8th International Symposium on Tilapia in Aquaculture 2008
551
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND
QUALITY TRAITS OF NILE TILAPIA
(OREOCHROMIS NILOTICUS)
ALKOBABY, A. I.1, A. S. SAMI1 AND GHADA I. ABU-SINNA2
1. Animal Production Department, Faculty of Agriculture, Cairo University, 12613,
Giza, Egypt.
2. Animal Production Department, National Research Center, Dokki,. Giza, Egypt.
______________________________________________________________________
Abstract
This experiment intended to assess the effect of different sources
of dietary protein on the carcass characteristics and meat quality traits
of Nile tilapia (Oreochromis niloticus) after 90 days feeding period. A
static outdoor rearing system was used to evaluate different
combinations of 3 sources of animal protein and 3 sources of plant
protein. Control diet was formulated from the traditional source of
dietary protein (fish meal + soybean meal). Results obtained that,
feeding on fish viscera meal + cottonseed meal (FC) and control diets
significantly reduced the dressing percentage (40 and 45%,
respectively) compared to the hatchery by-product meal + linseed
meal (HL) diet (51%). Control and FC diets had similar and the
highest Water holding capacity (W.H.C.) values (7.41 and 7.10,
respectively). Water holding capacity value of control diet was
significantly higher than other diets. After 10-days storage at 4 °C,
total volatile bases nitrogen (TVBN) significantly increased by feeding
control (32.52 mg/100 gm) and FC (21.48 mg/100gm) diets
compared to other 8 diets. Feeding control diet had the lowest
Trimethylamine nitrogen (TMAN) (2.18mg/100gm), less spoilage,
followed by hatchery by-product meal + sunflower meal (HS) (5.04
mg/100gm). Significant higher TBA value was attained by feeding
poultry offal meal + cottonseed meal (PC) diet (0.38mg/kg fish
muscle). The lowest Thiobarbituric acid (TBA) value was reached by
feeding poultry offal meal + sunflower meal (PS) diet. The highest
crude protein value of fillet was obtained by feeding the control diet
(91.13%) with no significant differences between control, HL, FL, FS,
FC and PC diets. The lowest value of crude protein content (76.52%)
was obtained by feeding PL diet with no significant differences
between PL, HS, HC and PS diets.
* Correspondence Author: E mail: alkobaby@yahoo.com
Tel.: (002)0122378887
INTRODUCTION
Recently in Egypt, there are an increase in the production and consumption of
freshwater fish reared in aquaculture systems, mainly the Nile tilapia ( Oreochromis
niloticus). The Nile tilapia, an important farmed fish produced in various parts of the
world, very much sought by its low fat meat, shows a growing consumption in Egypt.
Brown (1983) reported that tilapia are omnivorous fish which naturally feed on
plankton, diatoms, small crustacea, higher plants, and decomposing vegetable matter.
Historically, they have been utilized to recycle wastes into high quality fish flesh. They
552
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
are capable of digesting high levels of carbohydrate in their diet (National Research
Council, 1993), and effectively utilize alternative feed ingredients such as rice, cocoa,
various flours, Soya, nut oil, and milling wastes (Brown, 1983).
Feed is the main operating cost in finfish aquaculture (Cowey, 1992). Alternative
ingredients that reduce feed costs yet maintain adequate levels of growth and
production can have a marked impact on the profitability of the industry. Recent
technological advances have made it possible for many agricultural waste products to
be recycled into feed ingredients.
Commercial fish diets contain soybean meal and fish meal as major sources of
plant protein and animal protein. Fish meal is traditionally the major animal protein
supplement in fish diets but it is an expensive ingredient, thus it is necessary to look
for acceptable substitute. No information is available regarding the evaluation of fish
viscera and chicken viscera in the diet of catfish (Giri et al., 2000). The challenge of
the animal nutritionist is to feed the by-products feedstuffs to the animals to produce
high quality food for human consumption (Steffens, 1994). Poultry processing in
Egyptian abattoirs in produce tremendous quantities of animal by-products (meat,
offal, blood, bone etc.). Recycling these wastes into an acceptable source of animal
protein in the diet of fish is a big challenge in the pursuit of sustained production of
inexpensive fish feed (Abdelghany et al., 2005). Fish viscera, poultry offales and
hatchery by-products are inedible protein sources for animal, using them in fish diets
may help in reducing the cost of fish diet.
Also, research efforts have been focused to find alternative and economically
viable plant protein sources for totally or partially replacement of soybean meal in fish
feed. One of the possible alternative plant protein sources is linseed meal. There is a
little information available on the use of linseed meal as a plant protein source in
aquatic animal feeds (Soltan, 2005). Linseed meal after oil extraction contains 33-45
% protein with a good amino acid balance (Lee et al.; 1991, Fahmy et al.; 1996, ElSaid and Gaber, 2001; El-Kady et al., 2001; Abdel-Fatah, 2004 and Soltan, 2005).
Cottonseed meal has been tested in feeding numerous fish species including
tilapia Sarotherodon mossambicus (Jackson et al., 1982), Nile tilapia, Orechromis
niloticus (Rinchard et al., 2000 and Mbahinzireki et al., 2001) and channel catfish,
Ictalurus punctatus (Robinson and Li, 1994 and Robinson and Tiersch, 1995). From
nutrition point of view, cottonseed meal contains high levels of protein (Forster and
Calhoun, 1995) and is very palatable to fish (Robinson and Li, 1995). In addition to
the abovementioned alternative protein sources, Olvera-Novoa et al. (2002) concluded
that sunflower seed meal is a suitable feed ingredient for tilapia complete diets when
it constitutes up to 20% of the dietary protein.
The diet of the fish has a great influence on their general chemical composition,
and particularly on their fatty acid composition (Henderson & Tocher, 1987). Fillet
yield is considered as an important measurement for improving fish production
efficiency (Flick et al., 1990). Many works were done to determine the effects of
dietary protein levels on fillet yield and chemical composition of Nile tilapia
(Oreochromis niloticus) and other fish species (Al-Hafedh, 1999, Robinson and Li,
ALKOBABY, A. I. et al.
553
1997, Li et al., 2001 and Robinson et al., 2004). A possible effect of the quality of the
dietary protein source on the biochemical processes during early postmortem stages,
with potential consequences on the shelf-life and quality characteristics of the final
product was suggested by Parisi et al. (2004).
In tilapia, few studies have been conducted to evaluate the effect of low-cost
animal and plant protein sources on the fillet yield and meat quality. Therefore, the
objective of this study was to investigate using the possible combinations of different
sources of animal by-product meals with different sources of plant protein meals and
its effects on carcass characteristics and meat quality traits of Nile tilapia ( Oreochromis
niloticus) after 10-day storage at 4 °C.
MATERIALS AND METHODS
The present work was conducted at the fish research unit, department of animal
production, faculty of agriculture, Cairo University. The experiment intended to assess
the effect of different sources of dietary protein on the carcass characteristics and
meat quality traits of Nile tilapia (Oreochromis niloticus) after 90 days feeding period.
A static outdoor rearing system was used to carry out the experiment setup. Ten
Rectangular concrete tanks (2.0x 1.2x 1.0m) that filled with freshwater obtained from
a well were used as rearing units. Each tank was subdivided by vertical mesh net to
form two experimental units. Twenty experimental units were used in the experiment.
Experimental Diets and Fish
Control diet was formulated from the traditional source of dietary protein (fish
meal + soybean meal). Different combinations of 3 sources of animal protein and 3
sources of plant protein were formulated in this experiment as follows: HL: hatchery
by-product meal + linseed meal; HS: hatchery by-product meal + sunflower meal;
HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed
meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed
meal; PL: poultry offal meal + linseed meal; PS: poultry offal meal + sunflower meal;
PC: poultry offal meal + cottonseed meal.
Animal protein sources were supplemented in all diets as 20% of total crude
protein. Other dietary ingredients included in the diets were corn, wheat bran, corn
starch, vitamin and minerals premixes.
All the diets were formulated to be
isonitrogenous with a crude protein content of 27-28% and isocaloric with
metabolizable energy of 3059-3065 Kcal/Kg. Each of the ten diets was subjected to
proximate analysis using standard methods (AOAC, 2000). The formulation and
proximate composition of the dietary ingredients and experimental diets are presented
in tables (1) and (2). Fish viscera meal was prepared from raw fish viscera discarded
as waste then dried at 65oC for 48 hours and minced. Hatchery by-product meal was
obtained from El Ahram Company, Egypt and dried by boiling egg wastes in water for
15 minutes then dried at 65oC for 48 hours and grinded. Poultry offal meal was
obtained fresh from the market. Faeces were removed and offal was dried at 65 oC for
36 hours and grinded.
554
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
Table 1. Formulation and proximate composition of experimental diets.
Treatments
Hatchery by product meal
Poultry offal meal
Fish viscera meal
control
Linseed
meal
Sunflower
meal
Cottonseed
meal
Linseed
meal
Sunflower
meal
Cottonseed
meal
Linseed
meal
Sunflower
meal
Cottonseed
meal
Soybean
meal+fish
meal
Fish meal
-
-
-
-
-
-
-
-
-
8.35
Fish viscera meal
_
_
_
_
_
_
14.46
14.46
14.46
_
16.44
16.44
16.44
_
_
_
_
_
_
_
_
_
_
10.64
10.64
10.64
_
_
_
_
_
_
_
_
_
_
_
_
_
40.5
48.0
_
_
44.0
_
_
46.0
_
_
_
_
63.56
_
_
61.0
_
_
63.0
_
_
_
_
51.0
_
_
47.0
_
_
49.0
_
4.0
_
11.0
11.0
5.1
14.55
7.24
2.54
11.0
20.65
16.06
_
10.56
26.36
6.76
19.81
25.0
3.0
18.84
19.5
Raw corn starch
2.0
2.0
2.5
2.5
2.0
2.0
2.0
2.0
2.0
3.0
Oil
5.5
16
6.5
0.5
12.5
4.0
_
13.0
3.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
2.0
6.0
6.0
_
_
3.0
_
_
3.3
_
_
_
Ingredients
Hatchery by product
meal
Poultry offal meal
Soybean meal
Linseed meal
Sunflower meal
Cottonseed meal
Corn
Wheat bran
Vitamin and
mineral premix
Pure fiber
ALKOBABY, A. I. et al.
555
Table 2. Proximate analysis of the experimental ingredient diets
Ingredient
Dry
Crude
Matter
Protein
Fish meal
95.62
Fish viscera meal
Poultry offal meal
Hatchery
by
product meal
Soybean meal
Cottonseed meal
Linseed meal
Sunflower meal
Corn
Wheat bran
Crude
Fat
Ash
Moisture
71.8
10.2
10.4
4.38
0.8
2.42
92.85
41.49
35.48
11.82
7.15
1.29
2.77
91.9
56.38
29.35
3.86
8.1
1.27
1.04
96.51
36.48
21.57
35.12
3.49
1.24
2.1
89.7
44
2.7
7.4
10.3
6.7
28.9
92.33
38.65
3.43
5.52
7.67
12.76
31.97
93.81
40.21
12.65
4.69
6.19
9.08
27.18
92.73
34.23
2.70
11.76
7.27
23.30
20.74
89.59
9.1
4.83
1.67
10.41
0.61
73.38
90.49
13.89
3.8
4.82
9.51
9.4
58.58
Fiber
NFE
Nile tilapias, Oreochromis niloticus with an average weight of 45 grams per fish
were used. A total of 120 fish were randomly distributed among the 20 experimental
units at an initial stocking density of 6 fishes per experimental unit.
Treatments were replicated in duplicate and arranged in completely randomized
design. Diets were administered by hand twice daily at the rate of 2-3% of total fish
biomass per experimental unit/day.
Carcass characteristics
At the end of the experiment fish was immediately weighed to obtain the final
body weight. Fins, barbells and viscera were removed. The body cavity was washed
with tap water to remove any traces of blood. Then the fish was weighed again to
calculate the dressing percentage. Fillet was separated and fillet weight (FW, with skin
and ribs) in grams was recorded. Fillet yield was calculated according to Rutten et al.
(2004) as: F%= (FW/BW) X 100. Fillet samples were divided into two groups, the first
group was used after harvest to determine the fillet chemical composition. The second
group was stored at 4 °C for 10 days to determine the effect of dietary treatments on
fillet quality after this storage period. Then, were minced using a meat mincer, and
mixed for the chemical tests.
556
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
Flesh quality traits
Physical properties
pH value was determined using the method of Aitken et al. (1962) using
Bechman pH meter.
Water Holding Capacity (W.H.C.) of fish fillet samples was
measured according to the method described by Wierbicki and Deatherage (1958).
The sample (0.3 gm) of fillet was placed under ashless filter paper (Whatman No. 41)
and pressed for 10 minutes using 1 kg weight. Two zones were formed on the filter
paper measured using planimeter. The water holding capacity was calculated by
subtracting the area of the initial zone from that of the outer zone. The data were
expressed as cm2.
Chemical composition of fillet
Percentages of moisture, protein, fat, ash in fillet were determined according
AOAC (2000).
Chemical tests
Total volatile bases nitrogen (TVBN) was analyzed according to Mwansyemela
(1973). In this method, 35 gm of the minced fish samples were mixed for 30 seconds
with 140 ml of 5% trichloroacetic acid in a warming blender. The mixture was filtered,
50 ml of the filtrate were transferred to a micro-kjeldahl distillating apparatus of 250
ml capacity. Then, 15 ml of soda solution (32 gm of Na 2 Co3 and 24 gm of NaOH in 1L)
were added. The distillation was acarried out and the distillate was collected in 5 ml of
4% boric acid. The distillate was titrated with 0.02 N HCL using methyl red
bromocresol green as an indicator. A blank was carried out using 50 ml of 5%
trichloroacetic acid instead of fish sample. Total volatile bases nitrogen was calculated
as follows:
TVBN (mg/100gm) = VxNx14 (140 + P/100x35)
35 x 50
Where:
V= mls of HCL (mls of blank-mls of determination)
N= Normality of HCL
P= moisture content
Trimethylamine nitrogen (TMAN) was determined calorimetrically according to
the method of Keay and Hardy (1972) as follows: one hundred gm of sample were
homogenized with 300 ml trichloroacetic acid solution for 2 minutes and filtered. Three
ml of distilled water, 1 ml neutral commercial formalin, 10 ml toluene and 3 ml
saturated potassium carbonate were added to each one ml of the filtrate. The mixture
was vigorously shacked and left to stand for 10 minutes. Five ml of the toluene layer
were dried with anhydrous sodium sulphate. Five ml of 0.02% picric acid were then
ALKOBABY, A. I. et al.
557
added. The absorbance of the mixture was measured at 410 nm using a sepctronic 20
spectrophotometer. The obtained value was referred to a calibration curve obtained
from a standard solution of T.M.A. similarly treated.
Thiobarbituric acid (TBA) values were measured according to Vyncke (1970)
as follows: Ten gm of minced fish samples were homogenized with 100 mg butylated
hydroxyanisol and 100 ml trichloroacetic acid solution (7.5%) in a warring blender for
one minute, then filtered. Five ml of TBA-reagent (0.02 M 2-thiobarbituric acid in
distilled water) were added to 5 ml of the filtrate in a test tube with screw caps then
placed in a boiling water bath for 40 minutes. The tubes were allowed to cool and
absorbance of the red color developed was measured at 538 nm against a blank which
carried out in the same manner using 5 ml of distilled water. TBA was calculated as
mg malonaldehyde/kg fish muscle from standard curve.
Statistical analysis
The collected data were statistically analyzed according to the general liner
model (GLM) procedure of SAS (2000) as a one way analysis of variance. Duncan
multiple range test was used to determine significant differences between treatment
means (Duncan, 1955). Probability level 0.05 was used for significance.
RESULTS AND DISCUSSION
Carcass characteristics
Initial body weight, final body weight, carcass weight, fillet weight, dressing
percentage and fillet percentage are shown in table (3). The highest final body (189
gm) and carcass (96 gm) weights were recorded by feeding HL diet. Significant
differences were observed between HL and the other 9 diets. The lowest final body
weight (108 gm) and carcass weight (44 gm) was obtained by feeding FC diet. Nile
tilapia fed HL diet had the highest fillet weight (49 gm). No significant differences
were detected between HL and FS, PL and PC diets (35, 39 and 38 gm, respectively).
The highest fillet percentage (28%) was obtained by feeding PC diet which was not
significantly different form the control, HL, HS, HC, FS, FC, PL and PS. Fish that fed FL
diet had the lowest fillet percentage (21%). Fillet yield in Nile tilapia has not been the
subject of many studies (Rutten et al., 2004). Fillet yields were reported, ranging from
26% to 37%, depending on the size of the fish and the filleting method (e.g.
Rodrigues de Souza and Macedo-Viegas, 2000; Silva et al., 2000, Rutten et al., 2004).
Average fillet yield in the current study was 25.8%, which is relatively low. Feeding FC
and control diets significantly reduced the dressing percentage (40 and 45%,
respectively) compared to the HL diet (51%). No significant differences were detected
among the other 7 diets either among them or among them and FC, control and HL
558
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
diets. Clement and Lovell, 1994 demonstrated that processing yield (total fish weight
minus weight of head, skin and viscera) was lower for tilapia (51.0%) as compared to
channel catfish (60.6%). Fillet yield was also lower for tilapia (25.4% as compared to
30.9%).
Table 3. Weights of initial body, final body, carcass, fillet, dressing % and fillet % of
Nile tilapia as affected by different dietary protein sources
Protein
Initial body
Final body wt.,
Carcass
Fillet wt.,
Dressing,
Fillet,
source
wt., gm
gm
wt., gm
gm
%
%
Control
46
121b
55 b
33 b
45 ab
27ab
HL
48
189a
96 a
49 a
51 a
26 ab
HS
47
125 b
54 b
31 b
43 ab
25 ab
HC
47
116 b
56 b
30 b
49 ab
26 ab
FL
46
126 b
56 b
29 b
43 ab
21 b
FS
46
131 b
63 b
35 ab
47 ab
26 ab
FC
47
108 b
44 b
28 b
40 b
25 ab
PL
46
141 b
64 b
39 b
45 ab
27 ab
PS
45
121 b
53 b
33 b
43 ab
27 ab
PC
46
131 b
61 b
38 b
47 ab
28 a
SE
0.84
12.8
7.4
4.6
2.7
1.7
*
Control: fish meal + soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product
meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed
meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal
meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal.
a
Means with different superscript in the same column are significantly differ (p<0.05)
Physical properties
Water holding capacity (W.H.C.) and pH values are presented in table
(4). Water holding capacity was identified as the ability of meat to hold its own or
added water during the application of any force such as pressing, heating, etc. This
phenomenon is one of the more important physical characteristics of meat and fish
and mainly affects their texture, as well as is completely related to the proteins quality
and quantity. Control and FC diets had similar and the highest W.HC. Values (7.41 and
7.10, respectively). Regost et al. (2004) verified that Liquid holding capacity (LHC)
was increased by dietary soybean oil. Water holding capacity value of control diet was
significantly higher than HL, HS, HC, FL, FS, PL, PS and PC. However, HL, HS and FC
diets had similar W.H.C. values. No significant differences were detected among HL,
HS, HC, FL, FS, PL and PC. The lowest value of W.H.C. (4.42) was obtained by feeding
PS diet.
An important intrinsic factor related to fish flesh is the very high post-mortem
pH (>6.0). Most fish contain only very little carbohydrate (<0.5%) in the muscle tissue
ALKOBABY, A. I. et al.
559
and only small amounts of lactic acid are produced post-mortem (Gram and Huss,
1996). Our results indicated that pH values of Nile tilapia fillet ranged from 6.3 to 6.5.
Control diet had significantly higher pH values (6.5) compared to HC, PS and PC (6.3)
diets. No significant differences were observed between the control diet and the other
6 diets.
Table 4. Water holding capacity (WHC) expressed as cm 2 and pH values of
Nile tilapia (Oreochromis niloticus) flesh.
Protein source
W.H.C
pH
Control*
7.41a
6.5a
HL
6.19bc
6.4ab
HS
6.19bc
6.4ab
HC
5.72c
6.3b
FL
5.93c
6.4ab
FS
5.90c
6.4ab
FC
7.10ab
6.4ab
PL
5.44cd
6.4ab
PS
4.42d
6.3b
PC
5.79c
6.3b
SE
0.34
0.018
*
Control: fish meal + soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product
meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed
meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal
meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal.
a
Means with different superscript in the same column are significantly differ (p<0.05)
Chemical composition of fillets
The chemical composition of fish muscle varies greatly from one species to
another and even among the individuals within the same species. Such variation
depends on age, size, sex, environment and season (Huss, 1995; Silva and Chamul,
2000). In fact, the variation in the chemical composition of fish is closely related to
feed intake, migratory swimming and sexual changes in connection with spawning
(Sallam et al., 2007). Table (5) illustrates the Nile tilapia flesh content of dry matter,
protein, fat and ash. There was no significant (P>0.05) effect of the tested diets on
dry matter content of Nile tilapia fillets. According to Ogawa and Koike (1987), the
moisture in fish ranged from 70% to 85% on average, and in this experiment the
values obtained ranged from 75.78% to 77.99%. The highest crude protein value of
fillet was obtained by feeding the control diet (91.13%) which contains soybean meal
+ fishmeal with no significant differences between control, HL, FL, FS, FC and PC
diets. Sayed et al. (1999) showed that body protein content was increased with using
100% soybean meal protein. The lowest value of crude protein content (76.52%) was
560
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
obtained by feeding PL diet with no significant differences between PL, HS, HC and PS
diets.
Table 5. Percentages of dry matter, protein, fat and ash content of Nile tilapia
(Oreochromis niloticus) flesh as affected by different dietary protein
sources.
Protein
Nitrogen free-
Dry matter
Crude Protein
Crude lipid
Ash
Control
22.75a
91.13a
1.46d
5.29c
2.12d
HL
22.41a
88.27a
2.62b
5.46bc
3.65d
HS
22.32a
76.62c
2.46b
6.49abc
14.43b
HC
24.18a
81.37bc
4.01a
6.33abc
8.29c
FL
22.58a
90.34a
0.59e
7.06ab
2.01d
FS
22.51a
88.39a
2.14bc
7.24a
2.23d
FC
22.01a
84.68ab
1.79cd
6.4abc
7.13c
PL
23.31a
76.51c
0.56e
5.66abc
17.27a
PS
24.22a
79.7bc
3.76a
7.02ab
9.52c
PC
23.59a
89.9a
1.31d
6.7abc
2.09d
source
extract
SE
0.32
1.13
0.21
0.18
0.99
*
Control: fish meal +soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product
meal + sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed
meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal
meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal.
a
Means with different superscript in the same column are significantly differ (p<0.05)
Sayed et al (1999) indicated that body fat content of Nile tilapia was lower
with increasing soybean meal protein. Our results showed that total lipid contents
ranged from 0.56 to 1.79 g/100 g of tilapia fillet for control, FL, FC, PL and PC diets.
Total lipid contents was increased significantly (P<0.05) by using HL, HS, HC, FS and
PC diets. . El-Sayed (1998) indicated that the poultry byproduct meal-based diet
produced higher carcass lipid than fish meal-based diet. Current results concluded that
feeding Nile tilapia on the control diet (fish meal + soy bean meal) and fish viscera
meal-diets improved the chemical composition of fillet. However, Clement and Lovell
(1994) indicated that fat content of Nile tilapia fillet was lower than channel catfish
while protein content was higher for tilapia.
Chemical quality
Many chemical methods have been suggested as indices of deterioration of
fish quality during storage. Chemical tests usually measure the amounts of breakdown
products derived from enzymatic, bacterial or oxidative activities. The assay of some
of these substances usually provides useful data for the evaluation of fish freshness or
quality (Sallam et al., 2007). In the present work, the potential chemical quality
indicators assessed to determine the chemical changes in fillets of Nile tilapia treated
ALKOBABY, A. I. et al.
561
with different dietary protein sources during cold storage at 4 oC were, TBA value,
TMA and TVB-N contents.
Total volatile bases nitrogen (TVBN)
Total volatile bases nitrogen (TVB-N) is a general term which includes the
measurement of trimethylamine (TMA), dimethylamine (DMA), ammonia, and other
volatile basic nitrogenous compounds associated with seafood spoilage (Huss,
1995).Total volatile bases nitrogen are increased in fish tissues immediately after
harvesting due to the effect of microorganisms as well as autolysis processes. The
obtained results are shown in table (6). These results showed that the TVBN
significantly increased by feeding control (32.52 mg/100 gm) and FC (21.48
mg/100gm) diets compared to other 8 diets. HL, HC and FC diets had similar TVBN
values. No significant differences were detected among HL, HS, HC, FL, FS, PL, PS and
PC diets.
Trimethylamine nitrogen (TMAN)
Fresh fish naturally contain trimethylamine oxide (TMAO). TMAO is a tasteless
non-protein nitrogen compound, which has an osmoregulating function, and its
content varies with the fish species, environment, season, size and age of fish (Huss,
1995; Koutsoumanis and Nychas, 1999; Özogul, and Gökbulut, 2006). Certain
numbers of naturally occurring well defined spoilage bacteria are able to reduce TMAO
to TMA (Koutsoumanis and Nychas, 1999; O´ lafsdo´ ttir et al., 1997). In seafood
spoilage, TMA particularly contributes to the characteristic ammonia- like off-odour
and ‘fishy’ off-flavours (Gram and Huss, 1996; O´ lafsdo´ ttir et al., 1997). The
amounts of TMAN are presented in table (6). Obtained results indicated that feeding
control diet had the lowest TMA (2.18mg/100gm) followed by HS (5.04 mg/100gm).
This result means that feeding fish on the control diet (fish meal + soybean meal) was
the best diet to keep fillet quality after 10-days storage at 4 °C. The other 8 diets
significantly had higher levels. The highest TMA level was recorded by feeding HC, FL,
FC, and PS diets (11.76 mg/100gm).
Thiobarbituric acid (TBA)
Fish is more susceptible to oxidative rancidity than other kinds of meat. This is
mainly due to its high content of poly-unsaturated fatty acids. The auto-oxidation of
fish lipids leading to the formation of hydroperoxides which are further degraded into
different types of aldehdes, ketones and acids. Malondehyde which is a secondary
degradative product of the hydreperoxides is considered one of the most successful
tools for the determination of fish spoilage. Values of TBA as a relative index for fat
oxidation in Nile tilapia fish are shown in table (6). The obtained results revealed that
the significant higher TBA value was attained by feeding PC diet (0.38mg/kg fish
562
EFFECT OF PROTEIN SOURCES ON CHARACTERISTICS AND QUALITY
TRAITS OF NILE TILAPIA (OREOCHROMIS NILOTICUS)
muscle). The lowest TBA value was reached by feeding PS diet (0.10 mg/kg fish
muscle). The effects of the other diets were in between these two values with no
significance differences in most cases. However, it has been suggested that a
maximum
TBA
value,
indicating
the
good
quality
of
the
fish,
is
5
mg
malonaldehyde/kg, while fish may be consumed up to a TBA value of 8 mg
malonaldehyde (MA)/kg (Schormu¨ ller, 1969). However, in spite of that all
investigated fish samples showed some rise in TBA after 10-days storage at 4 °C,
values did not reach the rejection level of TBA value.
Table 6. Levels of Total volatile bases nitrogen (TVBN), Trimethylamine (TMA) and
Thiobarbituric acid (TBA) of Nile tilapia (Oreochromis niloticus) flesh stored
at 4 °C for 10 days.
Protein
TVBN(mg/100g)
TMA(mg/100g)
TBA(mg/kg of fish
source
muscle)
Control
23.52a
2.18e
0.16bc
HL
20.16bc
6.72cd
0.32ab
HS
17.30c
5.04d
0.21abc
HC
20.16bc
11.76a
0.31ab
FL
18.48c
11.76a
0.32ab
FS
18.48c
8.40bc
0.25abc
FC
21.48ab
11.76a
0.29abc
PL
17.30c
10.08ab
0.12bc
PS
17.48c
11.76a
0.10c
PC
17.30c
10.08ab
0.38a
SE
0.873
0.938
0.620
*
Control: fish mea l+ soybean meal; HL: hatchery by-product meal + linseed meal; HS: hatchery by-product
meal +sunflower meal; HC: hatchery by-product meal + cottonseed meal; FL: fish viscera meal + linseed
meal; FS: fish viscera meal + sunflower meal; FC: fish viscera meal + cottonseed meal; PL: poultry offal
meal + linseed meal; PS: poultry offal meal + sunflower meal; PC: poultry offal meal + cottonseed meal.
a
Means with different superscript in the same column are significantly differ (p<0.05)
CONCLUSION
The present study concluded that dietary protein sources can affect the
quality of fish carcass and may be elongate the period from harvest to spoilage. Fish
meal and fish viscera meal as animal protein sources are valuable animal protein
sources, improve or maintain the fillet chemical composition, delay the chemical
changes, and extend the shelf life of the product during refrigerated storage.
ALKOBABY, A. I. et al.
563
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‫‪ALKOBABY, A. I. et al.‬‬
‫‪567‬‬
‫تأثير بعض مصادر البروتين على خصائص و جودة لحوم أسماك البلطى النيلى‬
‫أكرم الكبابي‪ -1‬أحمد سعد سامى‪ – 1‬غادة أبو‬
‫سنة‪2‬‬
‫‪ .1‬قسم اإلنتاج الحيواني‪ -‬كلية الزراعة‪ -‬جامعة القاهرة‪ -‬الجيزة‪.‬‬
‫‪ .2‬قسم اإلنتاج الحيواني‪ -‬المركز القومي للبحوث‪ -‬دقي‪ -‬جيزة‪.‬‬
‫تم اجراء هذه التجربة لمعرفة تأثير المصادر المختلفة من بروتين العليقة على جودة أسماك و‬
‫لحم البلطى النيلى بعد ‪ 90‬يوم تغذية‪ .‬تم استخدام أحواض تربية أسماك فى المياه الساكنة لتقييم فاعلية‬
‫مجموعة عالئق تم تركيبها باستخدام ثالثة مصادر للبروتين الحيوانى و ثالثة مصادر للبروتين النباتى‪.‬‬
‫العليقة الكنترول تم تكوينها من المصادر التقليدية للبروتين الحيوانى و النباتى (مسحوق السمك ‪ +‬كسب‬
‫الصويا)‪.‬‬
‫أوضحت النتائج‪ ،‬أن التغذية على مسحوق أحشاء السمك‪ +‬كسب القطن المقشور و على العليقة‬
‫الكنترول قللت معنويا نسبة التصافى مقارنة باألسماك التى تغذت على مسحوق مخلفات معامل التفريخ‬
‫‪ +‬كسب الكتان‪ .‬كما لوحظ أن الكنترول وعليقه مسحوق أحشاء األسماك ‪ +‬كسب القطن أنتجت أعلى‬
‫قدرة للحوم األسماك على االحتفاظ بالماء (‪ 14.1‬و ‪ 1417‬على التوالى)‪ .‬قدرة لحوم األسماك على‬
‫االحتفاظ بالماء فى المعاملة بالعليقة الكنترول كانت أعلى معنويا مقارنة بلحوم العالئق االخرى‪.‬‬
‫بعد عشرة أيام من التخزين على ‪˚.‬م ‪ ,‬زادت القواعد النيتروجينية الطيارة فى لحوم األسماك‬
‫التى تغذت على العليقة الكنترول (‪22422‬ملجم‪177/‬جم) وعليقه مسحوق أحشاء األسماك ‪ +‬كسب‬
‫القطن (‪ 214.2‬ملجم‪177/‬جم) مقارن ْة بالعالئق الثمانية االخرى‪ .‬لحوم األسماك التى تغذت على‬
‫العليقة الكنترول أعطت أقل قيمة من االمين ثالثى الميثيل (‪ 2412‬ملجم‪177/‬جم) ثم عليقة مخلفات‬
‫مفرخات الدواجن ‪ +‬كسب عباد الشمس (‪ 247.‬ملجم‪177/‬جم)‪ .‬بالتغذية على عليقة مخلفات مجازر‬
‫الدواجن ‪ +‬كسب القطن أدت الى زيادة قيمة حمض الثيوباربتيوريك فى لحوم األسماك (‪7422‬ملجم‪/‬كجم‬
‫لحوم أسماك)‪ .‬فى حين أقل قيمة لها تم الحصول عليها بالتغذية على مخلفات مجازر الدواجن ‪ +‬كسب‬
‫عباد الشمس‪ .‬أعلى نسبة بروتين فى اللحم تم الحصول عليها عند التغذية على العليقة الكنترول بينما‬
‫أقل نسبة بروتين تم الحصول عليها بعد التغذية على عليقة مخلفات مجازر الدواجن ‪ +‬كسب الكتان‪.‬‬