Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)
Protein accretion in some fish species is affected by dietary lipids, starch and their interactions, but this aspect of nutrition is largely unknown in largemouth bass (LMB). Therefore, we designed six experimental diets with three starch levels (5%, 10%, and 15%; dry matter basis) and two lipid le...
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| Veröffentlicht in: | Amino acids 2020-07, Vol.52 (6-7), p.999-1016 |
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| creator | Li, Xinyu Zheng, Shixuan Ma, Xuekun Cheng, Kaimin Wu, Guoyao |
| description | Protein accretion in some fish species is affected by dietary lipids, starch and their interactions, but this aspect of nutrition is largely unknown in largemouth bass (LMB). Therefore, we designed six experimental diets with three starch levels (5%, 10%, and 15%; dry matter basis) and two lipid levels (10% and 12.5%; dry matter basis) to evaluate the effects of dietary starch and lipid levels on the protein retention, growth, feed utilization, and liver histology of LMB. There were three tanks (18 fish per tank, ~ 4.85 g per fish) per dietary treatment group and the trial lasted for 8 weeks. Fish were fed to apparent satiation twice daily. Results indicated that increasing the dietary starch level from 5 to 15% reduced (
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| doi_str_mv | 10.1007/s00726-020-02869-6 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_2423058051</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>2423058051</sourcerecordid><originalsourceid>FETCH-LOGICAL-c352t-f3330375b4412ccfce7d62e5ade11bc7f5fbfa0e2ccf93086f4de29d8a24908a3</originalsourceid><addsrcrecordid>eNp9kUtLLDEQhYMoOD7-gKuAG1205tWvpYj3KihudB0y6cpMpKd7TKUV_701jiC4cJETKvnqUMlh7ESKCylEfYkkqiqEErSaqi2qHTaTRjeFkm27y2ai1W1hTCn32QHiixBSNbKasY-bEMBn5GPgXYTs0gdHUr_kbuh4H9eRFN6gJ2TgeQl8ncYMceAJMgw50umGXKTxPS83Nr1LC1iNE1Vzh8jPHqJP4zpDmpCj61dj7ADPj9hecD3C8fd-yJ7_3Txd3xb3j__vrq_uC69LlYugtRa6LufGSOV98FB3lYLSdSDl3NehDPPgBGzuWi2aKpgOVNs1TplWNE4fsrOtL839OgFmu4rooe_dAOOEVhmlRdmIUhJ6-gt9Gac00HREESRrU9VEqS1Fr0JMEOw6xRV9nJXCbtKw2zQspWG_0rAVNeltExI8LCD9WP_R9QkLkY7i</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2430517467</pqid></control><display><type>article</type><title>Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)</title><source>SpringerNature Journals</source><creator>Li, Xinyu ; Zheng, Shixuan ; Ma, Xuekun ; Cheng, Kaimin ; Wu, Guoyao</creator><creatorcontrib>Li, Xinyu ; Zheng, Shixuan ; Ma, Xuekun ; Cheng, Kaimin ; Wu, Guoyao</creatorcontrib><description>Protein accretion in some fish species is affected by dietary lipids, starch and their interactions, but this aspect of nutrition is largely unknown in largemouth bass (LMB). Therefore, we designed six experimental diets with three starch levels (5%, 10%, and 15%; dry matter basis) and two lipid levels (10% and 12.5%; dry matter basis) to evaluate the effects of dietary starch and lipid levels on the protein retention, growth, feed utilization, and liver histology of LMB. There were three tanks (18 fish per tank, ~ 4.85 g per fish) per dietary treatment group and the trial lasted for 8 weeks. Fish were fed to apparent satiation twice daily. Results indicated that increasing the dietary starch level from 5 to 15% reduced (
P
< 0.05) absolute feed intake (AFI; − 9.0%, − 15% and − 14% on days 14–28, 28–42, and 42–56, respectively) and weight gains (− 4.4% and − 6.5% on days 42 and 56, respectively) of LMB. Increasing the dietary lipid level from 10 to 12.5% reduced (
P
< 0.05) AFI (− 9.7%, − 11.7% and − 11.9% on days 14–28, 28–42; and 42–56, respectively), weight gains (− 4.2%, − 5.9% and − 6.9% on days 28, 42 and 56, respectively), and survival rate (by a 5.6% unit) of LMB. The retention of dietary protein and some amino acids in the body was affected by dietary starch or lipid levels and their interactions. The viscerosomatic index (VSI), hepatosomatic index (HSI), and intraperitoneal fat ratio (IPFR) increased with increasing the dietary starch level from 5 to 15%. Compared with 10% lipids, 12.5% lipids in diets increased IPFR but had no effect on VSI or HSI. The concentrations of glucose in serum increased with increasing the dietary starch level from 5 to 15% at 4 to 24 h after feeding, with the effect of dietary lipids being time-dependent. Compared with a 5%-starch diet, fish fed a diet with 10%- or 15%-starch exhibited an enlarged and pale liver with excessive glycogen. Based on these findings, we recommend dietary lipid and starch levels to be 10% and < 10%, respectively, for juvenile LMB to maximize the retention of dietary protein in their bodies.</description><identifier>ISSN: 0939-4451</identifier><identifier>EISSN: 1438-2199</identifier><identifier>DOI: 10.1007/s00726-020-02869-6</identifier><language>eng</language><publisher>Vienna: Springer Vienna</publisher><subject>Amino acids ; Analytical Chemistry ; Bass ; Biochemical Engineering ; Biochemistry ; Biomedical and Life Sciences ; Body weight gain ; Deposition ; Diet ; Dietary fiber ; Dry matter ; Fish ; Glycogen ; Glycogens ; Histology ; Life Sciences ; Lipids ; Liver ; Micropterus salmoides ; Neurobiology ; Nutrition ; Original Article ; Proteins ; Proteomics ; Satiety ; Starch ; Time dependence</subject><ispartof>Amino acids, 2020-07, Vol.52 (6-7), p.999-1016</ispartof><rights>Springer-Verlag GmbH Austria, part of Springer Nature 2020</rights><rights>Springer-Verlag GmbH Austria, part of Springer Nature 2020.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c352t-f3330375b4412ccfce7d62e5ade11bc7f5fbfa0e2ccf93086f4de29d8a24908a3</citedby><cites>FETCH-LOGICAL-c352t-f3330375b4412ccfce7d62e5ade11bc7f5fbfa0e2ccf93086f4de29d8a24908a3</cites><orcidid>0000-0001-8058-6969</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://link.springer.com/content/pdf/10.1007/s00726-020-02869-6$$EPDF$$P50$$Gspringer$$H</linktopdf><linktohtml>$$Uhttps://link.springer.com/10.1007/s00726-020-02869-6$$EHTML$$P50$$Gspringer$$H</linktohtml><link.rule.ids>314,780,784,27924,27925,41488,42557,51319</link.rule.ids></links><search><creatorcontrib>Li, Xinyu</creatorcontrib><creatorcontrib>Zheng, Shixuan</creatorcontrib><creatorcontrib>Ma, Xuekun</creatorcontrib><creatorcontrib>Cheng, Kaimin</creatorcontrib><creatorcontrib>Wu, Guoyao</creatorcontrib><title>Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)</title><title>Amino acids</title><addtitle>Amino Acids</addtitle><description>Protein accretion in some fish species is affected by dietary lipids, starch and their interactions, but this aspect of nutrition is largely unknown in largemouth bass (LMB). Therefore, we designed six experimental diets with three starch levels (5%, 10%, and 15%; dry matter basis) and two lipid levels (10% and 12.5%; dry matter basis) to evaluate the effects of dietary starch and lipid levels on the protein retention, growth, feed utilization, and liver histology of LMB. There were three tanks (18 fish per tank, ~ 4.85 g per fish) per dietary treatment group and the trial lasted for 8 weeks. Fish were fed to apparent satiation twice daily. Results indicated that increasing the dietary starch level from 5 to 15% reduced (
P
< 0.05) absolute feed intake (AFI; − 9.0%, − 15% and − 14% on days 14–28, 28–42, and 42–56, respectively) and weight gains (− 4.4% and − 6.5% on days 42 and 56, respectively) of LMB. Increasing the dietary lipid level from 10 to 12.5% reduced (
P
< 0.05) AFI (− 9.7%, − 11.7% and − 11.9% on days 14–28, 28–42; and 42–56, respectively), weight gains (− 4.2%, − 5.9% and − 6.9% on days 28, 42 and 56, respectively), and survival rate (by a 5.6% unit) of LMB. The retention of dietary protein and some amino acids in the body was affected by dietary starch or lipid levels and their interactions. The viscerosomatic index (VSI), hepatosomatic index (HSI), and intraperitoneal fat ratio (IPFR) increased with increasing the dietary starch level from 5 to 15%. Compared with 10% lipids, 12.5% lipids in diets increased IPFR but had no effect on VSI or HSI. The concentrations of glucose in serum increased with increasing the dietary starch level from 5 to 15% at 4 to 24 h after feeding, with the effect of dietary lipids being time-dependent. Compared with a 5%-starch diet, fish fed a diet with 10%- or 15%-starch exhibited an enlarged and pale liver with excessive glycogen. Based on these findings, we recommend dietary lipid and starch levels to be 10% and < 10%, respectively, for juvenile LMB to maximize the retention of dietary protein in their bodies.</description><subject>Amino acids</subject><subject>Analytical Chemistry</subject><subject>Bass</subject><subject>Biochemical Engineering</subject><subject>Biochemistry</subject><subject>Biomedical and Life Sciences</subject><subject>Body weight gain</subject><subject>Deposition</subject><subject>Diet</subject><subject>Dietary fiber</subject><subject>Dry matter</subject><subject>Fish</subject><subject>Glycogen</subject><subject>Glycogens</subject><subject>Histology</subject><subject>Life Sciences</subject><subject>Lipids</subject><subject>Liver</subject><subject>Micropterus salmoides</subject><subject>Neurobiology</subject><subject>Nutrition</subject><subject>Original Article</subject><subject>Proteins</subject><subject>Proteomics</subject><subject>Satiety</subject><subject>Starch</subject><subject>Time dependence</subject><issn>0939-4451</issn><issn>1438-2199</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2020</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9kUtLLDEQhYMoOD7-gKuAG1205tWvpYj3KihudB0y6cpMpKd7TKUV_701jiC4cJETKvnqUMlh7ESKCylEfYkkqiqEErSaqi2qHTaTRjeFkm27y2ai1W1hTCn32QHiixBSNbKasY-bEMBn5GPgXYTs0gdHUr_kbuh4H9eRFN6gJ2TgeQl8ncYMceAJMgw50umGXKTxPS83Nr1LC1iNE1Vzh8jPHqJP4zpDmpCj61dj7ADPj9hecD3C8fd-yJ7_3Txd3xb3j__vrq_uC69LlYugtRa6LufGSOV98FB3lYLSdSDl3NehDPPgBGzuWi2aKpgOVNs1TplWNE4fsrOtL839OgFmu4rooe_dAOOEVhmlRdmIUhJ6-gt9Gac00HREESRrU9VEqS1Fr0JMEOw6xRV9nJXCbtKw2zQspWG_0rAVNeltExI8LCD9WP_R9QkLkY7i</recordid><startdate>20200701</startdate><enddate>20200701</enddate><creator>Li, Xinyu</creator><creator>Zheng, Shixuan</creator><creator>Ma, Xuekun</creator><creator>Cheng, Kaimin</creator><creator>Wu, Guoyao</creator><general>Springer Vienna</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7TK</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8AO</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>D1I</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB.</scope><scope>LK8</scope><scope>M0S</scope><scope>M1P</scope><scope>M7P</scope><scope>PDBOC</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0001-8058-6969</orcidid></search><sort><creationdate>20200701</creationdate><title>Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)</title><author>Li, Xinyu ; Zheng, Shixuan ; Ma, Xuekun ; Cheng, Kaimin ; Wu, Guoyao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c352t-f3330375b4412ccfce7d62e5ade11bc7f5fbfa0e2ccf93086f4de29d8a24908a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2020</creationdate><topic>Amino acids</topic><topic>Analytical Chemistry</topic><topic>Bass</topic><topic>Biochemical Engineering</topic><topic>Biochemistry</topic><topic>Biomedical and Life Sciences</topic><topic>Body weight gain</topic><topic>Deposition</topic><topic>Diet</topic><topic>Dietary fiber</topic><topic>Dry matter</topic><topic>Fish</topic><topic>Glycogen</topic><topic>Glycogens</topic><topic>Histology</topic><topic>Life Sciences</topic><topic>Lipids</topic><topic>Liver</topic><topic>Micropterus salmoides</topic><topic>Neurobiology</topic><topic>Nutrition</topic><topic>Original Article</topic><topic>Proteins</topic><topic>Proteomics</topic><topic>Satiety</topic><topic>Starch</topic><topic>Time dependence</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Li, Xinyu</creatorcontrib><creatorcontrib>Zheng, Shixuan</creatorcontrib><creatorcontrib>Ma, Xuekun</creatorcontrib><creatorcontrib>Cheng, Kaimin</creatorcontrib><creatorcontrib>Wu, Guoyao</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Neurosciences Abstracts</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>ProQuest Pharma Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Materials Science Collection</collection><collection>ProQuest Central Korea</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Materials Science Database</collection><collection>ProQuest Biological Science Collection</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>Medical Database</collection><collection>Biological Science Database</collection><collection>Materials Science Collection</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>MEDLINE - Academic</collection><jtitle>Amino acids</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Li, Xinyu</au><au>Zheng, Shixuan</au><au>Ma, Xuekun</au><au>Cheng, Kaimin</au><au>Wu, Guoyao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides)</atitle><jtitle>Amino acids</jtitle><stitle>Amino Acids</stitle><date>2020-07-01</date><risdate>2020</risdate><volume>52</volume><issue>6-7</issue><spage>999</spage><epage>1016</epage><pages>999-1016</pages><issn>0939-4451</issn><eissn>1438-2199</eissn><abstract>Protein accretion in some fish species is affected by dietary lipids, starch and their interactions, but this aspect of nutrition is largely unknown in largemouth bass (LMB). Therefore, we designed six experimental diets with three starch levels (5%, 10%, and 15%; dry matter basis) and two lipid levels (10% and 12.5%; dry matter basis) to evaluate the effects of dietary starch and lipid levels on the protein retention, growth, feed utilization, and liver histology of LMB. There were three tanks (18 fish per tank, ~ 4.85 g per fish) per dietary treatment group and the trial lasted for 8 weeks. Fish were fed to apparent satiation twice daily. Results indicated that increasing the dietary starch level from 5 to 15% reduced (
P
< 0.05) absolute feed intake (AFI; − 9.0%, − 15% and − 14% on days 14–28, 28–42, and 42–56, respectively) and weight gains (− 4.4% and − 6.5% on days 42 and 56, respectively) of LMB. Increasing the dietary lipid level from 10 to 12.5% reduced (
P
< 0.05) AFI (− 9.7%, − 11.7% and − 11.9% on days 14–28, 28–42; and 42–56, respectively), weight gains (− 4.2%, − 5.9% and − 6.9% on days 28, 42 and 56, respectively), and survival rate (by a 5.6% unit) of LMB. The retention of dietary protein and some amino acids in the body was affected by dietary starch or lipid levels and their interactions. The viscerosomatic index (VSI), hepatosomatic index (HSI), and intraperitoneal fat ratio (IPFR) increased with increasing the dietary starch level from 5 to 15%. Compared with 10% lipids, 12.5% lipids in diets increased IPFR but had no effect on VSI or HSI. The concentrations of glucose in serum increased with increasing the dietary starch level from 5 to 15% at 4 to 24 h after feeding, with the effect of dietary lipids being time-dependent. Compared with a 5%-starch diet, fish fed a diet with 10%- or 15%-starch exhibited an enlarged and pale liver with excessive glycogen. Based on these findings, we recommend dietary lipid and starch levels to be 10% and < 10%, respectively, for juvenile LMB to maximize the retention of dietary protein in their bodies.</abstract><cop>Vienna</cop><pub>Springer Vienna</pub><doi>10.1007/s00726-020-02869-6</doi><tpages>18</tpages><orcidid>https://orcid.org/0000-0001-8058-6969</orcidid></addata></record> |
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| subjects | Amino acids Analytical Chemistry Bass Biochemical Engineering Biochemistry Biomedical and Life Sciences Body weight gain Deposition Diet Dietary fiber Dry matter Fish Glycogen Glycogens Histology Life Sciences Lipids Liver Micropterus salmoides Neurobiology Nutrition Original Article Proteins Proteomics Satiety Starch Time dependence |
| title | Effects of dietary starch and lipid levels on the protein retention and growth of largemouth bass (Micropterus salmoides) |
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