Table 7.
Specific activity (mU/mg protein) of total alkaline proteases, α-amylase, and bile-salt-activated lipase in gilthead seabream fed the control and two basal diets supplemented with a mixture of pungent spices (capsicum, black pepper, ginger, and cinnamaldehyde) at a dietary inclusion level of 0.1 (SPICY0.1%) and 0.15% (SPICY0.15%).
| Control | SPICY0.1% | SPICY0.15% | |
|---|---|---|---|
| Stomach and pyloric caeca | |||
| Total alkaline proteases | 78.52 ± 8.01 | 90.20 ± 15.61 | 89.73 ± 12.03 |
| α-amylase | 398.32 ± 51.08 | 410.19 ± 25.24 | 418.92 ± 30.81 |
| Bile salt-activated lipase | 21.49 ± 6.26 | 23.48 ± 1.54 | 22.90 ± 4.83 |
| Anterior intestine | |||
| Total alkaline proteases | 133.64 ± 13.45 | 145.24 ± 11.82 | 160.35 ± 25.63 |
| α-amylase | 402.98 ± 130.44 | 492.51 ± 80.53 | 475.20 ± 60.72 |
| Bile salt-activated lipase | 50.00 ± 9.57a | 65.19 ± 4.84b | 63.94 ± 2.81b |
Values are represented as mean ± SD (n = 4 tanks per dietary group) and differences among groups (p ≤ 0.05) are indicated by the different superscript letters.