Dietary microbial phytase supplementation and the utilization of phosphorus, trace minerals and protein by rainbow trout [Oncorhynchus mykiss (Walbaum)] fed soybean meal‐based diets
TL;DR: Phytase supplementation increased the apparent absorption of phosphorus, nitrogen (protein), ash, calcium, magnesium, copper, iron, strontium and zinc in low-ash diets containing soybean meal, but had little effect in high-ASH diets containing both soybean and fish meal.
Abstract: Effects of thermal and enzymatic treatments of soybean meal on apparent absorption of total phosphorus, phytate phosphorus, nitrogen (protein), ash, calcium, magnesium, copper, iron, manganese, strontium and zinc were examined using rainbow trout, Oncorhynchus mykiss (Walbaum), as the test species. Absorption of the test nutrients was estimated using yttrium as an inert non-absorbable indicator. Thermal treatments (microwaving, dry roasting, steam heating, cooking) had no measurable effect on the apparent absorption of phosphorus and other minerals. Phytase supplementation increased the apparent absorption of phosphorus, nitrogen (protein), ash, calcium, magnesium, copper, iron, strontium and zinc in low-ash diets containing soybean meal, but had little effect in high-ash diets containing both soybean and fish meal. In low-ash diets, the apparent absorption of phosphorus increased in accord with the level of phytase added to the diet, from 27% (no phytase added) up to 90% (phytase added, 4000 units kg−1 diet) or 93% (predigested with phytase, 200 units kg−1 soybean meal). In high-ash diets, dietary acidification with citric acid decreased the effect of phytase, whereas in low-ash diets, acidification markedly increased the effect of the enzyme. Excretion of phosphorus in the faeces of fish fed a low-ash diet containing phytase-treated soybean meal was 0.32 g per kg diet consumed, a 95%−98% reduction compared with phosphorus excretion by fish consuming commercial trout feeds.
Citations
More filters
TL;DR: Comparing properties of phytase from different sources are focused on, examining the effects of Phytase on P utilization and aquatic environment pollution, meanwhile providing commercial potentiality and impact factors ofphytase utilization in fish feed.
325 citations
Cites background or result from "Dietary microbial phytase supplemen..."
...[6] observed that in rainbow trout fed diet containing 50% soybean meal with 4....
[...]
...Sugiura [6] reported that in low-ash diets of rainbow trout, the apparent absorption of P increased accord with the level of phytase added into to the diets, from 27% (no phytase added) up to 90–93% (phytase added, 4000 U/kg diet)....
[...]
...To solve this problem, phytase pre-treatment of feed [6,20] or producing neutral phytase corresponding to agastric fish is applicable....
[...]
...Phytate can also combine protein and vitamin as insoluble complexes to reduce their utilization efficiency, activity, and digestibility [5,6]....
[...]
...Similar results were also found fish species such as carps [23] and rainbow trout [6,17]....
[...]
TL;DR: Effects of phytate on fish, dephytinisation processes, phytase and pathway forphytate degradation,phytase production systems, mode ofPhytase application, bioefficacy of phyllase, effects of Phytase on growth performance, nutrient utilization and aquatic environment pollution, and optimum dosage of phydase in fish diets are discussed.
Abstract: Phytate formed during maturation of plant seeds and grains is a common constituent of plant-derived fish feed. Phytate-bound phosphorus (P) is not available to gastric or agastric fish. A major concern about the presence of phytate in the aquafeed is its negative effect on growth performance, nutrient and energy utilization, and mineral uptake. Bound phytate-P, can be effectively converted to available-P by phytase. During the last decade, phytase has been used by aqua feed industries to enhance the growth performance, nutrient utilization and bioavailability of macro and micro minerals in fish and also to reduce the P pollution into the aquatic environment. Phytase activity is highly dependent on the pH of the fish gut. Unlike mammals, fish are either gastric or agastric, and hence, the action of dietary phytase varies from species to species. In comparison to poultry and swine production, the use of phytase in fish feed is still in an unproven stage. This review discusses effects of phytate on fish, dephytinisation processes, phytase and pathway for phytate degradation, phytase production systems, mode of phytase application, bioefficacy of phytase, effects of phytase on growth performance, nutrient utilization and aquatic environment pollution, and optimum dosage of phytase in fish diets.
282 citations
Cites background from "Dietary microbial phytase supplemen..."
...It was found that rainbow trout fed a soybean meal based diet pre-treated with phytase, resulted in increase in P availability and absorption (Cain and Garling, 1995; Sugiura et al., 2001)....
[...]
TL;DR: Examination of processing technologies on nutritional properties of soybean meal, canola meal, peas, lupins and flax in aquaculture diets finds improved digestibility and growth compared to feeding unprocessed ingredients.
249 citations
Cites background from "Dietary microbial phytase supplemen..."
...A number of studies have shown that supplementation of SBM containing diets with phytase increases digestibility of P, minerals and CP (Ramseyer et al., 1999; Vielma et al., 2000; Sugiura et al., 2001; Cheng et al., 2004; Riche and Garling, 2004)....
[...]
Book•
01 Jan 2006
TL;DR: Tacon et al. as mentioned in this paper estimated that the aquaculture sector consumed the equivalent of 20 to 25 million tonnes of fish as feed in 2003 for the total production of about 30 million tonnes.
Abstract: Although aquaculture’s contribution to total world fisheries landings has increased ten-fold from 064 million tonnes in 1950 to 5478 tonnes in 2003, the finfish and crustacean aquaculture sectors are still highly dependent upon marine capture fisheries for sourcing key dietary nutrient inputs, including fishmeal, fish oil and low value trash fish This dependency is particularly strong within aquafeeds for farmed carnivorous finfish species and marine shrimp On the basis of the information presented within this fisheries circular, it is estimated that in 2003 the aquaculture sector consumed 294 million tonnes of fishmeal and 080 million tonnes of fish oil, or the equivalent of 1495 to 1869 million tonnes of pelagics (using a dry meal plus oil to wet fish weight equivalents conversion factor of 4 to 5) Moreover, coupled with the current estimated use of 5 to 6 million tonnes of trash fish as a direct food source for farmed fish, it is estimated that the aquaculture sector consumed the equivalent of 20–25 million tonnes of fish as feed in 2003 for the total production of about 30 million tonnes of farmed finfish and crustaceans (fed finfish and crustaceans 2279 million tonnes and filter feeding finfish 704 million tonnes) At a species-group level, net fish-consuming species in 2003 (calculated on current pelagic input per unit of output using a 4–5 pelagic:meal conversion factor) included river eels, 314–393; salmon, 312–390; marine fish, 254–318; trout, 247–309 and marine shrimp, 161–202; whereas net fish producers included freshwater crustaceans, 089–111; milkfish, 030–037; tilapia, 023–028; catfish, 022–028; and feeding carp, 019–024 Particular emphasis within the report is placed on the need for the aquaculture sector to reduce its current dependence upon potentially food-grade marine capture-fishery resources for sourcing its major dietary protein and lipid nutrient inputs Results are presented on the efforts to date concerning the search for cost-effective dietary fishmeal and fish oil replacers, and policy guidelines are given for the use of fishery resources as feed inputs by the emerging aquaculture sector Tacon, AGJ; Hasan, MR; Subasinghe, RP Use of fishery resources as feed inputs for aquaculture development: trends and policy implications FAO Fisheries Circular No1018 Rome, FAO 2006 99p
222 citations
TL;DR: Successful expansion into culture of marine species, both off and on shore, offers the potential of substantial increases in sustainable intensive aquaculture production combined with integrative efforts to increase efficiency will principally contribute to satisfying the increasing global demand for protein and food security needs.
Abstract: Important operational changes that have gradually been assimilated and new approaches that are developing as part of the movement toward sustainable intensive aquaculture production systems are presented via historical, current, and future perspectives Improved environmental and economic sustainability based on increased efficiency of production continues to be realized As a result, aquaculture continues to reduce its carbon footprint through reduced greenhouse gas emissions Reduced use of freshwater and land resources per unit of production, improved feed management practices as well as increased knowledge of nutrient requirements, effective feed ingredients and additives, domestication of species, and new farming practices are now being applied or evaluated Successful expansion into culture of marine species, both off and on shore, offers the potential of substantial increases in sustainable intensive aquaculture production combined with integrative efforts to increase efficiency will principally contribute to satisfying the increasing global demand for protein and food security needs
203 citations
References
More filters
TL;DR: Development of methods for producing low-phytate food products must take into account the nature and extent of the interactions between phytic acid and other food components, such as pH-solubility profiles of the proteins and the cookability of the seeds.
Abstract: Phytic acid is present in many plant systems, constituting about 1 to 5% by weight of many cereals and legumes. Concern about its presence in food arises from evidence that it decreases the bioavailability of many essential minerals by interacting with multivalent cations and/or proteins to form complexes that may be insoluble or otherwise unavailable under physiologic conditions. The precise structure of phytic acid and its salts is still a matter of controversy and lack of a good method of analysis is also a problem. It forms fairly stable chelates with almost all multivalent cations which are insoluble above pH 6 to 7, although pH, type, and concentration of cation have a tremendous influence on their solubility characteristics. In addition, at low pH and low cation concentration, phytate‐protein complexes are formed due to direct electrostatic interaction, while at pH >6 to 7, a ternary phytic acid‐mineral‐protein complex is formed which dissociates at high Na concentrations. These complexes appear to...
909 citations
TL;DR: In this paper, a colorimetric procedure for determination of phytate based on the reaction between ferric ion and sulfosalicylic acid was described, and a variety of cereals, legumes, and oilseeds were determined.
Abstract: A rapid colorimetric procedure is described for determination of phytate based on the reaction between ferric ion and sulfosalicylic acid. Determination of the phytate content of a variety of cereals, legumes, and oilseeds demonstrates the simplicity of this method compared to the cumbersome digestion and colorimetric method for measuring liberated phosphorus.
775 citations
TL;DR: A simple and rapid method is described for determining the enzymatic activity of microbial phytase based on the determination of inorganic orthophosphate released on hydrolysis of sodium phytate at pH 5.5.
Abstract: A simple and rapid method is described for determining the enzymatic activity of microbial phytase. The method is based on the determination of inorganic orthophosphate released on hydrolysis of sodium phytate at pH 5.5.
470 citations
281 citations
TL;DR: More research is needed to determine whether fermentation and enzyme processes can be used to prepare flatulent-free soy products and the relationship between phytic acid and availability of minerals and vitamins in soy protein isolate diets.
Abstract: There are limitations to which one is justified in drawing broad generalizations concerning the diverse biological and physiological effects of soy protein products. Nevertheless, there appear to be two distinct situations: (A.) Proper heat treatment exerts a beneficial effect upon the nutritive value of whole soybeans, full-fat and defatted meal. Associated with proper heating is inactivation of trypsin inhibitor and other heat-labile factors and conversion of raw refractory proteins to forms that are more readily digested. (B.) Moist heat also has a beneficial effect upon the nutritive value of soy protein isolates. However, a deficiency of certain essential nutrients and the interaction of phytic acid with protein, vitamins, and minerals during processing are the primary factors responsible for the poor nutritive value of soy isolates. Occasionally mineral deficiency symptoms do occur in animals fed soybean meal. It is a misnomer to refer to the growth-inhibiting and pancreatic hypertrophic properties as a “toxic” effect since both properties are reversible. Modern analytical techniques should be used to reinvestigate the relationship between phytic acid and availability of minerals and vitamins in soy protein isolate diets. Research also is needed to determine more accurately vitamin and mineral contents of soy protein isolates and the availability of vitamins and minerals in soy protein concentrates. Breeding soybean varieties genetically deficient in antinutritional and nonflatulent factors does not appear promising. More research is needed to determine whether fermentation and enzyme processes can be used to prepare flatulent-free soy products. Minor factors to be considered in assessing the nutritive value of soy products include a weak goitrogen present in soybeans, and a very low estrogenic activity.
220 citations