compared with a conventional manual procedure, resulting in quite similar quali-quantitative profiles.

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Varela, D., R. O’Hara, and A. C. Neves. "BY-PRODUCTS OF THE WHELK PROCESSING INDUSTRY AS VALUABLE SOURCE OF ANTIOXIDANT PEPTIDES." In World Conference on Waste Management. The International Institute of Knowledge Management, 2021. http://dx.doi.org/10.17501/26510251.2021.1103.

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The fish and shellfish industry processes 851,984 tonnes of fish per year worldwide. However, only 43% of that is consumed, and valuable proteins are processed as waste. Protein hydrolysates are widely used in food technology for their nutritional and functional properties. The goal of this project is to extract protein from whelk by-products derived from the shellfish processing industry and create protein hydrolysates that have marketable value. The by-products were divided into two types: raw (R) and cooked byproduct (C). The proteins were extracted using the pH shift method and quantified using the Bradford assay. It was possible to extract a maximum of 455 mg/g at a neutral pH, for which R had the highest protein yield. Proteins were also qualified using reverse phase high-performance liquid chromatography (RP-HPLC) that showed that R has more hydrophilic proteins while the C extracted protein showed more peaks in the hydrophobic phase. The Fourier-transform infrared spectroscopy (FTIR) indicated the presence of glutamine, tyrosine, and serine in the extracted proteins. Extracted proteins were then hydrolyzed using Alcalase and α-Chymotrypsin. It was possible to obtain higher degrees of hydrolysis (DH) using Alcalase. The hydrolysates were tested for antioxidant activity using the DPPH (2,2-diphenyl-1-picryl-hydrazyl-hydrate) free radical antioxidant assay. Alcalase hydrolysates showed to have overall lower IC50 for stabilization of the DPPH radical than α-Chymotrypsin, the lowest one being 13.92±1.57 µg/mL for the Alcalase hydrolyzed neutral proteins. The IC50 results obtained are significantly lower than the ones described in other studies using the same enzymes or other marine species. This can indicate that more heterogenous mixtures of by-product can originate extracted proteins that when hydrolyzed lead to higher radical scavenging activity, thus making shellfish industry by-product a sustainable and valuable source of antioxidant peptides. Keywords: Shellfish; Bioactive peptides; Protein extraction; Protein hydrolysates, Waste management, Nutraceuticals

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Khanzode, Anand U., and Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments." In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.

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Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.

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Zhu, Yanping. "Nutritional Ingredients and Evaluation of Nutritional Value." In 2017 International Conference on Sports, Arts, Education and Management Engineering (SAEME 2017). Paris, France: Atlantis Press, 2017. http://dx.doi.org/10.2991/saeme-17.2017.35.

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Reports on the topic "Nutritional value of fish"

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Goranova, Zhivka, Marianna Baeva, Anton Slavov, Nadezhda Petkova, Galina Uzunova, Radka Vrancheva, Hafize Fidan, and Todorka Petrova. Nutritional Value and Functional Properties of Sponge Cakes. "Prof. Marin Drinov" Publishing House of Bulgarian Academy of Sciences, December 2019. http://dx.doi.org/10.7546/crabs.2019.12.17.

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Funkenstein, Bruria, and Shaojun (Jim) Du. Interactions Between the GH-IGF axis and Myostatin in Regulating Muscle Growth in Sparus aurata. United States Department of Agriculture, March 2009. http://dx.doi.org/10.32747/2009.7696530.bard.

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Growth rate of cultured fish from hatching to commercial size is a major factor in the success of aquaculture. The normal stimulus for muscle growth in growing fish is not well understood and understanding the regulation of muscle growth in fish is of particular importance for aquaculture. Fish meat constitutes mostly of skeletal muscles and provides high value proteins in most people's diet. Unlike mammals, fish continue to grow throughout their lives, although the size fish attain, as adults, is species specific. Evidence indicates that muscle growth is regulated positively and negatively by a variety of growth and transcription factors that control both muscle cell proliferation and differentiation. In particular, growth hormone (GH), fibroblast growth factors (FGFs), insulin-like growth factors (IGFs) and transforming growth factor-13 (TGF-13) play critical roles in myogenesis during animal growth. An important advance in our understanding of muscle growth was provided by the recent discovery of the crucial functions of myostatin (MSTN) in controlling muscle growth. MSTN is a member of the TGF-13 superfamily and functions as a negative regulator of skeletal muscle growth in mammals. Studies in mammals also provided evidence for possible interactions between GH, IGFs, MSTN and the musclespecific transcription factor My oD with regards to muscle development and growth. The goal of our project was to try to clarify the role of MSTNs in Sparus aurata muscle growth and in particular determine the possible interaction between the GH-IGFaxis and MSTN in regulating muscle growth in fish. The steps to achieve this goal included: i) Determining possible relationship between changes in the expression of growth-related genes, MSTN and MyoD in muscle from slow and fast growing sea bream progeny of full-sib families and that of growth rate; ii) Testing the possible effect of over-expressing GH, IGF-I and IGF-Il on the expression of MSTN and MyoD in skeletal muscle both in vivo and in vitro; iii) Studying the regulation of the two S. aurata MSTN promoters and investigating the possible role of MyoD in this regulation. The major findings of our research can be summarized as follows: 1) Two MSTN promoters (saMSTN-1 and saMSTN-2) were isolated and characterized from S. aurata and were found to direct reporter gene activity in A204 cells. Studies were initiated to decipher the regulation of fish MSTN expression in vitro using the cloned promoters; 2) The gene coding for saMSTN-2 was cloned. Both the promoter and the first intron were found to be polymorphic. The first intron zygosity appears to be associated with growth rate; 3) Full length cDNA coding for S. aurata growth differentiation factor-l I (GDF-II), a closely related growth factor to MSTN, was cloned from S. aurata brain, and the mature peptide (C-terminal) was found to be highly conserved throughout evolution. GDF-II transcript was detected by RT -PCR analysis throughout development in S. aurata embryos and larvae, suggesting that this mRNA is the product of the embryonic genome. Transcripts for GDF-Il were detected by RT-PCR in brain, eye and spleen with highest level found in brain; 4) A novel member of the TGF-Bsuperfamily was partially cloned from S. aurata. It is highly homologous to an unidentified protein (TGF-B-like) from Tetraodon nigroviridisand is expressed in various tissues, including muscle; 5) Recombinant S. aurata GH was produced in bacteria, refolded and purified and was used in in vitro and in vivo experiments. Generally, the results of gene expression in response to GH administration in vivo depended on the nutritional state (starvation or feeding) and the time at which the fish were sacrificed after GH administration. In vitro, recombinantsaGH activated signal transduction in two fish cell lines: RTHI49 and SAFI; 6) A fibroblastic-like cell line from S. aurata (SAF-I) was characterized for its gene expression and was found to be a suitable experimental system for studies on GH-IGF and MSTN interactions; 7) The gene of the muscle-specific transcription factor Myogenin was cloned from S. aurata, its expression and promoter activity were characterized; 8) Three genes important to myofibrillogenesis were cloned from zebrafish: SmyDl, Hsp90al and skNAC. Our data suggests the existence of an interaction between the GH-IGFaxis and MSTN. This project yielded a great number of experimental tools, both DNA constructs and in vitro systems that will enable further studies on the regulation of MSTN expression and on the interactions between members of the GHIGFaxis and MSTN in regulating muscle growth in S. aurata.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.

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Abramov, A. F., T. V. Salova, K. M. Stepanov, V. T. Vasileva, A. A. Efimova, T. V. Sleptsova, T. A. Platonov, N. A. Matveev, and S. M. Timofeev. Nutritional and biological value of freshwater fishes of rivers Yakutia. АНС «СибАК», 2018. http://dx.doi.org/10.18411/0821-2016-0005-2018.

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Liu, Ben, Zeyuan Liu, Xiaojie Xia, Shu Liu, Yuting Zeng, Yu Cheng, Xiaolin Ge, and Xinchen Sun. Prognostic value of nutritional risk index in patients with esophageal cancer. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, June 2021. http://dx.doi.org/10.37766/inplasy2021.6.0038.

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Phillips, Melissa M. Value Assignment of Standard Reference Material® 1849b Infant/Adult Nutritional Formula I. Gaithersburg, MD: National Institute of Standards and Technology, 2022. http://dx.doi.org/10.6028/nist.sp.260-233.

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Vasileva, V. T., T. V. Sleptsova, N. A. Matveev, and S. M. Timofeev. BIOLOGICAL VALUE OF FRESHWATER FILLET FATS FISH RIVER YAKUTIA. СФНЦА РАН, 2018. http://dx.doi.org/10.18411/156453-18.

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Sharon, Nathan, and Maarten Chrispeels. Improvement of the Nutritional Value of Legume Storage Proteins by Genetic Engineering: Studies with Legume Lectins. United States Department of Agriculture, October 1991. http://dx.doi.org/10.32747/1991.7604278.bard.

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van Krimpen, M. M., M. Torki, D. Schokker, M. Lensing, S. Vastenhouw, F. M. de Bree, A. Bossers, et al. Effect of nutritional interventions with quercetin, oat hulls, β-glucans, lysozyme, and fish oil on immune competence related parameters of adult broiler. Wageningen: Wageningen Livestock Research, 2016. http://dx.doi.org/10.18174/390435.

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McGuire, Mark A., Amichai Arieli, Israel Bruckental, and Dale E. Bauman. Increasing Mammary Protein Synthesis through Endocrine and Nutritional Signals. United States Department of Agriculture, January 2001. http://dx.doi.org/10.32747/2001.7574338.bard.

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Objectives To determine endocrine factors that regulate the partitioning of amino acids by the mammary gland. To evaluate dietary flow and supply of energy and amino acids and their effects on milk protein synthesis and endocrine status. To use primary cultures of cow mammary epithelial cells to examine the role of specific factors on the rates and pattern of milk protein synthesis. Milk protein is an increasingly valuable component of milk but little is known regarding the specific hormonal and nutritional factors controlling milk protein synthesis. The research conducted for this project has determined that milk protein synthesis has the potential to be enhanced much greater than previously believed. Increases of over 25% in milk protein percent and yield were detected in studies utilizing abomasal infusion of casein and a hyperinsulinemic-euglycemic clamp. Thus, it appears that insulin, either directly or indirectly, can elicit a substantial increase in milk protein synthesis if additional amino acids are supplied. For additional amino acids, casein provided the best response even though substantial decreases in branched chain amino acids occur when the insulin clamp is utilized. Branched chain amino acids alone are incapable of supporting the enhanced milk protein output. The mammary gland can vary both blood flow and extraction efficiency of amino acids to support protein synthesis. A mammary culture system was used to demonstrate specific endocrine effects on milk protein synthesis. Insulin-like growth factor-I when substituted for insulin was able to enhance casein and a-lactalbumin mRNA. This suggests that insulin is a indirect regulator of milk protein synthesis working through the IGF system to control mammary production of casein and a-lactalbumin. Principal component analysis determined that carbohydrate had the greatest effect on milk protein yield with protein supply only having minor effects. Work in cattle determined that the site of digestion of starch did not affect milk composition alone but the degradability of starch and protein in the rumen can interact to alter milk yield. Cows fed diets with a high degree of rumen undegradability failed to specifically enhance milk protein but produced greater milk yield with similar composition. The mammary gland has an amazing ability to produce protein of great value. Research conducted here has demonstrated the unprecedented potential of the metabolic machinery in the mammary gland. Insulin, probably signaling the mammary gland through the IGF system is a key regulator that must be combined with adequate nutrition in order for maximum response.

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