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G. Caruso M. G. Denaro R. Caruso F. De Pasquale L. Genovese G. Maricchiolo 《Fish physiology and biochemistry》2014,40(5):1373-1382
An experiment was carried out in red porgy, Pagrus pagrus (Teleostei, Sparidae), to assess the effects of a 14-day fasting period, followed by refeeding to apparent satiation, on the contents of digestive enzymes (total proteases, and particularly pepsin, trypsin, chymotrypsin, carboxypeptidases A and B; amylase and lipase). Two fish groups were considered: one (indicated as fasted/refed group) was fasted for 14 days and then refed during further 7 and 15 days, and the other was fed throughout the study and was taken as a control group. The measured enzymatic values showed that fasting resulted in a generalized, not significant decrease, of the activity of digestive enzymes. Refeeding caused a significant increase for most of the assayed enzymes: total proteases both in the middle and distal intestine, pepsin in the stomach, trypsin in the middle intestine, and amylase and lipase in the proximal intestine. Nevertheless, the detection in the fasted/refed fish of enzymatic values still lower than those measured in the control fish suggested that fish experiencing short-term fasting were partially impaired in their digestive capacity. 相似文献
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本文研究了不同温度条件下真鲷(Pagrus major)胃、肠、肝胰脏和幽门盲囊4个部位蛋白酶和淀粉酶活力的变化。结果表明:在5~50±0.5℃范围内(每隔5℃为一个梯度),胃蛋白酶的最适温度为25℃,胃淀粉酶的最适温度是30℃;肠蛋白酶的最适温度是35℃,而肠淀粉酶的最适温度是20℃;肝胰脏蛋白酶的最适温度是40℃,肝胰脏淀粉酶的最适温度是30℃;幽门盲囊蛋白酶的最适温度是30℃,幽门盲囊淀粉酶的最适温度在40℃。 相似文献