Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on <i>Ophiocephalusargus</i> Meat

TANG Jia-yi; DUAN Yuan-hui; WANG Xiao-jun; QIAN Xue-qiao

doi:10.19303/j.issn.1008-0384.2019.05.009

Volume 34 Issue 5

Aug. 2019

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TANG Jia-yi, DUAN Yuan-hui, WANG Xiao-jun, QIAN Xue-qiao. Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat[J]. Fujian Journal of Agricultural Sciences, 2019, 34(5): 567-574. doi: 10.19303/j.issn.1008-0384.2019.05.009

Citation:

TANG Jia-yi, DUAN Yuan-hui, WANG Xiao-jun, QIAN Xue-qiao. Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat[J]. Fujian Journal of Agricultural Sciences, 2019, 34(5): 567-574. doi: 10.19303/j.issn.1008-0384.2019.05.009

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Nutritional Enhancement of Polysaccharides from Photosynthetic Bacteria HP1 on Ophiocephalusargus Meat

doi: 10.19303/j.issn.1008-0384.2019.05.009

1.
Animal Husbandry and Fisheries Research Center of Guangdong Haid Group Co., Limited, Key Laboratory of microecological resources and utilization in breeding industry, Ministry of Agriculture Guangzhou, Guangdong 511400, China
2.
College of Environment and Energy, South China University of Technology, Guangzhou, Guangdong 510006, China

Received Date: 2019-02-27
Rev Recd Date: 2019-04-17
Publish Date: 2019-05-28

Abstract

Abstract

Objective Enhancement on the development and application of exopolysaccharides produced economically from photosynthetic bacteria fermentation was investigated. Method A strain of polysaccharide-producing photosynthetic bacteria, HP1, was isolated from a shrimp aquaculture pond. Crude polysaccharides were prepared from fermentation broth and precipitated by ethanol. Using astragalus polysaccharides for comparison, effects of inclusion of the polysaccharides in feed on nutrients in the meat of Ophiocephalus argus fed for 30 d were examined. Result The physiological and biochemical characteristics as well as 16S rDNA sequencing of HP1 identified it to be Rhodopseudomonas faecalis. The polysaccharides produced from HP1 fermentation had no significant effect on muscle pH (P>0.05), but significantly decreased the drip loss and muscle fiber diameter of the fish after the feeding (P < 0.05). In the meat, the crude protein did not differ significantly by the diet change (P>0.05), but the amino acids did (P < 0.05). Compared with control without polysaccharide addition in the forage, the contents of total, essential, and delicious amino acids in the fish muscles increased by 8.7%, 11%, and 9%, respectively, crude fats by 10.7%, EPA+DHA by 12.8%, and the ratio of n-3/n-6. Conclusion It appeared that a diet included the exopolysaccharides not only improved the eating quality but also enhanced the nutritional value of O. argus with effects comparable to astragalus polysaccharides.
- Ophiocephalus argus,
- Rhodopseudomonas faecalis,
- exopolysaccharide,
- muscle nutrient content

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