Elucidation of the Effects of Fermented Catfish Waste on Lipid Metabolomic Regulation and Fatty Acid Bioavailability in Muscovy duck

Abstract

Background: The utilization of fishery waste, particularly catfish waste, as an alternative feed ingredient is an innovative strategy to improve nutritional efficiency and support sustainable aquaculture systems. The fermentation process is known to enhance digestibility and produce bioactive compounds; however, the specific mechanisms underlying its effects on lipid metabolomic regulation and fatty acid bioavailability in tilapia have not been extensively reported.

Objective:       This study aims to elucidate the effects of supplementing diets with fermented catfish waste on the lipid metabolomic profile and fatty acid bioavailability in muscovy ducks (Cairina moschata).

Methods:        The study employed a completely randomized design (CRD) with four treatments: control (0%), P1 (5%), P2 (10%), and P3 (15%) of fermented catfish waste in the diet. The parameters observed included lipid metabolomic profiles using chromatography and mass spectrometry approaches, tissue fatty acid composition, and fatty acid bioavailability (digestibility, retention, and excretion). Data were analyzed using analysis of variance (ANOVA) and Duncan’s post-hoc test at a 5% significance level.

Results:           The results of the study showed that supplementation with fermented catfish waste had a significant effect (P<0.05) on the lipid profile. Treatment P2 (10%) produced the highest increase in polyunsaturated fatty acids (PUFAs), particularly omega-3 (4.8%) and omega-6 (16.8%), as well as a decrease in saturated fatty acids. Additionally, there was an increase in fatty acid bioavailability, as indicated by improved digestibility (81.2%) and fat retention (78.6%), as well as reduced fat excretion. Metabolomic analysis revealed modulation of the β-oxidation pathway and more efficient lipid biosynthesis in the fermentation treatment.

Conclusion:     Fermented catfish waste at a 10% level in the diet was proven optimal for improving lipid metabolism and fatty acid bioavailability in muscovy duck. These findings demonstrate the significant potential of fermented feed ingredients as a source of functional nutrients capable of enhancing livestock product quality while supporting the sustainability of livestock production systems.