Nutritional Biochemistry

Nutritional Biochemistry of carbohydrate and proteins

1. Nutritional Biochemistry (Carbohydrate and protein) Presented by.. Karan Das M.Sc. Zoology

2. Welcome ….

3. INTRODUCTION Nutritio n: Nutrition is the sum total of the processes involved in the taking in and the utilization of food substances in the body. It involves ingestion, digestion,absorption and assimilation. Feeds contain nutrients & the energy essential for : (1) The growth, (2) Reproduction & (3) Repair and maintenance of the body. For Proper nutrition fish need feed, containing proper nutrients.

4. What are Nutrients ? A   nutrient  is a  chemical  that an  organism  needs to live and grow or a substance used in an organism's metabolism which must be taken in from its environment. They are used to build and repair tissues, regulate body processes and are converted to and used as energy . A feed containing all nutrients in sufficient amount is considered as good feed.

5. Types of Nutrients There are 6 types of nutrients. Such as- i) Carbohydrate iv) Vitamin ii ) Protein v) Mineral iii) Fat vi) Water D epending on the use in nutrition Nutrients are of 2 type. Such as- a) Macro Nutrient b) Micro Nutrient As the role of carbohydrate, protein, & Fat in nutrition is more, these are considered as macro nutrients . The role of vitamin, mineral, & water in nutrition is quite less. So, they are considered as micro nutrient . But these are essential for nutrition.

6. CARBOHYDRATE A carbohydrate is an organic compound that is composed of atoms of carbon, hydrogen and oxygen in a ratio of 1 carbon atom, 2 hydrogen atoms, and 1 oxygen atom . The common formula of carbohydrate is Cn (H2O)n The primary function of carbohydrates is for short-term  energy storage  (sugars are for Energy). A secondary function is intermediate-term energy storage (as in starch for plants and glycogen for animals). Other carbohydrates are involved as structural components in cells, such as cellulose which is found in the cell walls of plants .

7. Digestion of Carbohydrates in Fish Body: The process of carbohydrates digestion in fish body are given below- 1. Mouth: It begins in the mouth. The salivary glands in the mouth secrete saliva, which helps to moisten the food, which begins the process of breaking down the polysaccharides in the carbohydrate food. 2 . Stomach ( In Carnivorous fish ): After chewing into smaller pieces and mixed with salivary amylase and other salivary juices, it is swallowed and passed through the esophagus. The mixture enters the stomach where it is known as chyme . The stomach produces acid which destroys bacteria in the food and stops the action of the salivary amylase .

8. 3. Pancreas and Intestine : In response to chyme being in the duodenum, the pancreas releases the enzyme pancreatic amylase, which breaks the polysaccharide down into a disaccharide. The small intestine then produces enzymes called lactase, sucrose and maltase, which break down the disaccharides into monosaccharaides . The monosaccharaides are single sugars that are then absorbed in the small intestine.

9. Factors affecting carbohydrate digestibility in fish There are some factors that affect the digestibility of carbohydrate. They are- Feeding Habits of fish. Age of fish . The availability of carbohydrate enzymes. The anatomy of the digestive tract of fish. The size of carbohydrate molecule.

10. Carbohydrates and fish Carbohydrates make up 20-30% of the common commercial foods. While they are alternate sources of energy, they are not very necessary for fish growth. Though most fish will handle some amount of carbohydrates, they develop signs of ill health if there is a high concentration of carbohydrate in their diet. For instance, if young fish ingest too much of carbs, other nutrients will not be absorbed appropriately by their bodies. That is why cereal grains, which have very high levels of raw starch, are not ingested fully by fish.

11. Consumption of carbohydrate by diff. fish species The nutritional value of carbohydrates varies among fish . Tropical-water fish can use much greater amounts of dietary carbohydrate than cold-water and marine fish. In general, carnivorous fish such as salmoids digest carbohydrates less efficiently than omnivorous and herbivorous fish . The poor ability to utilize carbohydrates applies also to all the carnivorous fishes. Due to high enzyme activity certain carp species such as common carp ( Cyprinus carpio ) & grass carp ( Ctenopharyngodon idella ) utilize carbohydrates well.

12. Cont…. while fry respond negatively. Various catfish species use carbohydrates even at levels of almost 50%.the african tilapia utilised dietary carbohydrates satisfactorily.

13. Advantages of utilizing carbohydrate in fish feed carbohydrate is the least expensive source of dietary energy, concen

14. Cont… In shrimp carbohydrate are important as energy source for chitin synthesis and synthesis of non-essential fatty acids. However, there are different in utilization of the carbohydrate source. Monosaccharaides such as glucose, galactose and fructose inhibit the growth of brown shrimp( Penaeus aztecus ), kuruma shrimp( Penaeus japonicus ). Chitin is a linear polysaccharide and the major component of exoskeleton of shrimp. Due to molting this has to be steadily replaced. It is synthesized from glucose via glucomine , a precursor of chitin.

15. Cont… In fish, carbohydrates are stored as glycogen that can be mobilized to satisfy energy demands. The growth rate of channel catfish fingerlings was greater when their diets contained some carbohydrates rather than only lipids for all the non protein energy ( Garling and Wilson, 1977 ). The most likely symptom of oversupply of carbohydrates in carp diets is excessive deposition of fat in the liver, heart and carcass.

16. disAdvantages of utilizing carbohydrate in fish feed The most likely symptom of oversupply of carbohydrates in carp diets is excessive deposition of fat in the liver, heart and carcass. Fatty liver in fish

17. Carbohydrate percentage in some fish feed (Sources).. Fish Feed Carbohydrate(%) Groundnut oilcake 6-7 Soybean Meal 4-5 Rice polish 7-10 Rice bran 8-12 Deoiled rice bran 10-15 Rapeseed cake 11-15 Salseed Cake 10-13

18. Cont…. Fish feed Carbohydrate(%) Til oilcake 10-15 Mustard oilcake 10-16 Cotton seed cake 12-16 Sunflower oilcake 15-18 Copra cake 12-17 Maize flour 2-3 Barley grains 4-6

19. PROTEIN Greek word meaning, Primarily or holding first place. - Proteins are the main structural components of the body. - They are nitrogenous macromolecules composed of many amino acids. In addition to C,H,&O protein also contain N.

20. Factors Affecting Protein Requirement - Size of fish: Small fish require more protein than larger fish. - Protein quality: Protein needs to be of good quality(such as from grain amaranth or black soldier flylarvae ) - Natural foods: Some fish use natural foods effectively. - Depends on stocking density

21. Protein Sources.. # Animal protein * Fish meal Balance of amino acids that approach requirements of most fish Palatable and digestible Not sustainable * Trash fish By-catches High water content, spoils Anti-nutritional enzymes Not sustainable * Poultry Plenty of product due to chicken farming Nutrition depends on part of chicken Warrants more experiments

22. * Insects High in protein (e.g. Black soldier fly larvae) High in water content high Availability, Diet supplement * Crustaceans High in protein High in chitin * Zooplankton Fed in combination with commercial diet Usually not sole source of feed because readily take dry feed

23. Protein sources… Plant Protein Usually lacks in AA content Must add additional AA Many contain anti-nutritional factors and/or toxins Deactivated or destroyed by soaking or heat

24. Soybean (30-50%) Farmed all over Amino acid imbalance High Palatability Functions as Attractant Trypsin inhibitor

25. Digestion of Protein in Fish Body: The Process of protein digestion in fish are given below-   1 Mastication: Protein digestion begins in fish mouth, where chewing combines saliva with food, also called mastication, and it breaks down into smaller particles. 2 The Stomach (In Carnivorous fish): The stomach produces HCl , which is needed to activate protein digestion. 3 Enzymes: The stomach secretes an enzyme called protease that removes the bonds holding together the long chains of amino. 4 The Pancreas: The pancreas releases trypsin , another digestive enzyme, into the small intestine. The protein molecules are reduced in size until they can pass through the intestinal wall. 5 The Bloodstream: Once the protein molecules are reduced to their smallest component parts, they are ready to enter the bloodstream.

26. References… Hand book of Fisheries and Aquaculture-ICAR- S. AYYAPPAN. Hand book on Ingredients for Aquaculture Feeds- Joachim W. Hertrampf and Felicitas Piedad-Pascual An Introduction to fishes- S.S.Khanna www.fao.org www.wikipedia.org Pictures are collected from www.google.com

27. Any questions…????