Page 25 - Aquauclature Research and Studies (01)

AQUAUCLATURE
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Research and Studies 1 (1): 15-01, 2026 page of 193

chickpeas (Adamidou et al., 2009; Nikolopoulou et al., 2006). Martínez-
Llorens et al. (2012) demonstrated that feeding gilthead sea bream with a diet
containing a high level of raw CSGM can lower the protein digestibility of
the diet. In another study, the dietary inclusion of CSGM affects the stomach
moisture in gilthead sea bream and European sea bass. Furthermore, it also
affects the pH of stomach digesta and all intestinal sections in sea bass and
sea bream, respectively (Adamidou et al., 2009). In rainbow trout, red drum
and Atlantic salmon, the dietary inclusion of NSPs decreases the apparent
digestibility of the diet and increases the viscosity of the digesta (Glencross
et al., 2003; McGoogan and Reigh, 1996; Refstie et al., 1999; Storebakken,
1985; Storebakken and Austreng, 1987; Trugo et al., 1988)). Similarly, the
inclusion of NSPs in the diet of monogastric livestock reduces the apparent
digestibility of the diet and has negative effects on growth.
The digestibility of dry matter, protein, and energy of soaked CSGM was
significantly higher than that of the autoclaved CGSM. This could be related
to the 27.3% lower protein solubility of autoclaved CSGM (39%) than soaked
CSGM (62%). Hossain et al. (2001) reported a reduction in the protein solu-
bility of Sesbania seeds from 77.0% to 44.4% after soaking and soaking plus
autoclaving, respectively. These researchers suggested that the lower protein
solubility may be responsible for the significant reduction in the growth per-
formance of common carp. Ford and Shorrock (1971) reported that free
amino acid groups (mainly the epsilon amino group of lysine) react with other
groups to form enzyme-resistant, inter- and intra-molecular bonds, thereby
reducing the solubility and digestibility of protein when heated for a long
time. Long-term heating can be the primary cause of the decrease in solubil-
ity, possibly resulting in the further denaturation of protein and a reduction in
amino acid availability (mainly lysine) as a result of the Millard reaction
(Hurrell and Finot, 1985). Protein solubility ranging from 70 to 85% in heated
soybeans is best for the growth and feed conversion ratio of chickens (Araba
and Dale, 1990).
Amylase has been detected in many fish species with distinct feeding and
is influenced by the processing and formulation of diets, where higher activ-
ities are observed in fish fed higher levels of carbohydrates (Corrêa et al.,