Effects of branched-chain amino acid (BCAA: L-isoleucine, L-valine, L-leucine) supplementation in diets for Nile tilapia (Oreochromis niloticus) on chemical composition, energy value, and amino acid profile of muscle tissue

The effect of different levels and ratios of branched-chain amino acids (BCAA: L-isoleucine, L-valine, L-leucine) in compound feeds on the chemical composition, energy value, and amino acid profile of muscle tissue of Nile tilapia (Oreochromis niloticus) was studied. The experiment was conducted on four groups of fish (control and three experimental) over a period of 229 days. The control group received a basal diet with a crude protein content of 33.1%. In the experimental groups, the BCAA levels were adjusted by additional supplementation of crystalline amino acids: group 1 — isoleucine 30% of the initial content; group 2 — isoleucine 20%, valine 20%, leucine 40%; group 3 — 40% of each of the three amino acids. Group 3 showed the maximum crude protein content (21.3% on a natural matter basis, 79.2% on an absolute dry matter basis) and crude fat content (3.2% and 11.9%, respectively). The energy value of 100 g of fillet in group 3 reached 114.0 kcal, exceeding the control by 20.6%. The total BCAA content in meat protein increased to 72.3% compared to 52.0% in the control, while the proportion of sulfur-containing amino acids increased from 12.0% to 17.0%. The calculated indices of protein biological value in group 3 were as follows: amino acid score — 59.5 (control 40.7), Oser index — 99.27 (control 69.42), PDCAAS — 56.53% (control 38.63%), DIAAS — 54.7% (control 37.4%). The obtained data indicate that the diet supplemented with 40% isoleucine, valine, and leucine provides an increase in the energy value of the product and an improvement in the amino acid composition of tilapia meat protein.

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