Radhakrishnan Gopika, Silva Marta S, Lock Erik-Jan, Belghit Ikram, Philip Antony Jesu Prabhu
Institute of Marine Research, Bergen, Norway.
Department of Biological Sciences, University of Bergen, Bergen, Norway.
Front Physiol. 2022 Nov 23;13:1028992. doi: 10.3389/fphys.2022.1028992. eCollection 2022.
and methods were used to evaluate amino acids solubility of black soldier fly (BSF) larvae meal and two experimental diets (reference and test diets) for Atlantic salmon. The current study used method such as pH stat to compare and standardise the salmon extracted enzyme (SE), and commercial enzyme (CE) based on their hydrolytic capacity on a purified protein substrate. Further, an amino acid solubility of feed ingredients and diets were measured using the standardised enzyme volume from SE and CE. Results showed that SE and CE exhibit similar protein hydrolytic capacity upon standardisation on purified substrates. However, when using the two-stage hydrolysis (acidic and alkaline steps), significantly higher amino acid solubility was observed with CE except for glycine, and proline which were equally solubilised by both SE, and CE. No significant difference was observed between reference and test diet using the SE except for tyrosine, valine, leucine, and phenylalanine, which were significantly higher solubilised in reference diet than test diet. Whereas higher solubility of valine, isoleucine, aspartic acid, and glutamic acid was observed in test diet using CE than SE. Similarly, the solubility of valine, isoleucine, and glutamic acid were higher in BSF larvae meal when CE was used. The true protein digestibility of BSF larvae meal was 99%, and 81% for the test diet containing BSF larvae meal. The results demonstrated a positive correlation (r = 0.91; < 0.01) between salmon and commercial enzymes but overall, no significant correlation was observed for amino acid solubility between and . However, there was a strong positive correlation for protein solubility using SE (r = 0.98) than CE (r = 0.74) with the true protein digestibility. The efficiency of SE, and CE can be compared, and standardised based on DH%, and hence correlates better with the protein digestibility but not with amino acid solubilities.
采用多种方法评估黑水虻幼虫粉以及两种大西洋鲑实验饲料（对照饲料和试验饲料）中氨基酸的溶解度。本研究采用pH计等方法，基于鲑鱼提取酶（SE）和商业酶（CE）对纯化蛋白质底物的水解能力进行比较和标准化。此外，使用来自SE和CE的标准化酶体积来测量饲料原料和饲料的氨基酸溶解度。结果表明，在纯化底物上进行标准化后，SE和CE表现出相似的蛋白质水解能力。然而，在使用两阶段水解（酸性和碱性步骤）时，除了甘氨酸和脯氨酸（SE和CE对其溶解能力相同）外，CE处理后的氨基酸溶解度显著更高。使用SE时，对照饲料和试验饲料之间除酪氨酸、缬氨酸、亮氨酸和苯丙氨酸外无显著差异，这几种氨基酸在对照饲料中的溶解度显著高于试验饲料。而使用CE时，试验饲料中缬氨酸、异亮氨酸、天冬氨酸和谷氨酸的溶解度高于SE处理的情况。同样，使用CE时黑水虻幼虫粉中缬氨酸、异亮氨酸和谷氨酸的溶解度更高。黑水虻幼虫粉的真蛋白质消化率为99%，含黑水虻幼虫粉的试验饲料为81%。结果表明鲑鱼酶和商业酶之间呈正相关（r = 0.91；P < 0.01），但总体而言，两者之间的氨基酸溶解度无显著相关性。然而，使用SE时蛋白质溶解度与真蛋白质消化率的正相关性较强（r = 0.98），高于CE（r = 0.74）。可以根据水解度（DH%）比较和标准化SE和CE的效率，因此其与真蛋白质消化率的相关性更好，但与氨基酸溶解度无关。
