Body lipid deposition in juveniles of red sea bream Pagrus major, yellowtail Seriola quinqueradiata, and Japanese flounder Paralichthys olivaceus

Oku, Hiromi; Ogata, Hiroshi

doi:10.1046/j.1444-2906.2000.00003.x

Cited by 26 publications

(14 citation statements)

References 27 publications

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“…However, when the diet containing a high crude lipid level (i.e., the CL270 diet) was fed to juvenile kelp grouper, lipid retention significantly decreased. Differences in capacity to store lipid and ability to generate lipidstoring cells and tissues have been reported in several species [28,29]. Thus, our results suggest that the kelp grouper's ability to store lipid is not high.…”

Section: Discussioncontrasting

confidence: 60%

Effect of dietary lipid level on growth performance and feed utilization of juvenile kelp grouper Epinephelus bruneus

et al. 2009

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A growth trial was conducted to evaluate the effect of dietary lipid level on juvenile kelp grouper Epinephelus bruneus. Juvenile kelp grouper were fed isonitrogenous diets (470 g/kg crude protein) with four levels of crude lipid at 60 g/kg (CL60), 130 g/kg (CL130), 210 g/kg (CL210), and 270 g/kg (CL270) for 56 days. The highest growth performance and feed utilization were found in the CL130 diet group. A high dietary lipid level (CL270 diet) significantly decreased growth performance and feed utilization. A significant difference in apparent digestibility was only observed in protein, which was highest in the CL130 diet groups. The highest retention for protein, energy, and lipid was found in the CL130 diet group. The dietary lipid levels significantly changed whole-body and liver compositions, the highest being the CL60 diet group for crude protein level and the CL210 diet group for crude lipid level. Based on a second-order polynomial regression analysis of crude lipid level against specific growth rate and protein efficiency ratio, the optimum dietary lipid level for kelp grouper was estimated to be 152 and 154 g/kg diet, respectively.

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Section: Discussioncontrasting

confidence: 60%

Effect of dietary lipid level on growth performance and feed utilization of juvenile kelp grouper Epinephelus bruneus

et al. 2009

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“…These results are in agreement with that reported by Lee et d~, (2000) who showed a significant decrease from 7% to 16% in weight gain. Almost the same trend was found by Oku and Ogata, (2000) who reported \ 0.5 % to 20% growth rate decrease as well as what has been reported by Alain et al 3 (2003) reporting a reduction of 10% to 20% of growth rate. Also, Watanabe et of.…”

Section: Hematological Parameterssupporting

confidence: 77%

Effects of dietary Iipid levels on growth performance and blood parameters of the African catfish {Cfarias gariepinus).

Abdelaal

2007

Egypt. J. of Aquatic Biolo. and Fish.

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T he African catfish (Clarias gariepinus) fed on diets containing different lipid levels (5%, 10%, 15% and 20%) at a feeding rate of 3% of the live body weight. Fish were reared in glass aquaria at a stocking rate of 10 fish at each aquarium. Each dietary Iipid level was presented in triplicates. The trial lasted for 90 days from the start. Ten fish were distributed in 100-L glass aquaria. Fish fed daily for 90 days in triplicate form.Results revealed that fish growth parameters as a final weight, weight gain, and specific growth rate were generally increased by increasing dietary lipid levels up to 10%, after which the growth rate was markedly decreased. Differences in feed intake among different treatments varied significantly (PO.05). Feed conversion ratio (FCR) was affected by dietary levels of lipids. No significant changes in survrval rate were observed due to the variation in dietary lipid levels. The highest values of the erythrocyte count (RBCS), hemoglobin content (Hb) and packed cell volume (PCV) were obtained in fish group fed on the diet containing 15% and 20% Iipid. Furthermore, mean corpuscular value (MCV), mean corpuscular hemoglobin (MCH) and mean corpuscular hemoglobin concentration (MCHC) were changed in blood of fish fed on different levels of lipid. Glucose, total lipids, and total protein were significantly affected by increasing the lipid levels. Plasma total lipids and total protein were increased in fish with increasing lipid levels in the diets, Also, plasma AST and ALT activities increased significantly with increasing the level of lipids in fish diets, reaching the highest value in fish group fed diet with 20% lipids. The hepato-somatic index and gonado-somatic index of African catfish were significantly increased with increasing lipid level in fish diets. The present study demonstrated that the optimum dietary Iipid level was 10% for African catfish and there was no observed beneficial effect when fish was fed a diet containing 15% or 20% lipid levels.

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“…This study demonstrated a marked seasonal variation in muscle lipid content of cultured yellowtail, and the results were in agreement with the previous report of Shimizu et al 25 Furthermore, the lipid storage capacity of yellowtail muscle seems to be very high, which presumably is influenced by dietary lipid intake and the physiological state of the fish (maturation and spawning). Recently, Oku and Ogata26 reported that juvenile yellowtail have a large capacity for lipid deposition in the muscle, and the muscle develops its entire lipid storage capacity according to the dietary lipid intake. Crude protein and ash contents varied slightly over the study period, but remained largely constant for most of the samplings.…”

Section: Resultsmentioning

confidence: 99%

“…The stronger correlation ( r = −0.705 to −0.841) observed in this study between muscle lipid content and meat breaking strength than that reported earlier for rainbow trout suggests that cultured yellowtail is more prone to meat tenderness with increasing muscle lipid content. Oku and Ogata26 reported that cultured yellowtail has a large capacity for lipid storage in the carcass. Combining this with the results of the present study, it is obvious that muscle lipid content has a considerable bearing on the meat texture of cultured yellowtail.…”

Section: Resultsmentioning

confidence: 99%

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

et al. 2002

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A study was conducted to evaluate meat texture (breaking strength), muscle proximate composition and muscle collagen content at three anatomical locations in cultured yellowtail. We report here the contribution of muscle biochemical constituents to the raw meat texture of cultured yellowtail, and the variation in muscle biochemical composition as well as meat texture with the anatomical location of the meat. Meat breaking strength decreased significantly with the anatomical location of the meat from head to tail. Muscle proximate composition also varied with anatomical location; in particular, a large variation was observed in muscle lipid content, which decreased significantly from head to tail. Muscle collagen content was significantly lower in dorsal part meat than in pre-dorsal part and tail part meat. Meat breaking strength was correlated negatively with muscle lipid content and positively with muscle collagen content. It was concluded that muscle lipid and collagen are the two primary muscle constituents having a direct influence on the raw meat texture of cultured yellowtail. It was also demonstrated that the muscle biochemical composition and raw meat texture of cultured yellowtail vary with the anatomical location of the meat and with season.

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Body lipid deposition in juveniles of red sea bream Pagrus major, yellowtail Seriola quinqueradiata, and Japanese flounder Paralichthys olivaceus

Cited by 26 publications

References 27 publications

Effect of dietary lipid level on growth performance and feed utilization of juvenile kelp grouper Epinephelus bruneus

Effect of dietary lipid level on growth performance and feed utilization of juvenile kelp grouper Epinephelus bruneus

Effects of dietary Iipid levels on growth performance and blood parameters of the African catfish {Cfarias gariepinus).

Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

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