Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts
Composition and apparent digestibility coefficients (ADCs) were determined for whole-cell Spirulina meal produced from Arthrospira platensis (UTEX LB 2340). Spirulina meal contained 60 % crude protein, 20 MJ kg⁻¹ gross energy, 16 % nitrogen-free extract (NFE), 10 % ash, 5 % moisture and 4 % crude li...
Published in: | Algal Research |
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Main Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
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Elsevier
2023
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Online Access: | https://doi.org/10.1016/j.algal.2023.103017 https://nrc-publications.canada.ca/eng/view/object/?id=4af64d4c-9128-4201-9cef-560443f77345 https://nrc-publications.canada.ca/fra/voir/objet/?id=4af64d4c-9128-4201-9cef-560443f77345 |
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ftnrccanada:oai:cisti-icist.nrc-cnrc.ca:cistinparc:4af64d4c-9128-4201-9cef-560443f77345 2023-05-15T15:31:29+02:00 Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts Tibbetts, Sean M. MacPherson, Margaret J. Park, Kyoung C. Melanson, Ronald J. Patelakis, Shane J. J. 2023-02-16 text https://doi.org/10.1016/j.algal.2023.103017 https://nrc-publications.canada.ca/eng/view/object/?id=4af64d4c-9128-4201-9cef-560443f77345 https://nrc-publications.canada.ca/fra/voir/objet/?id=4af64d4c-9128-4201-9cef-560443f77345 eng eng Elsevier issn:2211-9264 Algal Research, Volume: 70, Issue: C, Publication date: 2023-02-16, Pages: 1–9 doi:10.1016/j.algal.2023.103017 proximate amino acids protein quality aquafeeds digestion Spirulina article 2023 ftnrccanada https://doi.org/10.1016/j.algal.2023.103017 2023-03-19T00:01:34Z Composition and apparent digestibility coefficients (ADCs) were determined for whole-cell Spirulina meal produced from Arthrospira platensis (UTEX LB 2340). Spirulina meal contained 60 % crude protein, 20 MJ kg⁻¹ gross energy, 16 % nitrogen-free extract (NFE), 10 % ash, 5 % moisture and 4 % crude lipid. Its protein was comprised of 25 % essential (EAAs) and 25 % non-EAAs. Spirulina meal protein demonstrated high EAA indices (1.0–1.3) relative to egg albumin and premium fishmeal. Spirulina meal was rich (mg 100 g⁻¹) in chlorophyll a (1803) and c (369), β-carotene (141) and zeaxanthin (88) with low concentrations of antinutritional compounds crude fibre (4 %), trypsin inhibition activity (7 TUI mg⁻¹) and phytate (17 mg g⁻¹/ g) and undetectable heavy metal contaminants. A substitution digestion assay using cylindro-circular tanks (100L) equipped with faecal settlement columns was conducted with 164 juvenile (25 g) freshwater Atlantic salmon (Salmo salar L.) at 13 °C fed to apparent satiation with a reference diet (100 % basal mixture) or a test diet (80 % basal mixture and 20 % test ingredient) for 7 weeks. Single-ingredient ADCs for Spirulina meal were dry matter (75 %), ash (61 %), protein (81 %), lipid (73 %), NFE (63 %), energy (77 %), EAAs (average 91 %) and polyunsaturated fatty acids (PUFAs, 96 %). Digestible indispensable AA scores (DIAAS) for Spirulina meal were equal to or higher than 1 (range 1.0–4.6) showing Spirulina meal to be a high-quality protein for Atlantic salmon. Diet ADCs for the 20 % Spirulina meal diet were statistically the same as the reference diet for dry matter (73–74 %), ash (36–41 %), crude lipid (93–94 %), NFE (23–32 %) and energy (82–83 %), while crude protein ADC was slightly reduced from 92 to 90 %. Inclusion of 20 % Spirulina meal had no significant effects on diet ADC for the required EAAs (93–98 %), n-6 PUFA (96 %), n-3 PUFA (100 %) or essential n-3 long-chain PUFAs eicosapentaenoic acid and docosahexaenoic acid (100 %). Peer reviewed: Yes NRC publication: Yes Article in Journal/Newspaper Atlantic salmon Salmo salar National Research Council Canada: NRC Publications Archive Algal Research 70 103017 |
institution |
Open Polar |
collection |
National Research Council Canada: NRC Publications Archive |
op_collection_id |
ftnrccanada |
language |
English |
topic |
proximate amino acids protein quality aquafeeds digestion Spirulina |
spellingShingle |
proximate amino acids protein quality aquafeeds digestion Spirulina Tibbetts, Sean M. MacPherson, Margaret J. Park, Kyoung C. Melanson, Ronald J. Patelakis, Shane J. J. Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
topic_facet |
proximate amino acids protein quality aquafeeds digestion Spirulina |
description |
Composition and apparent digestibility coefficients (ADCs) were determined for whole-cell Spirulina meal produced from Arthrospira platensis (UTEX LB 2340). Spirulina meal contained 60 % crude protein, 20 MJ kg⁻¹ gross energy, 16 % nitrogen-free extract (NFE), 10 % ash, 5 % moisture and 4 % crude lipid. Its protein was comprised of 25 % essential (EAAs) and 25 % non-EAAs. Spirulina meal protein demonstrated high EAA indices (1.0–1.3) relative to egg albumin and premium fishmeal. Spirulina meal was rich (mg 100 g⁻¹) in chlorophyll a (1803) and c (369), β-carotene (141) and zeaxanthin (88) with low concentrations of antinutritional compounds crude fibre (4 %), trypsin inhibition activity (7 TUI mg⁻¹) and phytate (17 mg g⁻¹/ g) and undetectable heavy metal contaminants. A substitution digestion assay using cylindro-circular tanks (100L) equipped with faecal settlement columns was conducted with 164 juvenile (25 g) freshwater Atlantic salmon (Salmo salar L.) at 13 °C fed to apparent satiation with a reference diet (100 % basal mixture) or a test diet (80 % basal mixture and 20 % test ingredient) for 7 weeks. Single-ingredient ADCs for Spirulina meal were dry matter (75 %), ash (61 %), protein (81 %), lipid (73 %), NFE (63 %), energy (77 %), EAAs (average 91 %) and polyunsaturated fatty acids (PUFAs, 96 %). Digestible indispensable AA scores (DIAAS) for Spirulina meal were equal to or higher than 1 (range 1.0–4.6) showing Spirulina meal to be a high-quality protein for Atlantic salmon. Diet ADCs for the 20 % Spirulina meal diet were statistically the same as the reference diet for dry matter (73–74 %), ash (36–41 %), crude lipid (93–94 %), NFE (23–32 %) and energy (82–83 %), while crude protein ADC was slightly reduced from 92 to 90 %. Inclusion of 20 % Spirulina meal had no significant effects on diet ADC for the required EAAs (93–98 %), n-6 PUFA (96 %), n-3 PUFA (100 %) or essential n-3 long-chain PUFAs eicosapentaenoic acid and docosahexaenoic acid (100 %). Peer reviewed: Yes NRC publication: Yes |
format |
Article in Journal/Newspaper |
author |
Tibbetts, Sean M. MacPherson, Margaret J. Park, Kyoung C. Melanson, Ronald J. Patelakis, Shane J. J. |
author_facet |
Tibbetts, Sean M. MacPherson, Margaret J. Park, Kyoung C. Melanson, Ronald J. Patelakis, Shane J. J. |
author_sort |
Tibbetts, Sean M. |
title |
Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
title_short |
Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
title_full |
Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
title_fullStr |
Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
title_full_unstemmed |
Composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from Spirulina (Arthrospira platensis) for freshwater-phase Atlantic salmon (Salmo salar L.) pre-smolts |
title_sort |
composition and apparent digestibility coefficients of essential nutrients and energy of cyanobacterium meal produced from spirulina (arthrospira platensis) for freshwater-phase atlantic salmon (salmo salar l.) pre-smolts |
publisher |
Elsevier |
publishDate |
2023 |
url |
https://doi.org/10.1016/j.algal.2023.103017 https://nrc-publications.canada.ca/eng/view/object/?id=4af64d4c-9128-4201-9cef-560443f77345 https://nrc-publications.canada.ca/fra/voir/objet/?id=4af64d4c-9128-4201-9cef-560443f77345 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
issn:2211-9264 Algal Research, Volume: 70, Issue: C, Publication date: 2023-02-16, Pages: 1–9 doi:10.1016/j.algal.2023.103017 |
op_doi |
https://doi.org/10.1016/j.algal.2023.103017 |
container_title |
Algal Research |
container_volume |
70 |
container_start_page |
103017 |
_version_ |
1766362009355419648 |