Araştırma Makalesi
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Effects of Whey Protein on Biochemical Composition of Rainbow Trout (Oncorhynchus mykiss)

Yıl 2021, Cilt: 6 Sayı: 2, 170 - 173, 30.06.2021
https://doi.org/10.35229/jaes.828969

Öz

The aim of this study was to examine impact of whey protein in rainbow trout tissues utilizing a few biochemical methods. The fish utilized in this study were an average weight of 40-45 g. Rainbow Trout were fed diets containing four doses of whey protein (0; 0.5, 1.0 and 1.5%) for 42 days. At the end experiment, spleen, liver, muscle and kidney tissues was taken from fish and carbohydrate, lipid and protein levels were determined. The value of this parameter was essentially affected for fish fed the diet with 1.0% and 1.5% included whey protein. Carbohydrate level in the all tissues was not affected by dietary levels of whey protein. Lipid levels of fish fed diets with 1.5% added whey protein was essentially higher than that of fish fed the control diet. The use of alternative protein sources such as Whey protein can be an option. However, the level of anti nutritional factors has to be watched carefully. To prevent or reduce problems in fish, it is recommended to use feed with a low level of digestible protein.

Kaynakça

  • AOAC. (1990). Official methods of analysis of the AOAC, 15th ed. Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA.
  • Boirie, Y., Dangin, M., Gachon, P., Vasson, M.P., Maubois, J.L. & Beaufrere, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proclamations of National Academy of Sciences, 94, 14930-14935.
  • Campbell, T.W. (2004). Hematology of fish. In: Troy DB (ed) Veterinary hematology and clinical chemistry. Lippincott Williams & Wilkins, Baltimore.
  • Cinq-Mars, D., Belanger, G., Lachance, B. & Brisson, G.J. (1986). Performance of early weaned piglets fed diets containing various amounts of whey protein concentrate. Journal of Animal Science, 63(1), 145-150. DOI: 10.2527/jas1986.631145x
  • Codex Alimentarius. (2006). Standard for whey powders. Agriculture Organization of United Nations, Rome, Italy.
  • De Wit, J.N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81, 597-608. DOI: 10.3168/jds.S0022-0302(98)75613-9
  • Deis, R.C. (2006). The complexity of shelf life stability, 1 st. USA: Virgo pub.
  • Doğan, K. (2010). Turkey’s Aquaculture Sector. Proc. of the 3rd Global Fisheries & Aquaculture Research Conference. Foreign Agricultural Relations (FAR), Egypt,.
  • Girgin Başusta, A. (2005). Balık biyolojisi araştırma yöntemleri, Nobel Yayın, Ankara, 772 498.
  • Hoşsu, B., Korkut, A.Y. & Fırat, A. (2001). Balık besleme ve yem teknolojisi, I. Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, İzmir, 50(19), 295.
  • Mahan, D.C. (1992). Efficacy of dried whey and its lactalbumin and lactose components at two dietary lysine levels on postweaning pig performance and nitrogen balance. Journal of Animal Science, 70(7), 2182-2187. DOI: 10.2527/1992.7072182x
  • Maswaure, S.M. & Mandisodza, K.T. (1995). An evaluation of the performance of weaner pigs fed diets incorporating fresh sweet liquid whey. Animal Feed Science and Technology, 54, 193-201. DOI: 10.1016/0377-8401(95)00775-I
  • Min, S., Rumsey, T.R. & Krochta, J. (2006). Lysozyme diffusion in smoked salmon coated with whey protein films in corporation lysozyme, CDRF.
  • Motalebi, A.A. & Seyfzadeh, M. (2011). Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka (Clupeonellia delitula). Iranian Journal of Fisheries Sciences, 11(1), 132-144.
  • Rana, K.J., Siriwardena, S. & Hasan, M.R. (2009). Impact of rising feed ingredient prices on aquafeeds and aquaculture production. FAO Fisheries and Aquaculture Technical Paper. No. 541. Rome, FAO.
  • Shahidi, F. & Botta, J.R. (1994). Seafood's, chemistry, processing technology and quality. Chapman & Hall London.
  • Yoshizawa, F. (2004). Regulation of protein synthesis by branched-chain amino acids in vivo. Biochemical and Biophysical Research Communications, 313(2), 417–422. DOI: 10.1016/j.bbrc.2003.07.013

Gökkuşağı Alabalığının (Oncorhynchus mykiss) Biyokimyasal Bileşimi Üzerine Whey proteinin Etkileri

Yıl 2021, Cilt: 6 Sayı: 2, 170 - 173, 30.06.2021
https://doi.org/10.35229/jaes.828969

Öz

Bu çalışmanın amacı bazı biyokimyasal yöntemler kullanılarak Gökkuşağı Alabalığı dokularına Whey proteinin etkisi incelenmiştir. Çalışmada ortalama ağırlıkları 40-45 gr olan balıklar kullanılmıştır. Gökkuşağı alabalığı, 42 gün boyunca dört doz Whey protein (% 0; 0.5, 1.0 ve 1.5) içeren yemle beslenmiştir. Deney sonunda balıklardan karaciğer, dalak, böbrek ve kas dokuları alınarak protein, karbonhidrat ve lipid seviyeleri belirlenmiştir. Bu parametrenin değeri, % 1.0 ve % 1.5 Whey protein eklenen yemlerle beslenen balıklarda önemli ölçüde etkilenmiştir. Tüm dokulardaki karbonhidrat seviyesi, yemdeki Whey proteini oranlarında etkilenmemiştir. Whey proteini oranı % 1.5 içeren yemlerle beslenen balıkların lipit seviyeleri, kontrol yemiyle beslenen balıklara göre önemli ölçüde artmıştır. Whey proteini gibi alternatif protein kaynaklarının kullanılması için bir seçenek olabilir. Bununla birlikte, beslenme karşıtı faktörlerin seviyesi dikkatle izlenmelidir. Balıklarda sorunları önlemek veya azaltmak için, sindirilebilir protein düzeyi düşük yem kullanılması önerilir.

Kaynakça

  • AOAC. (1990). Official methods of analysis of the AOAC, 15th ed. Methods 932.06, 925.09, 985.29, 923.03. Association of official analytical chemists. Arlington, VA, USA.
  • Boirie, Y., Dangin, M., Gachon, P., Vasson, M.P., Maubois, J.L. & Beaufrere, B. (1997). Slow and fast dietary proteins differently modulate postprandial protein accretion. Proclamations of National Academy of Sciences, 94, 14930-14935.
  • Campbell, T.W. (2004). Hematology of fish. In: Troy DB (ed) Veterinary hematology and clinical chemistry. Lippincott Williams & Wilkins, Baltimore.
  • Cinq-Mars, D., Belanger, G., Lachance, B. & Brisson, G.J. (1986). Performance of early weaned piglets fed diets containing various amounts of whey protein concentrate. Journal of Animal Science, 63(1), 145-150. DOI: 10.2527/jas1986.631145x
  • Codex Alimentarius. (2006). Standard for whey powders. Agriculture Organization of United Nations, Rome, Italy.
  • De Wit, J.N. (1998). Nutritional and functional characteristics of whey proteins in food products. Journal of Dairy Science, 81, 597-608. DOI: 10.3168/jds.S0022-0302(98)75613-9
  • Deis, R.C. (2006). The complexity of shelf life stability, 1 st. USA: Virgo pub.
  • Doğan, K. (2010). Turkey’s Aquaculture Sector. Proc. of the 3rd Global Fisheries & Aquaculture Research Conference. Foreign Agricultural Relations (FAR), Egypt,.
  • Girgin Başusta, A. (2005). Balık biyolojisi araştırma yöntemleri, Nobel Yayın, Ankara, 772 498.
  • Hoşsu, B., Korkut, A.Y. & Fırat, A. (2001). Balık besleme ve yem teknolojisi, I. Ege Üniversitesi Su Ürünleri Fakültesi Yayınları, İzmir, 50(19), 295.
  • Mahan, D.C. (1992). Efficacy of dried whey and its lactalbumin and lactose components at two dietary lysine levels on postweaning pig performance and nitrogen balance. Journal of Animal Science, 70(7), 2182-2187. DOI: 10.2527/1992.7072182x
  • Maswaure, S.M. & Mandisodza, K.T. (1995). An evaluation of the performance of weaner pigs fed diets incorporating fresh sweet liquid whey. Animal Feed Science and Technology, 54, 193-201. DOI: 10.1016/0377-8401(95)00775-I
  • Min, S., Rumsey, T.R. & Krochta, J. (2006). Lysozyme diffusion in smoked salmon coated with whey protein films in corporation lysozyme, CDRF.
  • Motalebi, A.A. & Seyfzadeh, M. (2011). Effects of whey protein edible coating on bacterial, chemical and sensory characteristics of frozen common Kilka (Clupeonellia delitula). Iranian Journal of Fisheries Sciences, 11(1), 132-144.
  • Rana, K.J., Siriwardena, S. & Hasan, M.R. (2009). Impact of rising feed ingredient prices on aquafeeds and aquaculture production. FAO Fisheries and Aquaculture Technical Paper. No. 541. Rome, FAO.
  • Shahidi, F. & Botta, J.R. (1994). Seafood's, chemistry, processing technology and quality. Chapman & Hall London.
  • Yoshizawa, F. (2004). Regulation of protein synthesis by branched-chain amino acids in vivo. Biochemical and Biophysical Research Communications, 313(2), 417–422. DOI: 10.1016/j.bbrc.2003.07.013
Toplam 17 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Mikail Özcan 0000-0001-9032-0697

Ünal İspir 0000-0002-2077-0219

Ayşe Şahin 0000-0002-6609-2687

Yayımlanma Tarihi 30 Haziran 2021
Gönderilme Tarihi 20 Kasım 2020
Kabul Tarihi 17 Mayıs 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 6 Sayı: 2

Kaynak Göster

APA Özcan, M., İspir, Ü., & Şahin, A. (2021). Effects of Whey Protein on Biochemical Composition of Rainbow Trout (Oncorhynchus mykiss). Journal of Anatolian Environmental and Animal Sciences, 6(2), 170-173. https://doi.org/10.35229/jaes.828969


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