Effects of genetically modified and non-genetically modified soybeans with different heat treatments on growth and health of Cyprinidae species with different feeding habits

An 8-week growth trial was conducted to investigate the effects of non-genetically modified (nGM) soybean (Youchun 06-1) and genetically modified (GM) soybean (Roundup Ready((R))) with and without a heat treatment on the growth and health of three Cyprinidae species with different feeding habits (gr...

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Bibliographic Details
Published in:Aquaculture Research
Main Authors: Liu, Haokun, Liu, Xiaoqing, Han, Dong, Jin, Junyan, Zhu, Xiaoming, Yang, Yunxia, Xie, Shouqi
Format: Report
Language:English
Published: WILEY 2019
Subjects:
Cyprinidae species
digestive enzyme
genetic modification
heat treatment
intestinal histology
soybean meal
Fisheries
SALMON SALMO-SALAR
CARASSIUS-AURATUS-GIBELIO
DIETARY FISH-MEAL
ATLANTIC SALMON
NUTRITIONAL-VALUE
BODY-COMPOSITION
DIFFERENT SIZES
PYLORIC CECA
COHO SALMON
DIGESTIBILITY
Atlantic salmon
Salmo salar
Online Access:http://ir.ihb.ac.cn/handle/342005/28761
http://ir.ihb.ac.cn/handle/342005/28762
https://doi.org/10.1111/are.13937
Description
Summary:An 8-week growth trial was conducted to investigate the effects of non-genetically modified (nGM) soybean (Youchun 06-1) and genetically modified (GM) soybean (Roundup Ready((R))) with and without a heat treatment on the growth and health of three Cyprinidae species with different feeding habits (grass carp Ctenopharyngodon idellus, gibel carp Carassius auratus gibelio, and black carp Mylopharyngodon piceus; body weight: 283.0 +/- 2.0 g, 60.5 +/- 0.7 g, and 261.4 +/- 3.1 g). Five diets (FM, nGMS, hnGMS, GMS, and hGMS) were made with fishmeal and full-fat soybean (Youchun 06-1, heat-treated Youchun 06-1, Roundup Ready((R)), and heat-treated Roundup Ready((R))). The FM diet contained fishmeal as the sole protein source. The experimental diets contained full-fat soybean meal as 60% of dietary protein. Both temperature (60, 80, 100, and 120 degrees C) and duration (1 and 2 hr) of heating influenced trypsin inhibitor activity (TIA) and protein solubility of nGM soybean and GM soybean. The TIA in GM soybean was higher than that in nGM soybean. After heating at 120 degrees C for 2 hr, each amino acid of soybean treatment showed a slight decline. Neither source of soybean nor heat treatment affected the growth performance, feed utilization, chemical composition of the whole fish body and muscle, and lipase or amylase activity of the three Cyprinidae species (p > 0.05). Heat treatment of soybean meal slightly increased the plasma antioxidant capacity of the three fish and plasma cholecystokinin of black carp and grass carp. The unheated soybean treatment adversely affected the height and density of black carp intestinal villi, and all the soybean treatments caused disruption of the grass carp intestinal epithelium.

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