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PubMed2001

Production of protease by Bacillus subtilis grown on sardinelle heads and viscera flour.

Fish flours from Sardinelle (Sardinella aurita) were prepared and tested for protease production by Bacillus subtilis. Protease synthesis was strongly induced when cells were grown in media containing only a combined head and viscera preparation. Sardinelle heads and viscera flour enhanced protease production up to 100% more than commercial peptones. The enhancement could have been due to a high lipid content, which might have contained nutritional factors acting as inducers, since defatting fish meal led to a decrease in protease production.

Bacillus subtilis↗
PubMedDate not supplied

[Preparation and testing of Sardinella peptones: application to lipase production by Staphylococcus sp].

Production of lipase by Staphylococcus sp. in media containing fish peptones from sardinelle (Sardinella aurita) prepared in the laboratory was studied. Lipase production is strongly affected by lipids present in fish flours. Fish peptones prepared from dIgresed whole flesh was an excellent substrate for lipase production. A comparison of lipase production in media containing fish peptones or high quality commercial peptones indicated that fish peptones enhanced enzyme formation.

Animals↗
PubMed1990

[Preparation and analysis of dehydrated mixtures of vegetables and underutilized fish species flours: I. Dehydrated mixtures of cereal-fish].

For the purpose of providing possible solutions to the malnutrition problems affecting those populations where cereals and tubers form an important portion of their daily intake, products were prepared from dehydrated mixtures of cereals and under-utilized fish, but which contain high-quality protein. Two cereals were selected for our experiments: rice and corn, and a marine under-utilized fish species (Macrodon ancyclodon). The minced fish muscle recovered by mechanical deboning was mixed with the cereal, obtaining mixtures with 5%, 10% and 15% fish on a dry basis. Feeding experiments using Wistar weaning rats were then carried out to evaluate the most important characteristics. An amino acid profile which reflected high-quality protein was obtained, as evidenced by the excellent PER, NPU, NPR and digestibility values determined. The dehydrated mixtures of fish/cereal flour prepared with 5% and up to 10% fish (dry basis), did not present any odour, but as of the 15% level, fish odour was perceived. Therefore, the use of dehydrated mixtures of fish/cereal flours with up to 10% fish in preparing food products, is recommended, since these would be of great help in solving the scarcity of good-quality protein, particularly in the developing countries.

Amino Acids, Essential↗
PubMed1992

Biological study on the effect of supplementing wheat flour with fish protein concentrate.

The protein quality of 4 Egyptian pastries made from different combinations of flour and fish protein concentrate (0%, 4% and 6%) was measured by rat growth study. Weight gain, feed consumption and PER were determined. Weight gain of rats fed cottage cheese crescents was higher than that fed date bars followed by that fed brouche, then rats fed salty sticks. Feed consumed by rats fed with the corresponding commercial pastries was low except in date bars group. Commercial pastries led to low weight gain and low PER values. Supplementing wheat flour with 6% fish protein concentrate gave the highest weight gain and the highest PER values.

Animals↗
PubMed2006

Utilization of shrimp industry waste in the formulation of tilapia (Oreochromis niloticus Linnaeus) feed.

A rapid expansion of fisheries is demanding an adequate supply of efficient, nutritious and inexpensive fish feed, because feed contributes highly to the cost of fish production. Shrimp head, a waste product from the shrimp export industry qualifies as an economical, abundant and good quality protein source for fish feeds. In the present work, shrimp head silage powder, which contained approximately 40% protein, was used as a substitute for fish flour. Four feeds, in the form of pellets, were prepared by substituting shrimp head silage for fish flour at 0%, 33.3%, 66.6% and 100% dietary levels. Other ingredients such as corn, soy, bovine blood, cassava and corn cob flours, soy oil, vitamin premix, salt, and other components also were used in the formulation. A commercial fish feed was used as the control. The proximate composition of these feeds did not differ significantly at p>0.05, except for the protein content of the control feed, which was about 30.6% versus 35.4-36.9% protein in the other diets. No significant differences (p>0.05 level) in weight and length of juveniles fed with the different feeds during a period of 60 days were observed. In all cases, an excellent correlation (0.9950-0.9996) between weight and length of juveniles was observed. No significant difference in growth of juveniles fed on R1, R2, R3, or R4, or the control feed, was observed. Similarly, the proximate analyses of the flesh of juveniles did not present significant differences (p>0.05). The result of the study indicates that the shrimp head silage could replace fish flour as an ingredient in tilapia feed with economic advantages and without sacrificing the quality of the feed.

Animal Feed↗
PubMed1991

[Evaluation of fish silage prepared by microbiological route as a proteinic supplement in diets for fattening chickens].

A bioassay in broilers was carried out during a six-week period, to evaluate, as a protein source, the quality of fish silage produced by microbiological means and to compare it with that of fish flour and soybean flour. A total of 28 broilers of the Cross by Cross strain were used, sexed and assigned at random. Additionally, the fish silage was subjected to moisture (8.1%), ash (18.4%), protein (59.5%), fat (7.55%), carbohydrates (6.47%), and pH (4.2) determinations for its inclusion in the diets formulation. The results obtained did not permit establishment of significant differences between the weight increments presented by chicks fed with fish flour, and those fed with fish silage. Nevertheless, the food conversion index of the chicks consuming the diet prepared with fish silage proved to be better that the conversion index of the diet prepared with fish and soy flours. No lesions in the organs of the animals studied were observed, and the sensory trials indicated that chicks fed with the fish silage did not present differences with those commercially acquired.

Animal Husbandry↗
PubMed1988

[Use of sunflower (Heliantus annus, L.) in human foods. II. Enrichment of sunflower protein concentrate with fish and sesame flour].

The first part of this study revealed that a sunflower meal submitted to thermic treatment resulted in a protein of better quality when supplemented with lysine, while the meal not subjected to thermic treatment, supplemented with methionine, did not increase its nutritional value. These data indicated, therefore, that the limiting amino acid in sunflower meal is lysine, and not methionine. Based on these findings, and in order to confirm previous results, fish flour (high in lysine) and sesame flour (high methionine) were used to enrich the amino acid pattern of the sunflower protein concentrate. Three diets were thus prepared at the 10% protein level, containing: Sunflower protein concentrate which provided 70% protein, plus sesame flour (30% protein). Sunflower protein concentrate with 70% protein, and fish flour (30% protein). Sunflower concentrate with 70% protein, sesame flour with 20%, and fish flour with 10% protein. These following conclusions were derived on the basis of the analysis of these results: Supplementation of sunflower concentrate with 30% sesame flour does not producer a product of high nutritional value, once again indicating that lysine and not methionine is the limiting amino acid. Supplementation of the sunflower protein concentrate with fish flour (high in lysine content) presents a protein efficiency ratio (PER), practically equal to that of the casein pattern.

Animals↗
PubMed1991

[Immunologic changes and pulmonary ventilatory function in animal feed processing workers].

Respiratory symptoms and immunological reactions were examined in 35 animal food workers. The most frequent positive skin prick reactions occurred to fish flour (82.9%), followed by carotene (77.1%), cornflour (65.7%), four-leaf clover (62.9%), sunflower (54.3%), chicken meat (31.4%), soy (28.6%) and yeast (22.7%). The IgE serum level was increased in 40% of the animal food workers and in 2.6% of the controls. A significantly higher prevalence of chronic respiratory symptoms was found in animal food workers than in controls. However, there was no significant difference in prevalence of chronic respiratory symptoms between workers with positive and those with negative skin tests to house dust and fish flour or between those with increased and those with normal IgE levels (except for dyspnoea). There were significant acute across-shift reductions in ventilatory capacity, particularly for FEF25. The workers with positive skin tests to fish flour demonstrated significantly larger acute FEF25 reductions than those with negative skin tests. An extract of animal food caused constriction of isolated guinea pig tracheal smooth muscle in vitro. It appears that animal food dust in addition to immunological response may produce a direct irritative effect on the airways of exposed workers.

Adult↗
PubMed1992

Immunological and respiratory changes in animal food processing workers.

A group of 35 men employed in the processing of animal food was studied to assess the relation between respiratory findings and immunological status. The most frequent positive skin prick reactions to occupational allergens were to fish flour (82.9%), followed by carotene (77.1%), corn (65.7%), four-leaf clover (62.9%), sunflower (54.3%), chicken meat (31.4%), soy (28.6%), and yeast (22.7%). Increased total IgE serum levels were found in 14/35 (40.0%) animal food workers compared to 1/39 (2.6%) in a healthy population (p less than 0.01). A significantly higher prevalence of chronic respiratory symptoms was found among the exposed workers compared to control workers. There was however, no significant difference in the prevalence of chronic respiratory symptoms between animal food workers with positive and negative skin tests to house dust or to fish flour or among those with increased or normal IgE (except for dyspnea). The frequency of acute symptoms associated with the work shift was high among the animal food workers but similar by immunological status. There were significant mean across-shift reductions for all ventilatory capacity tests, being particularly pronounced for FEF25. Workers with positive skin tests to fish flour antigen had significantly larger across-shift reductions in FEF25 than workers with negative skin reactions. An aqueous extract of animal food dust caused a dose-related contractile response of isolated guinea pig tracheal muscle in vitro. Our data suggest that, in addition to any immunological response animal food dust may produce in vivo, it probably also causes direct irritant or pharmacological reactions on the airways as suggested by our in vitro data.

Adult↗
PubMed1998

Occupational asthma by Anisakis simplex.

BACKGROUND: No cases of occupational asthma caused by the inhalation of antigens from Anisakis simplex have been published. OBJECTIVE: The purpose of this study was to evaluate the possibility that A simplex can play a role in the asthma experienced by 2 workers when handling fish and fish flour. METHODS: Skin prick and bronchial challenge tests with A simplex were performed. We also carried out measurements of specific IgE to A simplex and immunoblotting. RESULTS: Both patients had strong positive skin test responses, challenge test responses, and specific IgE to A simplex. Immunoblotting showed that both patients also had IgE against several bands in the fish flour extract, suggesting contamination by Anisakis allergens. CONCLUSION: These 2 patients provide evidence for occupational asthma caused by A simplex, based on in vivo and in vitro tests for Anisakis-specific IgE.

Allergens↗
PubMed1977

The influence of protein source and basal dietary component on survival in acute experimental fowl typhoid in the chick (Gallus domesticus).

1. The influence of diet on the survival of chicks inoculated orally at 15 d of age with Salmonella gallinarum was determined, and in the first experiment the numbers of salmonellae were counted in blood 5 or 7 d after inoculation to assess their value in predicting survival. 2. Significantly more chicks survived among those given beef powder as the protein supplement in a starch-based diet than among those where fish flour replaced beef powder. The number of salmonellae in blood was significantly higher in chicks given the fish-flour diet than in those given the beef-powder diet, but the relationship between the number of viable organisms in blood and the final survival rate was not close. 3. Whale meat and soya-bean protein gave high survival rates, similar to that given by beef powder, and casein plus gelatin was slightly poorer in this respect. 4. For each high-protein food the level of survival from the acute disease was significantly greater with wheat than with starch as the basal component of the diet. 5. The addition of either condensed beef extract or fish solubles to a standard diet did not influence survival.

Animals↗
PubMed2001

Surprising findings following a Belgian food contamination with polychlorobiphenyls and dioxins.

We found that 12.1% of Belgian export meat samples from chicken or pork, unrelated to the PCB/dioxin crisis from 1999, contained more than 50 ng polychlorinated biphenyls (PCBs)/g fat and that 6.5% of samples contain more than 20 ng/g fat for the sum of 1,1,1-trichloro-2,2-bis(p-chlorophenyl)ethane (DDT) and its metabolites. Part of this background contamination stems from imported animal feed ingredients (fish flour and grains), sometimes contaminated by recent use of DDT, as can be deduced from the ratio between DDT and its main metabolite, 1,1-dichloro-2,2-bis(p-chlorophenyl)ethylene (DDE). However, after comparing PCB concentrations in fish flour and grains with those found in meat, we suggest that the high concentrations stem from recycled fat. This is the first paper describing background concentrations of PCBs in animal meat from Belgium.

Animal Feed↗
PubMed1990

Edible products from pelagic bissaria (Atherina mochon) fish.

The study was concerned with the utilization of small pelagic bissaria (Atherina mochon) fish in preparing edible, cheap, acceptable and nutritive products. The results confirmed the successful use of the mince of both the whole and beheaded gutted fish either alone or after mixing with different levels of plant sources (e.g. rice, wheat, potato, sesame butter, spices) in producing fresh fish ball, fish flour and spiced salted fish paste. Generally, the panelists preferred the products made from beheaded gutted fish mince above that prepared from whole one. The utilization of plant sources improved the technological properties of the products. The influence of processing on the chemical composition of these products was studied and tabulated.

Animals↗