The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry
To determine the optimum indispensable (I) amino acid (AA) balance in Atlantic salmon ( Salmo salar L.) fry, a single protocol established for the pig was adapted. The balance was calculated from the reduction in N gain after replacing about 45% of a single IAA by a mixture of dispensable AA in ison...
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crcambridgeupr:10.1079/bjn2003973 2024-04-28T08:13:24+00:00 The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry Rollin, Xavier Mambrini, Muriel Abboudi, Tarik Larondelle, Yvan Kaushik, Sadasivam J. 2003 http://dx.doi.org/10.1079/bjn2003973 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114503001995 en eng Cambridge University Press (CUP) https://www.cambridge.org/core/terms British Journal of Nutrition volume 90, issue 5, page 865-876 ISSN 0007-1145 1475-2662 Nutrition and Dietetics Medicine (miscellaneous) journal-article 2003 crcambridgeupr https://doi.org/10.1079/bjn2003973 2024-04-02T06:54:25Z To determine the optimum indispensable (I) amino acid (AA) balance in Atlantic salmon ( Salmo salar L.) fry, a single protocol established for the pig was adapted. The balance was calculated from the reduction in N gain after replacing about 45% of a single IAA by a mixture of dispensable AA in isonitrogenous diets. We confirmed that the mixture of AA simulating the AA pattern of cod-meal protein and gelatine (46:3, w/w) was used with the same efficiency as cod-meal protein and gelatine. From the deletion experiment an optimum balance between the IAA was derived. Expressed relative to lysine=100, the optimal balance was: arginine 76 (se 0·2), histidine 28 (se 2·2), methionine+cystine 64 (se 1·7), phenylalanine + tyrosine 105 (se 1·6), threonine 51 (se 2·4), tryptophan 14 (se 0·7), valine 59 (se 1·7). No estimates were made for isoleucine and leucine. Expressed as g/16g N, the optimal balance was: arginine 4·0 (se 0·0), histidine 1·5 (se 0·1), lysine 5·3 (se 0·2), methionine+cystine 3·4 (se 0·1), phenylaline+tyrosine 5·6 (se 0·1), threonine 2·7 (se 0·1), tryptophan 0·7 (se 0·0), valine 3·1 (se 0·1). This AA composition is close to that of the Atlantic salmon whole-body, but using it as an estimation of the IAA requirements may lead to an overestimation of the branched-chain AA requirements and an underestimation of aromatic and S-containing AA requirements. The results are discussed in accordance with the key assumptions associated with the model used (broken-line model, IAA efficiencies and maintenance requirements). Article in Journal/Newspaper Atlantic salmon Salmo salar Cambridge University Press British Journal of Nutrition 90 5 865 876 |
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Cambridge University Press |
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English |
topic |
Nutrition and Dietetics Medicine (miscellaneous) |
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Nutrition and Dietetics Medicine (miscellaneous) Rollin, Xavier Mambrini, Muriel Abboudi, Tarik Larondelle, Yvan Kaushik, Sadasivam J. The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
topic_facet |
Nutrition and Dietetics Medicine (miscellaneous) |
description |
To determine the optimum indispensable (I) amino acid (AA) balance in Atlantic salmon ( Salmo salar L.) fry, a single protocol established for the pig was adapted. The balance was calculated from the reduction in N gain after replacing about 45% of a single IAA by a mixture of dispensable AA in isonitrogenous diets. We confirmed that the mixture of AA simulating the AA pattern of cod-meal protein and gelatine (46:3, w/w) was used with the same efficiency as cod-meal protein and gelatine. From the deletion experiment an optimum balance between the IAA was derived. Expressed relative to lysine=100, the optimal balance was: arginine 76 (se 0·2), histidine 28 (se 2·2), methionine+cystine 64 (se 1·7), phenylalanine + tyrosine 105 (se 1·6), threonine 51 (se 2·4), tryptophan 14 (se 0·7), valine 59 (se 1·7). No estimates were made for isoleucine and leucine. Expressed as g/16g N, the optimal balance was: arginine 4·0 (se 0·0), histidine 1·5 (se 0·1), lysine 5·3 (se 0·2), methionine+cystine 3·4 (se 0·1), phenylaline+tyrosine 5·6 (se 0·1), threonine 2·7 (se 0·1), tryptophan 0·7 (se 0·0), valine 3·1 (se 0·1). This AA composition is close to that of the Atlantic salmon whole-body, but using it as an estimation of the IAA requirements may lead to an overestimation of the branched-chain AA requirements and an underestimation of aromatic and S-containing AA requirements. The results are discussed in accordance with the key assumptions associated with the model used (broken-line model, IAA efficiencies and maintenance requirements). |
format |
Article in Journal/Newspaper |
author |
Rollin, Xavier Mambrini, Muriel Abboudi, Tarik Larondelle, Yvan Kaushik, Sadasivam J. |
author_facet |
Rollin, Xavier Mambrini, Muriel Abboudi, Tarik Larondelle, Yvan Kaushik, Sadasivam J. |
author_sort |
Rollin, Xavier |
title |
The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
title_short |
The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
title_full |
The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
title_fullStr |
The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
title_full_unstemmed |
The optimum dietary indispensable amino acid pattern for growing Atlantic salmon ( Salmo salar L.) fry |
title_sort |
optimum dietary indispensable amino acid pattern for growing atlantic salmon ( salmo salar l.) fry |
publisher |
Cambridge University Press (CUP) |
publishDate |
2003 |
url |
http://dx.doi.org/10.1079/bjn2003973 https://www.cambridge.org/core/services/aop-cambridge-core/content/view/S0007114503001995 |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
British Journal of Nutrition volume 90, issue 5, page 865-876 ISSN 0007-1145 1475-2662 |
op_rights |
https://www.cambridge.org/core/terms |
op_doi |
https://doi.org/10.1079/bjn2003973 |
container_title |
British Journal of Nutrition |
container_volume |
90 |
container_issue |
5 |
container_start_page |
865 |
op_container_end_page |
876 |
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1797579915200036864 |