Lobster Nutrition: The Effect on Homarus americanus of Dietary Protein Levels

1974 ◽  
Vol 31 (8) ◽  
pp. 1363-1370 ◽  
Author(s):  
J. D. Castell ◽  
S. D. Budson
Keyword(s):  
Protein Content ◽  
Serum Calcium ◽  
Dietary Protein ◽  
Glycogen Content ◽  
Homarus Americanus ◽  
Serum Glucose ◽  
The Body ◽  
Heart Weight ◽  
Molt Cycle ◽  
Protein Levels

Adult American lobsters (Homarus americanus) were fed artificial diets ranging between 0 and 60% protein and made isocaloric by adjusting the content of cornstarch. Those fed the highest level of protein were in the best condition; each decrease in protein resulted in a poorer condition of the lobsters. When lobsters were fed diets at the maintenance level of 0.5% of the body weight in food per day, decreasing the dietary protein content resulted in increasing weight loss and decreasing molt incidence, serum protein content, percent edible meat, heart weight, hepatopancreas and gonad weights, and increased moisture content of several tissues. Although the serum glucose level was dependent upon the cornstarch content of the diet, the glycogen content of the hepatopancreas was not affected by dietary starch levels. The glycogen content of the hepatopancreas showed a very large range of values when protein was omitted from the diet.A relationship between serum calcium level and molt cycle was demonstrated. Serum calcium values went from an average of 50 mg% after molting to over 70 mg% 1 mo before molting.

Effects of variations in dietary protein levels on hair growth and pelt quality in mink (Mustela vison)

2000 ◽  
Vol 80 (4) ◽  
pp. 633-642 ◽  
Author(s):  
Palle V. Rasmussen ◽  
Christian F. Børsting
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Protein Level ◽  
Hair Growth ◽  
Fibre Length ◽  
Hair Follicles ◽  
Protein Levels ◽  
Low Protein ◽  
Pregnancy And Lactation ◽  
Hair Fibre

The effect of different and shifting dietary protein levels on hair growth and the resulting pelt quality in mink was studied. Two groups of pastel female mink were fed either 59% (high protein, HP) or 40% (low protein, LP) of metabolisable energy (ME) from protein during pregnancy and lactation. Shortly after weaning, kits from females fed the LP diet were put on a new LP diet (21% protein of ME). Kits from females fed HP were randomly distributed to four experimental groups fed a new HP diet (34% protein of ME) and three of these groups were shifted to diets with 21% protein at different times during June until September. Skin biopsies were taken at 4, 6, 23 and, 29 wk of age. Histological techniques and computer-assisted light microscopy were used to determine the ratio of activity (ROA) of underfur and guard hairs, respectively, defined as the number of growing hairs as a percentage of the total number of hairs. The hair fibre length and thickness were determined by morphometric methods and correlated with fur properties of dried pelts judged by sensory methods. It was documented that 40% of ME from protein during pregnancy and lactation was sufficient for mink kits to express their genetic capacity to produce hair follicles. In males, a reduced protein level from the age of 15 wk or 22 wk until pelting disturbed moulting, indicated by a low ROA of underfur hairs at 23 wk, and consequently reduced the growth and development of the winter coat. A constantly low protein level from conception until the age of 29 wk did not disturb moulting, but led to a reduction of primeness and especially of the underfur length and fibre thickness of the winter coat. A low protein level from the age of 9 wk only reduced the thickness of the underfur fibres. Hair growth, final fur volume, and general quality of the winter coat of males were influenced negatively and to the same degree in all groups fed the LP diet in part of the growth period. The number of underfur hairs per area (hair density) of the winter coat was not influenced by the dietary treatment meaning that the protein content of 21% of ME in the LP diet was high enough for the mink to express its genetic capacity to develop hair follicles. However, this low protein content led to a reduction of hair fibre length and hair fibre thickness of the underfur. Overall, this study demonstrated that hair growth and hair properties in pelts are very dependent on the dietary protein supply in the period from 22 wk of age until pelting, irrespective of the supply in the preceding periods. Key words: Fur properties, hair fibres, nutrition, pelage, protein requirement

The effects of dietary protein content on growth and maturation in deer mice

1999 ◽  
Vol 77 (11) ◽  
pp. 1822-1828 ◽  
Author(s):  
Andrew G McAdam ◽  
John S Millar
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Maternal Diet ◽  
Natural Populations ◽  
Female Offspring ◽  
Deer Mice ◽  
Nestling Growth ◽  
Protein Levels ◽  
In Captivity ◽  
Isocaloric Diets

Growth and female maturation appear to be limited by the availability of dietary protein in natural populations of deer mice (Peromyscus maniculatus borealis) in the Kananaskis Valley, Alberta. We examined the effects of dietary protein content on nestling growth rates and sexual maturation of female deer mice in two laboratory experiments. In the first, mice whose mothers were fed a low-protein mixture of sunflower seeds and oats (14% protein) exhibited slow growth prior to weaning and those fed high-protein cat food (30% protein) postweaning showed compensatory growth. Preweaning but not postweaning diet quality affected the proportion of females who were sexually mature at 42 days of age. Therefore, while deficient nestling growth can be compensated for, the effects of a low-quality maternal diet during lactation may have lasting effects on the maturation of female offspring. In the second experiment, mice raised on isocaloric diets of 14, 20, and 30% protein did not differ in growth as nestlings or juveniles. Differences among the three diets in the proportion of mature females at 42 days did not correspond to dietary protein levels as predicted. Dietary protein content from 14 to 30% appear to be sufficient for juvenile mice raised in captivity.

The effect of feed protein content on the uniformity of production in laying hens

2018 ◽  
Vol 58 (12) ◽  
pp. 2308
Author(s):  
Hilda Cristina Palma Bendezu ◽  
Nilva Kazue Sakomura ◽  
Euclides Braga Malheiros ◽  
E. P. Silva ◽  
Robert Mervyn Gous
Keyword(s):  
Protein Content ◽  
G Protein ◽  
Dietary Protein ◽  
Egg Production ◽  
Fold Increase ◽  
Second Phase ◽  
Body Lipid ◽  
Protein Levels ◽  
Amino Acid Requirements ◽  
Feed Protein

The objective of this research was to describe the effect of dietary protein content on the uniformity of egg production in ISA-Brown and Hy-Line laying strains. Six dietary protein levels (120–220 g protein/kg feed) were each fed to 16 individually caged hens, per treatment and strain, during the first 6 weeks of the trial from 28 weeks of age. During the second phase, from 35 weeks, only one feed was offered, this containing 175 g protein/kg. Egg production, feed intake, egg weight, egg output and changes in bodyweight were measured. Some birds were sampled before the trial began, after 6- and again after 10-weeks for carcass analysis. Maximum egg output differed between strains but the marginal response to dietary protein was the same in both strains, the coefficients of response being 220 mg protein/g egg output and 9.0 g per kg bodyweight. The coefficient of variation in egg output was low in both strains fed the highest protein feed but increased as the dietary protein level dropped, with the biggest increase occurring in outputs between birds fed 140 and 120 g protein/kg. These increases were particularly marked in the ISA strain, being almost twice as high as those of the Hy-Line strain. Similarly the lowest coefficients of variation in daily food intake were on the highest protein feeds, with a 2- to 3-fold increase on the lowest dietary protein levels, but with both strains in this case showing similar degrees of uniformity. Variation in body lipid content was higher in the ISA strain between dietary treatments. Uniformity in egg output is increased at the highest intakes of dietary protein because the amino acid requirements of an increasing proportion of the population are met by these higher protein contents. As the protein supply becomes marginal and then deficient uniformity is decreased not only because the most demanding individuals cannot consume sufficient to achieve their potential, but also because birds differ in their ability to deposit excess energy as body lipid when attempting to consume sufficient of a feed limiting in protein. This ability to fatten differs not only between individuals within a population but between strains, as shown in the differences between the two strains used in this trial.

Dietary protein regulates hepatic constitutive protein anabolism in rats in a dose-dependent manner and independently of energy nutrient composition

2010 ◽  
Vol 299 (6) ◽  
pp. R1720-R1730 ◽  
Author(s):  
Laure Chevalier ◽  
Cécile Bos ◽  
Dalila Azzout-Marniche ◽  
Dominique Dardevet ◽  
Daniel Tomé ◽  
...  
Keyword(s):  
Protein Content ◽  
Dietary Protein ◽  
Protein Level ◽  
Human Consumption ◽  
Dependent Manner ◽  
Fed State ◽  
Protein Levels ◽  
Fractional Synthesis ◽  
Exported Protein ◽  
Dose Dependent

We had previously observed that drastic increases in protein consumption greatly modified hepatic protein anabolism in rats, but the confounding effects of other macronutrient changes or a moderate protein increase to generate the same modifications have not yet been established. This study examined the metabolic and hormonal responses of rats subjected to 14-day isoenergetic diets containing normal, intermediate, or high-protein levels (NP: 14% of energy, IP: 33%, HP: 50%) and different carbohydrate (CHO) to fat ratios within each protein level. Fasted or fed rats ( n = 104) were killed after the injection of a flooding dose of 13C-valine. The hepatic protein content increased in line with the dietary protein level ( P < 0.05). The hepatic fractional synthesis rates (FSR) of protein were significantly influenced by both the protein level and the nutritional state (fasted vs. fed) ( P < 0.0001) but not by the CHO level, reaching on average 110%/day, 92%/day, and 83%/day in rats fed the NP, IP, and HP diets, respectively. The FSR of plasma albumin and muscle did not differ between diets, while feeding tended to increase muscle FSR. Proteolysis, especially the proteasome-dependent system, was down-regulated in the fed state in the liver when protein content increased. Insulin decreased with the CHO level in the diet. Our results reveal that excess dietary protein lowers hepatic constitutive, but not exported, protein synthesis rates, independently of the other macronutrients, and related changes in insulin levels. This response was observed at the moderate levels of protein intake (33%) that are plausible in a context of human consumption.

Effect of dietary protein level and salinity on growth, survival, enzymatic activities and amino-acid composition of the white shrimp Litopenaeus vannamei (Boone, 1931) juveniles

Crustaceana ◽  
2015 ◽  
Vol 88 (1) ◽  
pp. 82-95 ◽  
Author(s):  
Liying Sui ◽  
Guannan Ma ◽  
Yuangao Deng
Keyword(s):  
Amino Acid ◽  
Protein Content ◽  
Muscle Tissue ◽  
Litopenaeus Vannamei ◽  
Dietary Protein ◽  
Protein Level ◽  
White Shrimp ◽  
Lower Growth ◽  
Protein Levels ◽  
Dietary Protein Level

Litopenaeus vannamei (Boone, 1931) postlarvae with average initial body weight of 0.089 g were reared in 75-litre PVC tanks for 40 days at salinities of 30 and 60 g l−1. The shrimps were fed compound feed containing protein levels of 35, 40, 45 and 50%, respectively. Salinity had a remarkable effect on growth and survival of L. vannamei juveniles. Higher survival rate and lower growth were observed at 60 g l−1 salinity. Dietary protein level affected the survival and growth of juveniles at both salinities, increased with dietary protein levels in the range of 35 to 45%, but decreased slightly with 50% dietary protein. Broken line analysis showed that the estimated optimal dietary protein levels at salinities of 30 and 60 g l−1 were 45.93 and 46.74%, respectively. Higher salinity resulted in an increased moisture content, ash and crude protein content in the shrimp muscle tissue. The amino acid contents in the shrimp muscle tissue were generally higher at 60 g l−1 salinity and increased dietary protein level led to higher protein content, except with 50% dietary protein. At salinity 60 g l−1, the soluble protein content and activities of glutamic oxalacetic transferase (GOT) and glutamic pyruvic transaminase (GPT) in shrimp muscle tissue were higher, while catalase (CAT) activities were lower. Farming of L. vannamei at a marginal culture salinity (60 g l−1) is feasible though the shrimps were likely exposed to stressful conditions. Reduced growth rate at higher salinity may be attributed to the higher total ammonium (TAN) concentration in the culture medium and extra energy consumption for osmoregulation at hypersaline conditions.

scholarly journals Analisa Kadar Protein Pada Teripang (Holothuria argus) Terhadap Lama Perebusan

2017 ◽  
Vol 1 (1) ◽  
pp. 23
Author(s):  
Baterun Kunsah
Keyword(s):  
Protein Content ◽  
Laboratory Tests ◽  
Sea Cucumber ◽  
Research Problem ◽  
The Body ◽  
Average Amount ◽  
Sea Cucumbers ◽  
Protein Levels ◽  
Laboratory Results ◽  
Study Population

 ABSTRACTProtein is the most important nutrients in the body, which serves as a new network-forming and maintaining or repairing worn tissue. Protein cucumbers reach 82% of his body. However, the protein can undergo denaturation when heated. Formulation of the research problem is whether there was an effect on long boiling sea cucumbers (Holothuria argus) the protein content. The research objective was to determine whether there is a long effect on the boiling sea cucumbers (Holothuria argus) the protein content.This type of research is experimental. The study population was all kinds of sea cucumbers are caught by fishermen in Kel.Sukolilo Kec.Bulak Surabaya. The research sample is sea cucumber Holothuria argus species caught by fishermen in Kel.Sukolilo Kec.Bulak Surabaya. Research using the 5 treatments with 5 repetitions. Criteria longer boiling is P1 (0 min / control), P2 (15 min), P3 (30 minutes), P4 (45 minutes), and P5 (60 minutes).Data examined protein levels by means of laboratory tests. Based on the laboratory results obtained average amount of 16.948% protein content in boiling 0 minutes, 13.068% in 15 minutes, 11.986% at 30 minutes, 10.652% at 45 minutes, and 8.732% in boiling water 60 minutes.Test results are then tested the statistical ANOVA showed significant values where 0.000 <0.05 (α). It can be concluded that there is a long effect on the boiling sea cucumbers (Holothuria argus) the protein content.Keywords: Sea Cucumber & Protein Levels

Fermentation and Metabolism of Dietary Protein by Intestinal Microorganisms

2020 ◽  
Vol 21 (8) ◽  
pp. 807-811
Author(s):  
Ke Zhang ◽  
Nan Wang ◽  
Lin Lu ◽  
Xi Ma
Keyword(s):  
Dietary Protein ◽  
Microbial Growth ◽  
Protein Supplementation ◽  
The Body ◽  
Intestinal Microorganisms ◽  
Protein Levels

Dietary protein is linked to the intestinal microorganisms. The decomposition of dietary protein can provide nutrients for microbial growth, which in turn can ferment protein to produce some metabolites. This review elaborates that the effects of different protein levels and types on intestinal microorganisms and their metabolites fermented by intestinal microorganisms, as well as the effects of these metabolites on organisms. It is well known that intestinal microbial imbalance can cause some diseases. Dietary protein supplementation can alter the composition of intestinal microorganisms and thus regulates the body health. However, protein can also produce some harmful metabolites. Therefore, how to rationally supplement protein is particularly important.

scholarly journals Optimum Protein Requirement of Juvenile Orange-Spotted Grouper (Epinephelus Coioides)

2020 ◽  
Author(s):  
Xiaobo Yan ◽  
Junjiang Yang ◽  
Xiaohui Dong ◽  
Beiping Tan ◽  
Shuang Zhang ◽  
...  
Keyword(s):  
Growth Rate ◽  
Specific Growth Rate ◽  
Protein Content ◽  
Protein Level ◽  
Specific Growth ◽  
The Body ◽  
Epinephelus Coioides ◽  
Protein Requirement ◽  
Crude Lipid ◽  
Protein Levels

Abstract The purpose of subject was to explore the optimum protein requirement of juvenile grouper (Epinephelus coioides). In the test, 450 juveniles with an average weight of (10.02 ± 0.22) g were randomly divided into 6 groups, which were repeated 3 times, and were fed with 350 g/kg, 400 g/kg, 450 g/kg, 500 g/kg, 550 g/kg and 600 g/kg iso-lipid test diet twice one day for 8 weeks, respectively. The results showed that: 1) As protein levels rose, the body weight gain rate and specific growth rate first increased and then reduced, while the feed coefficient rate first decreased and then increased, while the protein efficiency significantly decreased. 2) As protein levels rose, the condition factor, hepaticsomatic index and visceralsomatic index significantly reduced. 3) With the raising of protein level, the crude protein content of whole fish and muscle gradually increased, while the crude lipid content gradually decreased. 4) High-protein diet (550-600g/kg) significantly increased the plasma total protein content and decreased the triglyceride content of orange-spotted grouper. 5) Compared with the 350 g/kg group, 500 g/kg, 550 g/kg, 600 g/kg groups significantly increased the activities of glutamic-pyruvic transaminase and glutamic oxaloacetic transaminase in liver. 6) As protein levels rose, the protease activity of intestine first increased and then decreased, and reached the maximum at the protein level of 500 g/kg, while lipase and amylase decreased significantly. 7) The activities of acid phosphatase, superoxide dismutase and lysozyme in the liver increased first and then decreased with the increasing of protein level, and reached the maximum in the 400 g/kg protein group. According to the analysis specific growth rate, the optimum protein level of juvenile orange-spotted grouper is 521.84 g/kg.

Effect of feed intake level and dietary protein content on the body temperature of pigs housed under thermo neutral conditions

2017 ◽  
Vol 102 (2) ◽  
pp. e718-e725 ◽  
Author(s):  
A. Morales ◽  
N. Ibarra ◽  
M. Chávez ◽  
T. Gómez ◽  
A. Suárez ◽  
...  
Keyword(s):  
Body Temperature ◽  
Protein Content ◽  
Feed Intake ◽  
Dietary Protein ◽  
The Body ◽  
Intake Level ◽  
Neutral Conditions

scholarly journals Effects of different dietary of protein and lipid levels on the growth of freshwater prawns (Macrobrachium carcinus) broodstock

2014 ◽  
pp. 3921-3929 ◽  
Author(s):  
Mario Benítez-Mandujano ◽  
Jesús T. Ponce-Palafox
Keyword(s):  
Body Composition ◽  
Dietary Protein ◽  
Protein Level ◽  
Crude Protein ◽  
The Body ◽  
Lipid Levels ◽  
Protein Levels ◽  
Dietary Protein Level ◽  
Dietary Crude Protein ◽  
Experimental Treatments

ABSTRACTObjective. Evaluate the effects of varying dietary protein and lipid levels on the growth and body composition of adult freshwater prawns, Macrobrachium carcinus (Linnaeus 1758), in a recirculation system for 11 weeks (77 days). Materials and methods. The experimental treatments were assigned in triplicate. Six test diets were formulated with three different protein levels (35, 40 and 45%) and two lipid levels (8 and 13%). Results. The highest survival rate, growth indices and feed utilization were observed for M. carcinus adults fed protein:lipid diets of 35:13, 40:13 and 45:13, and the lowest values for these parameters were recorded for prawns fed diets with the lowest lipid levels; the differences in these parameters between these types of diets were significant (p<0.05). A nonsignificant tendency for an increased percentage of protein in the body with an increased dietary protein level was observed. The percentage of lipids decreased with an increasing dietary protein level, and no definite trends in ash content were found. Conclusions. The results suggest that a diet with 35% dietary crude protein and 13% lipids enhances the growth and body composition of adult M. carcinus.

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