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| Protein turnover, amino acid profile and amino acid flux in juvenile shrimp Litopenaeus vannamei: effects of dietary protein source |  |
| Mente, E.; Coutteau, P.; Houlihan, D.F.; Davidson, I.; Sorgeloos, P. (2002). Protein turnover, amino acid profile and amino acid flux in juvenile shrimp Litopenaeus vannamei: effects of dietary protein source J. Exp. Biol. 205: 3107-3122 |
| In: Journal of Experimental Biology. Cambridge University Press: London. ISSN 0022-0949, meer |
| Ook gepubliceerd als |
- Mente, E.; Coutteau, P.; Houlihan, D.F.; Davidson, I.; Sorgeloos, P. (2002). Protein turnover, amino acid profile and amino acid flux in juvenile shrimp Litopenaeus vannamei: effects of dietary protein source, in: (2002). VLIZ Coll. Rep. 32(2002). VLIZ Collected Reprints: Marine and Coastal Research in Flanders, 32: pp. chapter 33 [Subsequent publication], meer
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| Trefwoorden |
Aminozuren; Casein; Casein; Diëten; Groei; Protein synthesis; Protein turnover; Shrimps; Shrimps; Litopenaeus vannamei [WoRMS]; Marien |
| Abstract |
The effect of dietary protein synthesis and growth of juvenile shrimps Litopenaeus vannamei was investigated using three diets with equivalent protein content. Protein synthesis was investigated by a flooding dose of tritiated phenylalanine. Survival, specific growth and protein synthesis rates were higher, and protein degradation was lower, in shrimps fed a fish/squid/shrimp meal diet, or a 50% laboratory diet/50% soybean meal variant diet, than in those fed a casein-based diet. The efficiency of retention of synthesized protein as growth was 94% for shrimps fed the fish meal diet, suggesting a very low protein turnover rate; by contrast, the retention of synthesized protein was only 80% for shrimps fed the casein diet. The amino acid profile of the casein diet was poorly correlated with that of the shrimps, 4h after a single meal the protein synthesis rates increased following an increase in RNA activity. A model was developed for amino acid flux, suggesting that high growth rates involve a reduction in the turnover of proteins, while amino acid loss appears to be high. |
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