Scribd
Upload
30 views23 pages

Digestibility

The document discusses the digestion process in fish, including the breakdown of nutrients, enzymes involved, and methods to determine digestibility. It covers factors that affect digestibility such as fish species, age, environmental conditions, and food composition and processing.

Uploaded by

adi suriyadin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
30 views23 pages

Digestibility

The document discusses the digestion process in fish, including the breakdown of nutrients, enzymes involved, and methods to determine digestibility. It covers factors that affect digestibility such as fish species, age, environmental conditions, and food composition and processing.

Uploaded by

adi suriyadin
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
You are on page 1/ 23

DIGESTIBILITY

DIGESTION
„ Nutrients consumed by fish
„ Proteins, lipids, carbohydrates
„ Can they be used directly?
„ Too large
„ Are not identical to animals make up
„ Digestion = hydrolysis
„ Hydrolytic enzymes
DIGESTION

CARBOHYDRATES PROTEINS LIPIDS GUT LUMEN

GUT WALL

BLOODSTREAM
SUGARS AMINO ACIDS FATTY ACIDS

ENERGY GROWTH
Metabolism
„ Catabolism
„ Breakdown of molecules
„ Anabolism
„ Synthesis of larger molecules
„ Growth
Quantification of the digestive
process
„ Digestibility
„ Relative measure of how much of ingested food
and its nutrient components have been digested
and absorbed by the animal
„ Apparent digestibility coefficient (ADC)
„ ADC = 100x(Ningested-Negested)/ Ningested

„ Total ADC (dry matter), ADC for protein,


carbohydrate and lipid
How to determine digestibility?
Direct (balance) method
„ Drawbacks of direct method
„ Necessity to estimate total amount of food
consumed
„ Necessity to collect all faeces egested
„ Leaching of nutrients from food and from
faeces
„ ADC biased
„ Automatic faeces collection device
Automatic faeces collection device
INFLOW

FILTER OUTFLOW
AERATION
How to determine digestibility?
Indirect (inert indicator) method
„ Inert substance (marker, indicator)
added to food

„ Concentrations of marker and nutrient


are determined in food and faeces
How to determine digestibility?
Indirect (inert indicator) method
„ Nutrient digestibility

„ ADC = 100-[100x(%Ifood/%Ifaeces)x(%Nfaeces/%Nfood)]

„ Total digestibility (dry matter digestibility)

„ ADC = 100 – [100x(%Ifood/%Ifaeces)]


Indirect (inert indicator) method
„ Advantages
„ Analysis of a sample of food and faeces

„ Drawbacks
„ Leaching of nutrients
„ Appropriate indicator
Requirements for indicators
„ Evenly distributed in feed and faeces
„ Not absorbed through or adsorbed onto
intestinal mucosa
„ Have the same rate of passage through
digestive tract as food nutrients
„ Chromic oxide commonly used
Examples of errors associated
with indicators
„ Passage of Cr2O3 through intestine in
carp was slowed down
„ Cr2O3 indicator method gave lower
values than direct method in catfish
„ Concentration of Cr2O3 in the diets for
rainbow trout
Internal (endogenous) indicators
„ Indigestible component of the diet itself
„ Cellulose, magnesium, hydrolysis-resistant
organic matter, crude fibre, ash
„ Advantage
„ Analysis of food digestibility in fish habitat
„ Disadvantage
„ Small portion of ash was digested
In vitro tests
„ Extraction of pure enzymes
„ Incubating enzymes with substrates
under appropriate conditions
„ Require prior correlation between in
vitro and in vivo digestibility
determinations
Acclimation of fish to
digestibility experiments
„ Acclimation period 7-10 days

„ “Mock” collection of faeces

„ Minimise influence of experimental


conditions on digestive physiology
Apparent and true digestibility
„ Protein of endogenous origin in the
digestive tract
„ Appears in faeces along with undigested
dietary protein
„ “Metabolic fecal protein”
„ Apparent digestibility coefficient lower or
higher than true value?
„ How to calculate true digestibility?
Ingredient digestibility
„ Use reference diet (RD)
„ Prepare test diet (TD) by mixing 20% of
ingredient with RD
„ Determine digestibility of TD
„ ADC of the ingredient=
100/20x[ADCTD – (80/100)xADCRD)
Main factors affecting
digestibility
„ Ingested food and its susceptibility to
digestive enzymes

„ Activity of digestive enzymes

„ Length of time food is exposed to the


action of the digestive enzymes
Factors associated with fish itself
„ Fish species
„ Variations in digestibility of carbohydrates
„ Fish age
„ Proteolytic and amylolytic activities of trout
are lower in early stages
„ Physiological conditions
„ Stress
„ Starvation
Factors associated with
environmental conditions
„ Water temperature
„ Affects enzyme secretion & enzyme activity
„ Affects rate of passage of food through
digestive tract
„ Compounded effect
„ Water salinity
„ Controversial
Factors associated with food
„ Food composition
„ Plant origin vs animal origin
„ Method of food processing
„ Particle size
„ Cooking
„ Digestive enzyme inhibitors
„ Feeding level and frequency
„ No direct effect
Digestible or metabolizable energy as
the main determinant of food value?
„ %DE = 100x(IE – FE)/ IE
„ Easy to estimate

„ %ME=100x[IE - (FE+UE+ZE)]/IE
„ Difficult to estimate
„ Fish confined in metabolism chamber
DE/IE and ME/DE for rainbow trout
Feedstuff DE/IE ME/DE
Anchovy fish meal 0.91 0.94
Whitefish meal 0.84 0.94
Soybean meal 0.79 0.94
Meat meal 0.71 0.95
Cottonseed meal 0.63 0.93
Wheat middlings 0.40 0.91

You might also like