• Title, Summary, Keyword: fish muscle protein

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Comparison of Biochemical Characteristics of Myofibrillar Protein from Fresh Water Fish and Sea Water Fish (담수어와 해수어의 근원섬유단백질의 특성 비교)

  • 신완철;송재철;홍상필;김영호
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.28 no.2
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    • pp.292-298
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    • 1999
  • Myofibril and actomyosin were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their biochemical characteristics and SDS PAGE patterns of myofibril were compared. SDS PAGE analysis showed that electrophoretic patterns of myofibril were similar be tween white muscle and red muscle, while difference of 30kDa component of myofibril was detected between fresh water fish and sea water fish. When myofibril were treated with trypsin, difference in hydrolysis of heavy chain was observed between white muscle and red muscle. In activities of Ca ATPase, Mg ATPase, EDTA ATPase and ATPase activity pH curve, myofibrillar protein from fresh water fish showed higher specific activity than those from sea water fish.

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Studies on the Thermostability of Myofibrillar Proteins from Fresh Water Fish and Sea Water Fish (담수어와 해수어의 근원섬유단백질의 열안정성에 관한 연구)

  • 신완철;송재철;최석영;홍상필
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.30 no.4
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    • pp.574-578
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    • 2001
  • Myofibrillar proteins were prepared from red muscle and white muscle of fresh water fish and sea water fish, and their thermostabilities and effect of temperature on the myofibrillar ATPase activities were compared. Differences in temperature dependency of myofibrillar ATPase activities were found between two species. Thermodynamic data for inactivation of myofibrillar proteins, such as D value, Z value, $\Delta$ $H^{{\neq}}$, $\Delta$ $G^{{\neq}}$ and $\Delta$ $S^{\neq}$ revealed that thermostabilities of myofibrillar proteins from fresh water fish were higher than those from sea water fish, and that myofibrillar proteins from red muscle were more heat labile than those from white muscle.

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Effects of Dietary Protein Sources on Growth and Body Composition in Olive Flounder (Paralichthys olivaceus)

  • Kim Kang-Woong;Wang Xiaojie;Bai Sungchul C.
    • Fisheries and aquatic sciences
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    • v.5 no.2
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    • pp.103-107
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    • 2002
  • A 6-week feeding trial was conducted to investigate the effects of six different dietary animal protein sources on growth and body composition of olive flounder, Paralichthys olivaceus in recirculating system. White fish meal (WFM), flounder muscle (FLM), carp muscle (CM), blood meal (BM), squid liver powder (SLP) and casein (CA) were used as the main animal protein sources in the six experimental diets. Fish averaging $2.9\pm0.03g$ $(mean\pm SD)$ were distributed to each aquarium as a group of 15 fish and were fed one of the six experimental diets to each treatment of triplicate groups. After 6-week of the feeding trial, fish fed white fish meal (WFM) and flounder muscle (FLM) diets showed a significant higher weight gain $(WG\%)$ (P<0.05) than those of fish fed the CM, BM, SLP and CA diets. Fish fed BM diet showed the lowest WG among all the dietary treatments. Feed conversion ratio (FCR) and protein efficiency ratio (PER) showed the similar trend as WG. Hematocrit and hemoglobin were not affected by the dietary treatments. Fish fed the FLM and CM diets showed significant higher survival rate than those of fish fed BM diets, and there was no significant difference in survival of fish fed WFM, FLM, CM, SLP and CA diets. These results indicated that WFM and FLM are the best dietary protein sources tested in olive flounder.

Fatty Acid Composition of Fry Mirror Carp (Cyprinus carpio) Fed Graded Levels of Sand Smelt (Atherina boyeri) Meal

  • Gumus, Erkan
    • Asian-Australasian Journal of Animal Sciences
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    • v.24 no.2
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    • pp.264-271
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    • 2011
  • The effect of replacement of fish meal (FM) in diets with sand smelt meal (SSM) on fatty acid composition of carp fry, Cyprinus carpio, was examined. Five isonitrogenous and isoenergetic (38% crude protein, $15.75\;kJ\;g^{-1}$) diets replacing 0, 25, 50, 75, and 100% FM protein by SSM protein were formulated. Each diet was randomly allocated to triplicate groups of fish in aquaria, and each aquarium was stocked with 20 fish (initial average weight of $0.300{\pm}0.65\;g\;fish^{-1}$). Fish were fed twice daily to apparent satiation for 13 weeks. Results indicated that final weight, specific growth rate and feed efficiency ratio of fish fed with different SSM replacement diets did not differ significantly (p>0.05) from fish fed the control diet, except for 100% SSM level. No significant differences were noted among experimental treatments on dry matter, protein, lipid and ash contents of the fish body composition (p>0.05). Fatty acid analysis showed that saturated fatty acids in fish muscle significantly decreased, but monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) did not change with increasing dietary SSM. However, some changes also could be observed for some particular fatty acids in experimental fish. For example, the amounts of 15:0, 17:0, 18:1n-7, 18:2n-6 and 22:5n-3 significantly increased, but 16:0, 18:1n-9, 18:3n-3 and 20:1 n-9 significantly decreased with increasing dietary SSM. Total n-6 PUFA increased with increasing dietary SSM, but total n-3 PUFA were not changed in muscle of fish fed the experimental diets. The ratio of n-3 to n-6 was not affected significantly in muscle of fish fed the experimental diets containing different proportions of SSM, including the control diet.

Effect of dietary protein and lipid level on growth, feed utilization, and muscle composition in golden mandarin fish Siniperca scherzeri

  • Sankian, Zohreh;Khosravi, Sanaz;Kim, Yi-Oh;Lee, Sang-Min
    • Fisheries and aquatic sciences
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    • v.20 no.5
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    • pp.7.1-7.6
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    • 2017
  • A feeding trial was designed to assess the effects of dietary protein and lipid content on growth, feed utilization efficiency, and muscle proximate composition of juvenile mandarin fish, Siniperca scherzeri. Six experimental diets were formulated with a combination of three protein (35, 45, and 55%) and two dietary lipid levels (7 and 14%). Each diet was fed to triplicate groups of fish ($8.3{\pm}0.1g$) to apparent satiation for 8 weeks. The results showed that growth performance in terms of weight gain (WG) and specific growth rate (SGR) increased with increasing dietary protein level from 35 to 55% at the same dietary lipid level. At the same dietary lipid content, WG and SGR obtained with diets containing 55% protein was significantly higher than those obtained with diets containing 45 and 35% protein. No significant effect on growth rate was found when the dietary level of lipid was increased from 7 to 14%. While the levels of protein and lipid in the diets had no significant effect on feed intake, other nutrient utilization efficiency parameters including daily protein intake (DPI), feed efficiency (FE), and protein efficiency ratio (PER) showed a similar trend to that of growth rates, with the highest values obtained with diets containing 55% protein. Muscle chemical composition was not significantly affected by the different dietary treatments for each dietary lipid or protein level tested. These findings may suggest that a practical diet containing 55% protein and 7% lipid provides sufficient nutrient and energy to support the acceptable growth rates and nutrient utilization of mandarin fish juveniles.

Muscle Quality of Cultured and Wild Red sea bream (Pagrosomus auratus) (양식 및 자연산 도미(Pagrosomus auratus) 어육의 품질 특성에 관한 연구)

  • Lee, Kyung Hee;Lee, Young Soon
    • Korean journal of food and cookery science
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    • v.15 no.6
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    • pp.639-644
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    • 1999
  • The objective of this study was to compare the quality characteristics of cultured and red sea bream. The color of dorsal muscle was different between wild and cultured red sea bream. Lipid content of the dorsal muscle was higher in cultured fish than in wild one. The contents of moisture and crude protein in cultured fish muscle were almost same as those of wild one. Sensory evaluation of raw fish meat showed that cultured fish had lower preference in appearance, taste and texture than wild one. Especially the texture of cultured raw fish meat had lower preference than wild meat. For cooked fish meat, cultured fish were harder and less juicy than wild fish. These textural differences between wild and cultured meats were confirmed by objective evaluation including the measurements of hardness, springiness, and cohesiveness. Light microscopic observation showed that cultured red sea bream had more lipid in the surface layer near epidermis than wild one. Also more lipid droplet between muscle fibers were observed in cultured red sea bream by SEM.

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Effects of replacing fish oil with palm oil in diets of Nile tilapia (Oreochromis niloticus) on muscle biochemical composition, enzyme activities, and mRNA expression of growth-related genes

  • Ayisi, Christian Larbi;Zhao, Jinliang;Yame, Chen;Apraku, Andrews;Debra, Grace
    • Fisheries and aquatic sciences
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    • v.22 no.11
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    • pp.25.1-25.9
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    • 2019
  • Background: Due to the continuous demand for fish coupled with decline in capture fisheries, there is the need to increase aquaculture production to meet the demand. Aquaculture is faced with high cost of feeding since fish oil and fish meal are expensive. In view of this, there are calls to explore alternatives that are cheap and reliable. Objectives: This study on Oreochromis niloticus was conducted to evaluate the effects of replacing fish oil (FO) with palm oil (PO) at 0%, 25%, 50%, 75%, and 100% on muscle fatty acid and proximate composition as well as growthrelated enzyme activities and mRNA expression. Methods: Oreochromis niloticus were fed five experimental diets (33% crude protein and 10% crude lipid) for 8 weeks. Feed had variation in fish oil and palm oil contents. After the 8 weeks feeding trial, five fish were sampled from each tank (15 from each treatment) and euthanized using an excess dose of tricaine methane sulfonate (MS-222 at 200 mg/L). Fatty acid and enzyme activities were analyzed using standard protocols. Also, RT-qPCR was used to quantify the expression levels of selected growth-related genes. Results: Fish fed 25% PO recorded the least muscle protein content and was significantly lower than the group fed 100% PO. Paired box protein 7 (Pax-7) enzyme activity was significantly higher in the group fed 50% PO compared to the groups fed 25% PO and 100% PO, while caplain-3 (Capn-3) was significantly lower in the group fed 0% PO compared to all other groups. There was a significant difference among treatments with respect to mRNA expression of Pax-7 and Capn-3. Group fed 25% PO had significantly lower mRNA expression of Pax-7, while the group fed 75% PO recorded significantly higher mRNA expression of Capn-3 compared to groups fed 0% PO, 25% PO, and 100% PO. Pearson's correlation analysis revealed that Igf-I and Igf-II mRNA expression have significant correlation with n-3 polyunsaturated fatty acids content in muscle. Conclusion: The results suggest muscle protein content could be modified if FO is replaced with PO. Also, mRNA expression of Pax-7 and Capn-3 is affected by replacing FO with PO.

Effects of the Extruded Pellets and Raw Fish-Based Moist Pellet on Growth and Body Composition of Flounder, Paralichthys olivaceus L. for 10 Months (상업용 부상사료와 어분기초생사료가 넙치의 성장과 체조성에 미치는 영향)

  • Cho Sung Hwoan;Lee Sang-Min;Lee Jong Ha
    • Journal of Aquaculture
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    • v.18 no.1
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    • pp.60-65
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    • 2005
  • Effects of the commercially available or formulated extruded pellets (EP) and raw fish-based moist pellet (MP) on growth and body composition of flounder Paralichthys olivaceus L. were evaluated on commercial scale for 10 months. Survivals of flounder fed the MP, EP 1 and EP3 were not significantly different from those of fish fed the EP2 or EP5, but significantly (P<0.05) higher than that of fish fed the EP4. Weight gain of fish fed the MP was not significantly different from that of fish fed the EP3 and EP5, but significantly (P<0.05) higher than that of fish fed the EP1, EP2 or EP4. Improvement in weight gain of flounder fed the high lipid diets (EP1, EP2, EP3) compared to low lipid diet (EP4) in the $55\%$ protein level, and weight gain of fish fed the high lipid diet (MP) compared to low lipid diet (EP5) in the $61\%$ protein level indicated protein-sparing effect of lipid. FER for flounder fed the EP3. which was not significantly different from that for fish fed the EP1 or EP5 was significantly (P<0.05) higher thar. that for fish fed the EP2, EP4 and MP. FER significantly (P<0.05) changed over time. CF of flounder fed the MP was significantly (P<0.05) higher than that of fish fed EP1 or EP4. Moisture content of dorsal muscle in flounder fed the EP2 was significantly (P<0.05) higher than that in fish fed the EP1 or EP4. Crude protein content of dorsal. muscle in flounder fed the EP1, EP4 and EP5 was significantly (P<0.05) higher than that in fish fed the EP2. How- ever, crude lipid content of dorsal muscle, and moisture, crude protein and crude lipid content of liver in flounder was not significantly different among the diets. In considering performance of flounder, it can be concluded that the use of EP3 and EP5 is more recommendable than the MP, which commonly used in flounder farm.

Studies of Disc-electrophoretic Patterns of Fish Muscle Protein for Species Identification of Edible Fish (I) (식용어류(食用魚類) 분류(分類)를 위(爲)한 어육단백(魚肉蛋白)의 전기영동상(電氣泳動像) 연구(硏究) (제 1 보(第 1 報)))

  • Choi, H.M.;Han, Y.I.;Lee, J.J.
    • Korean Journal of Food Science and Technology
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    • v.2 no.2
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    • pp.30-33
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    • 1970
  • This studies' objective methods of identifying fish species are based on the species-specific protein-separation patterns obtained on electrophoresis of watersoluble sarcoplasmic proteins of fish muscle. As the proteins must be in their native undenatured state, electrophoretic identification of fish species has, so far, been restricted to raw fish. An extention of the electrophoretic method to the identification of cooked fish is discribed. The protein fragments extractable in 10M urea from the denatured proteins of cooked muscle can also be separated by electrophoresis into species' characteristic patterns that could be used for species identification. The separation patterns obtained on polyacrylamide gel for the urea extracts of cooked Mugil cephalus, Gadus macrocephalus, Scomberomorus niphonius, Scomber japonicus, Pseudosciaena manchurica, Seriola quinqueradiata, Trichius lepturus, Duderleinia berycoides, Lophimus setigerus, Pampus argenteus are presented. In its present form the method does not apply to canned fish.

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Food Components of the Muscle and Liver of Patagonian Toothfish Dissostichus eleginoides (비막치어(Dissostichus eleginoides) 근육 및 간의 식품성분)

  • Moon, Soo-Kyung;Kim, In-Soo;Hong, Seok-Nam;Jeong, Bo-Young
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.44 no.5
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    • pp.451-455
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    • 2011
  • Proximate compositions, fatty acid profiles, and total amino acid compositions of the muscle and liver of Patagonian toothfish Dissostichus eleginoides were studied. Lipid contents of the muscle and liver of the fish were 22.3% and 35.3%, respectively. Protein content was higher in the fish muscle (12.8%) than in the liver (8.7%). Moisture content was also higher in the muscle (63.6%) than in the liver (49.8%). The prominent fatty acids in the total lipids of the fish muscle and liver were 18:1n-9, 16:0, 20:1n-9, 16:1n-7, 22:6n-3 (docosahexaenoic acid, DHA), 18:1n-7, 22:1n-11, 18:0, and 20:5n-3 (eicosapentaenoic acid, EPA). The fish muscle and liver contained approximately 1,000 to 2,500 mg of DHA and 400 to 600 mg of EPA per 100 g of tissue. Therefore, the fish muscle and liver are good sources of n-3 polyunsaturated fatty acids. On the other hand, the total amino acid content of the fish was 11.7 g/100 g muscle and 6.53 g/100 g liver. The prominent total amino acids profiles in the fish muscle and liver were glutamic acid, lysine, aspartic acid, leucine, and alanine, which are similar to those in other fishes.