DETERMINATION OF AMINO ACIDS COMPOSITION IN MOLASSES YEAST (Saccharomyces cerevisiae) AND FISH MEAL PROTEIN AS INGREDIENTS FOR FRESHWATER FISH RATIONS

Authors

  • Delma Machado Cantisani Pádua UCG
  • Elisabeth Criscuolo Urbinati UNESP
  • Dalton José Carneiro UNESP
  • João Teodoro Pádua UFG
  • Paulo César Silva UFG

Keywords:

Molasses yeast, protein, fish, diets

Abstract

The possible use of microbial biomass to replace part of the fishmeal in fish diets could be considered an innovate solution. A quantitative determination of the content of aminoacids was made in two protein sources: molasses yeast (S. cerevisiae) and fish meal. The chemical score and essential aminoacid index were calculated as a parameter correlated to biological value. The high lysine, threonine and tryptophan content of the protein in the molasses yeast must be emphasized. It reaches an order of magnitude superior to that in fish meal. Further researches, especially in relation to protein digestibility and possible toxicity or antinutritional components in the molasses yeast, are certainly a warranty to access the nutritive value of yeast product for fresh water fishes before the acceptable dietary level of these products can be recommended.

KEY-WORDS: Molasses yeast; protein; fish; diets.

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Published

2007-12-18

How to Cite

PÁDUA, D. M. C.; URBINATI, E. C.; CARNEIRO, D. J.; PÁDUA, J. T.; SILVA, P. C. DETERMINATION OF AMINO ACIDS COMPOSITION IN MOLASSES YEAST (Saccharomyces cerevisiae) AND FISH MEAL PROTEIN AS INGREDIENTS FOR FRESHWATER FISH RATIONS. Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics], Goiânia, v. 27, n. 2, p. 85–97, 2007. Disponível em: https://revistas.ufg.br/pat/article/view/2973. Acesso em: 16 aug. 2024.

Issue

v. 27, n. 2, Jul./Dec. 1997

Section

Research Article

License

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