Physiological, biochemical, and histological changes in trout muscles as a result of white lupine inclusion in the diet structure

• Published in: BIO web of conferences 2024-01, Vol.108, p.1005
• Main Authors: Gaponov, N.V., Loretts, O.G., Neverova, O.P.
• Format: Article
• Language: English
• ISSN: 2117-4458; 2117-4458
• DOI: 10.1051/bioconf/202410801005

The work evaluated the effect of white lupin on the physiological, biochemical, and histological parameters of rainbow trout. The data of water chemical analysis, biochemical and histological analysis of rainbow trout muscles are presented. The results of the experiment indicate more pronounced positive results in the experimental groups, the average live weight of trout at the end of the studies in the 2nd experimental group was 3.7% higher relative to the control group. The average live weight of the 3 rd group was 18.5% higher and that of the 4 th group was 7.4%. At the end of the studies, an increase in muscle mass was observed in group 2 by 1.5% more than in the control group, group 3 – 18.8% and in the 4 experimental group – 12.8%, respectively. According to the results of biochemical analysis of muscle tissue, an increase in protein content in the experimental groups was established, in 2 experimental group by 0.2%, in 3 experimental group – 3.59%, and in 4 experimental group – 3.11%. The fat content in the muscle tissue of rainbow trout of the experimental groups decreased by 0.46% in 2 experimental group, 1.0% in 3 experimental group, and 0.96% in 4 experimental group. Therefore, the use of white lupin in the diet as a high-protein component affects the reduction of body fat in rainbow trout and contributes to an increase in protein content. Histological analysis of the white muscles of the control and experimental groups of trout showed moderate separation of muscle fibers and integrity of myofibrils. The striation of the transverse muscle was well pronounced. The experiment established a positive effect on its productivity, the biochemical composition of muscle tissue, and the quality of the products obtained.