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Nutritional Metabolism of Antarctic Krill Product Protein in Rats

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Abstract

This work conducted a four-week metabolism test on rats to study the digestion and absorption characteristics of five protein-based krill products prepared from Antarctic krill as raw material. It aimed to provide theoretical support for the effective use of Antarctic krill protein and the development of novel protein resources. The results showed that the weight gain and true digestibility of the rats fed with krill meat, surimi and ordinary krill powder were significantly higher (P < 0.05) than those of the rats fed with traditional casein. Compared to casein, proteins from the five Antarctic krill products were found to significantly improve the net protein utilization (P < 0.05), and reduce the total cholesterol and triglycerides in the serum of rats (P < 0.05). In summary, the Antarctic krill protein-based products with high nutritional values can be used as a potential novel protein resource in the food industry.

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Acknowledgements

This work was financially supported by the Marine S&T Fund of Shandong Province for Pilot National Laboratory for Marine Science and Technology (Qingdao) (No. 2022 QNLM030002), the National Key R&D Program of China ‘Formation Mechanism of Antarctic Krill Fishery and Key Technologies for Efficient Utilization of Resources’: Antarctic Krill High Value Product Creation and Industrialization Demonstration (No. 2018YFC1406806), and the Technology Innovation Project of Qingdao Marine Science and Technology Pilot National Laboratory, Shandong Provincial Marine Science, the Technology Fund Major ‘Dark Blue Fishery’ 4-2: Construction of Antarctic Krill Processing Technology Process System (No. 2018SDKJ0304-2).

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  1. The two authors contributed equally to this work.

Authors and Affiliations

  1. College of Food Science and Engineering, Ocean University of China, Qingdao, 266003, China

    Xin Du, Yunqi Wen, Changhu Xue & Xiaoming Jiang

  2. Pilot National Laboratory for Marine Science and Technology, Qingdao, 266000, China

    Xin Du, Changhu Xue & Xiaoming Jiang

  3. National Vegetable Quality Standard Center, Shouguang, 262700, China

    Beibei Xu

  4. College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, China

    Shijie Bi

  5. Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, 266000, China

    Changhu Xue & Xiaoming Jiang

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  1. Xin Du
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Correspondence to Xiaoming Jiang.

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Du, X., Xu, B., Wen, Y. et al. Nutritional Metabolism of Antarctic Krill Product Protein in Rats. J. Ocean Univ. China 22, 735–745 (2023). https://doi.org/10.1007/s11802-023-5297-y

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  • DOI: https://doi.org/10.1007/s11802-023-5297-y

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