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Wahyudi IT, Jusadi D, Setiawati M, Ekasari J, Suprayudi MA. Dietary supplementation of cinnamaldehyde positively affects the physiology, feed utilization, growth, and body composition of striped catfish Pangasianodon hypophthalmus. FISH PHYSIOLOGY AND BIOCHEMISTRY 2024; 50:813-826. [PMID: 38112905 DOI: 10.1007/s10695-023-01287-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/12/2023] [Accepted: 12/07/2023] [Indexed: 12/21/2023]
Abstract
The study evaluated the effects of diverse cinnamaldehyde (CIN) supplementation doses on the physiological attributes, feed utilization, growth, and body composition of striped catfish Pangasianodon hypophthalmus. The study incorporated five doses of CIN supplementation, namely 0, 0.5, 1, 1.5, and 2 g kg-1 feed, with four replicates per group. Commercial extruded isonitrogenous and isoenergetic feeds with crude protein and gross energy levels of 28.46% ± 0.23% and 3858.70 ± 18.06 kcal kg-1, respectively, were used as test feeds. The initial weight of striped catfish was 5.57 ± 0.02 g, and 30 fish were maintained in each cage (2 × 1 × 1 m3) for 60 days. The results illustrated that the incorporation of CIN into the diet increases amylase and lipase levels and the ability of striped catfish to accumulate glucose, as the glucose tolerance test revealed that CIN 1.0 and 1.5 g kg-1 reduced glucose content to its basal level at 3-4 h postinjection and upregulated the insulin receptor, hexokinase, and hormone-sensitive lipase genes. CIN 1.5 g kg-1 also increased plasma total protein and high-density lipoprotein levels and reduced triglyceride and cholesterol levels. CIN 1.0-2.0 g kg-1 increased antioxidant capacity by increasing the levels of superoxide dismutase and glutathione and decreasing malondialdehyde levels. CIN 1.5 g kg-1 was the best treatment for increasing final weight, the specific growth rate, protein retention, and the protein efficiency ratio and for decreasing the feed conversion ratio. CIN additionally increased meat protein and decreased meat and liver lipid content. This study concluded that 1.24 g kg-1 is the optimal CIN dose calculated from the equation Y = - 0.1487x2 + 0.3702x + 5.0724 (R2 = 0.71) to increase growth and feed efficiency in striped catfish by increasing nonprotein catabolism and exerting antioxidant effects.
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Affiliation(s)
- Imam Tri Wahyudi
- Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, IPB Dramaga Campus, Bogor, Indonesia
| | - Dedi Jusadi
- Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, IPB Dramaga Campus, Bogor, Indonesia.
| | - Mia Setiawati
- Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, IPB Dramaga Campus, Bogor, Indonesia
| | - Julie Ekasari
- Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, IPB Dramaga Campus, Bogor, Indonesia
| | - Muhammad Agus Suprayudi
- Department of Aquaculture, Faculty of Fisheries and Marine Sciences, IPB University, IPB Dramaga Campus, Bogor, Indonesia
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Ruiz A, Sanahuja I, Andree KB, Furones D, Holhorea PG, Calduch-Giner JA, Pastor JJ, Viñas M, Pérez-Sánchez J, Morais S, Gisbert E. The potential of a combination of pungent spices as a novel supplement in gilthead seabream ( Sparus aurata) diets to aid in the strategic use of fish oil in aquafeeds: a holistic perspective. Front Immunol 2023; 14:1222173. [PMID: 37818366 PMCID: PMC10561386 DOI: 10.3389/fimmu.2023.1222173] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Accepted: 09/08/2023] [Indexed: 10/12/2023] Open
Abstract
This work studied the potential of a combination of pungent spices (capsicum, black pepper, ginger, and cinnamaldehyde) to be used as a supplement in diets of gilthead seabream (Sparus aurata; 44.1 ± 4.2 g). During 90 days, fish were fed three experimental diets with low inclusion of fish oil and containing poultry fat as the main source of lipids, supplemented with graded levels of the tested supplement: 0 (control), 0.1 (SPICY0.1%), and 0.15% (SPICY0.15%). As a result, the pungent spices enhanced the growth performance, the activity of the bile-salt-activated lipase in the intestine, and decreased fat deposit levels within enterocytes. The SPICY0.1% diet reduced the feed conversion ratio and the perivisceral fat index and lipid deposits in the liver. Moreover, the ratio of docosahexaenoic acid/eicosapentaenoic acid in fillet increased in fish fed the SPICY0.1% diet, while the hepatic levels of docosahexaenoic acid and total n-3 polyunsaturated fatty acids increased in fish fed the SPICY0.15% diet. Furthermore, there was an effect on the expression of some biomarkers related to lipid metabolism in 2-h postprandial fish (fasn, elovl6, scd1b, cyp7a1, lpl, and pparβ), and in 48 h fasted-fish fed with the SPICY0.1% diet, a regulation of the intestinal immune response was indicated. However, no significant differences were found in lipid apparent digestibility and proximate macronutrient composition. The spices did not affect biomarkers of hepatic or oxidative stress. No differences in microbial diversity were found, except for an increase in Simpson's Index in the posterior intestine of fish fed the SPICY0.1% diet, reflected in the increased relative abundance of the phylum Chloroflexi and lower relative abundances of the genera Campylobacter, Corynebacterium, and Peptoniphilus. In conclusion, the supplementation of gilthead seabream diets with pungent spices at an inclusion of 0.1% was beneficial to enhance growth performance and feed utilization; reduce fat accumulation in the visceral cavity, liver, and intestine; and improve the fish health status and condition. Results suggest that the tested supplement can be used as part of a nutritional strategy to promote a more judicious use of fish oil in fish diets due to its decreasing availability and rising costs.
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Affiliation(s)
- Alberto Ruiz
- Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de La Ràpita, La Ràpita, Spain
- Ph.D. Program in Aquaculture, Universitat de Barcelona, Barcelona, Spain
| | - Ignasi Sanahuja
- Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de La Ràpita, La Ràpita, Spain
| | - Karl B. Andree
- Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de La Ràpita, La Ràpita, Spain
| | - Dolors Furones
- Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de La Ràpita, La Ràpita, Spain
| | - Paul G. Holhorea
- Nutrigenomics and Fish Growth Endocrinology Group, Institute of Aquaculture Torre de la Sal, Consejo Superior de Investigaciones Científicas (CSIC), Castellón, Spain
| | - Josep A. Calduch-Giner
- Nutrigenomics and Fish Growth Endocrinology Group, Institute of Aquaculture Torre de la Sal, Consejo Superior de Investigaciones Científicas (CSIC), Castellón, Spain
| | - Jose J. Pastor
- Innovation Division, Animal Science Unit, Lucta S.A. Bellaterra, Spain
| | - Marc Viñas
- Sustainability in Biosystems, Institut de Recerca i Tecnologia Agroalimentàries (IRTA) Torre Marimon, Caldes de Montbui, Barcelona, Spain
| | - Jaume Pérez-Sánchez
- Nutrigenomics and Fish Growth Endocrinology Group, Institute of Aquaculture Torre de la Sal, Consejo Superior de Investigaciones Científicas (CSIC), Castellón, Spain
| | - Sofia Morais
- Innovation Division, Animal Science Unit, Lucta S.A. Bellaterra, Spain
| | - Enric Gisbert
- Aquaculture Program, Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Centre de La Ràpita, La Ràpita, Spain
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