FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i>
The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality. The study was based on three experiments, which compared the effec...
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| Format: | Article |
| Language: | English |
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Instituto de Pesca
2020-10-01
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| Series: | Boletim do Instituto de Pesca |
| Subjects: | |
| Online Access: | https://institutodepesca.org/index.php/bip/article/view/1521 |
| _version_ | 1797214613048131584 |
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| author | Lídia Sousa MONTEIRO José María MONSERRAT Anelise CHRIST-RIBEIRO Eliana Badiale FURLONG Marcelo Borges TESSER |
| author_facet | Lídia Sousa MONTEIRO José María MONSERRAT Anelise CHRIST-RIBEIRO Eliana Badiale FURLONG Marcelo Borges TESSER |
| author_sort | Lídia Sousa MONTEIRO |
| collection | DOAJ |
| description |
The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality. The study was based on three experiments, which compared the effect of different concentrations of non-fermented whole rice bran, the effect of different concentrations of fermented whole rice bran and the effect of the best concentrations of fermented and non-fermented whole rice bran, as well as the replacement of part of the baking yeast by rice bran. The results showed the best growth performances in treatments with 0.7 g yeast with 1.5 g fermented rice bran, 0.35 g yeast with 0.75 g whole rice bran, and 0.35 g yeast with 0.75 g fermented rice bran. Fermentation of rice bran for 6 hours did not induce oxidative stress in rotifers. This work revealed that the use of 1.5 g of fermented bran and replacement of 50% of yeast with fermented or non-fermented rice bran may be used for rotifer feeding, with the additional benefit of improving the environmental quality due to the lower amount of ammonia released in the water.
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| first_indexed | 2024-04-24T11:16:57Z |
| format | Article |
| id | doaj.art-45070ec9ce014b9a822c7e64789f7658 |
| institution | Directory Open Access Journal |
| issn | 1678-2305 |
| language | English |
| last_indexed | 2024-04-24T11:16:57Z |
| publishDate | 2020-10-01 |
| publisher | Instituto de Pesca |
| record_format | Article |
| series | Boletim do Instituto de Pesca |
| spelling | doaj.art-45070ec9ce014b9a822c7e64789f76582024-04-11T05:52:47ZengInstituto de PescaBoletim do Instituto de Pesca1678-23052020-10-01462FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i>Lídia Sousa MONTEIRO0José María MONSERRAT1Anelise CHRIST-RIBEIRO2Eliana Badiale FURLONG3Marcelo Borges TESSER4Universidade Federal do Rio Grande-FURG, Instituto de Oceanografia, Laboratório de Nutrição de Organismos AquáticosUniversidade Federal do Rio Grande-FURG, Instituto de Ciências Biológicas, Laboratório de Bioquímica FuncionalUniversidade Federal do Rio Grande - FURG, Escola de Química e Alimentos, Laboratório de MicotoxinasUniversidade Federal do Rio Grande - FURG, Escola de Química e Alimentos, Laboratório de MicotoxinasUniversidade Federal do Rio Grande - FURG, Escola de Química e Alimentos, Laboratório de Micotoxinas The objective of the present study was to evaluate the use of fermented and non-fermented whole rice bran for rotifer feeding, based on the effects on growth parameters, antioxidant and oxidative damage responses, and water quality. The study was based on three experiments, which compared the effect of different concentrations of non-fermented whole rice bran, the effect of different concentrations of fermented whole rice bran and the effect of the best concentrations of fermented and non-fermented whole rice bran, as well as the replacement of part of the baking yeast by rice bran. The results showed the best growth performances in treatments with 0.7 g yeast with 1.5 g fermented rice bran, 0.35 g yeast with 0.75 g whole rice bran, and 0.35 g yeast with 0.75 g fermented rice bran. Fermentation of rice bran for 6 hours did not induce oxidative stress in rotifers. This work revealed that the use of 1.5 g of fermented bran and replacement of 50% of yeast with fermented or non-fermented rice bran may be used for rotifer feeding, with the additional benefit of improving the environmental quality due to the lower amount of ammonia released in the water. https://institutodepesca.org/index.php/bip/article/view/1521Rice bran;population growth;production;nutrition;solid-state fermentation. |
| spellingShingle | Lídia Sousa MONTEIRO José María MONSERRAT Anelise CHRIST-RIBEIRO Eliana Badiale FURLONG Marcelo Borges TESSER FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> Boletim do Instituto de Pesca Rice bran; population growth; production; nutrition; solid-state fermentation. |
| title | FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> |
| title_full | FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> |
| title_fullStr | FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> |
| title_full_unstemmed | FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> |
| title_short | FERMENTED AND NON-FERMENTED WHOLE RICE BRAN IN THE PRODUCTION OF THE ROTIFER <i>Brachionus plicatilis</i> |
| title_sort | fermented and non fermented whole rice bran in the production of the rotifer i brachionus plicatilis i |
| topic | Rice bran; population growth; production; nutrition; solid-state fermentation. |
| url | https://institutodepesca.org/index.php/bip/article/view/1521 |
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