Effects of Dietary Garlic Extracts on Whole Body Amino Acid and Fatty Acid Composition, Muscle Free Amino Acid Profiles and Blood Plasma Changes in Juvenile Sterlet Sturgeon, Acipenser ruthenus

Abstract

A series of studies were carried out to investigate the supplemental effects of dietary garlic extracts (GE) on whole body amino acids, whole body and muscle free amino acids, fatty acid composition and blood plasma changes in 6 month old juvenile sterlet sturgeon (Acipenser ruthenus). In the first experiment, fish with an average body weight of 59.6 g were randomly allotted to each of 10 tanks (two groups of five replicates, 20 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the level of 2% of fish body weight per day for 5 wks. Whole body amino acid composition between the GE and control groups were not different (p>0.05). Among free amino acids in muscle, L-glutamic acid, L-alanine, L-valine, L-leucine and L-phenylalanine were significantly (p<0.05) higher in GE than in control. However, total whole body free amino acids were significantly lower in GE than in control (p<0.05). GE group showed higher EPA (C22:6n3) and DHA (C22:5n3) in their whole body than the other group (p<0.05). In the second experiment, the effects of dietary garlic extracts on blood plasma changes were investigated using 6 month old juvenile sterlet sturgeon averaging 56.5 g. Fish were randomly allotted to each of 2 tanks (300 fish/tank) and fed diets with (0.5%) or without (control) GE respectively, at the rate of 2% of body weight per day for 23 d. At the end of the feeding trial, blood was taken from the tail vein (n = 5, per group) at 1, 12, and 24 h after feeding, respectively. Blood plasma glucose, insulin and the other serological characteristics were also measured to assess postprandial status of the fish. Plasma glucose concentrations (mg/dl) between two groups (GE vs control) were significantly (p< 0.05) different at 1 (50.8 vs 62.4) and 24 h (57.6 vs 73.6) after feeding, respectively, while no significant difference (p>0.05) were noticed at 12 h (74.6 vs 73.0). Plasma insulin concentrations (μIU/ml) between the two groups were significantly (p<0.05) different at 1 (10.56 vs 5.06) and 24 h (32.56 vs 2.96) after feeding. The present results suggested that dietary garlic extracts could increase dietary glucose utilization through the insulin secretion, which result in improved fish body quality and feed utilization by juvenile sterlet sturgeon.

Survival Rate and Biochemical Parameters in Mugil cephalus (Linnaeus, 1758) Larvae Fed Garlic (Allium sativum L.) Extract

“…This study indicated that garlic extract contained abundant proteins, but only a few lipids. The findings conform to those Lee et al [13] who reported that garlic inhibits the synthesis of cholesterol and fatty acids in the liver; however, the exact mechanisms are not well understood. Therefore, further studies should be done to establish the relationship between the dose used, period of application.…”

“…Spices such as mint and garlic play a very important role in fat digestion and absorption [13]. The results of the present study indicate that A. sativum plays a positive role on activities of amylase, lipase and protease.…”

“…Lower levels of plasma glucose in fish have also been reported in the assessment of physiological effects of Allium sativum [23] [27]. Dietary garlic decreases blood glucose by increasing the level of serum insulin [13]. According to VazquezPrieto et al [14] and Ademiluyi et al [15], the S-allyl cysteine sulfoxide present in garlic is responsible for its hypoglycaemic activity.…”

“…Dietary garlic decreases blood glucose by increasing the level of serum insulin [13] and the S-allylcysteine sulfoxide present in garlic is responsible for its hypoglycaemic activity [14] [15].…”

Effect of dietary processed sulfur supplementation on water‐soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage

“…In this study, meat from the SFP group had higher glycogen and glucose concentrations than the control group of NSFP. It has been reported that basal diet supplementation with 5 g kg −1 garlic extract containing compounds with disulfide bonds enhanced insulin concentration, suggesting glycogen synthesis . According to previous studies, the higher residual glycogen concentration of meat improved water‐holding capacity of cooked meat .…”