Acid silage of tuna viscera: production, composition, quality and digestibility / Silagem ácida de vísceras de atum: produção, composição, qualidade e digestibilidade

Fish waste processed in the form of silage may constitute an alternative to the use of fishmeal (FM). In this study the composition and quality of the acid silage produced from tuna viscera (TV) were characterized and the digestibility of the nutrients of this product was determined for jundia Rhamdia quelen, using ytrium oxide as an inert marker and a completely randomized design. At the end of thirty days, 61.74% of the crude protein of TV was solubilized. Acid silage from TV presented good nutritional composition (high protein, good amino acid profile and essential fatty acids) and good microbiological quality. Crude protein digestibility was similar (88.52%) for TV and FM, but dry matter digestibility was higher (P<0.05) for (TV) (92.20%). Tuna silage presented as a high nutritional quality and nutrient digestibility for jundiá juveniles, R. quelen. Therefore, this novel ingredient has potential as an alternative protein source in aquafeeds.(AU)

Resíduos de pescado processados na forma de silagem podem se constituir em uma alternativa ao uso de farinha de peixe (FM). Neste estudo caracterizou-se a composição e qualidade da silagem ácida produzida a partir de vísceras de atum (TV) e determinou-se a digestibilidade dos nutrientes deste produto para jundiá Rhamdia quelen, utilizando-se o óxido de ítrio como marcador inerte em delineamento completamente casualizado. Ao final de trinta dias, 61. 74% da proteína bruta da TV estava solubilizada. A silagem ácida de TV apresentou boa composição nutricional (alta proteína, bom perfil de aminoácidos e de ácidos graxos essenciais) e qualidade microbiológica satisfatória. A digestibilidade da proteína bruta foi similar (88.52%) para TV e FM, mas a da matéria seca foi maior (P<0.05) para a TV (92.20%). A silagem de atum apresentou-se como um ingrediente proteico de alta qualidade nutritiva e digestiva para juvenis de jundiá, R. quelen. Portanto, este novo ingrediente tem potencial como fonte alternativa de proteína para rações de espécies aquícolas.(AU)

Acid silage of tuna viscera: production, composition, quality and digestibility / Silagem ácida de vísceras de atum: produção, composição, qualidade e digestibilidade

Fish waste processed in the form of silage may constitute an alternative to the use of fishmeal (FM). In this study the composition and quality of the acid silage produced from tuna viscera (TV) were characterized and the digestibility of the nutrients of this product was determined for jundia Rhamdia quelen, using ytrium oxide as an inert marker and a completely randomized design. At the end of thirty days, 61.74% of the crude protein of TV was solubilized. Acid silage from TV presented good nutritional composition (high protein, good amino acid profile and essential fatty acids) and good microbiological quality. Crude protein digestibility was similar (88.52%) for TV and FM, but dry matter digestibility was higher (P<0.05) for (TV) (92.20%). Tuna silage presented as a high nutritional quality and nutrient digestibility for jundiá juveniles, R. quelen. Therefore, this novel ingredient has potential as an alternative protein source in aquafeeds.

Resíduos de pescado processados na forma de silagem podem se constituir em uma alternativa ao uso de farinha de peixe (FM). Neste estudo caracterizou-se a composição e qualidade da silagem ácida produzida a partir de vísceras de atum (TV) e determinou-se a digestibilidade dos nutrientes deste produto para jundiá Rhamdia quelen, utilizando-se o óxido de ítrio como marcador inerte em delineamento completamente casualizado. Ao final de trinta dias, 61. 74% da proteína bruta da TV estava solubilizada. A silagem ácida de TV apresentou boa composição nutricional (alta proteína, bom perfil de aminoácidos e de ácidos graxos essenciais) e qualidade microbiológica satisfatória. A digestibilidade da proteína bruta foi similar (88.52%) para TV e FM, mas a da matéria seca foi maior (P<0.05) para a TV (92.20%). A silagem de atum apresentou-se como um ingrediente proteico de alta qualidade nutritiva e digestiva para juvenis de jundiá, R. quelen. Portanto, este novo ingrediente tem potencial como fonte alternativa de proteína para rações de espécies aquícolas.

Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue

O uso de solventes específicos para extração de proteínas determina o tipo de reação química que ocorre entre os componentes proteicos, principalmente quando estes foram submetidos a tratamentos térmicos como a extrusão termoplástica, uma tecnologia de alta versatilidade, baixo custo, alta produtividade e que não gera efluentes. No entanto, é necessário o uso de concentrações adequadas dos solventes para maximizar a extração das proteínas. Neste trabalho foi avaliada a solubilização de proteínas de análogo de carne a base de isolado proteico de soja e glúten vital, submetidos ao processo de extrusão termoplástica a baixa (23%) e alta (60%) umidade. Os solventes utilizados foram: tampão fosfato (pH 7,5) de 10, 20, 40, 60, 80 e 100mM, dodecil sulfato de sódio de 1, 2, 3, 4 e 5%, -mercaptoetanol de 1, 2, 3 e 4%, Triton X-100 de 1, 2, 3 e 4% e ureia de 6, 7, 8, 9 e 10M. Todos os reagentes foram dissolvidos ou solubilizados em tampão fosfato 40mM (pH 7,5). Os resultados mostraram que as maiores extrações proteicas foram obtidas com o uso de 40mM de tampão fosfato, 2% de dodecil sulfato de sódio, 2% de -mercaptoetanol, 3% de Triton X-100 e 7M de ureia.(AU)

The use of specific solvents for protein extraction determines the type of chemical reaction, which occurs between the protein components, mainly when the protein was submitted to thermal treatment, such as thermoplastic extrusion, a technology with high versatility, low cost and high throughput and without effluent generation. However, it is necessary to use adequate solvents concentration in order to maximize the protein extraction. The aim of this research was to evaluate the protein solubilization of meat analogue based on isolate soy protein and vital gluten submitted to thermoplastic extrusion process at low moisture content (23%) and high moisture content (60%). The solvents used were: phosphate buffer (pH 7.5) at 10, 20, 40, 60, 80 and 100mM, sodium dodecyl sulphate at 1, 2, 3, 4 and 5%, -mercaptoethanol at 1, 2, 3 and 4%, Triton X-100 at 1, 2, 3 and 4% and urea at 6, 7, 8, 9 and 10M. All the chemical reagents were dissolved or solubilized in phosphate buffer 40mM (pH 7.5). The results showed that the highest protein extraction were obtained when phosphate buffer 40mM, sodium dodecil sulphate 2%, -mercaptoethanol 2%, Triton X-100 3% and urea 7M were used.(AU)

Determinação da concentração de diferentes sistemas de solventes na solubilização de proteínas de análogo de carne / Determination of the concentration of different solvents systems in the protein solubilization of meat analogue

O uso de solventes específicos para extração de proteínas determina o tipo de reação química que ocorre entre os componentes proteicos, principalmente quando estes foram submetidos a tratamentos térmicos como a extrusão termoplástica, uma tecnologia de alta versatilidade, baixo custo, alta produtividade e que não gera efluentes. No entanto, é necessário o uso de concentrações adequadas dos solventes para maximizar a extração das proteínas. Neste trabalho foi avaliada a solubilização de proteínas de análogo de carne a base de isolado proteico de soja e glúten vital, submetidos ao processo de extrusão termoplástica a baixa (23%) e alta (60%) umidade. Os solventes utilizados foram: tampão fosfato (pH 7,5) de 10, 20, 40, 60, 80 e 100mM, dodecil sulfato de sódio de 1, 2, 3, 4 e 5%, β-mercaptoetanol de 1, 2, 3 e 4%, Triton X-100 de 1, 2, 3 e 4% e ureia de 6, 7, 8, 9 e 10M. Todos os reagentes foram dissolvidos ou solubilizados em tampão fosfato 40mM (pH 7,5). Os resultados mostraram que as maiores extrações proteicas foram obtidas com o uso de 40mM de tampão fosfato, 2% de dodecil sulfato de sódio, 2% de β-mercaptoetanol, 3% de Triton X-100 e 7M de ureia.

The use of specific solvents for protein extraction determines the type of chemical reaction, which occurs between the protein components, mainly when the protein was submitted to thermal treatment, such as thermoplastic extrusion, a technology with high versatility, low cost and high throughput and without effluent generation. However, it is necessary to use adequate solvents concentration in order to maximize the protein extraction. The aim of this research was to evaluate the protein solubilization of meat analogue based on isolate soy protein and vital gluten submitted to thermoplastic extrusion process at low moisture content (23%) and high moisture content (60%). The solvents used were: phosphate buffer (pH 7.5) at 10, 20, 40, 60, 80 and 100mM, sodium dodecyl sulphate at 1, 2, 3, 4 and 5%, β-mercaptoethanol at 1, 2, 3 and 4%, Triton X-100 at 1, 2, 3 and 4% and urea at 6, 7, 8, 9 and 10M. All the chemical reagents were dissolved or solubilized in phosphate buffer 40mM (pH 7.5). The results showed that the highest protein extraction were obtained when phosphate buffer 40mM, sodium dodecil sulphate 2%, β-mercaptoethanol 2%, Triton X-100 3% and urea 7M were used.

Avaliação do potencial nutricional da casca proteinada de soja para a alimentação de ruminantes / Evaluation of nutritional potential of the protein soybean hull for feeding ruminants

Background: The agro-industrial by-products constitute valuable sources of nutrients for animal production, however, assessing the potential for the use of by-products arising from the food industry is essential to minimize production costs and maximize production meat. For formulation of diets nutritionally viable, is of fundamental importance to know the nutritional value of foods. For this, one must determine the chemical composition, nutrient availability, concentration and availability of energy from food. The protein soybean hull is the residue coming from the technological process of extraction of soy protein, with is originally called primary sludge. To this is added 50% soybean hull and dried, resulting in the product called protein soybean hull. This work was carried out in order to assess through chemical studies the nutritional potential of the protein soybean hull its utilization for feed sheep in replace soybean meal, because currently there is no available scientific studies on the effect of using protein soybean hull in the ruminant animals diet. Materials, Methods & Results: For this, samples of soybean protein hull were collected from a benefited soy industry in different batches to evaluate the variability in chemical composition of experimental material, dried at 55°C in a forced air oven for 72 h and ground (Willey mill type) in screen of a millimeter. The samples of soybean protein hull were analyzed for dry matter, mineral matter, organic matter, crude protein, ether extract, nitrogen-free extract, total carbohydrates, nonfiber carbohydrates, crude energy, crude fiber, neutral and acid detergent fiber. Protein quality was evaluated through levels of urease and protein solubility. The soybean protein hull showed high levels of dry matter (85.17 to 87.99%), representing a good potential for conservation of this by-product during storage. The high content of ash (8.13%) is possibly due to the presence of silica originating from the soybean hull present in the soybean protein hull. The crude protein content of 30.69% represents 68% of crude protein content of soybean meal. The ether extract (2.08%) is within the normal range for a constituent ingredient of feed for sheep. In the seven samples only one did not have appropriate value for non-fiber carbohydrates (4.3%) possibly necessitating supplementation of energy and undegradable protein in the diet of sheep. The energy concentration of the soybean protein hull determinates in calorimetric bomb was 4.2 Mcal/kg. For the levels of urease and protein solubility were obtained the average values of 0.02 and 35.41%, respectively. Discussion: The average value of neutral detergent fiber found in the soybean protein hull was 47.56% approximately 3.5 times the amount of soybean meal. The values of acid detergent fiber ranged from 34.68 to 38.27%. The protein soybean hull has 3.5 times more neutral detergent fiber, 68% crude protein and 58% of the metabolizable energy do soybean meal, can therefore be considered a roughage by-product and may be used for sheep diet in replace of soybean meal. The industrial production of soybean protein hull was quite homogeneous due to small variation in the different chemical constituents analyzed in the seven batches and the rates of protein quality can be better evaluated in animal experiments.(AU)

Avaliação do potencial nutricional da casca proteinada de soja para a alimentação de ruminantes / Evaluation of nutritional potential of the protein soybean hull for feeding ruminants

Background: The agro-industrial by-products constitute valuable sources of nutrients for animal production, however, assessing the potential for the use of by-products arising from the food industry is essential to minimize production costs and maximize production meat. For formulation of diets nutritionally viable, is of fundamental importance to know the nutritional value of foods. For this, one must determine the chemical composition, nutrient availability, concentration and availability of energy from food. The protein soybean hull is the residue coming from the technological process of extraction of soy protein, with is originally called primary sludge. To this is added 50% soybean hull and dried, resulting in the product called protein soybean hull. This work was carried out in order to assess through chemical studies the nutritional potential of the protein soybean hull its utilization for feed sheep in replace soybean meal, because currently there is no available scientific studies on the effect of using protein soybean hull in the ruminant animals diet. Materials, Methods & Results: For this, samples of soybean protein hull were collected from a benefited soy industry in different batches to evaluate the variability in chemical composition of experimental material, dried at 55°C in a forced air oven for 72 h and ground (Willey mill type) in screen of a millimeter. The samples of soybean protein hull were analyzed for dry matter, mineral matter, organic matter, crude protein, ether extract, nitrogen-free extract, total carbohydrates, nonfiber carbohydrates, crude energy, crude fiber, neutral and acid detergent fiber. Protein quality was evaluated through levels of urease and protein solubility. The soybean protein hull showed high levels of dry matter (85.17 to 87.99%), representing a good potential for conservation of this by-product during storage. The high content of ash (8.13%) is possibly due to the presence of silica originating from the soybean hull present in the soybean protein hull. The crude protein content of 30.69% represents 68% of crude protein content of soybean meal. The ether extract (2.08%) is within the normal range for a constituent ingredient of feed for sheep. In the seven samples only one did not have appropriate value for non-fiber carbohydrates (4.3%) possibly necessitating supplementation of energy and undegradable protein in the diet of sheep. The energy concentration of the soybean protein hull determinates in calorimetric bomb was 4.2 Mcal/kg. For the levels of urease and protein solubility were obtained the average values of 0.02 and 35.41%, respectively. Discussion: The average value of neutral detergent fiber found in the soybean protein hull was 47.56% approximately 3.5 times the amount of soybean meal. The values of acid detergent fiber ranged from 34.68 to 38.27%. The protein soybean hull has 3.5 times more neutral detergent fiber, 68% crude protein and 58% of the metabolizable energy do soybean meal, can therefore be considered a roughage by-product and may be used for sheep diet in replace of soybean meal. The industrial production of soybean protein hull was quite homogeneous due to small variation in the different chemical constituents analyzed in the seven batches and the rates of protein quality can be better evaluated in animal experiments.

Tratamento térmico adequado proporciona melhoria da qualidade nutricional de farinhas de soja elaboradas a partir de novos cultivares destinados à alimentação humana / Adequate heat treatment improves the nutritional quality of soybean flours from new cultivars for human consumption purpose

O efeito do calor seco sobre índices de urease, a solubilidade proteica e a desfosforilação de ácido fítico foram avaliados em grãos de diferentes cultivares de soja. Os grãos foram submetidos à temperatura de 130ºC, 150ºCe 170ºC por 30 minutos e, posteriormente, triturados. Foram realizadas as análises de urease, da solubilidade proteica e dos teores de hexafosfato, pentafosfato, tetrafosfato e trifosfato de inositol. O tratamento a 130ºC foi insuficiente para inativar a atividade da urease e a temperatura de 170°C ultrapassou o limite adequado; os valores desejáveis foram obtidas a 150°C. A solubilidade da proteína diferiu entre as temperaturas aplicadas (p< 0,05). O processamento térmico sob temperatura de 150°C indicou ser adequado por apresentar valores de solubilidade proteica entre 70% a 85%. O teor de hexafosfato de inositol foi 46% menor no cultivar convencional. Ocorreu redução média de 37,7% de IP6 no tratamento dos grãos de soja a 150ºC, quando comparado a de130ºC. O tratamento térmico a 150ºC por 30 minutos foi o melhor para processar a soja, proporcionar adequada solubilidade proteica na redução da atividade de urease, além de reduzir a concentração de inositóis hexa e pentafosfatos, sem afetar a concentração dos inositóis tetra e trifosfato. (AU)

The present work analyzed the effect of dry heat on grains from different soybean cultivars, and the indicesof urease, protein solubility and dephosphorylation of phytic acid were determined. The grains were exposedto temperatures at 130ºC, 150ºC and 170ºC for 30 minutes, and then powdered. Analyses of urease, proteinsolubility, and inositol hexaphosphate, pentaphosphate, tetrafhosphate and triphosphate were carried out.The treatment of grains at 130ºC was insufficient to inactivate the urease activity, while the temperatureat 170°C exceeded the appropriate limit; at 150°C desirable values were observed. The protein solubilitydiffered among the employed temperatures (p < 0.05). Heating processing at 130°C was not appropriate, butat 150°C indicated to be suitable temperature, as the protein solubility values were between 70% and 85%.Inositol hexaphosphate content was 46% lower in the conventional cultivar. An average reduction of 37.7%for the IP6 was observed in treating the soybean grains at 150ºC, in comparison with 130ºC. The heatingtreatment at 150ºC for 30 minutes was the most adequate for processing the soybean, and for providingappropriate protein solubility, reduced urease activity and reduced concentration of inositol penta- andhexaphosphates, without affecting the inositol tetra- and tri-phosphates concentrations.Key words. soybean, urease, protein solubility, phytic acid.(AU)

Tratamento térmico adequado proporciona melhoria da qualidade nutricional de farinhas de soja elaboradas a partir de novos cultivares destinados à alimentação humana / Adequate heat treatment improves the nutritional quality of soybean flours from new cultivars for human consumption purpose

O efeito do calor seco sobre índices de urease, a solubilidade proteica e a desfosforilação de ácido fítico foram avaliados em grãos de diferentes cultivares de soja. Os grãos foram submetidos à temperatura de 130ºC, 150ºCe 170ºC por 30 minutos e, posteriormente, triturados. Foram realizadas as análises de urease, da solubilidade proteica e dos teores de hexafosfato, pentafosfato, tetrafosfato e trifosfato de inositol. O tratamento a 130ºC foi insuficiente para inativar a atividade da urease e a temperatura de 170°C ultrapassou o limite adequado; os valores desejáveis foram obtidas a 150°C. A solubilidade da proteína diferiu entre as temperaturas aplicadas (p< 0,05). O processamento térmico sob temperatura de 150°C indicou ser adequado por apresentar valores de solubilidade proteica entre 70% a 85%. O teor de hexafosfato de inositol foi 46% menor no cultivar convencional. Ocorreu redução média de 37,7% de IP6 no tratamento dos grãos de soja a 150ºC, quando comparado a de130ºC. O tratamento térmico a 150ºC por 30 minutos foi o melhor para processar a soja, proporcionar adequada solubilidade proteica na redução da atividade de urease, além de reduzir a concentração de inositóis hexa e pentafosfatos, sem afetar a concentração dos inositóis tetra e trifosfato.

The present work analyzed the effect of dry heat on grains from different soybean cultivars, and the indicesof urease, protein solubility and dephosphorylation of phytic acid were determined. The grains were exposedto temperatures at 130ºC, 150ºC and 170ºC for 30 minutes, and then powdered. Analyses of urease, proteinsolubility, and inositol hexaphosphate, pentaphosphate, tetrafhosphate and triphosphate were carried out.The treatment of grains at 130ºC was insufficient to inactivate the urease activity, while the temperatureat 170°C exceeded the appropriate limit; at 150°C desirable values were observed. The protein solubilitydiffered among the employed temperatures (p < 0.05). Heating processing at 130°C was not appropriate, butat 150°C indicated to be suitable temperature, as the protein solubility values were between 70% and 85%.Inositol hexaphosphate content was 46% lower in the conventional cultivar. An average reduction of 37.7%for the IP6 was observed in treating the soybean grains at 150ºC, in comparison with 130ºC. The heatingtreatment at 150ºC for 30 minutes was the most adequate for processing the soybean, and for providingappropriate protein solubility, reduced urease activity and reduced concentration of inositol penta- andhexaphosphates, without affecting the inositol tetra- and tri-phosphates concentrations.Key words. soybean, urease, protein solubility, phytic acid.