Preparation Technology of Zn-Peptide Complex and Its Effects on Growth Performance and Immunity of Oreochromis Niloticus

Abstract:

Preparation technology of Zn- peptide complexes was studied and its effects on growth performance and serum biochemical indicators were investigated by feeding Oreochromis Niloticus with feedstuff containing Zn-peptide complexes. The optimal conditions of synthesis reaction for Zn-peptide complexes prepared by zinc with peptide were described in the following: pH 5.0, temperature 80°C, and mass ratio of peptide-Zn 4:1, reaction time 30 min. Under such conditions, yield of Zn-peptide complexes was up to 54%, chelating rate of Zn was 55%, and Zn content of the complex was 6.5×10⁴ mg/kg. A new complex formed from Zinc with peptide was identified by spectrum analysis. The 49-day feeding experiment showed that the complexes remarkably increased specific growth rate, survival rate, content of lysozyme and activity of superoxide dismutase (SOD) and alkaline phosphatase (AKP). Feed conversion ratio was significantly reduced as the additive increased. The content of total protein, albumin, and globulin were elevated too. And growth performance, body immunity, anti-oxidation function of Oreochromis Niloticus was significantly increased while the amount of the additive was 2.4 ~ 4.8 g/kg feedstuff in the experiment.

• Periodical: Advanced Materials Research (Volumes 197-198)
• Pages: 182-189
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.197-198.182
• Online since: February 2011
• Authors: Qing Zhu Zeng, Cun Rong Guo, Qing Quan Guo, Xi Juan Fang, Yu Zhan, Peng Liu, Ya Ming Fan, Cai Qin Gu
• Keywords: Biological Indication, Growth Performance, Oreochromis Niloticus, Zn-Peptide Complex

References

[1] Yanyan Wu, Laihao Li, Jianwei Chen. South China Fisheries Science. 2(2006) 49-53(in Chinese).

[2] Torreggiani A, Fini G, Bottura G. Journal of Molecular Structure. 30(2001) 341-346.

[3] Hirokazu T, Akira O, Tsutomu M. Biochemical and Biophysical Research Communications. 229(1996) 648–652.

[4] Buglyo P, Nagy M, Farkas E. Journal of Polyhedron. 12(2006)1-9.

[5] Yali Zhang. Journal of Harbin University of Commerce (Natural Sciences Edition). 21(2005) 93-95(in Chinese).

[6] Suyun Gao, Sitie Pan, Kangquan Guo. Food Science. 24 (2003) 117-120(in Chinese).

[7] Qingling Xu, Lei Yan. Food Science and Technology. 202(2008)31-34(in Chinese).

[8] Vogler R, Gelinsky M, Guo L F, et al. Inorganica Chimica Acta. 339(2002) 1-8.

[9] Qingzhu Zeng, Xu Qingling Xu. Food Science. 29(2008) 229-233(in Chinese).

[10] Qingzhu Zeng, Qingling Xu, Ruqiang Huang. Journal of Fisheries of China. 31(2007) 818-824(in Chinese).

[11] Dalian Institute of Light Industry. Beijing: China Light Industry Press. (1994) 98-235(in Chinese).

[12] Longxiang Zhang, Tingfang Zhang, Lingyuan Li. Two Editions. Beijing: Higher education press. 1997(in Chinese).

[13] Zhongben Yixiong, Deru Huang, Renqing Wang (Translate). Beijing: Chemical Industry Press. 1981(in Chinese).