Effects of fumonisin B1-containing feed on the muscle proteins and ice-storage life of white shrimp (Litopenaeus vannamei).

Research output: Contribution to journalArticleResearchpeer-review

5 Citations (Scopus)

Abstract

Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feeding
fumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected after
exposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes in
myosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Marked
histological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed.
Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after
12 days of ice storage.
Original languageAmerican English
Pages (from-to)340-353
Number of pages14
JournalJournal of Aquatic Food Product Technology
Volume24
Issue number4
DOIs
StatePublished - 1 Jan 2015

Fingerprint

fumonisin B1
Muscle Proteins
muscle protein
Ice
shelf life
muscle
shrimp
ice
diet
Diet
protein
Mycotoxins
thermodynamic property
Thermodynamics
Leg
Growth
thermodynamics
mycotoxins
shears
legs

Cite this

@article{93fee95eb5eb45bbb53096c9b2d475c2,
title = "Effects of fumonisin B1-containing feed on the muscle proteins and ice-storage life of white shrimp (Litopenaeus vannamei).",
abstract = "Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feedingfumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected afterexposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes inmyosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Markedhistological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed.Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after12 days of ice storage.",
author = "Garc{\'i}a-Morales, {Miriam H.} and Martin Perez-Velazquez and Gonz{\'a}lez-F{\'e}lix, {Mayra L.} and Armando Burgos-Hern{\'a}ndez and Cortez-Rocha, {Mario O.} and Lorena Bringas-Alvarado and Ezquerra-Brauer, {Josafat M.}",
year = "2015",
month = "1",
day = "1",
doi = "10.1080/10498850.2013.775621",
language = "American English",
volume = "24",
pages = "340--353",
journal = "Journal of Aquatic Food Product Technology",
issn = "1049-8850",
publisher = "Taylor and Francis Ltd.",
number = "4",

}

TY - JOUR

T1 - Effects of fumonisin B1-containing feed on the muscle proteins and ice-storage life of white shrimp (Litopenaeus vannamei).

AU - García-Morales, Miriam H.

AU - Perez-Velazquez, Martin

AU - González-Félix, Mayra L.

AU - Burgos-Hernández, Armando

AU - Cortez-Rocha, Mario O.

AU - Bringas-Alvarado, Lorena

AU - Ezquerra-Brauer, Josafat M.

PY - 2015/1/1

Y1 - 2015/1/1

N2 - Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feedingfumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected afterexposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes inmyosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Markedhistological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed.Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after12 days of ice storage.

AB - Juvenile (5.5–5.7 g) white leg shrimp were exposed to mycotoxin in one indoor trial by feedingfumonisin B1 (FB1) at levels from 0.2 to 2.0 μg g−1 FB1 for 30 days. Shrimp growth was affected afterexposure to more than 0.6 μg g−1 FB1. Soluble muscle protein concentration decreased, and changes inmyosin thermodynamic properties were observed in shrimp after 30 days of exposure to FB1. Markedhistological changes in tissue of shrimp fed a diet containing FB1 at 2.0 μg g−1 were also observed.Shrimp fed diets containing more than 0.6 μg g−1 FB1 showed greater decrease in shear forces after12 days of ice storage.

U2 - 10.1080/10498850.2013.775621

DO - 10.1080/10498850.2013.775621

M3 - Article

VL - 24

SP - 340

EP - 353

JO - Journal of Aquatic Food Product Technology

JF - Journal of Aquatic Food Product Technology

SN - 1049-8850

IS - 4

ER -