DO ATLANTIC SALMON (SALMO-SALAR) UTILIZE MIXTURES OF FREE AMINO-ACIDS TO THE SAME EXTENT AS INTACT PROTEIN-SOURCES FOR MUSCLE PROTEIN-SYNTHESIS

被引:48
作者
ESPE, M
LIED, E
机构
来源
COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY A-MOLECULAR & INTEGRATIVE PHYSIOLOGY | 1994年 / 107卷 / 01期
关键词
SALMO SALAR; FREE AMINO ACIDS; PROTEIN SOURCES; MUSCLE PROTEIN SYNTHESIS;
D O I
10.1016/0300-9629(94)90302-6
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Pre-smelt Atlantic salmon (Salmo salar) averaging 30 g body weight were fed diets in which a mixture of free amino acids replaced 0, 10, 20, 30 and 40% of the intact protein source. Plasma free amino acids and the content of RNA, DNA and protein synthesis were analysed in white trunk muscle to determine to what extent free amino acids could replace intact protein in the feed without reducing the protein synthesis. Increased inclusions of dietary free amino acids led to increased weight gains, higher concentrations of plasma free amino acids and better utilization of the feed protein for synthetic purposes. Inclusions of about 20-30% free amino acids seemed to be optimal to secure high protein synthesis within muscle tissue. Higher or lower levels resulted in a reduction in protein synthesis.
引用
收藏
页码:249 / 254
页数:6
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