Effects of dietary protein intake on the oxidation of glutamate, glutamine, glucose and palmitate in tissues of largemou
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ORIGINAL ARTICLE
Effects of dietary protein intake on the oxidation of glutamate, glutamine, glucose and palmitate in tissues of largemouth bass (Micropterus salmoides) Xinyu Li1 · Shixuan Zheng2 · Tao Han1 · Fei Song1 · Guoyao Wu1 Received: 15 October 2020 / Accepted: 27 October 2020 © Springer-Verlag GmbH Austria, part of Springer Nature 2020
Abstract Largemouth bass (Micropterus salmoides, a carnivorous fish native to North America) prefers to utilize amino acids as energy sources rather than glucose and fatty acids. However, little is known about the nutritional regulation of substrate oxidation in the fish. Therefore, this study was conducted to determine whether the oxidation of glutamate, glutamine, glucose and palmitate in its tissues might be influenced by dietary protein intake. Juvenile largemouth bass (initial weight 18.3 ± 0.1 g) were fed three isocaloric diets containing 40%, 45% and 50% protein for 8 weeks. The growth performance, energy retention, and lipid retention of juvenile fish increased with increasing dietary protein levels. The rate of oxidation of glutamate by the intestine was much greater than that of glutamine, explaining why increasing the dietary protein content from 40% to 50% had no effect on the serum concentration of glutamate but increased that of glutamine in the fish. The liver of fish fed the 50% protein diet had a higher (P 0.05). The body weight gains of LMB, as well as the retention (or productive value, %) of lipids and energy in the body increased with increasing the dietary CP level from 40% to 50% (P
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