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Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality

2021-03Journal article Open access
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dc.contributor.authorVoss, Glenise B.
dc.contributor.authorSousa, Vera
dc.contributor.authorRema, Paulo
dc.contributor.authorPintado, Manuela E.
dc.contributor.authorValente, Luísa M. P.
dc.date.accessioned2021-03-29T15:02:10Z
dc.date.available2021-03-29T15:02:10Z
dc.date.issued2021-03
dc.description.abstractThe apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of C. Cardunculus proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/ani11030590pt_PT
dc.identifier.eid85101221736
dc.identifier.issn2076-2615
dc.identifier.pmcPMC7995969
dc.identifier.pmid33668177
dc.identifier.urihttp://hdl.handle.net/10400.14/32351
dc.identifier.wos000633201000001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectBioprocesspt_PT
dc.subjectCircular economypt_PT
dc.subjectGrowthpt_PT
dc.subjectNile tilapiapt_PT
dc.subjectOkara digestibilitypt_PT
dc.subjectSoybean by-productspt_PT
dc.titleProcessed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle qualitypt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.endPage17pt_PT
oaire.citation.issue3pt_PT
oaire.citation.startPage1pt_PT
oaire.citation.titleAnimalspt_PT
oaire.citation.volume11pt_PT
person.familyNameRema
person.familyNamePintado
person.familyNameValente
person.givenNamePaulo
person.givenNameMaria Manuela
person.givenNameLuísa
person.identifier456608
person.identifier159662
person.identifier.ciencia-id4115-34A5-AA9A
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.ciencia-id3811-933F-A7EB
person.identifier.orcid0000-0003-4933-8769
person.identifier.orcid0000-0002-0760-3184
person.identifier.orcid0000-0002-2496-4854
person.identifier.ridF-5696-2013
person.identifier.ridA-3769-2010
person.identifier.scopus-author-id6507830803
person.identifier.scopus-author-id7004483898
person.identifier.scopus-author-id7005825980
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication36d571f8-8b2f-4290-a199-62410f20e126
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication0f5493e8-c81a-4292-8dc4-1e0235c4bb44
relation.isAuthorOfPublication.latestForDiscoveryba387c7d-27c9-4016-895c-b35597e91ebc

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