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Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed
To study the effect on amino acid and mineral content of the loach meat by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed. A total of 100 healthy loaches were selected. After 1 week's adaptive feeding, they were randomly divided into five groups and fed with fe...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063382/ https://www.ncbi.nlm.nih.gov/pubmed/32180966 http://dx.doi.org/10.1002/fsn3.1444 |
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author | Miao, Jiayu Lin, Huimin Zhang, Shan Huo, Jiancong Deng, Shanggui |
author_facet | Miao, Jiayu Lin, Huimin Zhang, Shan Huo, Jiancong Deng, Shanggui |
author_sort | Miao, Jiayu |
collection | PubMed |
description | To study the effect on amino acid and mineral content of the loach meat by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed. A total of 100 healthy loaches were selected. After 1 week's adaptive feeding, they were randomly divided into five groups and fed with feeds containing of Fe (II)‐HPH (0, 0.5, 1, 2, and 4 g/kg). On the 40th day, detection work of general nutrients (moisture, ash, crude protein, and crude fat), mineral elements (Fe, Mn, Cu, Zn, Na, K, and Ca), amino acid and amino acid score (AAS), Chemical Score (CS) and essential amino acid index (EAAI) indexes were done. The results show that crude protein has the highest content while crude fat has the lowest when amount of added Fe (II)‐HPH in feed is 2 g/kg. The Fe content is significantly improved while amount of added is 1, 2, 4 g/kg. The Ca content is significantly improved and the Zn content is significantly improved while amount of added was 2 g/kg. Mn contents are significantly lower than control while amount of added is 4 g/kg. Based on analysis of amino acids in each group, the nutritional value of loach meat with 2 g/kg Fe (II)‐HPH addition amount is relatively high, total amount of essential amino acids increases significantly, and EAA/TAA and EAA/NEAA improve significantly. In conclusion, adding 2 g/kg Fe (II)‐HPH to feed could improve the nutritional values of loach meat. |
format | Online Article Text |
id | pubmed-7063382 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-70633822020-03-16 Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed Miao, Jiayu Lin, Huimin Zhang, Shan Huo, Jiancong Deng, Shanggui Food Sci Nutr Original Research To study the effect on amino acid and mineral content of the loach meat by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed. A total of 100 healthy loaches were selected. After 1 week's adaptive feeding, they were randomly divided into five groups and fed with feeds containing of Fe (II)‐HPH (0, 0.5, 1, 2, and 4 g/kg). On the 40th day, detection work of general nutrients (moisture, ash, crude protein, and crude fat), mineral elements (Fe, Mn, Cu, Zn, Na, K, and Ca), amino acid and amino acid score (AAS), Chemical Score (CS) and essential amino acid index (EAAI) indexes were done. The results show that crude protein has the highest content while crude fat has the lowest when amount of added Fe (II)‐HPH in feed is 2 g/kg. The Fe content is significantly improved while amount of added is 1, 2, 4 g/kg. The Ca content is significantly improved and the Zn content is significantly improved while amount of added was 2 g/kg. Mn contents are significantly lower than control while amount of added is 4 g/kg. Based on analysis of amino acids in each group, the nutritional value of loach meat with 2 g/kg Fe (II)‐HPH addition amount is relatively high, total amount of essential amino acids increases significantly, and EAA/TAA and EAA/NEAA improve significantly. In conclusion, adding 2 g/kg Fe (II)‐HPH to feed could improve the nutritional values of loach meat. John Wiley and Sons Inc. 2020-02-05 /pmc/articles/PMC7063382/ /pubmed/32180966 http://dx.doi.org/10.1002/fsn3.1444 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Miao, Jiayu Lin, Huimin Zhang, Shan Huo, Jiancong Deng, Shanggui Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title | Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title_full | Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title_fullStr | Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title_full_unstemmed | Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title_short | Effect on amino acid and mineral content of the loach (Misgurnus anguillicaudatus) by adding Fe (II) chelating hairtail protein hydrolysates (Fe (II)‐HPH) to the feed |
title_sort | effect on amino acid and mineral content of the loach (misgurnus anguillicaudatus) by adding fe (ii) chelating hairtail protein hydrolysates (fe (ii)‐hph) to the feed |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063382/ https://www.ncbi.nlm.nih.gov/pubmed/32180966 http://dx.doi.org/10.1002/fsn3.1444 |
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