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1、Chapter 1-1Protein and Amino Acid,1. Protein Requirement 2. Amino Acid Requirement 3. Relationship of Amino Acid Requirement to Protein intake 4. Pathologies Resulting from Deficiencies 5. Relationships among Amino Acids,Protein Requirement 1.1 General,Distinguishing features of protein (蛋白质的性质)1）co
2、mposed of up to 20 -amino acids linked into chains by peptides bonds（肽键） 2）The sequence of individual amino acid is specific for each particular protein （对每种蛋白质而言，氨基酸顺序都是特殊的） 3） the secondary and tertiary structures (spatial arrangement，立体构象) are specific for every protein and characterize the livin
3、g material,Protein Requirement 1.1 GeneralProtein is a very important constitute of diet, both qualitatively and quantitatively.the building material for the growing animal organism tilapia: 15% in whole fish body,Pelteobagrus fulvidraco (黄颡鱼): 13% 2) important for the production of enzymes,3) prote
4、in is rare and expensive raw material on a global scare4) a material of high molecular weight 50% C （carbon）22% O (oxygen)7% H （hydrogen） 16% N （nitrogen，the most significant element）small amounts of sulfur (Met) and phosphorus,16% Nbasis of quantitative analyses1) nitrogen is determined by the Kjel
5、dahl method （凯氏定氮法）2) An approximate value for protein content is then obtained by multiplying the N content by 6.25 ( /16% ) fishmeal menhaden (鲱鱼粉)N%: 10.32%Protein: 10.32% * 6.25=64.5%,5）Value variationanchovy(凤尾鱼):65.4catfish by-product: 50.8herring (鲱鱼): 72tuna: 59.9soybean meal : 44 (With hull
6、s), 48 (without hulls) peanut meal: 49.0rice bran(米糠): 14,The amino acid content of proteins, particularly feed proteins, may differ markedly.gelatin (明胶, 87.6) vs fishmeal herring (72)higher in Arg (6.97 vs 4.54), lower in His (0.71 vs 1.65), Lys (2.93 vs 5.57), Met (0.65 vs 2.08)Protein/Amino acid
7、 requirement in fish species Protein/Amino acid content in feedstuff,1.2 Protein Requirements（PR）1.2.1 The conceptthe minimum amount needed to meet requirements for amino acid and to achieve maximum growth (即满足氨基酸需求和获得最大生长的蛋白质最小需求量)See: NRC，Table 1-2 to 1-13,Atlantic salmon 45% Channel catfish 32-36
8、 Chinook salmon 40 Coho salmon 40 Estuary grouper 40-50 Gilthead sea bream 40 Grass carp 41-43 Japanese eel 44.5 Largemouth bass 40 Milkfish 40 Plaice 50,沟鲶,大鳞大麻哈鱼,银大麻哈鱼,巨石斑鱼,金头鲷,草鱼,日本鳗鲡,大口黑鲈,遮目鱼,鲽,Tab 1-2 Dietary protein requirement,Puffer fish 50 Rainbow trout 40 Red sea bream 55 Smallmouth bass 4
9、5 Snakehead 52 Socheye salmon 45 Striped bass 47 Blue tilapia 34 Mossambiquc tilapia 40 Nile tilapia 30 Zilliis tilapia 35 Yellowtail 55,鲀,虹鳟,真鲷,小口黑鲈,月鳢,红大麻哈鱼,条纹石 (鱼旨）,蓝罗非鱼,尼罗罗非鱼,黄尾(鱼师),齐氏罗非鱼,莫桑比克罗非鱼,Tab 1-3 to 1-13Chinook salmon (10 essential amino acids) (大鳞) Chum salmon (10) (大麻哈鱼) Common carp (1
10、0) Channel catfish (10) Japanese eel (10) Nile Tilapia (10) Rainbow trout (4) Coho salmon (3) (银大麻哈鱼) Mossambique tilapia (3) Gilthead sea bream (4) Lake trout (3) (湖红点鲑),Two components of the requirement for dietary protein（饲料蛋白质需求由两部分组成） （1）Indispensable amino acids（必需氨基酸） （2）Dispensable amino aci
11、d （非必需氨基酸）,（1）Indispensable amino acids（必需氨基酸）that the fish cannot synthesize either at all or at a rate that cannot meet the need for protein deposition or other compounds with metabolic functions （即鱼类不能合成的氨基酸，或合成的速率不能满足蛋白质沉积或其他化合物代谢功能的氨基酸）,* 10 essential amino acids,Arginine,Histidine,Isoleucine,L
12、eucine,Lysine,Methionine,Phenylalanine,Threonine,Tryptophan,Valine,（精氨酸）,（组氨酸）,(异亮氨酸),（赖氨酸）,（亮氨酸）,（蛋氨酸）,（苯丙氨酸）,（苏氨酸）,（纈氨酸）,（色氨酸）,（2） Dispensable amino acid（非必需氨基酸）that the fish can synthesize synthesis of dispensable amino acids requires expenditure of energy, feeding dietary proteins that most near
13、ly meet the needs of fish for both indispensable and dispensable amino acids will result in the most efficient growth by the fish. （合成非必需氨基酸需要消耗能量，投喂几乎能满足鱼类对必需和非必需氨基酸需求的饲料蛋白时生长最有效）,balance or pattern of amino acids a basic to protein requirement （氨基酸平衡或氨基酸模式是蛋白质需求的基础）,1.2.2 The measurement of protei
14、n requirements（测定方法）dose-response curves（剂量反应曲线)Broken-line responseexponential-curve responseindex (指标)* weight gain（增重率）(final body weight initial body weight)/ initial body weight*100,1.2.3 Influence factors on PR（1） Fish maturity（鱼的成熟度） （2） Water temperature (水温),Influence factors on PR （1） Fish
15、 maturity（鱼的成熟度） channel catfish (Wilson, 1991)Body weight (g) PR (%)fry 40 fingerlings (14-100) 30-35juvenile (110) 25-30grass carp 41-43% (Dabrowski)27.7% (林鼎) similar results in salmonids, common carp, tilapia,1.2.3 Influence factors on PR （2） Water temperature (水温)Chinook salmon (DeLong, 1958) water temperatures PR (%) 8 40 15 55 rainbow trout (Millikin, 1982,1983) water temperatures: 9 to 18 , dietary protein: 35, 40, 45% PR: 35Influence on Feed intake PR,
