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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
- Source :
- Food Science & Nutrition, Vol 8, Iss 3, Pp 1575-1582 (2020), Food Science & Nutrition, 8(3):1575-1582
- Publication Year :
- 2020
- Publisher :
- Wiley, 2020.
-
Abstract
- 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.
- Subjects :
- mineral content
Fe content
lcsh:TX341-641
Misgurnus
Fe (II)‐HPH
01 natural sciences
0404 agricultural biotechnology
Amino acid score
amino acid
loach (Misgurnus anguillicaudatus)
nutritional value
Chelation
Food science
Protein hydrolysates
Essential amino acid
chemistry.chemical_classification
biology
Chemistry
010401 analytical chemistry
04 agricultural and veterinary sciences
biology.organism_classification
040401 food science
0104 chemical sciences
Amino acid
GENERAL NUTRIENTS
lcsh:Nutrition. Foods and food supply
Food Science
Subjects
Details
- ISSN :
- 20487177
- Volume :
- 8
- Database :
- OpenAIRE
- Journal :
- Food Science & Nutrition
- Accession number :
- edsair.doi.dedup.....177c5cb7c9065eefe902be1163c9637b