Effects of Ellagotannins on Intestinal Peptidase Activity in Rainbow Trout

The effect of ellagotannins on the activity of peptidases of the intestinal mucosa and chyme of trout was studied. Experimental groups of fish were fed with an additive based on ellagotannins (with an active substance content of 0.38, 0.76, and 1.14 g/kg of food). Sampling was carried out in eight individuals from each group before the experiment and on days 15, 30, 45, and 60. The study showed that ellagotannins have a stimulatory effect on the activity of peptidases. The maximum increase in the enzymatic activity in the experimental groups compared with the control group was recorded on day 45 of the experiment. A more significant increase in the activity of peptidases of the intestinal mucosa compared with chyme was established. It is concluded that ellagotannins stimulate the initial stage of cleavage of protein components of food.