Digestive enzymes in the gut of the elephant snout fish, &lt;i&gt;Mormyrus rume&lt;//i&gt; (Valenciennes, 1846) (Osteichthys: Mormyridae)

Odedeyi, Dominic Olabode; Fagbenro, O. A.

doi:10.4314/tzool.v7i1.52087

Cited by 5 publications

(9 citation statements)

References 8 publications

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“…This could indicate that the digestion of carbohydrate foods was concluded in these parts of the alimentary canal (AC). A similar result was presented in the study of Odedeyi and Fagbenro, (2010).…”

Section: Discussionsupporting

confidence: 89%

Biology, digestive enzymes and organosomatic indices of Chrysichthys nigrodigitatus (Lacépède, 1803) from Oyan Dam, Southwestern Nigeria

OGHENOCHUKO¹,

LERAMO²,

ADEOSUN³

et al. 2022

EgeJFAS

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Some aspects of the biology, digestive enzymes and organosomatic indices of Chrysichthys nigrodigitatus purchased from fishermen in Oyan dam was investigated. This study was aimed at providing information on the composition of food materials found in the gut and specific activities of selected enzymes as it affects the domestication of the species. 100 specimens of the species were examined for stomach contents, length-weight relationship, digestive enzyme assay and organosomatic indices, using standard methods. Food items observed were detritus (4%), fish part (12%), Insecta (13%). Sand was observed to be 11% of total stomach volume. The logarithmic equation for length-weight relationship lnW=2.68lnl-3.79 indicated that an increase in length led to a corresponding increase in weight with ‘R’ = 0.611, calculated ‘r’=0.78, ‘a’=2.68 and ‘b’=3.79 indicating positive allometric growth pattern. Amylase exhibited high activity in the stomach, while lipase and proteinase in the stomach and posterior intestine. Specific activities of digestive enzymes showed significant differences (p<0.05). Viscerosomatic (2.92± 0.25), hepatosomatic (2.27± 0.22) indices and Fulton condition factor (1.93± 0.06) were recorded. Feed items present in the species confirm its overlapping feeding habit, indicating that the species is an omnivorous detritivore. This was also depicted in the activities of the different digestive enzymes.

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Section: Discussionsupporting

confidence: 89%

Biology, digestive enzymes and organosomatic indices of Chrysichthys nigrodigitatus (Lacépède, 1803) from Oyan Dam, Southwestern Nigeria

OGHENOCHUKO¹,

LERAMO²,

ADEOSUN³

et al. 2022

EgeJFAS

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“…It has been shown that during starvation, the digestive enzymes vary in activity pattern in different fish, such as hybrid tilapia juveniles ( Oreochromis niloticus × O. aureus ) (Wang et al, 2010) and Gammarus fossarum (Charron et al, 2014). This may be related to the growth stage (Xiu‐Juan et al, 2009), feeding habit (Ded Eyi & Fagbenro, 2010), starvation duration (Wang et al, 2010) and environmental temperature (Hofer, 1979). In this experiment, grouper performed decreased trypsin, lipid and amylase activities after prolonged starvation.…”

Section: Discussionmentioning

confidence: 99%

Metabolic responses of hybrid grouper (♀ Epinephelus fuscoguttatus × ♂ E. lanceolatus ) induced by different feeding modes: Effects on growth, serum biochemical indices, intestinal digestion and hepatic metabolism of glucose and lipid

Chen

Qian

Liu

et al. 2022

Aquaculture Research

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A 56‐day feeding trial was conducted to investigate metabolic responses of hybrid grouper (Epinephelus fuscoguttatus × ♂ E. lanceolatus) induced by different feeding modes. The experimental groupers were divided into three feeding modes as follows: continuous feeding group (8 weeks, C group), prolonged starvation group (8 weeks, S group) and refeeding group (starving for 4 weeks + refeeding for 4 weeks, R group). The results show that prolonged starvation had negative effect on growth, yet refeeding caused compensatory growth (p < .05). Serum glucose, triglycerides, total cholesterol and glutamic oxalacetic transaminase activity decreased in S group; triglycerides and total cholesterol reduced in R group; insulin‐like growth factor‐1 and its gene expression both increased in S and R groups (p < .05). Both glycogen content and intestinal digestive enzymes activity decreased in S group (p < .05). Prolonged starvation caused decrease in hepatic enzymes activity of glycolysis and lipogenesis, while enhanced enzymes activity and genes expression of gluconeogenesis and lipolysis (p < .05). The glycolytic enzymes activity and genes expression improved in R group (p < .05), which may be a solution to compensatory growth. Thus, grouper performed more efficient and active glycolysis in the metabolism of hepatic glucose and lipid. Besides grouper obtained a certain ability to resist prolonged starvation.

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“…However, during improper storage, protein is rapidly degraded, via a process mediated by indigenous and microbial proteases. Chymotrypsin, cathepsins, trypsin, lipase, and phospholipase are reportedly found in the hepatopancreas, spleen, and pyloric ceca of seafood, whereas pepsin is located in the stomach (Odedeyi & Fagbenro, ). Belly burst, which commonly occurs in fish, is a function of the enzymes in the fish gut, causing rapid protein decomposition.…”

Section: Seafood Spoilagementioning

confidence: 99%

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

Olatunde

Benjakul

2018

Comp Rev Food Sci Food Safe

199

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Consumer demand for minimally processed seafood that retains its sensory and nutritional properties after handling and storage is increasing. Nevertheless, quality loss in seafood occurs immediately after death, during processing and storage, and is associated with enzymatic, microbiological, and chemical reactions. To maintain the quality, several synthetic additives (preservatives) are promising for preventing the changes in texture and color, development of unpleasant flavor and rancid odor, and loss of nutrients of seafood during storage at low temperature. However, the use of these preservatives has been linked to potential health hazards. In this regard, natural preservatives with excellent antioxidant and antimicrobial properties have been extensively searched and implemented as safe alternatives in seafood processing, with the sole purpose of extending shelf‐life. Natural preservatives commonly used include plants extracts, chitosan and chitooligosaccharide, bacteriocins, bioactive peptides, and essential oils, among others. This review provides updated information about the production, mode of action, applications, and limitations of these natural preservatives in seafood preservation.

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Digestive enzymes in the gut of the elephant snout fish, <i>Mormyrus rume<//i> (Valenciennes, 1846) (Osteichthys: Mormyridae)

Cited by 5 publications

References 8 publications

Biology, digestive enzymes and organosomatic indices of Chrysichthys nigrodigitatus (Lacépède, 1803) from Oyan Dam, Southwestern Nigeria

Biology, digestive enzymes and organosomatic indices of Chrysichthys nigrodigitatus (Lacépède, 1803) from Oyan Dam, Southwestern Nigeria

Metabolic responses of hybrid grouper (♀ Epinephelus fuscoguttatus × ♂ E. lanceolatus ) induced by different feeding modes: Effects on growth, serum biochemical indices, intestinal digestion and hepatic metabolism of glucose and lipid

Natural Preservatives for Extending the Shelf‐Life of Seafood: A Revisit

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