Growth performance, apparent digestibility coefficients and digestive enzyme activities of Pacific white shrimp,
            <i>Penaeus vannamei</i>
            fed low fishmeal diets supplemented with DL‐methionine and phytase

Manikandan, K.; Felix, Nathan

doi:10.1111/anu.13359

Cited by 12 publications

(5 citation statements)

References 56 publications

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“…The main objectives of the Concept of Demographic Policy of the Russian Federation for the period up to 2025, approved by Decree of the President of the Russian Federation dated 09.12.2007 No. 1351, are to preserve and strengthen the health of the population, increase the duration of active life, create conditions and create motivation for a healthy lifestyle [6,7].…”

Section: Introductionmentioning

confidence: 99%

RETRACTED: Problems and prospects of functional nutrition in Russia: industry and social aspect

Krotova,

Efimov,

Detochenko

et al. 2024

BIO Web Conf.

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In recent years, great importance has been attached to the preservation and strengthening of public health, the role of disease prevention and the formation of a healthy lifestyle, including the formation of a culture of healthy nutrition of the population. Prolonged improper, irrational nutrition is a factor of increased risk of developing diseases: oncological diseases, alimentary risk factors of which are the presence of carcinogenic additives in food products; diseases of the cardiovascular system; obesity; disorders of the gastrointestinal tract due to the low content of dietary fiber in food; osteoporosis is a change in the composition of bones due to the loss of calcium. The analysis of the nutrition structure of the Russian population indicates significant deviations from the recommendations on rational norms of food consumption that meet modern requirements of a healthy diet. In this paper, a matrix method of developing a formula for a fermented milk product with a high protein content is considered by enriching yogurt with vegetable components: hemp flour, jerusalem artichoke syrup and agave syrup. Using the obtained recipes, samples of fermented milk products were prepared and tasting was carried out. According to the organoleptic results, the expediency of using the matrix method of computer modeling in the development of formulations of fermented milk products is confirmed. The resulting yogurts can be recommended for use by people with diabetes and those who lead a healthy lifestyle, because the protein content in the samples has been increased to 3.7% and the introduction of sugar is excluded.

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Section: Introductionmentioning

confidence: 99%

RETRACTED: Problems and prospects of functional nutrition in Russia: industry and social aspect

Krotova,

Efimov,

Detochenko

et al. 2024

BIO Web Conf.

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show abstract

“…The digestibility trial was conducted in the circular experimental troughs (100 L) for 4 weeks with one reference and four groups in triplicate as described by Manikandan and Felix (2021). After the completion of growth study, sh with a size (11.28± 2.57 g) were stocked at a density of 10 sh per trough.…”

Section: Digestibility Trial Designmentioning

confidence: 99%

Effect of deoiled silkworm pupae meal (Bombyx mori) as a replacement of fish meal in the diet of juveniles of Silver pompano, Trachinotus blochii

MithunKumar

Athithan

et al. 2023

Preprint

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A ninety days growth trial and four weeks of digestibility study were conducted to evaluate the effect of replacing fish meal (FM) with deoiled silkworm pupae meal (DSWP) in the diet of juvenile silver pompano. Silver pompano seeds (0.93 ± 0.07 g) were randomly distributed into 15 FRP tanks (120 × 55 × 38cm) each consisting of 20 fish. Fish were fed thrice a day until apparent satiation with five experimental diets (RD, 25FMODSWP, 50FMODSWP, 75FMODSWP and 100 FMODSWP) which was prepared by replacing fishmeal at 0, 25, 50, 75 and 100% with DSWP respectively. The replacement of fishmeal with DSWP at 25% (p < 0.05) improved the final body weight, specific growth rate, feed conversion ratio and protein efficiency ratio. Apparent digestibility coefficient (ADCs) values of crude protein and fat was found to be higher in the RD and 25FMODSWP groups. Protease activity was significantly (p < 0.05) higher in fish fed the 25FMODSWP diet while amylase and lipase activities were higher in the 75FMODSWP and 100FMODSWP, respectively. The replacement of fishmeal by 75FMODSWP resulted in lower (p < 0.05) fat deposition in the whole-body tissue. The dietary inclusion of DSWP significantly (p < 0.05) improved overall blood profile until 50% FM protein replacement. The replacement of fishmeal with DSWP beyond 50% affects the intestinal structure due to necrotic lesions in the microvilli and detachment of surface epithelial cells from lamina propria. The results of this study suggested that DSWP can be used to replace 30.5% of FM protein which accounts 9.5% of SWP in the diet of silver pompano without any adverse effect on fish.

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“…Thus, the use of these properties of plant extracts and infusions allows you to directly regulate the flow of various processes, both in the preparation of minced meat and in finished products during its storage. An equally important task of the consumer market is to extend the shelf life of perishable food, they are easily exposed to microbial spoilage [1].…”

Section: Introductionmentioning

confidence: 99%

The use of natural polysaccharides in the production of functional meat products

Krotova,

Mashtykov,

Konieva

et al. 2023

E3S Web of Conf.

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The study of consumer properties and preservation of meat products using plant-based substances as preservative additives, in particular Icelandic moss and milk thistle, is of practical and theoretical interest, they contribute to an increase in the shelf life of perishable meat products at low storage temperatures.The study of the effect of extracts of Icelandic cetraria and milk thistle on the qualitative characteristics of meat products is of great interest to meat industry technologists. As a result of the research, the positive effect of milk thistle extract and Icelandic moss on consumer characteristics, microbiological indicators, antioxidant properties and shelf life of meat semi-finished products has been established, which can be increased to four months against the boundary three months of GOST. Its optimal concentration for introduction into the formulations of meat semi-finished products in an amount of 1%, in the form of a 10% aqueous solution, is justified. The introduction of milk thistle extract and Icelandic moss in an amount of 1% in the form of a 10% aqueous solution into the formulation of meat products will increase the shelf life, organoleptic evaluation, while the cost of their production will increase by only 1.7%, which can be compensated by a higher price for the product due to the better consumer characteristics of meat products. The profitability of the experimental products was higher by 9.5% compared to the GOST.

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Growth performance, apparent digestibility coefficients and digestive enzyme activities of Pacific white shrimp, Penaeus vannamei fed low fishmeal diets supplemented with DL‐methionine and phytase

Cited by 12 publications

References 56 publications

RETRACTED: Problems and prospects of functional nutrition in Russia: industry and social aspect

RETRACTED: Problems and prospects of functional nutrition in Russia: industry and social aspect

Effect of deoiled silkworm pupae meal (Bombyx mori) as a replacement of fish meal in the diet of juveniles of Silver pompano, Trachinotus blochii

The use of natural polysaccharides in the production of functional meat products

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