Objective:To optimize the dose of 3 commonly used growth promoters,viz.,Nuricell-Aqua(composition:glucomannan complex and mannose polymer),Hepaprotect-Aqua(composition:β-glucan,mannose polymer and essential oil)and R...Objective:To optimize the dose of 3 commonly used growth promoters,viz.,Nuricell-Aqua(composition:glucomannan complex and mannose polymer),Hepaprotect-Aqua(composition:β-glucan,mannose polymer and essential oil)and Rapid-Grow(composition:organic acid and their salt,β-glucan,mannose oligosaccharide and essential oil),using Thai pangas(Pangasiandon hypophthalmus)as cultured species.Methods:Thai pangas fingerlings with an average length and weight of 11 cm and 10 g were reared under laboratory condition and growth promoters were fed after incorporating them with a test diet at a ratio of 10%of their body weight for a period of 28 d.Estimation of data on growth such as weight gain(g),specific growth rate,survivability(%)test in each aquarium were conducted and data were analyzed using statistical software.Results:After 28 d of feeding with Nutricell-Aqua,10 mg/(20 g feed·day),which was the dose recommended by the manufacturer,was found better.When Hepaprotect-Aqua and Rapid-Grow were employed,performance was found to be better with the dose of 60 mg/(20 g feed·day)which was 1.5 times higher than the dose recommended by the corresponding manufacturer.Conclusions:These results suggest that chemicals and feed additives marketed in Bangladesh Fish Feed Market need further testing under Bangladesh climatic condition before being marketed.展开更多
Nutritional constituents and bacterial community of hilsa(Tenualosa ilisha)at different stages of dry salt-fermentation;namely,F1(after 2 days of salting),F2(after 5 days of salting)and F3(ripe product after 15 days o...Nutritional constituents and bacterial community of hilsa(Tenualosa ilisha)at different stages of dry salt-fermentation;namely,F1(after 2 days of salting),F2(after 5 days of salting)and F3(ripe product after 15 days of salting)was studied.Dry salt-fermentation did not negatively affect proximate biochemical composition.Total protein content in F1,F2 and F3 was 10.14,22.30 and 16.21 mg/ml,respectively.With progression of ripening process,protein solubility gradually decreased.In all stages,about 98%protein digestibility was found.TBARS(Thiobarbituric acid reactive substances)values at F1,F2 and F3 stages was 0.30,0.41 and 0.95 mg MDA/kg,respectively and within acceptable limit.A total of 3,248 OTUs were found.Of the identified 48 phyla,Proteobacteria(66%),Firmicutes(18%)and Bacteroidota(11%)were abundant at F1 stage but Firmicutes(82%)and Proteobacteria(9%)were dominant at F3 stage.Significant differences in the microbialβ-diversity among initial,interim and ripe product were observed.There was no significantα-diversity difference at individual stages of dry salt-fermentation of hilsa.Functional gene profile revealed that,in the final product microbial genes related to organismal systems replaced human disease related genes found in initial and interim product.These findings provide new clues for in-depth characterization of salt-fermented foods from viewpoint of food chemistry and microbiology.展开更多
基金Supported by Bangladesh Fisheries Research Institute with Grant No:BFRI/ARP/10/3161(4).
文摘Objective:To optimize the dose of 3 commonly used growth promoters,viz.,Nuricell-Aqua(composition:glucomannan complex and mannose polymer),Hepaprotect-Aqua(composition:β-glucan,mannose polymer and essential oil)and Rapid-Grow(composition:organic acid and their salt,β-glucan,mannose oligosaccharide and essential oil),using Thai pangas(Pangasiandon hypophthalmus)as cultured species.Methods:Thai pangas fingerlings with an average length and weight of 11 cm and 10 g were reared under laboratory condition and growth promoters were fed after incorporating them with a test diet at a ratio of 10%of their body weight for a period of 28 d.Estimation of data on growth such as weight gain(g),specific growth rate,survivability(%)test in each aquarium were conducted and data were analyzed using statistical software.Results:After 28 d of feeding with Nutricell-Aqua,10 mg/(20 g feed·day),which was the dose recommended by the manufacturer,was found better.When Hepaprotect-Aqua and Rapid-Grow were employed,performance was found to be better with the dose of 60 mg/(20 g feed·day)which was 1.5 times higher than the dose recommended by the corresponding manufacturer.Conclusions:These results suggest that chemicals and feed additives marketed in Bangladesh Fish Feed Market need further testing under Bangladesh climatic condition before being marketed.
基金funded by Ministry of Science and Technology,Bangladesh(R&D Project 2021-2022).
文摘Nutritional constituents and bacterial community of hilsa(Tenualosa ilisha)at different stages of dry salt-fermentation;namely,F1(after 2 days of salting),F2(after 5 days of salting)and F3(ripe product after 15 days of salting)was studied.Dry salt-fermentation did not negatively affect proximate biochemical composition.Total protein content in F1,F2 and F3 was 10.14,22.30 and 16.21 mg/ml,respectively.With progression of ripening process,protein solubility gradually decreased.In all stages,about 98%protein digestibility was found.TBARS(Thiobarbituric acid reactive substances)values at F1,F2 and F3 stages was 0.30,0.41 and 0.95 mg MDA/kg,respectively and within acceptable limit.A total of 3,248 OTUs were found.Of the identified 48 phyla,Proteobacteria(66%),Firmicutes(18%)and Bacteroidota(11%)were abundant at F1 stage but Firmicutes(82%)and Proteobacteria(9%)were dominant at F3 stage.Significant differences in the microbialβ-diversity among initial,interim and ripe product were observed.There was no significantα-diversity difference at individual stages of dry salt-fermentation of hilsa.Functional gene profile revealed that,in the final product microbial genes related to organismal systems replaced human disease related genes found in initial and interim product.These findings provide new clues for in-depth characterization of salt-fermented foods from viewpoint of food chemistry and microbiology.
