Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional Manancial UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/15980 |
Resumo: | The acquisition of new prebiotics from agroindustrial wastes aims to enhance the use of these byproducts, besides bringing benefits to animal nutrition. The objective of this study was to produce and characterize pectic hydrolysates from apple pomace and passion fruit peel and to investigate their prebiotic potential for Nile tilapia (Oreochromis niloticus) and silver catfish (Rhamdia quelen). In the first phase the pectin extraction from the residues was carried out, followed by the chemical hydrolysis process. The residues and their respective hydrolyzates were characterized as dry matter, total dietary fiber, soluble fiber, insoluble fiber, ash, crude protein and fat content. Hydrolysates were also analyzed for monosaccharide profile and physicochemical properties. In the second phase, two biological tests (Nile tilapia - 42 days and silver catfish - 49 days) were carried out to evaluate five test diets, one control diet and the other with addition of pectic hydrolysates (2.5 or 5 g/kg) apple pomace or passion fruit peel. At the end of the experimental periods, data and biological material were collected for performance evaluation, plasmatic, hepatic, enzymatic and histological parameters, body composition and evaluation of the intestinal contents of the fish. The results were submitted to the normality test, followed by analysis of variance, and the means of the treatments were compared by analysis of orthogonal contrasts at the 5% level of significance. The apple pomace and the passion fruit peel were promising for pectin extraction, resulting in hydrolysates with a high concentration of soluble fiber. In the analysis of the monosaccharides, the apple pomace hydrolyzate showed similar amounts of glucose-xylose-galacturonic acid (14.7, 13.5 and 16.11%). The apple pomace hydrolyzate showed high capacity to bind to water, a characteristic that is reduced in the passion fruit peel hydrolyzate. The production of short chain fatty acids at the intestinal level was influenced by the pectic hydrolysates, and the Nile tilapia juveniles presented higher production of acetic acid, with an influence on the hepatic glucose concentration. The silver catfish juveniles presented higher production of butyric acid, related to the count of goblet cells at intestinal level. For Nile tilapia, supplementation with passion fruit peel hydrolyzate (2.5 or 5 g/kg) provided lower body fat content, ensuring a healthier food with greater shelf stability. Pectic hydrolysates caused alterations in intestinal histological parameters, where Nile tilapia juveniles obtained greater benefits with the supplementation of passion fruit peel hydrolyzate (2.5 and 5 g/kg), which ensured a greater cell renewal, a higher absorption capacity of nutrients and maintenance of intestinal integrity, and silver catfish juveniles presented higher goblet cell counts with the supplementation of 2.5 g/kg of apple pomace hydrolyzate. The pectic hydrolysates of apple pomace and passion fruit peel, added to the diet of Nile tilapia and silver catfish juveniles allowed for satisfactory results, however, further studies should be carried out in order to define levels that allow greater gains in fish nutrition. |
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2019-03-27T16:08:54Z2019-03-27T16:08:54Z2018-12-14http://repositorio.ufsm.br/handle/1/15980The acquisition of new prebiotics from agroindustrial wastes aims to enhance the use of these byproducts, besides bringing benefits to animal nutrition. The objective of this study was to produce and characterize pectic hydrolysates from apple pomace and passion fruit peel and to investigate their prebiotic potential for Nile tilapia (Oreochromis niloticus) and silver catfish (Rhamdia quelen). In the first phase the pectin extraction from the residues was carried out, followed by the chemical hydrolysis process. The residues and their respective hydrolyzates were characterized as dry matter, total dietary fiber, soluble fiber, insoluble fiber, ash, crude protein and fat content. Hydrolysates were also analyzed for monosaccharide profile and physicochemical properties. In the second phase, two biological tests (Nile tilapia - 42 days and silver catfish - 49 days) were carried out to evaluate five test diets, one control diet and the other with addition of pectic hydrolysates (2.5 or 5 g/kg) apple pomace or passion fruit peel. At the end of the experimental periods, data and biological material were collected for performance evaluation, plasmatic, hepatic, enzymatic and histological parameters, body composition and evaluation of the intestinal contents of the fish. The results were submitted to the normality test, followed by analysis of variance, and the means of the treatments were compared by analysis of orthogonal contrasts at the 5% level of significance. The apple pomace and the passion fruit peel were promising for pectin extraction, resulting in hydrolysates with a high concentration of soluble fiber. In the analysis of the monosaccharides, the apple pomace hydrolyzate showed similar amounts of glucose-xylose-galacturonic acid (14.7, 13.5 and 16.11%). The apple pomace hydrolyzate showed high capacity to bind to water, a characteristic that is reduced in the passion fruit peel hydrolyzate. The production of short chain fatty acids at the intestinal level was influenced by the pectic hydrolysates, and the Nile tilapia juveniles presented higher production of acetic acid, with an influence on the hepatic glucose concentration. The silver catfish juveniles presented higher production of butyric acid, related to the count of goblet cells at intestinal level. For Nile tilapia, supplementation with passion fruit peel hydrolyzate (2.5 or 5 g/kg) provided lower body fat content, ensuring a healthier food with greater shelf stability. Pectic hydrolysates caused alterations in intestinal histological parameters, where Nile tilapia juveniles obtained greater benefits with the supplementation of passion fruit peel hydrolyzate (2.5 and 5 g/kg), which ensured a greater cell renewal, a higher absorption capacity of nutrients and maintenance of intestinal integrity, and silver catfish juveniles presented higher goblet cell counts with the supplementation of 2.5 g/kg of apple pomace hydrolyzate. The pectic hydrolysates of apple pomace and passion fruit peel, added to the diet of Nile tilapia and silver catfish juveniles allowed for satisfactory results, however, further studies should be carried out in order to define levels that allow greater gains in fish nutrition.A obtenção de novos prebióticos a partir de resíduos agroindustriais visa potencializar o aproveitamento destes subprodutos, além de trazer benefícios à nutrição animal. Assim, objetivou-se produzir e caracterizar hidrolisados pécticos a partir de bagaço de maçã e casca de maracujá, e investigar seu potencial prebiótico para alevinos de tilápia do Nilo (Oreochromis niloticus) e jundiá (Rhamdia quelen). Na primeira fase realizou-se a extração da pectina dos resíduos, seguida do processo de hidrólise química. Os resíduos e seus respectivos hidrolisados foram caracterizados quanto aos teores de matéria seca, fibra alimentar total, fibra solúvel, fibra insolúvel, cinzas, proteína bruta e gordura. Os hidrolisados também foram analisados quanto ao perfil de monossacarídeos e propriedades físico-químicas. Na segunda fase foram realizados dois ensaios biológicos (tilápia do Nilo – 42 dias e jundiá – 49 dias) para a avaliação de cinco dietas teste, sendo uma dieta controle e as demais com adição de hidrolisados pécticos (2,5 ou 5 g/kg) de bagaço de maçã ou casca de maracujá. Ao final dos períodos experimentais foram coletados dados e material biológico para avaliação do desempenho, parâmetros plasmáticos, hepáticos, enzimáticos, histológicos, composição corporal e avaliação do conteúdo intestinal dos peixes. Os resultados foram submetidos à teste de normalidade, seguido por análise de variância, sendo as médias dos tratamentos comparadas por análise de contrastes ortogonais ao nível de 5% de significância. O bagaço de maçã e a casca de maracujá apresentaram-se promissores para extração de pectina, resultando em hidrolisados com elevada concentração de fibra solúvel. Na análise dos monossacarídeos, o hidrolisado de bagaço de maçã apresentou quantidades semelhantes de glicose-xilose-ácido galacturônico (14,7; 13,5 e 16,11%). O hidrolisado de bagaço de maçã demonstrou elevada capacidade de ligar-se à água, característica que apresenta-se reduzida no hidrolisado de casca de maracujá. A produção de ácidos graxos de cadeia curta à nível intestinal foi influenciada pelos hidrolisados pécticos, sendo que os alevinos de tilápia do Nilo apresentaram maior produção de ácido acético, com influência na concentração de glicose hepática. Os alevinos de jundiá apresentaram maior produção de ácido butírico, relacionada com a contagem de células caliciformes à nível intestinal. Para a tilápia do Nilo, a suplementação com hidrolisado de casca de maracujá (2,5 ou 5 g/kg) proporcionou menor teor de gordura corporal, garantindo um alimento mais saudável e com maior estabilidade de prateleira. Os hidrolisados pécticos causaram alterações nos parâmetros histológicos intestinais, onde os alevinos de tilápia do Nilo obtiveram maiores benefícios com a suplementação do hidrolisado de casca de maracujá (2,5 e 5 g/kg), que garantiu maior renovação celular, maior capacidade de absorção de nutrientes e manutenção da integridade intestinal, e os alevinos de jundiá apresentaram maior contagem de células caliciformes, com a suplementação de 2,5 g/kg de hidrolisado de bagaço de maçã. Os hidrolisados pécticos de bagaço de maçã e casca de maracujá, adicionados na dieta de alevinos de tilápia do Nilo e jundiá possibilitaram a obtenção de resultados satisfatórios, no entanto, mais estudos devem ser realizados com intuito de definir níveis que possibilitem maiores ganhos na nutrição de peixes.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESporUniversidade Federal de Santa MariaCentro de Ciências RuraisPrograma de Pós-Graduação em ZootecniaUFSMBrasilZootecniaAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAditivos prebióticosHidrolisado de bagaço de maçãHidrolisado de casca de maracujáNutrição de peixesPrebiotic additivesApple pomace hydrolyzatePassion fruit peel hydrolyzateFish nutritionCNPQ::CIENCIAS AGRARIAS::ZOOTECNIAHidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebióticoPectic hydrolysates in the diet of Nile tilapia and silver catfish: nutritional implications and prebiotic potentialinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisSilva, Leila Picolli dahttp://lattes.cnpq.br/9378190351379861Zeppenfeld, Carla Cristinahttp://lattes.cnpq.br/3703608484418673Garcia, Luciano de Oliveirahttp://lattes.cnpq.br/9460464215877849Goulart, Fernanda Rodrigueshttp://lattes.cnpq.br/2498444513148760Pretto, Alexandrahttp://lattes.cnpq.br/0608992134648028http://lattes.cnpq.br/6707437474501326Mombach, Patrícia Inês5004000000026004567fdd6-5ab5-4cb1-9906-e547210006b6f50d4a8f-6868-4a27-866c-a66802730ab5802b3bd1-9a5c-4c84-822f-9f8b7ced324c1378fb34-45a2-4131-9c85-e4a7c7b3edcae967220b-19a2-4202-b208-526cafeb4e29fabb0d66-d0a7-44d2-ad32-f5e28d42c854reponame:Repositório Institucional Manancial UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALTES_PPGZOOTECNIA_2018_MOMBACH_PATRICIA.pdfTES_PPGZOOTECNIA_2018_MOMBACH_PATRICIA.pdfTese de Doutoradoapplication/pdf1702514http://repositorio.ufsm.br/bitstream/1/15980/1/TES_PPGZOOTECNIA_2018_MOMBACH_PATRICIA.pdf1ce2bd473fb0b29a8baf78b340678472MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; 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dc.title.por.fl_str_mv |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
dc.title.alternative.eng.fl_str_mv |
Pectic hydrolysates in the diet of Nile tilapia and silver catfish: nutritional implications and prebiotic potential |
title |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
spellingShingle |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico Mombach, Patrícia Inês Aditivos prebióticos Hidrolisado de bagaço de maçã Hidrolisado de casca de maracujá Nutrição de peixes Prebiotic additives Apple pomace hydrolyzate Passion fruit peel hydrolyzate Fish nutrition CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
title_full |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
title_fullStr |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
title_full_unstemmed |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
title_sort |
Hidrolisados pécticos na dieta de tilápia do Nilo e jundiá: implicações nutricionais e potencial prebiótico |
author |
Mombach, Patrícia Inês |
author_facet |
Mombach, Patrícia Inês |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Silva, Leila Picolli da |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9378190351379861 |
dc.contributor.referee1.fl_str_mv |
Zeppenfeld, Carla Cristina |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3703608484418673 |
dc.contributor.referee2.fl_str_mv |
Garcia, Luciano de Oliveira |
dc.contributor.referee2Lattes.fl_str_mv |
http://lattes.cnpq.br/9460464215877849 |
dc.contributor.referee3.fl_str_mv |
Goulart, Fernanda Rodrigues |
dc.contributor.referee3Lattes.fl_str_mv |
http://lattes.cnpq.br/2498444513148760 |
dc.contributor.referee4.fl_str_mv |
Pretto, Alexandra |
dc.contributor.referee4Lattes.fl_str_mv |
http://lattes.cnpq.br/0608992134648028 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/6707437474501326 |
dc.contributor.author.fl_str_mv |
Mombach, Patrícia Inês |
contributor_str_mv |
Silva, Leila Picolli da Zeppenfeld, Carla Cristina Garcia, Luciano de Oliveira Goulart, Fernanda Rodrigues Pretto, Alexandra |
dc.subject.por.fl_str_mv |
Aditivos prebióticos Hidrolisado de bagaço de maçã Hidrolisado de casca de maracujá Nutrição de peixes |
topic |
Aditivos prebióticos Hidrolisado de bagaço de maçã Hidrolisado de casca de maracujá Nutrição de peixes Prebiotic additives Apple pomace hydrolyzate Passion fruit peel hydrolyzate Fish nutrition CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Prebiotic additives Apple pomace hydrolyzate Passion fruit peel hydrolyzate Fish nutrition |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The acquisition of new prebiotics from agroindustrial wastes aims to enhance the use of these byproducts, besides bringing benefits to animal nutrition. The objective of this study was to produce and characterize pectic hydrolysates from apple pomace and passion fruit peel and to investigate their prebiotic potential for Nile tilapia (Oreochromis niloticus) and silver catfish (Rhamdia quelen). In the first phase the pectin extraction from the residues was carried out, followed by the chemical hydrolysis process. The residues and their respective hydrolyzates were characterized as dry matter, total dietary fiber, soluble fiber, insoluble fiber, ash, crude protein and fat content. Hydrolysates were also analyzed for monosaccharide profile and physicochemical properties. In the second phase, two biological tests (Nile tilapia - 42 days and silver catfish - 49 days) were carried out to evaluate five test diets, one control diet and the other with addition of pectic hydrolysates (2.5 or 5 g/kg) apple pomace or passion fruit peel. At the end of the experimental periods, data and biological material were collected for performance evaluation, plasmatic, hepatic, enzymatic and histological parameters, body composition and evaluation of the intestinal contents of the fish. The results were submitted to the normality test, followed by analysis of variance, and the means of the treatments were compared by analysis of orthogonal contrasts at the 5% level of significance. The apple pomace and the passion fruit peel were promising for pectin extraction, resulting in hydrolysates with a high concentration of soluble fiber. In the analysis of the monosaccharides, the apple pomace hydrolyzate showed similar amounts of glucose-xylose-galacturonic acid (14.7, 13.5 and 16.11%). The apple pomace hydrolyzate showed high capacity to bind to water, a characteristic that is reduced in the passion fruit peel hydrolyzate. The production of short chain fatty acids at the intestinal level was influenced by the pectic hydrolysates, and the Nile tilapia juveniles presented higher production of acetic acid, with an influence on the hepatic glucose concentration. The silver catfish juveniles presented higher production of butyric acid, related to the count of goblet cells at intestinal level. For Nile tilapia, supplementation with passion fruit peel hydrolyzate (2.5 or 5 g/kg) provided lower body fat content, ensuring a healthier food with greater shelf stability. Pectic hydrolysates caused alterations in intestinal histological parameters, where Nile tilapia juveniles obtained greater benefits with the supplementation of passion fruit peel hydrolyzate (2.5 and 5 g/kg), which ensured a greater cell renewal, a higher absorption capacity of nutrients and maintenance of intestinal integrity, and silver catfish juveniles presented higher goblet cell counts with the supplementation of 2.5 g/kg of apple pomace hydrolyzate. The pectic hydrolysates of apple pomace and passion fruit peel, added to the diet of Nile tilapia and silver catfish juveniles allowed for satisfactory results, however, further studies should be carried out in order to define levels that allow greater gains in fish nutrition. |
publishDate |
2018 |
dc.date.issued.fl_str_mv |
2018-12-14 |
dc.date.accessioned.fl_str_mv |
2019-03-27T16:08:54Z |
dc.date.available.fl_str_mv |
2019-03-27T16:08:54Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/15980 |
url |
http://repositorio.ufsm.br/handle/1/15980 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.cnpq.fl_str_mv |
500400000002 |
dc.relation.confidence.fl_str_mv |
600 |
dc.relation.authority.fl_str_mv |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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UFSM |
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Brasil |
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Universidade Federal de Santa Maria Centro de Ciências Rurais |
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