Compelling palatability of flavoring Atractus AQVA® for Nile tilapia juveniles

Abstract

This study determined the compelling palatability of Atractus AQVA® flavoring for Nile tilapia juveniles (Oreochromis niloticus). Five isoproteic (40% crude protein) and isoenergetic (3,420 kcal kg-1) experimental diets were elaborated containing 0.25 (A25), 0.50 (A50) and 0.75% (A75) flavoring inclusion, a positive control diet with 10% fishmeal (FPE) and a negative control without fishmeal (SPE). Five juvenile individuals (2.58 ± 0.27 g) were distributed in five 10 L tanks and were fed four times a day with one of the diets, randomly raffled. The same number of pellets was offered, and the following behaviors were observed: time to capture the first pellet, number of pellet rejections, and number of approximations without capture and consumed pellets in each feeding event, using three-minute recordings with a digital camera. A significant effect (P < 0.05) was found regarding the number of approximations without capturing the pellet, as well as a higher palatability index for A75, followed by A50, A25, SPE and FPE. Therefore, it was concluded that A75 provided the highest compelling palatability of all diets by increasing the palatability index by 10.49% and displaying a 23.13% reduced rejection of pellets, besides presenting a 3.3 fold reduction in the number of approximations without capturing pellets with diet FPE.

Attractivity and palatability of different hydrolysed proteins for the ornamental species Betta splendens (Regan, 1910)

“…Likewise, some other amino acids were evaluated as repulsive, such as tryptophan, arginine, threonine, methionine, phenylalanine, serine and valine (Alves, Oliveira, Luczinski, et al, 2020;Alves, Oliveira, Sosa, et al, 2020;Alves, Silva, et al, 2019;Hara, 2006Hara, , 2011Kasumyan, 1997;Kasumyan & Doving, 2003;Kasumyan & Morsi, 1996;Kasumyan & Sidorov, 2012;Lokkeborg et al, 2014;Siikavuopio et al, 2017;Suresh et al, 2011). In an amino acid profile analysis performed on the hydrolysed ingredients tested, we observed that the porcine liver hydrolysate has a higher concentration of asparagine compared with the other hydrolysed ingredients (Table 4).…”

“…These compounds can be divided according to their taste properties into groups of highly attractive substances such as amino acids, cysteine, proline, glutamic and aspartic acids, alanine, glutamine, lysine, leucine, tyrosine, glycine, asparagine, isoleucine, neutral histidine, and other compounds such as norvaline, citric acid, calcium chloride, sodium chloride and sucrose. Likewise, some other amino acids were evaluated as repulsive, such as tryptophan, arginine, threonine, methionine, phenylalanine, serine and valine (Alves, Oliveira, Luczinski, et al, 2020; Alves, Oliveira, Sosa, et al, 2020; Alves, Silva, et al, 2019; Alves, Oliveira, et al, 2019; Hara, 2006, 2011; Kasumyan, 1997; Kasumyan & Doving, 2003; Kasumyan & Morsi, 1996; Kasumyan & Sidorov, 2012; Lokkeborg et al, 2014; Siikavuopio et al, 2017; Suresh et al, 2011). In an amino acid profile analysis performed on the hydrolysed ingredients tested, we observed that the porcine liver hydrolysate has a higher concentration of asparagine compared with the other hydrolysed ingredients (Table 4).…”

“…The attractiveness and palatability test were carried out according to the methodology described by Kasumyan and Morsi (1996); Kasumian and Doving (2003); Kasumyan and Sidorov (2012), with adaptations by Alves, Silva, et al (2019); Alves, Oliveira, et al (2019), Alves, Oliveira, Luczinski, et al, (2020); Alves, Oliveira, Sosa, et al, (2020). The authors indicated the palatability index as a quantitative estimate of taste preference (in percentage) using the following formula: PI = ((R − C)/(R + C)) × 100, where (PI) is the palatability index; (R) consumption of test feed pellets; (C) is the consumption of pellets from the control feed.…”

“…In Brazil, the poultry and swine agroindustry chain are consolidated, with a high generation of co‐products not intended for human consumption, such as viscera, feathers and giblets, which are potential raw materials for the production of ingredients such as flour, oils and protein hydrolysates at low cost (Decarli et al, 2016; Ferreira et al, 2017; Mullen et al, 2017; Silva et al, 2017). Protein hydrolysates are obtained through protein breakdown by enzymatic action or by chemical agents (Alves, Oliveira, Luczinski, et al, 2020; Alves, Oliveira, Sosa, et al, 2020; Alves, Silva, et al, 2019; Alves, Oliveira, et al, 2019; Fries et al, 2011; Passupuleti et al, 2010). There is evidence that the use of residues from animal processing, in the form of a protein hydrolysate, proves to be a potential nutritional source for animal nutrition (Feltes et al, 2010), due to providing chemical stimulants represented by free amino acids and low molecular weight peptides that influence the attractiveness and palatability.…”

“…Protein hydrolysates are obtained through protein breakdown by enzymatic action or by chemical agents (Alves, Oliveira, Luczinski, et al, 2020;Alves, Oliveira, Sosa, et al, 2020;Alves, Silva, et al, 2019;Fries et al, 2011;Passupuleti et al, 2010). There is evidence that the use of residues from animal processing, in the form of a protein hydrolysate, proves to be a potential nutritional source for animal nutrition (Feltes et al, 2010), due to providing chemical stimulants represented by free amino acids and low molecular weight peptides that influence the attractiveness and palatability.…”