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|Title:||VARIATION of PROXIMATE COMPOSITION OF AMINO ACID AND FATTY ACID PROFILES OF PARTS OF CULTURE Heterobranchus bidorsalis (Geoffroy Saint-Hilaire, 180.)|
|Authors:||OKONJI, V. A.|
AKHIREVBULU, C. J.
|Keywords:||Amino acids profiles|
|Publisher:||Nigerian Journal of Agriculture, Food and Environment|
|Abstract:||Cultured African catfish (Heterobranchus bidorsalis) divided into head, middle and tail sections were analyzed for gross chemical composition, lipid (fatty acid) profile and amino acid profile. The gross chemical composition analyzed included crude protein; crude fat, ash, crude fibre and moisture content. The lipid profile analyzed included behenic acid, linoleic acid, linolenic acid, oleic acid, palmitic acid and stearic acid while the amino acid profile -analvzed included alanine, arginine, histidine, lencine, lysine, methionine, phenylalanine, praline, serine, threonine and valine. The study was aimed at 'investigating if there are variations in the nutrient concentration in the different parts of the fish (head, middle and tail). The experiment was- designed as a complete randomized design. Data were analyzed using Genstat (2005) and statistically tested using ANOVA. Means were separated using Duncan Multiple Range (DMR). All tests 'were .carried out at. 5% level of probability. The result from the study showed that there is significant variation in the proximate composition of the head, middle and tail section. H. bidorsalis is high in protein and low in oil. The middle and. tail portions were found to be richer in crude protein with values of 33.17% and 8.44% for middle and tail, respectively. The crude fat was also higher at the middle and tail portions with values of 9.97% and 1.03% respectively. The head .section had the highest ash content of 17.5%, followed by the tail portion (15.67%) and the least was in the mid-section (3.3 %). Results of the statistically analysis of the lipid and amino acid profiles showed 25 that there was no significant, difference among the different parameters analysed between the various parts (head, middle and tail). However, there were significant differences in the different parameters analysed both for lipid and amino acid profiles respectively. The quantities of fatty acid types decreased significantly with values of 24.32, 19.35, 15.91, and 2.71g/100g for palmitic, linoleic, stearic, linolenic and behenic acids respectively. The highest quantity of amino acid detected was Lysine with a value of 19.92 g/100g as a major limiting amino acid. Whole fish consumption was recommended for human consumption to give full nutritional benefit.|
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