Analysis of effects induced by a pollock protein hydrolysate on early development, innate immunity and the bacterial community structure of first feeding of Atlantic halibut (Hippoglossus hippoglossus L.) larvae.

A pollock protein hydrolysate was used for enrichment of the live feed offered to halibut larvae from the onset of exogenous feeding and the effects of treatment on selected innate immune parameters studied. The effects of treatment on the bacterial community structure of larvae were furthermore studied using the PCR-DGGE method. C3 and lysozyme were identified in larvae already at the onset of first feeding and low concentrations of IgM detected at this stage indicate maternal origin. Endogenous production of IgM was validated in the gastrointestinal tract of larvae from 29 days post onset of first feeding, with similar concentrations found in both groups. Feeding the peptide-enriched live feed stimulated production of lysozyme and affected the distribution of C3 in larval tissue but survival and normal development of halibut larvae were not affected by the treatment. Vibrio sp. and Pseudoalteromonas sp. dominated the bacterial community of larvae from both groups and peptide enrichment of the live feed was not found to affect the bacterial community structure associated with surface sterilized larvae.

Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storage.

The aim of this work was to evaluate the effects of freezing and frozen storage at -24 degrees C on the quality of Icelandic herring fillets, focusing on protein solubility and viscosity at pH 2.7 and 11 used for pH-aided protein isolation. The evaluation of quality was based on chemical analyses, protein degradation measurements, and changes in protein solubility and viscosity at pH 2.7 and 11 after up to 6-mo frozen storage of the herring fillets. Lipid oxidation measured as TBARS values increased significantly during the frozen storage (P < 0.05). Protein solubility at pH 2.7 decreased during frozen storage for 6 mo, where the solubility was about 10% lower after 6-mo frozen storage compared to the beginning (P < 0.05). At pH 11, the solubility became approximately 15% lower after 6-mo frozen storage compared to initial solubility (P < 0.05). Viscosity, measured at pH 2.7, increased after 3 mo of frozen storage (P < 0.05). At pH 11, the viscosity increased significantly after 1-wk frozen storage, compared to fresh herring fillets, but did not increase significantly with further storage (P < 0.05). Changes found in solubility and viscosity indicated protein degradation due to freezing and frozen storage. SDS-PAGE analysis did not reveal any protein cross-linking or aggregation formation, either with frozen storage or due to exposure to low pH.

Cholestane as a digestibility marker in the absorption of polyunsaturated fatty acid ethyl esters in Atlantic salmon.

Salmonid fish require long-chain n-3 fatty acids in their diet. The digestibility of different chemical forms of fish oil fatty acids, fed as triacylglycerols, free fatty acids or ethyl esters, was examined in 300 g farmed Atlantic salmon (Salmo salar) using cholestane as an indicator of fat absorption in lieu of the chromium oxide (Cr2O3) which is commonly used as a marker in digestibility studies. It was established that the two digestibility markers gave similar results. Conveniently, cholestane does not require a separate analysis if fatty acids are to be determined by appropriate gas-liquid chromatography. The long-chain polyunsaturated fatty acids were particularly well absorbed, the apparent digestibility being 90-98% when feeding triacylglycerols or free fatty acids. However, the digestibility of monounsaturated fatty acids (75-94%) was lower, and lower still for saturated fatty acids (50-80%). Ethyl esters of fatty acids were significantly less well absorbed (P less than 0.05) than were the corresponding fatty acids in free acid or triacylglycerol form. Irrespective of dietary fat type, only free fatty acids were identified in feces, indicating total hydrolysis of triacylglycerols and ethyl esters.