Structural and chemical changes of grape seed extract after thermal processing and its use in rainbow trout (Oncorhynchus mykiss) diets as an organic feed supplement

Basit Öğe Kaydı
dc.authoridKESBIC, Osman Sabri/0000-0002-1576-1836
dc.authoridYigit, Murat/0000-0001-8086-9125
dc.contributor.authorKesbic, Osman Sabri
dc.contributor.authorYigit, Murat
dc.date.accessioned2025-01-27T20:14:17Z
dc.date.available2025-01-27T20:14:17Z
dc.date.issued2019
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThe present study aimed to evaluate physicochemical properties and structural variations of grape seed extract exposed to thermal process during feed production, and the use of grape seed extract in rainbow trout diets as a sustainable organic fish feed supplement. Structural changes of grape seed extract granules were observed under a scanning electron microscope, and analyzed using HPLC/UV and GC/MS. Following thermal process, an increase in the granular size of grape seed was observed and cracks were formed on the granules. In the flavor analysis performed using a GC/MS device, totally nine volatile compounds were identified and three of them were palmitic, linoleic and oleic fatty acids. Thermal processing treatment decreased (+)-catechin amount in grape seed extract from 0.667 to 0.557 mg/L, whereas (-)-epicatechin increased from 0.819 to 1.156 mg/L. As a second step of the study, grape seed extract, a waste product of the wine industry, was supplemented in rainbow trout (Oncorhynchus mykiss) diets at concentrations of 0, 0.5, 1, and 2 parts per thousand and given to experimental fish for a period of 90 days. Feed and protein utilization coefficients as well as growth performance of the experimental fish fed diets containing grape seed extracts differed significantly (P < .05) compared to the control group fed diets without grape seed extract supplementation. Dietary incorporation of grape seeds had no significant effect on the fat, moisture or ash contents in fish fillets (P > .05), however protein ratio significantly increased in the 0.5 parts per thousand grape seed extract group compared to the control (P < .05). Based on these findings and the correlation between dietary grape seed levels and percent growth rates, grape seed extract incorporation of 1.05 parts per thousand seems beneficial for the best growth performance and meat quality in rainbow trout. Further, increased levels of (-)-epicatechin (a polymeric flavan-3-ol), known to participate in many physiological regulatory mechanisms likely have provided higher antioxidant activity after thermal processing. Thus, thermal treatment of grape seed extract during feed production might have increased the diet quality with promising results as a potential nutritional supplement in diets for rainbow trout.
dc.description.sponsorshipKastamonu University, Scientific Research Projects Management Unit [KU-HIZDES/2017-21]
dc.description.sponsorshipThis study was conducted with the approval of the University of Kastamonu, Local Ethics Committee on Animal Experiments (Decision no: 2016.12), and performed in partial fulfillment of requirements for the PhD degree of the first author. GC-MS, HLPC analyses and SEM applications were performed within the scope of the project no. KU-HIZDES/2017-21, supported by the Kastamonu University, Scientific Research Projects Management Unit. The authors would like to thank Dr. Musa BULUT, Dr. Nejdet GULTEPE, Dr. Umit Acar, Dr. Sevdan Yilmaz and F. Isil Kesbic for their cooperate during the study.
dc.identifier.doi10.1016/j.aquaculture.2019.01.021
dc.identifier.endpage281
dc.identifier.issn0044-8486
dc.identifier.issn1873-5622
dc.identifier.scopus2-s2.0-85059820406
dc.identifier.scopusqualityQ1
dc.identifier.startpage275
dc.identifier.urihttps://doi.org/10.1016/j.aquaculture.2019.01.021
dc.identifier.urihttps://hdl.handle.net/20.500.12428/21034
dc.identifier.volume503
dc.identifier.wosWOS:000458730400031
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofAquaculture
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectGrape seed extract
dc.subjectGC/MS
dc.subjectHPLC
dc.subjectSEM
dc.subjectRainbow trout
dc.subjectGrowth performance
dc.titleStructural and chemical changes of grape seed extract after thermal processing and its use in rainbow trout (Oncorhynchus mykiss) diets as an organic feed supplement
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu