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Submitted June 6, 2022
Published 2022-06-06

Artículos

Vol. 4 No. 2: Revista Investigaciones Agropecuarias

BIOACTIVE ACTIVITIES OF FISH PROTEIN HYDROLYSATES DERIVED PEPTIDES:: USE IN SWINE NUTRITION. A REVIEW


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DOI: ND

Published: 2022-06-06

How to Cite

Mudarra, R. (2022). BIOACTIVE ACTIVITIES OF FISH PROTEIN HYDROLYSATES DERIVED PEPTIDES:: USE IN SWINE NUTRITION. A REVIEW. Journal of Agricultural Research, 4(2), 121–136. Retrieved from https://revistas.up.ac.pa/index.php/investigaciones_agropecuarias/article/view/2933

Abstract

The global consumption of fish has reached a rate significantly higher than the increase in world demographics during the same years, reflecting increases in the levels of waste derived from the transformation systems of fishing industry. A significant proportion of the waste from world fisheries production is transformed into fishmeal, oil, and fish silage due to its potential as products of high biological value. In addition, protein hydrolysates have been a trend in recent years, besides being an excellent source of amino acids, hydrolysis processes are positively applicable to obtain bioactive peptides. Bioactive peptides derived from fish have different physiological functions. These functions, determined by the peptide structure, are mainly associated with cell signaling; causing structural, molecular and cellular changes that create a biological effect, such as antioxidants, antimicrobials and immunomodulators. Scientific evidence indicates benefits of the inclusion of fish proteins hydrolysates in pig diets on performance in comparison to other protein sources from vegetable or animal origin not previously subjected to a hydrolysis process. The use of protein hydrolysates derived from fish and the trend in obtaining specific peptides promise a high impact on feed efficiency in pig nutrition, as well as a tool in the use of waste by-products. It is necessary the study of other possible functions of peptide derived from hydrolyzed proteins and their inclusion levels in pig diets.

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