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

Resultado de la investigación: Contribución a una revistaArtículo

5 Citas (Scopus)

Resumen

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.
Idioma originalInglés estadounidense
Páginas (desde-hasta)340-353
Número de páginas14
PublicaciónJournal of Aquatic Food Product Technology
Volumen24
N.º4
DOI
EstadoPublicada - 1 ene 2015

Huella dactilar

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

Citar esto

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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",

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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 -