Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin

The production of ecologically clean fish products is in demand in the food market. As a result of the research, the nutritional quality and chemical composition of the muscle tissue of the Nile tilapia (Oreochromis niloticus L.) were evaluated using the pro-biotic additive Enzimsporin. A valuable q...

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Autores principales:	Maslova Tatiana, Kulakova Tatiana
Formato:	article
Lenguaje:	EN FR
Publicado:	EDP Sciences 2021
Materias:	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
Acceso en línea:	https://doaj.org/article/92fd8e98278e4615b9817e4e0569d0f7
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spelling	oai:doaj.org-article:92fd8e98278e4615b9817e4e0569d0f72021-11-08T15:17:30ZChemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin2117-445810.1051/bioconf/20213700105https://doaj.org/article/92fd8e98278e4615b9817e4e0569d0f72021-01-01T00:00:00Zhttps://www.bio-conferences.org/articles/bioconf/pdf/2021/09/bioconf_fies2021_00105.pdfhttps://doaj.org/toc/2117-4458The production of ecologically clean fish products is in demand in the food market. As a result of the research, the nutritional quality and chemical composition of the muscle tissue of the Nile tilapia (Oreochromis niloticus L.) were evaluated using the pro-biotic additive Enzimsporin. A valuable quality of Nile tilapia meat is its high protein content. In the muscle tissue, the maximum amount of protein was 80.4%, in the yearlings of the 1st experimental group, which is 7.51% (P ≥ 0.99) higher than in the control group. Yearlings of the 2nd experimental group outperformed their peers from the control group by 4.8% (P ≥ 0.95). Its amount in fry of Nile tilapia varied from 72.27–72.73% in the experimental groups to 74.71% in the control group. The fat content in fry varied from 9.55% in the control to 12.19% in the fish of the 2nd experimental group. The amount of lipids was the highest in the control variant of Nile tilapia yearlings (11.48%), which is 6.48% more than in the 1st experimental group and by 4.48% more than that in the 2nd experimental group. The lipid-protein coefficient (0.06-0.09) of the experimental groups characterizes the meat as less tender, but high in protein, possessing lipotropic properties that protect the liver from fatty infiltration. The study of nutritional value and functional and technological properties shows that tilapia meat can be attributed to highly saturated food raw materials and used to obtain dietary products.Maslova TatianaKulakova TatianaEDP SciencesarticleMicrobiologyQR1-502PhysiologyQP1-981ZoologyQL1-991ENFRBIO Web of Conferences, Vol 37, p 00105 (2021)
institution	DOAJ
collection	DOAJ
language	EN FR
topic	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991
spellingShingle	Microbiology QR1-502 Physiology QP1-981 Zoology QL1-991 Maslova Tatiana Kulakova Tatiana Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
description	The production of ecologically clean fish products is in demand in the food market. As a result of the research, the nutritional quality and chemical composition of the muscle tissue of the Nile tilapia (Oreochromis niloticus L.) were evaluated using the pro-biotic additive Enzimsporin. A valuable quality of Nile tilapia meat is its high protein content. In the muscle tissue, the maximum amount of protein was 80.4%, in the yearlings of the 1st experimental group, which is 7.51% (P ≥ 0.99) higher than in the control group. Yearlings of the 2nd experimental group outperformed their peers from the control group by 4.8% (P ≥ 0.95). Its amount in fry of Nile tilapia varied from 72.27–72.73% in the experimental groups to 74.71% in the control group. The fat content in fry varied from 9.55% in the control to 12.19% in the fish of the 2nd experimental group. The amount of lipids was the highest in the control variant of Nile tilapia yearlings (11.48%), which is 6.48% more than in the 1st experimental group and by 4.48% more than that in the 2nd experimental group. The lipid-protein coefficient (0.06-0.09) of the experimental groups characterizes the meat as less tender, but high in protein, possessing lipotropic properties that protect the liver from fatty infiltration. The study of nutritional value and functional and technological properties shows that tilapia meat can be attributed to highly saturated food raw materials and used to obtain dietary products.
format	article
author	Maslova Tatiana Kulakova Tatiana
author_facet	Maslova Tatiana Kulakova Tatiana
author_sort	Maslova Tatiana
title	Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
title_short	Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
title_full	Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
title_fullStr	Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
title_full_unstemmed	Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin
title_sort	chemical composition and nutritional quality of tilapia muscle tissue using the feed additive enzimsporin
publisher	EDP Sciences
publishDate	2021
url	https://doaj.org/article/92fd8e98278e4615b9817e4e0569d0f7
work_keys_str_mv	AT maslovatatiana chemicalcompositionandnutritionalqualityoftilapiamuscletissueusingthefeedadditiveenzimsporin AT kulakovatatiana chemicalcompositionandnutritionalqualityoftilapiamuscletissueusingthefeedadditiveenzimsporin
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Chemical composition and nutritional quality of tilapia muscle tissue using the feed additive Enzimsporin

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