Effects of Starvation Stress on the Body Weight and Muscle Nutrition Composition of Nile Tilapia

doi:10.11924/j.issn.1000-6850.casb2021-0064

Abstract

Abstract:

The purpose of this study is to obtain the optimal time of starvation stress for tilapia, and to provide reference for quality control of tilapia by considering both fish quality and economic benefits. The changes of body weight and muscle nutrition composition of Nile tilapia (837.78±86.78) g in different periods after fasting were analyzed. The results showed that the body weight of Nile tilapia decreased continuously with the increase of starvation time. At the end of the experiment (28 day post-starvation), the condition factor was 3.16 to 3.52, the body weight decreased by 14.35%, the liver-somatic index increased first and then decreased, the stomach-body ratio and viserosomatic index decreased gradually with time, the content of crude protein and fat in muscle decreased while the ash and moisture increased. In addition, the EAA/NEAA ratio in muscle was higher than 60%, and the content of fatty acids and trace elements showed dynamic changes. In conclusion, it is suitable for tilapia to fast for 14 to 21d according to the changes of body weight, mortality, and nutritional component and trace elements in muscle, as well as the taste and economic benefits.

Key words: Oreochromis niloticus, starvation, body weight

LI Qingyong, HUANG Qiubiao, YE Lin, LIU Yi, WU Shudong, ZHU Dexing, LIN Haiqiang. Effects of Starvation Stress on the Body Weight and Muscle Nutrition Composition of Nile Tilapia[J]. Chinese Agricultural Science Bulletin, 2023, 39(23): 109-115.

Figures/Tables 11

References 36

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指标/%	禁食时间/d
指标/%	1	4	7	14	21	28
肥满度	3.52	3.51	3.36	3.26	3.21	3.16
肝体比	0.92	0.96	1.14	1.07	1.06	0.89
胃体比	1.57	0.34	0.33	0.32	0.23	0.17
肠体比	5.18	3.10	2.83	2.51	2.21	1.71

指标/%	禁食时间/d
指标/%	1	4	7	14	21	28
肥满度	3.52	3.51	3.36	3.26	3.21	3.16
肝体比	0.92	0.96	1.14	1.07	1.06	0.89
胃体比	1.57	0.34	0.33	0.32	0.23	0.17
肠体比	5.18	3.10	2.83	2.51	2.21	1.71

指标	禁食时间/d
指标	1	4	7	14	21	28
蛋白质	20.86±1.10	20.06±0.75	19.86±0.97	19.6±0.90	19.36±1.40	19.03±0.89
粗脂肪	1.36±1.37	1.23±0.27	1.20±0.35	1.16±0.37	1.05±0.62	0.57±0.27
灰分	1.10±0	1.16±0.04	1.20±0.08	1.20±0	1.23±0.09	1.26±0.16
水分	76.96±1.31	77.80±0.49	77.80±2.21	78.40±1.07	78.63±2.68	79.00±1.02

指标	禁食时间/d
指标	1	4	7	14	21	28
蛋白质	20.86±1.10	20.06±0.75	19.86±0.97	19.6±0.90	19.36±1.40	19.03±0.89
粗脂肪	1.36±1.37	1.23±0.27	1.20±0.35	1.16±0.37	1.05±0.62	0.57±0.27
灰分	1.10±0	1.16±0.04	1.20±0.08	1.20±0	1.23±0.09	1.26±0.16
水分	76.96±1.31	77.80±0.49	77.80±2.21	78.40±1.07	78.63±2.68	79.00±1.02

指标		禁食时间/d
指标		1		4		7		14		21	28
天冬氨酸 ASP		1.82±0.08		1.87±0.07		1.8±0.05		1.75±0.11		1.78±0.10	1.73±0.07
苏氨酸 THR		0.83±0.03		0.86±0.02		0.83±0.01		0.81±0.04		0.81±0.04	0.79±0.03
丝氨酸 SER		0.72±0.03		0.76±0.02		0.73±0.01		0.71±0.11		0.71±0.04	0.69±0.02
谷氨酸 GLU		2.83±0.11		2.93±0.07		2.79±0.03		2.75±0.10		2.78±0.13	2.73±0.10
甘氨酸 GLY		0.98±0.07		1.09±0.09		0.94±0.04		1.03±0.10		0.96±0.04	0.90±0.01
丙氨酸 ALA		1.13±0.03		1.19±0.04		1.11±0.03		1.11±0.05		1.11±0.06	1.07±0.03
缬氨酸 VAL		0.84±0.03		0.86±0.02		0.83±0.02		0.82±0.04		0.83±0.06	0.8±0.04
蛋氨酸 MET		0.57±0.03		0.58±0.01		0.56±0.01		0.55±0.02		0.54±0.02	0.53±0.02
异亮氨酸 ILE		0.80±0.03		0.80±0.03		0.78±0.02		0.77±0.04		0.78±0.05	0.76±0.04
亮氨酸 IEU		1.42±0.06		1.46±0.04		1.40±0.02		1.37±0.07		1.39±0.07	1.36±0.06
络氨酸 TYR		0.61±0.02		0.63±0.02		0.61±0.01		0.59±0.03		0.60±0.03	0.58±0.03
苯丙氨酸 PHE		0.73±0.04		0.74±0.03		0.72±0.03		0.69±0.05		0.71±0.04	0.68±0.03
组氨酸 HIS		0.41±0.01		0.42±0.02		0.41±0.02		0.38±0.03		0.39±0.03	0.37±0.02
赖氨酸 LYS		1.70±0.07		1.74±0.06		1.69±0.02		1.63±0.09		1.66±0.10	1.62±0.01
精氨酸 ARG		1.10±0.03		1.16±0.03		1.10±0.01		1.09±0.03		1.08±0.06	1.07±0.03
脯氨酸 PRO		0.69±0.01		0.77±0.04		0.66±0.04		0.73±0.03		0.70±0.03	0.69±0.01
EAA总量	6.73±0.28		6.88±0.22		6.66±0.13		6.47±0.36		6.57±0.39		6.38±0.28
NEAA总量	10.45±0.26		10.98±0.36		10.30±0.19		10.31±0.42		10.26±0.50		9.99±0.31
以上水解氨基酸总和	17.18±0.54		17.86±0.57		16.96±0.32		16.78±0.77		16.83±0.90		16.37±0.59