Pintado, M. Manuela E.

Rema, Paulo

Valente, Luisa M. P.

Voss, Glenise B.

English

Repositório Institucional da Universidade Católica Portuguesa

22/03/2019 World Aquaculture Society: AQUA 2018 - Presentation abstracthttp://www.was.org/Meetings/ShowAbstract.aspx?Id=104134 1/2 (https://www.was.org)World Aquaculture Society Meetings (http://www.facebook.com/WorldAquacultureSociety)  (https://twitter.com/wrldaquaculture)Log in (/Account/Login.aspx?ReturnUrl=/Meetings/ShowAbstract.aspx?Id=104134)Join WAS (/Meetings/MemberData/SelectMemberType.aspx)MenuAQUA 2018 - Meeting AbstractEFFECT OF AUTOCLAVING PROCESS ANDENZYMATIC HYDROLYSIS OF OKARA (BYPRODUCTFROM SOY BEVERAGE) ON GROWTH OF NILETILAPIA O. niloticusGlenise B. Voss, Paulo Rema, M. Manuela E. Pintado , Luisa M. P. Valente Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia,Universidade Católica Portuguesa/Porto, Rua Arquiteto Lobão Vital Apartado 2511, 4202-401, Porto, Portugal. Email: mpintado@porto.ucp.pt    Among plant protein ingredients, soybean meal has high nutritional value and is the most widelyused in the aquaculture industry. On the other hand, the consumption of soy products increasesworldwide, either whole or as an ingredient for soy beverage. Currently, the food industrygenerates large amounts of byproducts, such as okara, obtained from production of soybeverage. This byproduct is often discarded, but okara can still be a valuable source ofnutrients and natural antioxidants for animal nutrition. In addition, several processingtechniques, like enzymatic hydrolysis, can improve the nutrient bioavailability of okara. On theother hand, a thermal treatment, such as autoclaving, can eliminate antinutritional substancesthat soybean contains and often limit its use. So, the present study was conducted to evaluatethe potential use of different processed okara meals, as an alternative protein sources in NileAdd To Calendar  ** 22/03/2019 World Aquaculture Society: AQUA 2018 - Presentation abstracthttp://www.was.org/Meetings/ShowAbstract.aspx?Id=104134 2/2Tilapia (O. Niloticus) juveniles. The okara was used after enzymatic hydrolysis, using Cynaracardunculus enzymes- CYOK or autoclaving process- AOK (1 atm, 121ºC and 15 min). Bothprocessed okara were dried at 65 ºC until constant weight and included at 10 and 20% inisonitrogenous diets for Nile tilapia, at the expense of soybean meal. Diets were fed to triplicategroups of fish during 10 weeks. At the end, growth performance and nutrient utilization wasevaluated. In general, the diets were well accepted by Nile tilapia, resulting in similar voluntaryfeed intake and feed conversion ratio among dietary treatments. The results obtained showedthat all groups of Nile Tilapia increased 6-fold the initial weight. Furthermore, the final bodyweight, length and the overall growth performance (SGR) of the fish were similar among thedifferent experimental diets. The dietary inclusion of different okara meal (autoclaved orhydrolysed) did not affect fish final whole body composition nor nutrient gain (Table 1). Thepresent work demonstrated that it is possible to include up to 20% okara meal in diets for NileTilapia without major effects on growth, nutrient utilisation or body composition.      Home (../../Default.aspx) Shop (../../shopping/) Members (../../view/member-benefits.aspx) Event Calendar(../../eventCalendar.aspx) Organization (../../view/organization.aspx) Employment (../../wases/) Contact Us(../../shopping/contactus) Privacy Policy (../../view/Privacy-Policy.aspx)Copyright © 2001-2019 World Aquaculture Society All Rights Reserved.

Effect of autoclaving process and enzymatic hydrolysis of okara (byproduct from soy beverage) on growth of nile tilapia o. niloticus

https://repositorio.ucp.pt/bitstream/10400.14/27125/1/Effect%20of%20autoclaving%20process%20and%20enzymatic.pdf

Effect of autoclaving process and enzymatic hydrolysis of okara (byproduct from soy beverage) on growth of nile tilapia o. niloticus

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Repositório Institucional da Universidade Católica Portuguesa