Effect of dietary viscosity on digesta characteristics and progression of digestion in different segments of the gastrointestinal tract of striped catfish (Pangasionodon hypophthalmus)

L.C. Tran-Tu, R.H. Bosma, M.W.A. Verstegen, J.W. Schrama*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

1 Citation (Scopus)

Abstract

The physical and chemical characteristics of chyme have been shown to relate to apparent faecal nutrient digestibility, also in fish. This study assessed the effect of dietary viscosity on chyme characteristics in different segments of the gastrointestinal tract (GIT) of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). Moreover, its effect on the progression of nutrient digestion throughout the GIT was studied. Six diets were produced, that had moderate differences in dietary viscosity by exchanging carboxymethylcellulose for guar gum (0, 0.25, 0.5, 1, 2, or 3 g kg−1 of diet). Eighteen tanks, each stocked with 20 fish of 95 g, were used (three replicate tanks per diet). Diets were randomly assigned to tanks and fed for 29 days. Thereafter fish were euthanized for the collection of chyme from four different segments of the GIT: stomach, proximal, mid and distal intestine. The chyme characteristics, dry matter content, viscosity and osmolarity were affected by the interaction effect of diet and GIT-segment. This implies that the impact of dietary viscosity on chyme characteristics differs between GIT-segments. Chyme viscosity increased with increasing dietary viscosity, but this mainly occurred in the stomach and distal intestine. Dry matter content of chyme was mainly affected (increased with rising dietary viscosity) in the stomach. The digestibility of both dry matter and crude protein was different between GIT-segments and increased from stomach towards distal intestine. Moreover, these nutrient digestibilities were influenced by dietary viscosity being negatively related. Already in the stomach increased dietary viscosity reduced the disappearance of nutrients (i.e., digestibility). These differences in digestibility were persistent and constant throughout the total GIT. In conclusion, moderate increases in dietary viscosity: alter predominantly stomach and distal chyme viscosity; increases chyme DM content in distal intestine; and reduces protein and DM digestibility, which are already different between diets from the stomach onward.

Original languageEnglish
Pages (from-to)114-120
JournalAquaculture
Volume504
DOIs
Publication statusPublished - 15 Apr 2019

Fingerprint

Pangasianodon hypophthalmus
digesta
gastrointestinal system
digestion
viscosity
digestibility
stomach
diet
intestines
dry matter
nutrient
nutrients
dry matter content
effect
fish
protein
guar gum
osmolarity
carboxymethylcellulose

Keywords

  • Chyme characteristics
  • Digestibility
  • Striped catfish
  • Viscosity

Cite this

@article{e51ef267b3bc4c6cafa58c35336f1816,
title = "Effect of dietary viscosity on digesta characteristics and progression of digestion in different segments of the gastrointestinal tract of striped catfish (Pangasionodon hypophthalmus)",
abstract = "The physical and chemical characteristics of chyme have been shown to relate to apparent faecal nutrient digestibility, also in fish. This study assessed the effect of dietary viscosity on chyme characteristics in different segments of the gastrointestinal tract (GIT) of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). Moreover, its effect on the progression of nutrient digestion throughout the GIT was studied. Six diets were produced, that had moderate differences in dietary viscosity by exchanging carboxymethylcellulose for guar gum (0, 0.25, 0.5, 1, 2, or 3 g kg−1 of diet). Eighteen tanks, each stocked with 20 fish of 95 g, were used (three replicate tanks per diet). Diets were randomly assigned to tanks and fed for 29 days. Thereafter fish were euthanized for the collection of chyme from four different segments of the GIT: stomach, proximal, mid and distal intestine. The chyme characteristics, dry matter content, viscosity and osmolarity were affected by the interaction effect of diet and GIT-segment. This implies that the impact of dietary viscosity on chyme characteristics differs between GIT-segments. Chyme viscosity increased with increasing dietary viscosity, but this mainly occurred in the stomach and distal intestine. Dry matter content of chyme was mainly affected (increased with rising dietary viscosity) in the stomach. The digestibility of both dry matter and crude protein was different between GIT-segments and increased from stomach towards distal intestine. Moreover, these nutrient digestibilities were influenced by dietary viscosity being negatively related. Already in the stomach increased dietary viscosity reduced the disappearance of nutrients (i.e., digestibility). These differences in digestibility were persistent and constant throughout the total GIT. In conclusion, moderate increases in dietary viscosity: alter predominantly stomach and distal chyme viscosity; increases chyme DM content in distal intestine; and reduces protein and DM digestibility, which are already different between diets from the stomach onward.",
keywords = "Chyme characteristics, Digestibility, Striped catfish, Viscosity",
author = "L.C. Tran-Tu and R.H. Bosma and M.W.A. Verstegen and J.W. Schrama",
year = "2019",
month = "4",
day = "15",
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volume = "504",
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journal = "Aquaculture",
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TY - JOUR

T1 - Effect of dietary viscosity on digesta characteristics and progression of digestion in different segments of the gastrointestinal tract of striped catfish (Pangasionodon hypophthalmus)

AU - Tran-Tu, L.C.

AU - Bosma, R.H.

AU - Verstegen, M.W.A.

AU - Schrama, J.W.

PY - 2019/4/15

Y1 - 2019/4/15

N2 - The physical and chemical characteristics of chyme have been shown to relate to apparent faecal nutrient digestibility, also in fish. This study assessed the effect of dietary viscosity on chyme characteristics in different segments of the gastrointestinal tract (GIT) of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). Moreover, its effect on the progression of nutrient digestion throughout the GIT was studied. Six diets were produced, that had moderate differences in dietary viscosity by exchanging carboxymethylcellulose for guar gum (0, 0.25, 0.5, 1, 2, or 3 g kg−1 of diet). Eighteen tanks, each stocked with 20 fish of 95 g, were used (three replicate tanks per diet). Diets were randomly assigned to tanks and fed for 29 days. Thereafter fish were euthanized for the collection of chyme from four different segments of the GIT: stomach, proximal, mid and distal intestine. The chyme characteristics, dry matter content, viscosity and osmolarity were affected by the interaction effect of diet and GIT-segment. This implies that the impact of dietary viscosity on chyme characteristics differs between GIT-segments. Chyme viscosity increased with increasing dietary viscosity, but this mainly occurred in the stomach and distal intestine. Dry matter content of chyme was mainly affected (increased with rising dietary viscosity) in the stomach. The digestibility of both dry matter and crude protein was different between GIT-segments and increased from stomach towards distal intestine. Moreover, these nutrient digestibilities were influenced by dietary viscosity being negatively related. Already in the stomach increased dietary viscosity reduced the disappearance of nutrients (i.e., digestibility). These differences in digestibility were persistent and constant throughout the total GIT. In conclusion, moderate increases in dietary viscosity: alter predominantly stomach and distal chyme viscosity; increases chyme DM content in distal intestine; and reduces protein and DM digestibility, which are already different between diets from the stomach onward.

AB - The physical and chemical characteristics of chyme have been shown to relate to apparent faecal nutrient digestibility, also in fish. This study assessed the effect of dietary viscosity on chyme characteristics in different segments of the gastrointestinal tract (GIT) of striped catfish (Pangasianodon hypophthalmus, Sauvage, 1878). Moreover, its effect on the progression of nutrient digestion throughout the GIT was studied. Six diets were produced, that had moderate differences in dietary viscosity by exchanging carboxymethylcellulose for guar gum (0, 0.25, 0.5, 1, 2, or 3 g kg−1 of diet). Eighteen tanks, each stocked with 20 fish of 95 g, were used (three replicate tanks per diet). Diets were randomly assigned to tanks and fed for 29 days. Thereafter fish were euthanized for the collection of chyme from four different segments of the GIT: stomach, proximal, mid and distal intestine. The chyme characteristics, dry matter content, viscosity and osmolarity were affected by the interaction effect of diet and GIT-segment. This implies that the impact of dietary viscosity on chyme characteristics differs between GIT-segments. Chyme viscosity increased with increasing dietary viscosity, but this mainly occurred in the stomach and distal intestine. Dry matter content of chyme was mainly affected (increased with rising dietary viscosity) in the stomach. The digestibility of both dry matter and crude protein was different between GIT-segments and increased from stomach towards distal intestine. Moreover, these nutrient digestibilities were influenced by dietary viscosity being negatively related. Already in the stomach increased dietary viscosity reduced the disappearance of nutrients (i.e., digestibility). These differences in digestibility were persistent and constant throughout the total GIT. In conclusion, moderate increases in dietary viscosity: alter predominantly stomach and distal chyme viscosity; increases chyme DM content in distal intestine; and reduces protein and DM digestibility, which are already different between diets from the stomach onward.

KW - Chyme characteristics

KW - Digestibility

KW - Striped catfish

KW - Viscosity

U2 - 10.1016/j.aquaculture.2019.01.047

DO - 10.1016/j.aquaculture.2019.01.047

M3 - Article

VL - 504

SP - 114

EP - 120

JO - Aquaculture

JF - Aquaculture

SN - 0044-8486

ER -