Laboratory investigation of daily food intake and gut evacuation in larvae of African catfish <Emphasis Type="Italic">Clarias gariepinus</Emphasis> under different feeding conditions     

Armando García-Ortega  Johan Verreth  Karen Vermis  Hans J. Nelis  Patrick Sorgeloos  Martin Verstegen 《Aquaculture International》2010,18(2):119-134

Temporary accumulation of ascorbic acid 2-sulfate (AAS) was measured to estimate food intake and gut evacuation in larvae of African catfish. Fish larvae were fed decapsulated cysts of Artemia containing AAS. In a first experiment it was found that no biosynthesis of AAS occurs in the larvae of this species. In a second experiment, the gut contents of the fish larvae fed were calculated as they changed during development. In a third experiment, the gut evacuation rate of fish larvae was determined during continuous and discontinuous feeding regimes in the first five days after the start of exogenous feeding. Food consumption by catfish larvae increased from 46.5% of their body dry weight (BDW) on day 1 after the start of exogenous feeding to 53.8% BDW on day 3. Thereafter, food consumption decreased to 27.8% BDW on day 5. A similar pattern was observed for gut evacuation, which increased during the first days of exogenous feeding and decreased as fish growth continued. The rate of gut evacuation in a continuous feeding regime was significantly higher (P < 0.05) than that under discontinuous feeding. On day 1 post-hatch and 7 h after first food ingestion the fish larvae evacuated 87% of the food in continuous feeding compared with 43% under discontinuous feeding. It was found that gut emptying differs during larval development. Under continuous feeding, on days 1 and 3 post-hatch and 11 h after the first meal 90% of the food was evacuated compared with 71% evacuated on day 5. The advantages and limitations of the AAS method for estimation of food consumption by fish larvae are discussed.  相似文献   

Amino Acid Sequence of Wheat Flour Arabinogalactan‐Peptide,Identical to Part of Grain Softness Protein GSP‐1, Leads to Improved Structural Model     

Katie Van den Bulck  Anne‐Marie A. Loosveld  Christophe M. Courtin  Paul Proost  Jozef Van Damme  Johan Robben  Andrew Mort  Jan A. Delcour 《Cereal Chemistry》2002,79(3):329-331

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