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Post-prandial amino acid changes in gilthead sea bream

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Mente, E, Carter, CG ORCID: 0000-0001-5210-1282, Katersky Barnes, RS ORCID: 0000-0001-9391-6277, Vlahos, N and Nengas, I 2021 , 'Post-prandial amino acid changes in gilthead sea bream' , Animals, vol. 11, no. 7 , pp. 1-13 , doi: 10.3390/ani11071889.

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Abstract

Following a meal, a series of physiological changes occurs in fish as they digest, absorb and assimilate ingested nutrients. This study aims to assess post-prandial free amino acid (FAA) activity in gilthead sea bream consuming a partial marine protein (fishmeal) replacement. Sea bream were fed diets where 16 and 27% of the fishmeal protein was replaced by plant protein. The essential amino acid (EAA) composition of the white muscle, liver and gut of sea bream was strongly correlated with the EAA composition of the 16% protein replacement diet compared to the 27% protein replacement diet. The mean FAA concentration in the white muscle and liver changed at 4 to 8 h after a meal and was not different to pre-feeding (0 h) and at 24 h after feeding. It was confirmed in this study that 16% replacement of marine protein with plant protein meets the amino acid needs of sea bream. Overall, the present study contributes towards understanding post-prandial amino acid profiles during uptake, tissue assimilation and immediate metabolic processing of amino acids in sea bream consuming a partial marine protein replacement. This study suggests the need to further investigate the magnitude of the post-prandial tissue-specific amino acid activity in relation to species-specific abilities to regulate metabolism due to dietary nutrient utilization.

Item Type: Article
Authors/Creators:Mente, E and Carter, CG and Katersky Barnes, RS and Vlahos, N and Nengas, I
Keywords: aquaculture, aquafeed, nutrition, digestion, amino acids
Journal or Publication Title: Animals
Publisher: MDPIAG
ISSN: 2076-2615
DOI / ID Number: 10.3390/ani11071889
Copyright Information:

Copyright: © 2021 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution 4.0 International (CC BY 4.0) license (https://creativecommons.org/licenses/by/4.0/).

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