Abstract
The effect of ellagotannins on the activity of peptidases of the intestinal mucosa and chyme of trout was studied. Experimental groups of fish were fed with an additive based on ellagitannins (with an active substance content of 0.38, 0.76 and 1.14 g/kg of food). Sampling was carried out in 8 individuals from each group before the experiment, at 15, 30, 45 and 60 days. The study showed that ellagotannins, has a stimulating effect on the activity of peptidases. The maximum increase in the enzymatic activity in the experimental groups compared with the control group was recorded on day 45 of the experiment. A more significant increase in the activity of peptidases of the intestinal mucosa compared with chyme was established. It is concluded that ellagotannins stimulate the initial stage of cleavage of protein components of food.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
