Temperature and dietary starch level affected protein but not starch digestibility in gilthead sea bream juveniles

• Tipo: Artigo em Revista Científica Internacional
• Data: 2012

Autores

Couto, A (Autor) Outra; Enes, P (Autor) FCUP; Peres, H (Autor) FCUP; Oliva Teles, A (Autor) FCUP

Revista

Título: Fish Physiology and Biochemistry

Vol. 38

Páginas: 595-601

ISSN: 0920-1742

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 21 Citações

Scopus - 25 Citações

Classificação Científica

FOS: Ciências agrárias > Agricultura, silvicultura e pescas

Outras Informações

ID Authenticus: P-002-9Q1

DOI: 10.1007/s10695-011-9537-5

Abstract (EN): A study was carried out with gilthead sea bream juveniles to assess the effect of water temperature (18 and 25A degrees C) and dietary pregelatinized starch level (10, 20 and 30%) on digestibility of protein and starch and on the activity of proteolytic and amylolytic enzymes. ADC of pregelatinized starch was very high (> 99%) irrespectively of dietary inclusion level, and it was not affected by water temperature. ADC of protein was also high (> 90%) but improved at the higher water temperature. Dietary starch interacted with protein digestibility, which decreased as dietary starch level increased. Temperature affected both acid and basic protease activities, with acid protease activity being higher at 25A degrees C and basic protease activity being higher at 18A degrees C. However, total proteolytic activity and amylase activities were not affected by water temperature. Dietary carbohydrate exerted no effect on proteolytic or amylolitic activities. It is concluded that gilthead sea bream juveniles digest pregelatinized starch very efficiently irrespective of water temperature, due to adjustments of amylase activity to cope with temperature differences. Pregelatinized starch interacts negatively with protein digestibility, with the ADC of protein decreasing as dietary starch levels increase.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 7