Abstract
The article outlines the results of the research into the influence of feed composition on the amino acid value of African catfish meat. It has been shown that quality characteristics of fish meat depend on protein and fat content. It has been proved that high-protein feed ensures increase in the content of all amino acids in African catfish meat. Nevertheless, protein and fat content in the muscles of the studied fish is more than 2 times higher than the same indicator in the fish on low-protein and low-fat diet. Meat of the African catfish is rich in two amino acids – leucine and lysine. Two amino acids, tryptophan and methionine, are limitative at a high protein diet. At a lower protein diet, isoleucine amino acid is also added. The amino acid composition of African catfish meat is highest at high-protein feeds. The amino acid index of African catfish muscles at high-protein feeds is 0.48, significantly exceeding the index of fish bred on feeds with a reduced protein content. The conducted studies have shown that the use of high-protein feeds in catfish breeding stimulates protein metabolism, enriching the amino acid composition of muscle tissue and increasing the nutritional value of fish as a food product. The research has been funded by the Russian Foundation for Fundamental Research, project No. 18-016-00127.
Highlights
Today, in the context of import substitution, the problem of saturation of the food market and meeting the demand of the population in fish and fish products is acute.Fish is one of the most valuable food products, a source of essential amino acids and high-grade protein
Since fish meat contains a significant amount of biologically active substances, this allows referring it to the group of the most popular food products
The obtained results indicate that the organoleptic parameters of catfish in both experimental groups correspond to the norm
Summary
In the context of import substitution, the problem of saturation of the food market and meeting the demand of the population in fish and fish products is acute. Fish is one of the most valuable food products, a source of essential amino acids and high-grade protein. Since fish meat contains a significant amount of biologically active substances (polyunsaturated fatty acids, essential amino acids, enzymes, vitamins), this allows referring it to the group of the most popular food products. This determines its nutritional and biological value [3,4,5]
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