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Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives

Dietary organic acids are increasingly being investigated as a potential means of improving growth and nutrient utilization in aquatic animals. A 9-week study was performed to compare equal amounts (2%) of different organic acids (sodium butyrate, acetate, propionate, or formate) on the growth, musc...

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Main Authors: Bayramali, Mahdi Ebrahimi, Daeman, Nor Hafizah, Chong, Chou Min, Varnamkhasti, Ali Karami, Kumar, Vikas, Hoseinifar, Seyed Hossein, Romano, Nicholas Paul
Format: Article
Language:English
Published: Springer 2017
Online Access:http://psasir.upm.edu.my/id/eprint/61173/1/Comparing%20the%20effects%20of%20different%20dietary%20organic%20acids%20on%20the%20growth%2C%20intestinal%20short-chain%20fatty%20acids%2C%20and%20liver%20histopathology%20of%20red%20hybrid%20tilapia%20%28Oreochromis%20sp.%29%20and%20potential%20use%20of%20these%20as%20preservatives.pdf
http://psasir.upm.edu.my/id/eprint/61173/
https://link.springer.com/content/pdf/10.1007%2Fs10695-017-0365-0.pdf
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spelling my.upm.eprints.611732019-02-26T09:08:55Z http://psasir.upm.edu.my/id/eprint/61173/ Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives Bayramali, Mahdi Ebrahimi Daeman, Nor Hafizah Chong, Chou Min Varnamkhasti, Ali Karami Kumar, Vikas Hoseinifar, Seyed Hossein Romano, Nicholas Paul Dietary organic acids are increasingly being investigated as a potential means of improving growth and nutrient utilization in aquatic animals. A 9-week study was performed to compare equal amounts (2%) of different organic acids (sodium butyrate, acetate, propionate, or formate) on the growth, muscle proximate composition, fatty acid composition, cholesterol and lipid peroxidation, differential cell counts, plasma biochemistry, intestinal short-chain fatty acid (SCFA) level, and liver histopathology to red hybrid tilapia (Oreochromis sp.) (initial mean weight of 2.87 g). A second experiment was performed to determine their effects on lipid peroxidation and trimethylamine (TMA) when added at 1% to tilapia meat and left out for 24 h. The results of the first experiment showed no treatment effect to growth, feeding efficiencies, or muscle fatty acid composition, but all dietary organic acids significantly decreased intestinal SCFA. Dietary butyrate and propionate significantly decreased muscle lipid peroxidation compared to the control group, but the dietary formate treatment had the lowest lipid peroxidation compared to all treatments. Muscle crude protein and lipid in tilapia fed the formate diet were significantly lower and higher, respectively, and showed evidence of stress based on the differential cell counts, significantly higher plasma glucose and liver glycogen, as well as inflammatory responses in the liver. Although a potential benefit of dietary organic acids was a reduction to lipid peroxidation, this could be accomplished post-harvest by direct additions to the meat. In addition, inclusions of butyrate and propionate to tilapia meat significantly decreased TMA, which might be a more cost-effective option to improve the shelf life of tilapia products. Springer 2017 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/61173/1/Comparing%20the%20effects%20of%20different%20dietary%20organic%20acids%20on%20the%20growth%2C%20intestinal%20short-chain%20fatty%20acids%2C%20and%20liver%20histopathology%20of%20red%20hybrid%20tilapia%20%28Oreochromis%20sp.%29%20and%20potential%20use%20of%20these%20as%20preservatives.pdf Bayramali, Mahdi Ebrahimi and Daeman, Nor Hafizah and Chong, Chou Min and Varnamkhasti, Ali Karami and Kumar, Vikas and Hoseinifar, Seyed Hossein and Romano, Nicholas Paul (2017) Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives. Fish Physiology and Biochemistry, 43. 1195 - 1207. ISSN 0920-1742; ESSN: 1573-5168 https://link.springer.com/content/pdf/10.1007%2Fs10695-017-0365-0.pdf 10.1007/s10695-017-0365-0
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Dietary organic acids are increasingly being investigated as a potential means of improving growth and nutrient utilization in aquatic animals. A 9-week study was performed to compare equal amounts (2%) of different organic acids (sodium butyrate, acetate, propionate, or formate) on the growth, muscle proximate composition, fatty acid composition, cholesterol and lipid peroxidation, differential cell counts, plasma biochemistry, intestinal short-chain fatty acid (SCFA) level, and liver histopathology to red hybrid tilapia (Oreochromis sp.) (initial mean weight of 2.87 g). A second experiment was performed to determine their effects on lipid peroxidation and trimethylamine (TMA) when added at 1% to tilapia meat and left out for 24 h. The results of the first experiment showed no treatment effect to growth, feeding efficiencies, or muscle fatty acid composition, but all dietary organic acids significantly decreased intestinal SCFA. Dietary butyrate and propionate significantly decreased muscle lipid peroxidation compared to the control group, but the dietary formate treatment had the lowest lipid peroxidation compared to all treatments. Muscle crude protein and lipid in tilapia fed the formate diet were significantly lower and higher, respectively, and showed evidence of stress based on the differential cell counts, significantly higher plasma glucose and liver glycogen, as well as inflammatory responses in the liver. Although a potential benefit of dietary organic acids was a reduction to lipid peroxidation, this could be accomplished post-harvest by direct additions to the meat. In addition, inclusions of butyrate and propionate to tilapia meat significantly decreased TMA, which might be a more cost-effective option to improve the shelf life of tilapia products.
format Article
author Bayramali, Mahdi Ebrahimi
Daeman, Nor Hafizah
Chong, Chou Min
Varnamkhasti, Ali Karami
Kumar, Vikas
Hoseinifar, Seyed Hossein
Romano, Nicholas Paul
spellingShingle Bayramali, Mahdi Ebrahimi
Daeman, Nor Hafizah
Chong, Chou Min
Varnamkhasti, Ali Karami
Kumar, Vikas
Hoseinifar, Seyed Hossein
Romano, Nicholas Paul
Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
author_facet Bayramali, Mahdi Ebrahimi
Daeman, Nor Hafizah
Chong, Chou Min
Varnamkhasti, Ali Karami
Kumar, Vikas
Hoseinifar, Seyed Hossein
Romano, Nicholas Paul
author_sort Bayramali, Mahdi Ebrahimi
title Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
title_short Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
title_full Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
title_fullStr Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
title_full_unstemmed Comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (Oreochromis sp.) and potential use of these as preservatives
title_sort comparing the effects of different dietary organic acids on the growth, intestinal short-chain fatty acids, and liver histopathology of red hybrid tilapia (oreochromis sp.) and potential use of these as preservatives
publisher Springer
publishDate 2017
url http://psasir.upm.edu.my/id/eprint/61173/1/Comparing%20the%20effects%20of%20different%20dietary%20organic%20acids%20on%20the%20growth%2C%20intestinal%20short-chain%20fatty%20acids%2C%20and%20liver%20histopathology%20of%20red%20hybrid%20tilapia%20%28Oreochromis%20sp.%29%20and%20potential%20use%20of%20these%20as%20preservatives.pdf
http://psasir.upm.edu.my/id/eprint/61173/
https://link.springer.com/content/pdf/10.1007%2Fs10695-017-0365-0.pdf
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score 13.211869

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