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- Title
Effects of dietary protein and lipid level, and water temperature, on the post-feeding oxygen consumption of Atlantic cod and haddock.
- Authors
Pérez-Casanova, Juan C.; Lall, Santosh P.; Gamperl, A. Kurt
- Abstract
Tank respirometry was used to study the interactive effects of protein:lipid level (55%:11% vs. 42%:16%; both diets isoenergetic) and temperature (11, 6 and 2 °C) on the magnitude and duration of specific dynamic action (SDA) in juvenile Atlantic cod and haddock. The protein:lipid level did not affect any measured variable. However, numerous temperature and species effects were observed. For example, although the maximum post-feeding oxygen consumption (30–50% above routine metabolic rate; RMR) and SDA duration (∼55–85 h; SDADUR) were not affected by temperature, SDADUR g−1 of food increased from 11 to 2 °C (from ∼3 to 12 h g food−1). While absolute SDA (mg O2) decreased by ∼60–65% in cod and ∼75% in haddock from 11 to 2 °C, due to a concomitant decrease in food consumption from ∼2.0% to 0.6% body mass, SDA comprised between 3.3% and 5.2% of the dietary energy content at all temperatures. Finally, RMR at 11 and 2 °C and SDADUR at 2 °C were 25–35% and 25% greater in cod, respectively, as compared with haddock. These results suggest that feeding reduced protein diets at low water temperatures is unlikely to improve the growth of these species.
- Subjects
LOW-protein diet; LIPIDS; HADDOCK; PHOTOSYNTHETIC oxygen evolution; ATLANTIC cod
- Publication
Aquaculture Research, 2010, Vol 41, Issue 2, p198
- ISSN
1355-557X
- Publication type
Article
- DOI
10.1111/j.1365-2109.2009.02318.x