Table 8.
Bile acid profile in the gallbladder and the anterior intestine 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% | |
|---|---|---|---|
| Gallbladder (mg/mL) | |||
| T-CA | 108.23 ± 9.59 | 108.89 ± 1.11 | 100.23 ± 8.14 |
| T-CDCA | 47.67 ± 3.69 | 46.76 ± 5.14 | 46.76 ± 9.04 |
| Total BAs | 155.90 ± 9.58 | 155.65 ± 5.62 | 146.98 ± 15.27 |
| Anterior intestine (µg/mg) | |||
| T-CA | 30.00 ± 15.83 | 44.44 ± 13.05 | 34.32 ± 12.06 |
| T-CDCA | 19.94 ± 13.72 | 23.90 ± 6.18 | 17.26 ± 4.26 |
| Total BAs | 49.94 ± 29.41 | 68.34 ± 19.07 | 51.58 ± 16.28 |
Non-represented bile acids were not detected in the analysis. Values are represented as mean ± SD (n = 4 tanks per dietary group). T-CA, taurocholic acid; T-CDCA, taurochenodeoxycholic acid; total BAs, total bile acids.