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Response of rainbow trout (Salmo gairdneri) to increased levels of available carbohydrate in practical trout diets

Published online by Cambridge University Press:  09 March 2007

J. W. Hilton  and
J. L. Atkinson
J. W. Hilton
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
J. L. Atkinson
Affiliation:
Department of Nutrition, University of Guelph, Guelph, Ontario, N1G 2W1, Canada
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Abstract

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1. The physiological response of rainbow trout (Salmo gairdneri) reared on different levels of available carbohydrate in practical trout diets having the same levels of energy and nitrogen for 16–24 weeks was determined.

2. Weight gain was significantly reduced in trout reared on the highest level of available carbohydrate, 210 g cerelose (α-glucose)/kg, and there was a significant linear regression (R2 0.88) of dietary carbohydrate on weight gain.

3. Liver: body-weight values and liver glycogen levels increased in relation to increased dietary carbohydrate.

4. Liver glucose-6-phosphate dehydrogenase (EC 1.1.1.49) activity increased and liver phosphoenolpyruvate carboxykinase (EC 4.1.1.32) activity decreased per kg body-weight of fish with increasing dietary carbohydrate. However, no significant effect was noted on the activity of these liver enzymes above a dietary cerelose level of 140 g/kg.

5. Liver fructose diphosphatase (EC 3.1.3.11) activity increased with increasing dietary carbohydrate has been interpreted as meaning a recycling of triosephosphate to glucose-6-phosphate.

6. Dietary carbohydrate level had no significant effect on the liver pyruvate kinase (EC 2.7.1.40) activity, the rate of glucose utilization or the percentage conversion of [14C]alanine to glucose in the plasma of trout.

7. The results indicate that rainbow trout have a limited ability to adapt to increased dietary carbohydrate and a level in excess of 140 g/kg of the diet is not efficiently utilized.

Type
Papers on General Nutrition
Information
British Journal of Nutrition , Volume 47 , Issue 3 , May 1982 , pp. 597 - 607
Copyright
Copyright © The Nutrition Society 1982

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