Data for: Amino acid composition and essential amino acid requirements of pebbly fish, Alestes baremoze (Joannis, 1835)
Description
Background Alestes baremoze (Joannis, 1835) is a valuable food fish with a wide geographical distribution in East, North and West Africa. Currently, the nutritional requirements of A. baremoze have not yet been determined, which hinders attempts towards developing appropriate feed formulations for its culture. The data shows amino acid composition and essential amino acid (EAA) requirements of A. baremoze using the A/E ratio method, as a guide in formulating its diet. The objective of this study was to estimate the dietary requirements of A. baremoze of different size classes. Sample collection Fish was categorised into four classes according to its fork lengths (1–12 cm; 13–24 cm; 25–36 cm and 37–48 cm), with each class consisting of 10 fish. Whole fish, excluding the viscera, liver and gonads, were individually chopped, minced on ice and frozen for further processing. Protein content and amino acid analysis Crude protein was determined using the Kjeldahl method, after acid digestion using copper (II) sulphate as a catalyst, according to AOAC 24.38-24.040 (ISO 937). Total amino acid profiles were determined according to the adapted method of the European Commission (Commission Directive 98/64/EC of 3 September 1998). A/E ratio and estimation of EAA dietary requirements The A/E ratios of the EAA composition of the whole fish body were calculated according to Arai (1981) and Hossain et al. (2011). Since there is no available data on the lysine requirement for A. baremoze, the EAA dietary requirement of A. baremoze was estimated based on the known 5.0% lysine requirement per 100 g protein using the following formulae: A/E ratio= [(individual EAA / total EAA including cystine and tyrosine) × 1000]. EAA = [(Determined requirement value of lysine × A/E ratio of individual amino acid) / A/E ratio of lysine] using 5.0% lysine concentration
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Steps to reproduce
1) Categorization of fish according to its fork lengths 2) Processing of fish samples 3) Crude protein analysis 4) Calculation of A/E ratios 5) Estimation of essential amino acid dietary requirements