000151155 001__ 151155 000151155 005__ 20250227101504.0 000151155 0247_ $$2doi$$a10.1016/j.aqrep.2021.100787 000151155 0248_ $$2sideral$$a125786 000151155 037__ $$aART-2021-125786 000151155 041__ $$aeng 000151155 100__ $$aCastro P.L. 000151155 245__ $$aEffect of L-Hyp supplementation on collagen muscle histology, gene expression, growth performance, body composition and fillet texture on big size European sea bass (Dicentrarchux labrax) 000151155 260__ $$c2021 000151155 5060_ $$aAccess copy available to the general public$$fUnrestricted 000151155 5203_ $$aHydroxyproline (L-Hyp) is amply present in fishmeal but limited in plant-protein sources. This study was conducted to evaluate the effects of supplementation with dietary L-Hyp on the distribution of collagen types in the muscle, and on the texture, survival rate, growth rate, feed utilization, body composition as well as the expression of the gene that encodes the pro-alpha2 chains of type I collagen (Col Ia2) of large European sea bass (initial body weight 609.21 ± 75.39 g) from high plant-protein diets. Four isoproteic (42 % crude protein) and isolipidic (20 % crude lipid) experimental diets were formulated adding 0.6 (HL diet), 1.2 (HM diet), and 2% (HH diet) L-Hyp, respectively. Three periods of feeding of 45, 99 and 143 days were studied. L-Hyp supplementation at 1.2 % and 2 % significantly improved specific growth rate (SGR) and feed conversion ratio (FCR). In the white muscle, type I, IV collagen and trichromic stain were significantly higher in HH feed than the control diet. In the red muscle, only type I collagen was higher. HH diet, also increases Col Ia2 mRNA levels in muscle significantly. It can be concluded that the addition of crystalline L-Hyp at 1.2 % or 2 % in high plant-protein diets indicates positive effects on growth performance of adult European sea bass and increase in muscle total collagen deposition. © 2021 The Author(s) 000151155 536__ $$9info:eu-repo/grantAgreement/ES/MINECO/RTA2013-00075-C03-02 000151155 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/ 000151155 590__ $$a3.385$$b2021 000151155 591__ $$aFISHERIES$$b13 / 54 = 0.241$$c2021$$dQ1$$eT1 000151155 592__ $$a0.613$$b2021 000151155 593__ $$aAquatic Science$$c2021$$dQ1 000151155 593__ $$aAnimal Science and Zoology$$c2021$$dQ1 000151155 594__ $$a2.8$$b2021 000151155 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion 000151155 700__ $$aPlasencia S. 000151155 700__ $$aZamorano M.J. 000151155 700__ $$aGuerrero L. 000151155 700__ $$aClaret A. 000151155 700__ $$0(orcid)0000-0002-3764-0189$$aBeltrán Gracia J.A.$$uUniversidad de Zaragoza 000151155 700__ $$0(orcid)0000-0001-9660-8579$$aCalanche Morales J.$$uUniversidad de Zaragoza 000151155 700__ $$aGinés R. 000151155 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos 000151155 773__ $$g21 (2021), 100787 [9 pp.]$$tAquaculture Reports$$x2352-5134 000151155 8564_ $$s12344992$$uhttps://zaguan.unizar.es/record/151155/files/texto_completo.pdf$$yVersión publicada 000151155 8564_ $$s2598590$$uhttps://zaguan.unizar.es/record/151155/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada 000151155 909CO $$ooai:zaguan.unizar.es:151155$$particulos$$pdriver 000151155 951__ $$a2025-02-27-09:26:29 000151155 980__ $$aARTICLE