Page 54 - New additives and ingredients in the formulation of aquafeeds
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Table 3. Amino acid composition of protein isolates and hydrolysates from lupin and chickpea
Chickpea
Isolate
Chickpea
Hydrolsyate
Lupin
Isolate
Lupin
Hydrolysate
Gilthead
seabream
c
Tilapia
d
Carp
d
Catfish
d
Asp
a
13.86±0.20 13.21±0.42 12.75±0.05 11.95±0.35
Glu
b
18.26±0.14 17.57±0.30 23.20±0.14 20.81±0.87
Ser
5.98±0.04 6.40±0.08 6.00±0.00 6.12±0.28
His
2.75±0.08 2.99±0.04 2.40±0.00 2.96±0.23
1.7
1.5
1.7
1.5
Gly
3.86±0.02 4.41±0.03 4.50±0.00 4.45±0.08
Thr
3.72±0.16 3.92±0.08 3.90±0.00
4.00±0.07
2.8
3.8
3.8
2.0
Arg 9.60±0.12 9.71±0.02 11.25±0.05
11.24±0.19
5.4
4.4
4.2
4.3
Ala 4.35±0.01
4.65±0.04 3.75±0.07
3.83±0.07
Pro 2.80±0.03 2.35±0.20 1.75±0.07
2.52±0.24
Tyr
2.16±0.01
2.97±0.14 3.15±0.05
4.12±0.11
Val
4.51±0.06 4.72±0.11
4.00±0.10 4.35±0.09
3.0
3.4
2.8
3.0
Met
1.22±0.04 0.33±0.21
0.20±0.00 0.21±0.12
2.4
e
2.7
e
3.2
e
2.3
e
Cys
0.91±0.04 0.74±0.21
1.00±0.00 0.99±0.04
Ile
4.16±0.02 4.12±0.04 3.90±0.00 4.44±0.06
2.6
2.6
3.1
2.6
Trp 0.73±0.03 0.94±0.08 0.75±0.05 0.85±0.04
0.6
0.8
1.0
0.5
Leu 8.39±0.03 8.39±0.05 7.90±0.00 8.01±0.12
4.5
4.8
3.4
3.5
Phe 6.30±0.02 6.42±0.11
4.65±0.07 4.60±0.09
2.9
f
5.7
f
5.5
f
5.3
f
Lys
6.46±0.03 6.58±0.03 4.90±0.00 4.94±0.12
5.0
6.0
5.1
5.1
Results, expressed as g amino acids/100 g amino acids, are the mean ± standard deviation of three determinations.
a: Aspartic + Asparagine
b: Glutamic + Glutamine
c: Gómez-Requeni et al., 2004
d: Monetcham et al., 2010
e: Methionine + Cysteine
f: Phenylalanina + Tyrosine
52
Plant protein isolates and hydrolysates as alternative to the animal protein in aquaculture diets
Lipids from marine origin, with a high content in polyunsaturated FA, are
especially rich in FA of group w3; they have essential FA that allow the
proper growth and development of these animals. However, these lipids
are very susceptible to the oxidation process due to the exposition of the
atmosphere oxygen. If the preparation and storage conditions of animal
food are inadequate, this positive nutritional value becomes a negative
factor. The oxidation products of lipids can react with other dietary nutrients
(proteins, vitamins, etc.) and reduce the nutritional value of lipids and
proteins (decreases its digestibility). In addition to this, oxidized lipids are
well known to be toxic, causing severe diseases such as muscular dystrophy,
liver and kidney damage, inactivation of enzymes, etc.
