Characterization of squid-processing byproduct hydrolysate and its potential as aquaculture feed ingredient.
The squid (Loligo pealei) byproduct composed of heads, viscera, skin, fins, and small tubes was subjected to hydrolysis at 55 degrees C and natural pH (6.8) using endogenous proteases. Squid hydrolysate was characterized during the course of hydrolysis for changes in the degree of hydrolysis, viscosity, electrophoretic pattern of proteins and peptides, and amino acid and fatty acid profiles. The change in viscosity can be used to monitor the progress of protein hydrolysis up to the molecular mass of 26.63 kDa. The 2 h hydrolysis resulted in a 2-fold increase in the total free amino acids and yielded hydrolysate with protein molecular mass of < or =45 kDa having feed attractability and good amino acid and fatty acid profiles with high contents of essential amino acids and fatty acids. Such hydrolysis-induced changes can make squid byproduct hydrolysate a good source of aquaculture feed ingredient, especially for a starter diet for larval fish.
Department of Nutrition and Food Sciences, University of Rhode Island, Kingston, Rhode Island 02881, USA.
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D000596:Amino Acids / Q000032:analysis; D000824:Animal Nutritional Physiological Phenomena; D000818:Animals; D017756:Aquaculture; D049832:Decapodiformes / Q000737:chemistry*; D004044:Dietary Proteins / Q000032:analysis; D004591:Electrophoresis, Polyacrylamide Gel; D005227:Fatty Acids / Q000032:analysis; D005399:Fishes; D005502:Food; D005511:Food Handling; D006868:Hydrolysis; D014783:Viscosity
D000596:Amino Acids; D004044:Dietary Proteins; D005227:Fatty Acids