Comparison of Essential Amino Acid Requirements with A/E Ratio among Fish Species (Review Paper)

Abstract

So far, the dietary requirements of the ten amino acids arginine, histidine, isoleucine, leucine, ly sine, methionine, phenylalanine, threonine, tryptophan and valine have been proved in fish and the quantitative requirements have been determined in several fishes. However, each essential amino acid re quirement determined by different laboratories does not correspond with each other, not only among species but also even within species, because of the differences of experimental conditions. Therefore, some researchers have applied a new method based on the idea that there shoud be a correlation be tween whole body amino acid pattern and the dietary amino acid requirement: i.e., only one amino acid requirement is determined by growth data and the other nine are estimated as being propotional to the whole body amino acid pattern. There would be little difference in the patterns of requirement by this new method among species, because body amino acid patterns are almost identical among species. On the other hand, when the A/E ratios of amino acid requirements based on growth assay are compared, close similarities were noted between carp and catla in the family Cyprinidae, and among chinook salmon, chum salmon and coho salmon in the family Salmonidae, suggesting the existence of specificity in requirements among fish species or family.

Amino Acid Composition in Fillets of Mirror Crossbreds Common Carp (Cyprinus carpio, Linnaeus 1758)

“…According to Jobling (1994), nutritional requirements of fish of the same age reared in the same environment and under the same feeding regime are influenced by their size and degree of sex maturity. Akiyama et al (1997) reported that variations in amino acid requirements of different species possibly reflect true differences between phylogenetically distinct families or species. In view of differences found in growth rates between individual groups (Table 1), unequal intakes of plant and animal protein (especially essential amino acids) may have ensued as a result of trophic competition.…”

Dietary Protein Source Influence on Body Size and Composition in Growing Zebrafish

“…While the individual, essential amino acid requirements of zebrafish have not been systematically tested, assuming similar requirements to other fish, 20,23 it may not be surprising that the wheat-fed fish exhibited the lowest growth, provided the known limitations of lysine in wheat. 23,[36][37][38] Previous research with soy protein also might suggest that limitation of essential, sulfur-containing amino acids (methionine and cysteine) might be expected to limit growth outcomes, 28,39,40 but the fish in this study responded well with similar growth outcomes to the MIX control diet.…”

“…10,11 Although it is commonly ascribed that caloric consumption is the main determinant of the growth, health, and longevity outcomes, it also appears that dietary composition (particularly the protein amount, source, and individual amino acids-e.g., methionine) may directly/indirectly contribute to health and longevity outcomes. requirements may be predicted based on other nutrition studies using teleost models, [20][21][22][23] few nutrient requirement studies have been formally presented in the research literature for zebrafish. 3,24,25 Nevertheless, although zebrafish nutrition and obesity research is still developing compared with rodent models, 26 the information reported from decades of rodent nutrition research may be used to rapidly test dietary compositions for a variety of growth and eventual health-related outcomes.…”

Níveis de proteína digestível e energia digestível em dietas para tilápias-do-nilo formuladas com base no conceito de proteína ideal

“…Dessa forma, o fornecimento adequado de lisina na dieta permite o correto balanceamento dos demais aminoácidos essenciais, em decorrência de sua alta correlação entre o perfil de aminoácidos da carcaça e o exigido pelo peixe (Akiyama et al, 1997), e possibilita a redução do nível proteico a partir da utilização de alimentos cujos aminoácidos sejam de alto valor biológico.…”