Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality
The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or <i>Cynara cardunculus</i> proteases (CYOK), and hydrolyzed oka...
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| Format: | Article |
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MDPI AG
2021-02-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/3/590 |
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| author | Glenise B. Voss Vera Sousa Paulo Rema Manuela. E. Pintado Luísa M. P. Valente |
| author_facet | Glenise B. Voss Vera Sousa Paulo Rema Manuela. E. Pintado Luísa M. P. Valente |
| author_sort | Glenise B. Voss |
| collection | DOAJ |
| description | The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or <i>Cynara cardunculus</i> proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: <i>Lactobacillus rhamnosus</i> R11 (CYR11OK) or <i>Bifidobacterium animalis</i> ssp. <i>lactis</i> Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of <i>C. cardunculus</i> proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets. |
| first_indexed | 2024-03-09T00:35:26Z |
| format | Article |
| id | doaj.art-614188b607a145a5b59151f8bdc7cc60 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T00:35:26Z |
| publishDate | 2021-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-614188b607a145a5b59151f8bdc7cc602023-12-11T18:11:35ZengMDPI AGAnimals2076-26152021-02-0111359010.3390/ani11030590Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle QualityGlenise B. Voss0Vera Sousa1Paulo Rema2Manuela. E. Pintado3Luísa M. P. Valente4CIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Nórton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Nórton de Matos, S/N, 4450-208 Matosinhos, PortugalCIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Nórton de Matos, S/N, 4450-208 Matosinhos, PortugalCBQF—Laboratório Associado, Centro de Biotecnologia e Química Fina, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCIIMAR/CIMAR—Centro Interdisciplinar de Investigação Marinha e Ambiental, Universidade do Porto, Terminal de Cruzeiros do Porto de Leixões, Avenida General Nórton de Matos, S/N, 4450-208 Matosinhos, PortugalThe apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or <i>Cynara cardunculus</i> proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: <i>Lactobacillus rhamnosus</i> R11 (CYR11OK) or <i>Bifidobacterium animalis</i> ssp. <i>lactis</i> Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of <i>C. cardunculus</i> proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.https://www.mdpi.com/2076-2615/11/3/590bioprocesscircular economygrowthNile tilapiaokara digestibilitysoybean by-products |
| spellingShingle | Glenise B. Voss Vera Sousa Paulo Rema Manuela. E. Pintado Luísa M. P. Valente Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality Animals bioprocess circular economy growth Nile tilapia okara digestibility soybean by-products |
| title | Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality |
| title_full | Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality |
| title_fullStr | Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality |
| title_full_unstemmed | Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality |
| title_short | Processed By-Products from Soy Beverage (Okara) as Sustainable Ingredients for Nile Tilapia (<i>O. niloticus</i>) Juveniles: Effects on Nutrient Utilization and Muscle Quality |
| title_sort | processed by products from soy beverage okara as sustainable ingredients for nile tilapia i o niloticus i juveniles effects on nutrient utilization and muscle quality |
| topic | bioprocess circular economy growth Nile tilapia okara digestibility soybean by-products |
| url | https://www.mdpi.com/2076-2615/11/3/590 |
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