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Effects of Incorporation of Psathyrella Tuberculata Mushroom in a Herring Fish Powder Diet on Growth Characteristics, Organ Biometrics and Serum Parameters in Rats
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The aim of this study is to determine the nutritional and physiological effects of the remplacement of fish protein by the proteins of wild edible mushroom Psathyrella tuberculata. The results showed stunting in the rats consuming diets with a 20 % fish replacement. This rate of incorporation has declined food efficiency (FE) and protein efficiency (PE). Also, when the rate of incorporation of Psathyrella tuberculata increases in the diet, there is a decrease in the accumulation of abdominal fat. These different levels of incorporation of Psathyrella tuberculata did not affect the serum metabolites, enzymes and electrolytes in rats. These results clearly show that the proteins contained in this type of fungus do not promote growth and that their consumption has slimming effects.
Title: Effects of Incorporation of Psathyrella Tuberculata Mushroom in a Herring Fish Powder Diet on Growth Characteristics, Organ Biometrics and Serum Parameters in Rats
Description:
The aim of this study is to determine the nutritional and physiological effects of the remplacement of fish protein by the proteins of wild edible mushroom Psathyrella tuberculata.
The results showed stunting in the rats consuming diets with a 20 % fish replacement.
This rate of incorporation has declined food efficiency (FE) and protein efficiency (PE).
Also, when the rate of incorporation of Psathyrella tuberculata increases in the diet, there is a decrease in the accumulation of abdominal fat.
These different levels of incorporation of Psathyrella tuberculata did not affect the serum metabolites, enzymes and electrolytes in rats.
These results clearly show that the proteins contained in this type of fungus do not promote growth and that their consumption has slimming effects.
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