scholarly journals Release principle of peptides and amino acids during the autolysis of shrimp head from Litopenaeus vannamei after UV‐C irradiation stress

2019 ◽  
Vol 8 (1) ◽  
pp. 170-178
Author(s):  
Wenhong Cao ◽  
Shen Tian ◽  
He Wang ◽  
Chaohua Zhang ◽  
Jianjun Yuan
Keyword(s):  
Amino Acids ◽  
Litopenaeus Vannamei ◽  
Shrimp Head ◽  
Irradiation Stress ◽  
Uv C

scholarly journals PENGARUH PENAMBAHAN TEPUNG GAPLEK DENGAN KONSENTRASI YANG BERBEDA TERHADAP MUTU SILASE CAIR DARI KEPALA UDANG VANAME (Litopenaeus vannamei)

2020 ◽  
Vol 3 (1) ◽  
pp. 125
Author(s):  
Suriani Suriani ◽  
Asnani Asnani ◽  
Kobajashi Togo Isamu
Keyword(s):  
Protein Content ◽  
Litopenaeus Vannamei ◽  
Proximate Composition ◽  
Liquid Product ◽  
Ash Content ◽  
Duncan Multiple Range Test ◽  
Anova Analysis ◽  
Cassava Flour ◽  
Shrimp Head ◽  
Range Test

Effect of Acquisition of Cassava Flour With Differentcontributions to The Quality of Liquid Silage From The Heads of Vaname Shrimp (Litopenaeus vannamei) ABSTRACT         Silage is a liquid product from the process of fermentation of grass, fish or waste that is used as a mixture of feed. Generally, silage is made from fish or fish waste. Fish silage is a liquid product made from the remnants of processed fishery products that are not utilized by humans without any other treatment except by acid or by bacterial inoculation. The purpose of this study was to determine the effect of the use of cassava flour on sensory values (color and aroma) and proximate composition (water content, ash content, protein content, and pH) on the liquid silage of shrimp head. This study used a Completely Randomized Design (CRD) consisting of four treatments with a ratio of cassava flour and shrimp heads respectively: 10: 90% (P1), 20: 80% (P2), 30: 70% (P3) and 40: 60% (P4) and repeated three times. Data from observations were analyzed using ANOVA (Analysis of Variance) and DMRT (Duncan Multiple Range Test) tests, each at a 95% confidence level. The results obtained indicate that the use of cassava flour has a significant influence on the sensory value which includes the color and aroma of liquid shrimp silage. The P1 treatment showed a brownish-orange color and a typical silage aroma/odor without additional odor. Proximate composition of silage includes: water content 74.2% -82.6%, ash content 1.9% -3.2%, protein content 7.4% -11.9% and pH ranges from 4.3-5.4. Keywords: Silage, Vaname shrimp head (Litopenaeus vannamei), cassava flour, Sensory Test, Proximate Composition. ABSTRAKSilase merupakan produk cair hasil proses fermentasi rerumputan, ikan ataupun limbahnya yang digunakan sebagai campuran pakan. Umumnya silase terbuat dari ikan atau limbah ikan. Silase ikan adalah suatu produk cair yang dibuat dari sisa-sisa olahan hasil perikanan yang tidak dimanfaatkan oleh manusia tanpa perlakuan lain kecuali dengan asam atau dengan inokulasi bakteri. Tujuan penelitian ini adalah untuk mengetahui  pengaruh penggunaan tepung gaplek terhadap nilai sensori (warna dan aroma) dan komposisi proksimat (kadar air, kadar abu, kadar protein dan pH) pada silase cair kepala udang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) yang terdiri dari empat perlakuan dengan perbandingan tepung gaplek dan kepala udang berturut-turut: 10:90% (P1), 20:80% (P2), 30:70% (P3) dan 40:60% (P4) dan ulangan sebanyak tiga kali. Data hasil pengamatan dianalisa menggunakan ANOVA (Analysis of Variance) dan uji DMRT (Duncan Multiple Range Test) masing-masing pada taraf kepercayaan 95%. Hasil penelitian yang diperoleh menunjukkan bahwa penggunaan tepung gaplek memberikan pengaruh yang nyata terhadap nilai sensori yang meliputi warna dan aroma silase cair kepala udang. Perlakuan P1 menunjukkkan warna jingga kecoklatan dan aroma/bau asam khas silase tanpa bau tambahan. Komposisi proksimat silase meliputi: kadar air 74,2%-82,6%, kadar abu 1,9%-3,2%, kadar protein 7,4%-11,9% dan pH berkisar 4,3-5,4.Kata kunci: Silase, Kepala udang vaname (Litopenaeus vannamei), Tepung gaplek, Uji Sensori dan Komposisi Proksimat

scholarly journals Pengaruh Penambahan Asam Amino Lisin pada Pakan Komersil terhadap Efisiensi Pemanfaatan Pakan, Pertumbuhan, dan Kelulushidupan Udang Vaname (Litopenaeus vannamei)

2020 ◽  
Vol 23 (3) ◽  
Author(s):  
Diana Rachmawati ◽  
Sarjito Sarjito ◽  
Panji Yusroni Anwar ◽  
Seto Windarto
Keyword(s):  
Amino Acids ◽  
Survival Rate ◽  
Litopenaeus Vannamei ◽  
Feeding Rate ◽  
Fish Growth ◽  
Growth And Survival ◽  
Feed Cost ◽  
Commercial Feed ◽  
Average Size

Reducing feed cost in the vaname (Litopenaeus vannamei) cultivation can be achieved by increasing quality of commercial feed. To increase the feed quality is by adding lysine amino acid, because lysine is one of the amino acids  that can boost fish growth, in turn it can shorten the cultivation cycle. The objectives of the study were to analyze effects and optimum dosages of lysine addition in the feed on feed efficiency utilization, growth and survival rate of vaname shrimp (L. vannamei). The study used shrimp juveniles with the average size of 3±0,09 g/shrimp.  Test feed in the study was a commercial feed in the form of pellets that was enriched with lysine (L-lysine HCl).  The amount of lysine was appropriated to the treatment dosages, namelys 0%/kg feed (A); 0,75 %/kg feed (B); 1,5%/kg feed (C); 2,25%/kg feed (D) and 3%/kg feed (E). Feeding the shrimp was based on fixed feeding rate as much as 10% of biomass weight per day and given 4 (four) times a day.  The results whow that the addition of lysine in the feed significantly (P<0,01) affected on the SGR, EPP, FCR, and PER; otherwise, it did not significantly affect on the survival rate of vaname shrimp.  Meanwhile, the optimum dosages of lysine amino acids added into the feed were 2,33%, 2,39%, 2,37%, and 2,09% for SGR, EPP, FCR, and PER respectively.  Those dosages resulted in the maxium values of  4,72%/day,  81,35%,  1,23, and 2,57 for SGR, EPP, FCR, and PER respectively.   Penurunan biaya operasional pakan dalam siklus kegiatan budidaya udang vaname (Litopenaeus vannamei) dapat dilakukan dengan meningkatkan kualitas pakan komersial.  Penambahan asam amino lisin pada pakan komersial dilakukan untuk meningkatkan kualitas pakan, dikarena lisin merupakan salah satu asam amino dapat mempercepat pertumbuhan sehingga memperpendek masa produksi kultivan yang dibudidayakan. Tujuan penelitian ini untuk mengkaji pengaruh dan dosis optimum penambahan lisin pada pakan komersil terhadap efisiensi pemanfaatan pakan, pertumbuhan, dan kelulushidupan udang vaname (L. vannamei). Penelitian ini menggunakan juvenile udang vaname berukuran 3±0,09 g/ekor. Pakan uji dalam penelitian ini adalah pakan komersil berbentuk pellet yang ditambahkan lisin (L-lysine HCl) sesuai dosis tiap perlakuan yaitu 0%/kg pakan (A); 0,75 %/kg pakan (B); 1,5%/kg pakan (C); 2,25%/kg pakan (D) dan 3%/kg pakan (E). Pakan uji diberikan dengan metode fix feeding rate sebanyak 10%/bobot biomassa/hari dan frekuensi pakan yang diberikan sebanyak 4 kali sehari. Hasil penelitian menunjukkan bahwa penambahan lisin pada pakan komersial berpengaruh sangat nyata (P<0,01) terhadap SGR, EPP, FCR, dan PER akan tetapi tidak berpengaruh nyata terhadap kelulushidupan udang vaneme. Dosis optimal asam amino lisin dalam pakan komersial udang vaname untuk SGR sebesar 2,33%, EPP sebesar 2,39%, FCR sebesar  2,37% dan PER  sebesar 2,09% menghasilkan SGR maksimal sebesar 4,72%/hari,  EPP maksimal sebesar 81,35%,   FCR maksimal sebesar 1,23, dan  PER maksimal sebesar 2,57.

Metabolism of amino acids during hyposmotic adaptation in the whiteleg shrimp, Litopenaeus vannamei

Amino Acids ◽  
2012 ◽  
Vol 43 (5) ◽  
pp. 1945-1954 ◽  
Author(s):  
Junpei Shinji ◽  
Tomoyuki Okutsu ◽  
Vidya Jayasankar ◽  
Safiah Jasmani ◽  
Marcy N. Wilder
Keyword(s):  
Amino Acids ◽  
Litopenaeus Vannamei ◽  
Whiteleg Shrimp

scholarly journals Ureides are similarly accumulated in response to UV-C irradiation and wound but differently remobilized during recovery in Arabidopsis leaves.

2021 ◽  
Author(s):  
Aigerim Soltabayeva ◽  
Aizat Bekturova ◽  
Assylay Kurmanbayeva ◽  
Dinara Oshanova ◽  
Zhadyrassyn Nurbekova ◽  
...  
Keyword(s):  
Leaf Growth ◽  
Recovery Period ◽  
Tissue Cell ◽  
Wild Type ◽  
Stress Indicators ◽  
Young Leaves ◽  
Irradiation Stress ◽  
Oxidative Stress Indicators ◽  
Uv C

To examine a role of purine degraded metabolites in response to wounding or UV-C stress, the Arabidopsis wild-type and Atxdh1 KO mutants, defective in xanthine dehydrogenase1 (XDH1), were exposed to wounding and UV-C irradiation stress. In Atxdh1 mutant, wounding or UV-C stresses resulted in lower fresh-weight, increased senescence symptoms and higher tissue cell death rate compared to Wild-type. Additionally, Wild-type exhibited lower levels of oxidative stress indicators; reactive oxygen species and malondialdehyde than Atxdh1 mutant leaves. Notably, purine degradation transcripts and proteins were orchestrated to lead to enhanced ureide levels in Wild-type leaves 24 h after applying UV-C or wound stress. Yet, different remobilization of the accumulated ureides was noticed 72 h after stresses application. In plants treated with UV-C the allantoin level was highest in young leaves, whereas in wounded plants it was lowest in the young leaves, accumulated mainly in the middle and wounded leaves. The results indicate that in UV-C treated Wild-type, during the recovery period from stress, ureides are remobilized from the lower older leaves to support young leaf growth. In contrast, after wounding, the ureides are remobilized to the young leaves, yet more to the middle wounded leaves, to function as antioxidants and/or healing agents.

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