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Ultrastructural observations on the intestine of golden ide (Leuciscus idus melanotus L.) under different nutritional conditions
Burkhardt, P.; Storch, V. (1989). Ultrastructural observations on the intestine of golden ide (Leuciscus idus melanotus L.) under different nutritional conditions, in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 807-812
In: De Pauw, N. et al. (Ed.) (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene, Belgium. ISBN 90-71625-03-6. 1-592 pp., more

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Document type: Conference paper

Keyword
    Marine

Authors  Top 
  • Burkhardt, P.
  • Storch, V.

Abstract
    This study was made to evaluate whether cells of the intestinal epithelium may function as a supplementary tool in diagnosing the nutritional state of fish. Golden ides were starved for 4 weeks and thereafter fed with sucrose or an artificial diet. As controls specimens were examined following continuous feeding with the artificial diet. Nutrition-related changes were assessed in the first part of the intestine ("nutrient-absorbing-zone", "midgut", intestine 1) and the second part (zone of pinocytotic uptake of macromolecules, "hindgut", intestine II). Under starvation, all lipid reserves disappeared in the first gut region. In the second part, apical invaginations and vesicles were reduced and the supranuclear vacuoles became smaller. In artificial diet-refed specimens, the intestine 1 showed signs of lipid absorption after 3h of refeeding and a good recovery of the cell structures and organelles after 3 days of refeeding. In intestine II, supranuclear vacuoles and the tubulo-vesicular system were well developed after 3h refeeding. In animals refed with sucrose, after 3d of refeeding vesicles of medium electron opacity appeared in intestine 1. The second part of the intestine revealed electron lucent vacuoles with a fine- flocculent dark material. These findings show that the enterocytes are able to reflect specifically changes of nutritional condition and therefore may offer supplementary criteria to determine the nutritional value of foods.

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