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: The Journal of Experimental Biology. Cambridge University Press: London. ISSN 0022-0949; e-ISSN 1477-9145, more |  |
| Keywords | Acids > Organic compounds > Organic acids > Amino acids
Biochemical phenomena > Protein synthesis
Casein
Diets
Invertebrates > Arthropods > Crustacea > Malacostraca > Decapoda > Shellfish > Shrimps
Metabolism > Protein metabolism > Animal nutrition > Protein turnover
Peptides > Proteins > Phosphoproteins > Milk proteins > Casein
Population functions > Growth
Shrimps
Penaeus vannamei Boone, 1931 [WoRMS]
Marine/Coastal |
| Authors | | Top | - Mente, E.
- Coutteau, P., more
- Houlihan, D.F.
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| 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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