QUALITY ANALYSIS AND ANTIOXIDANT ACTIVITY OF GARLIC POWDER USED IN NILE TILAPIA DIET

2021 ◽  
pp. 352-365
Author(s):  
Fabrício Sado Rodrigues ◽  
Jaqueline Evangelista de Queiroz ◽  
Drauton Danillo de Jesus Pinto ◽  
Sarah Rodrigues Chagas ◽  
Aline Mendonça Pascoal ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Nile Tilapia ◽  
Quality Analysis ◽  
Garlic Powder ◽  
Tilapia Diet

Tilapia piscidin 4 (TP4) enhances immune response, antioxidant activity, intestinal health and protection against Streptococcus iniae infection in Nile tilapia

Aquaculture ◽  
2019 ◽  
Vol 513 ◽  
pp. 734451 ◽  
Author(s):  
Eman Zahran ◽  
Engy Risha ◽  
Samia Elbahnaswy ◽  
Hebatallah Ahmed Mahgoub ◽  
Amany Abd El-Moaty
Keyword(s):  
Immune Response ◽  
Antioxidant Activity ◽  
Nile Tilapia ◽  
Streptococcus Iniae ◽  
Intestinal Health

scholarly journals Delivery of selenium using chitosan nanoparticles: Synthesis, characterization, and antioxidant and growth effects in Nile tilapia (Orechromis niloticus)

PLoS ONE ◽  
2021 ◽  
Vol 16 (5) ◽  
pp. e0251786
Author(s):  
Juliana M. Araujo ◽  
Rodrigo Fortes-Silva ◽  
Cícero C. Pola ◽  
Fernando Y. Yamamoto ◽  
Delbert M. Gatlin ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Antioxidant Activity ◽  
Controlled Release ◽  
Feed Efficiency ◽  
Nile Tilapia ◽  
Sodium Selenite ◽  
Chitosan Nanoparticles ◽  
Whole Body ◽  
Growth Responses ◽  
Body Protein

This study aimed to elucidate the effects of selenium-loaded chitosan nanoparticles used as a dietary supplement on Nile tilapia (Oreochromis niloticus) antioxidant and growth responses. First, chitosan-based nanoparticles containing selenium (Se) were synthesized using the ionotropic gelation method and their physicochemical characteristics, controlled release profile, and antioxidant activity properties were investigated. Thereafter, the effects on glutathione peroxidase and antioxidant activities (by radical scavenging activity), growth, and whole-body composition of Nile tilapia were evaluated when they were fed with Se-loaded chitosan nanoparticles and compared with other selenium dietary supplements. Se-loaded chitosan nanoparticles showed high entrapment efficiency (87%), spherical shape, smooth surface, and broad size distribution. The controlled release of Se consisted of an initial burst followed by a gradual release over 48 h. Se-loaded nanoparticles presented significantly higher antioxidant activity compared to free Se. A 60-day feeding trial was conducted to compare the effects of supplementing different dietary Se sources, including selenomethionine (as organic source), sodium selenite (as inorganic source), and Se-loaded chitosan nanoparticles (Se-Nano and Se-Nano x1.5) on antioxidant and growth responses of Nile tilapia. A basal diet without Se supplementation was used as the control. The dietary supplementations with different Se sources (free and encapsulated selenium) lead to significant improvements in final weight and feed efficiency of Nile tilapia fingerlings. However, dietary treatments did not affect whole-body protein and lipid content. Diets containing Se-Nano and Se-Nano x1.5 were more effective than sodium selenite and selenomethionine in preventing oxidative stress and improving antioxidant activity in Nile tilapia. Overall, Se-loaded nanoparticles presented a great potential as an efficient source for delivering dietary Se to Nile tilapia, directly affecting the growth performance, feed efficiency, oxidative stress, and antioxidant activity of this species.

scholarly journals Actividad antioxidante de harinas de amaranto obtenidas por extrusión y análisis parcial de su calidad proteica in vivo//Antioxidant activity of amaranth flours obtained by extrusion and partial analysis of their protein quality in vivo

Biotecnia ◽  
2019 ◽  
Vol 22 (1) ◽  
pp. 24-31
Author(s):  
Sócrates Joel Almirudis Echeverria ◽  
Benjamín Ramírez Wong ◽  
Concepción Lorenia Medina Rodríguez ◽  
Elisa Magaña Barajas ◽  
Patricia Isabel Torres Chávez ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Protein Quality ◽  
Protein Digestibility ◽  
Extrusion Process ◽  
Quality Analysis ◽  
Total Phenols ◽  
Protein Ratio ◽  
Partial Analysis ◽  
Temperature Levels

Se evaluó la actividad antioxidante y caracterizó parcialmente la calidad proteica in vivo de harinas de amaranto obtenidas por extrusión a tres niveles de humedad de alimentación (HA) y dos niveles de temperatura (T). Se realizó análisis químico proximal, fenoles totales (FT), y actividad antioxidante (AA). Los tratamientos con mayores y menores niveles de HA y T fueron evaluados en su calidad proteica usando un modelo murino, se incluyeron como referencia harinas de amaranto inflado comercial y sin procesar. Se evaluó la razón neta de proteína (RNP), digestibilidad aparente (DAN) y verdadera de nitrógeno (DVN). Los FT y AA disminuyeron hasta en un 30 y 56 %, respectivamente debido al proceso de extrusión. El análisis de calidad proteica in vivo mostró que los extrudidos de amaranto presentaron mayor DVN (85 y 86.72 % para los menores y mayores niveles de HA y T, respectivamente) con respecto al amaranto inflado (84.55 %) y el amaranto sin procesar (83.01 %). Las pruebas de RNP fueron significativamente diferentes entre harinas extrudidas (4.11-4.32), inflado comercial (3.76) y sin procesar (3.81). En conclusión, el procesamiento por extrusión mejora la RNP y digestibilidad de proteína, sin embargo, los fenoles totales y actividad antioxidante se ven disminuidos.ABSTRACTThe antioxidant activity was evaluated and partially characterized of the in vivo protein quality of amaranth flours obtained by extrusion at three levels of feed moisture (HA) and two temperature levels (T). We performed proximal chemical analysis, total phenols (FT), and antioxidant activity (AA). Treatments with higher and lower levels of HA and T were evaluated in their protein quality using a murine model, commercial and unprocessed amaranth inflated flours were included as reference. The net protein ratio (RNP), apparent digestibility (DAN)and true nitrogen (DVN) were evaluated. The FT and AA decreased by 30 and 56%, respectively, due to the extrusion process. In vivo protein quality analysis showed that amaranth extrudates have higher DVN (85 and 86.72 % for the lower and higher levels of HA and T, respectively) with respect to inflated amaranth (84.55 %) and unprocessed amaranth (83.01 %). The RNP tests were significantly different between extruded flours (4.11-4.32), commercially inflated (3.76) and unprocessed (3.81). In conclusion, processing by extrusion improves RNP and protein digestibility, however, total phenols and antioxidant activity are diminished.

scholarly journals GARLIC POWDER IN RATIONS FOR NILE TILAPIA

2020 ◽  
Vol 7 (3) ◽  
pp. 32-41
Author(s):  
Elton Lima Santos ◽  
Maria do Carmo Mohaupt Marques Ludke ◽  
José Milton Barbosa ◽  
Emerson Carlos Soares ◽  
Misleni Ricarte de Lima ◽  
...  
Keyword(s):  
Nile Tilapia ◽  
Circulation System ◽  
Average Weight ◽  
Growth Promoter ◽  
Apparent Digestibility ◽  
Garlic Powder ◽  
Positive Effects ◽  
Randomized Design ◽  
Apparent Digestibility Coefficient ◽  
Somatic Index

The This study evaluated the effect of levels of garlic powder (0.0, 1.0, 2.0 and 3.0 g.kg-1) added to diets for Nile tilapia on animal performance, villi height and diet digestibility. The rations consisted of pellets and tilapia and were fed to apparent satiation for 60 days. 120 fish, with initial average weight of 4.20 ± 0.4 g, were masculinized and distributed in 24 aquariums of 70L in a randomized design consisting of four treatments and six replications in a closed circulation system with constant aeration. 240 fishes was used for feces collected by an indirect method (Guelph modified system) and estimation of coefficients of apparent digestibility using 0.5 g.kg-1 of chromic oxide as an inert indicator incorporated into the ration. No significant differences in performance related to organ weight, the hepato-somatic index, the viscero-somatic fat index and villi height were observed. However, the apparent digestibility coefficient of rations was negatively affected by the addition of garlic powder. Garlic powder as an additive in rations for Nile tilapia did not provide positive effects as a growth promoter and worsened the digestibility of nutrients among the tested treatments.

Evaluation of the effects of Ocimum basilicum essential oil in Nile tilapia diet: growth, biochemical, intestinal enzymes, haematology, lysozyme and antimicrobial challenges

Aquaculture ◽  
2019 ◽  
Vol 504 ◽  
pp. 7-12 ◽  
Author(s):  
Elizângela M. de Souza ◽  
Renilde C. de Souza ◽  
José F.B. Melo ◽  
Mateus M. da Costa ◽  
Anderson M. de Souza ◽  
...  
Keyword(s):  
Essential Oil ◽  
Nile Tilapia ◽  
Ocimum Basilicum ◽  
Intestinal Enzymes ◽  
Tilapia Diet
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