Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality

Glenise B. Voss; Vera Sousa; Paulo Rema; Manuela E. Pintado; Luísa M. P. Valente

doi:10.3390/ani11030590

Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality

Glenise B. Voss, Vera Sousa, Paulo Rema, Manuela E. Pintado, Luísa M. P. Valente^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

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Abstract

The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of C. Cardunculus proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.

Original language	English
Article number	590
Pages (from-to)	1-17
Number of pages	17
Journal	Animals
Volume	11
Issue number	3
DOIs	https://doi.org/10.3390/ani11030590
Publication status	Published - Mar 2021

Keywords

Bioprocess
Circular economy
Growth
Nile tilapia
Okara digestibility
Soybean by-products

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.3390/ani11030590Licence: CC BY

28336324Final published version, 740 KBLicence: CC BY

http://hdl.handle.net/10400.14/32351Licence: CC BY

Cite this

@article{6abd171458fc4526a1521c8f79d81e15,

title = "Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality",

abstract = "The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of C. Cardunculus proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.",

keywords = "Bioprocess, Circular economy, Growth, Nile tilapia, Okara digestibility, Soybean by-products",

author = "Voss, {Glenise B.} and Vera Sousa and Paulo Rema and Pintado, {Manuela E.} and Valente, {Lu{\'i}sa M. P.}",

note = "Funding Information: Funding: This work was partially funded by the structured program of R&D&I ATLANTIDA— Platform for the monitoring of the North Atlantic Ocean and tools for the sustainable exploitation of the marine resources (reference NORTE−01‐0145‐FEDER‐000040), supported by the North Portu‐ gal Regional Operational Programme (NORTE2020), through the European Regional Development Fund (ERDF). Funding Information: Acknowledgments: The authors thank CAPES (Coordena{\c c}{\~a}o de Aperfei{\c c}oamento de Pessoal de N{\'i}vel Superior) for financial support. We would also like to thank the scientific collaboration under the FCT projects UID/Multi/50016/2019, UIDB/04423/2020 and UIDP/04423/2020. Funding Information: This work was partially funded by the structured program of R&D&I ATLANTIDA? Platform for the monitoring of the North Atlantic Ocean and tools for the sustainable exploitation of the marine resources (reference NORTE?01?0145?FEDER?000040), supported by the North Portugal Regional Operational Programme (NORTE2020), through the European Regional Development Fund (ERDF). The authors thank CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior) for financial support. We would also like to thank the scientific collaboration under the FCT projects UID/Multi/50016/2019, UIDB/04423/2020 and UIDP/04423/2020. Publisher Copyright: {\textcopyright} 2021 by the authors. Licensee MDPI, Basel, Switzerland. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.",

year = "2021",

month = mar,

doi = "10.3390/ani11030590",

language = "English",

volume = "11",

pages = "1--17",

journal = "Animals",

issn = "2076-2615",

publisher = "MDPI",

number = "3",

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T1 - Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles

T2 - effects on nutrient utilization and muscle quality

AU - Voss, Glenise B.

AU - Sousa, Vera

AU - Rema, Paulo

AU - Pintado, Manuela E.

AU - Valente, Luísa M. P.

N1 - Funding Information: Funding: This work was partially funded by the structured program of R&D&I ATLANTIDA— Platform for the monitoring of the North Atlantic Ocean and tools for the sustainable exploitation of the marine resources (reference NORTE−01‐0145‐FEDER‐000040), supported by the North Portu‐ gal Regional Operational Programme (NORTE2020), through the European Regional Development Fund (ERDF). Funding Information: Acknowledgments: The authors thank CAPES (Coordenação de Aperfeiçoamento de Pessoal de Nível Superior) for financial support. We would also like to thank the scientific collaboration under the FCT projects UID/Multi/50016/2019, UIDB/04423/2020 and UIDP/04423/2020. Funding Information: This work was partially funded by the structured program of R&D&I ATLANTIDA? Platform for the monitoring of the North Atlantic Ocean and tools for the sustainable exploitation of the marine resources (reference NORTE?01?0145?FEDER?000040), supported by the North Portugal Regional Operational Programme (NORTE2020), through the European Regional Development Fund (ERDF). The authors thank CAPES (Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior) for financial support. We would also like to thank the scientific collaboration under the FCT projects UID/Multi/50016/2019, UIDB/04423/2020 and UIDP/04423/2020. Publisher Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. Copyright: Copyright 2021 Elsevier B.V., All rights reserved.

PY - 2021/3

Y1 - 2021/3

N2 - The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of C. Cardunculus proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.

AB - The apparent digestibility coefficients (ADCs) of differently processed okara meals were assessed in Nile tilapia diets: dried okara not autoclaved (FOK), dried okara autoclaved (AOK), okara hydrolyzed with Alcalase (ALOK) or Cynara cardunculus proteases (CYOK), and hydrolyzed okara fermented with lactic bacteria: Lactobacillus rhamnosus R11 (CYR11OK) or Bifidobacterium animalis ssp. lactis Bb12 (CYB12OK). Okara processing significantly affected nutrient digestibility: dry matter ADC was highest in CYR11OK (80%) and lowest in FOK (40%). The lowest protein digestibility was observed in CYR11OK (72%), and the highest in AOK (97%) and CYOK (91%), evidencing the effectiveness of the autoclave and the use of C. Cardunculus proteases to increase okara protein bioavailability. The inclusion of up to 20% of AOK or CYOK did not affect fish growth, nutrient utilization, or whole body composition of Nile tilapia. The flesh quality (color, pH, water activity, cohesiveness, elasticity and resilience) was not affected by the dietary incorporation of AOK or CYOK. Fish fed with AOK diets stand out for their high density of muscle fibers, particularly in AOK20, which can explain their high muscle firmness and may result in further hypertrophic growth. Altogether, results suggest that hydrolyzed or autoclaved okara are valuable ingredients for Nile tilapia diets.

KW - Bioprocess

KW - Circular economy

KW - Growth

KW - Nile tilapia

KW - Okara digestibility

KW - Soybean by-products

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U2 - 10.3390/ani11030590

DO - 10.3390/ani11030590

M3 - Article

C2 - 33668177

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SN - 2076-2615

VL - 11

SP - 1

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M1 - 590

ER -

Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality

Abstract

Keywords

UN SDGs

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CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this

Processed by‐products from soy beverage (Okara) as sustainable ingredients for nile tilapia (o. niloticus) juveniles: effects on nutrient utilization and muscle quality

Abstract

Keywords

UN SDGs

Access to Document

Other files and links

Fingerprint

Projects

CBQF Multianual Funding: Centre for Biotechnology and Fine Chemistry

Cite this