Safety and quality indicators of Macrobrachium rosenbergii meat after supplementation with spirulina biomass enriched with iodine
Crustacean products play an important role in the nutrition of the population, providing the human body with high-quality protein rich in essential amino acids. One of the promising directions of aquaculture development is the enrichment of shrimp meat with iodine, which contributes to increasing it...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2024-12-01
|
| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/journal/article/view/5455 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Crustacean products play an important role in the nutrition of the population, providing the human body with high-quality protein rich in essential amino acids. One of the promising directions of aquaculture development is the enrichment of shrimp meat with iodine, which contributes to increasing its functional value. Iodine is an important trace element that affects the metabolism of proteins, carbohydrates, lipids and minerals, and also participates in the regulation of thermoregulation and tissue oxygenation. Insufficient iodine content in soil and water leads to its deficiency in the diet of humans and animals. Traditional methods of enriching feed with iodine (for example, the use of potassium iodide) have certain disadvantages, since the compound dissolves quickly in water and is not absorbed by the body of aquatic organisms. In this regard, the use of spirulina microalgae biomass is relevant, which accumulates iodine in organic and inorganic forms, and also contains amino acids, carboxylic acids, vitamins and trace elements. The aim of this study was to determine the effect of different doses of spirulina biomass enriched with iodine on the quality and safety of shrimp Macrobrachium rosenbergii meat. An experiment was conducted in industrial conditions, where shrimp were fed diets with different levels of spirulina: 1.0 %, 2.0 % and 3.0 %. The control group received a traditional diet of minced freshwater fish and nettle. At the end of the experiment, the content of heavy metals in shrimp meat was investigated and toxicological and biological assessment was carried out using the ciliate Tetrahymena piriformis. The results of the study showed that the addition of spirulina to shrimp diets contributes to a slight decrease in the content of lead and cadmium in meat. The mercury content remained stable, and the concentration of copper and zinc increased with increasing levels of spirulina in the diet. Toxicological and biological assessment using Tetrahymena piriformis did not reveal the presence of toxic substances in the meat of shrimp from the experimental groups. The number of ciliate cells in the medium containing homogenates of muscle tissue of the experimental shrimp was higher than in the control group, which indicates the high biological value of the resulting product. The use of iodine-enriched Spirulina biomass in feeding shrimp Macrobrachium rosenbergii allows not only to increase the content of this important trace element in meat, but also to improve its qualitative and biological characteristics. This opens up new opportunities for the production of functional food products that can contribute to the prevention of iodine deficiency diseases in humans. |
|---|---|
| ISSN: | 2518-7554 2518-1327 |