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Título: | Energy intake and macronutrient selection in sharpsnout seabream (Diplodus puntazzo) challenged with fat dilution and fat deprivation using encapsulated diets |
Fecha de publicación: | 27-feb-2008 |
Editorial: | Elsevier |
Cita bibliográfica: | Physiology & Behavior, 2008, Vol. 93, N. 3, pp.474–480 |
ISSN: | Print: 0031-9384 |
Palabras clave: | Macronutrient selection Associative learning Feeding behaviour Non oropharyngeal chemosensitivity Gelatine capsules Fish Sharpsnout seabream Fat dilution Fat deprivation Digestibility |
Resumen: | Sharpsnout seabream fed pure macronutrient capsules were challenged to fat dilution and fat deprivation in order to investigate the effects of fat level on energy intake regulation and macronutrient selection by fish, as they lack oropharyngeal chemosensory information from the diet. During the control phase, the fish were fed three individually encapsulated macronutrients, from which they composed a diet containing 67.36% protein (P), 19.08% carbohydrates (CH) and 13.57% fat (F), in terms of macronutrient weight intake percentage. During the second phase of the experiment, a lipid content reduction in F capsules from 55.0% to 13.4% did not significantly modify this selection pattern, energy ingestion or the number of capsules ingested of each macronutrient. During the third phase, in which they were subjected to fat deprivation, starting on almost the first day, the fish increased their total energy intake and total ingested number of capsules. These results reveal that fish are capable of distinguishing and selecting each of the three macronutrients contained in gelatine capsules, and that fish selection of a balanced diet from pure macronutrients is remarkably stable. Fish are capable of sustaining their macronutrient selection pattern and energy intake with very low amounts of fat in their diets (Phase 2). A certain instability in the initial P, CH and energy intake was only observed when fat was totally deprived (Phase 3), which resulted in higher values than those observed in Phase 1. In order to examine any possible effects of diet encapsulation, digestibility assays were performed in a second experiment. The fish were divided into two experimental groups and fed the same complete commercial diet, the only difference being the way it was presented to each group (pelleted or encapsulated). No statistical differences between the experimental groups were found with regards to both apparent digestibility coefficients and fish growth. |
Autor/es principal/es: | Almaida Pagán, Pedro Francisco Seco-Rovira, V Hernandez, M D Madrid, Juan A Costa, J de Mendiola, P |
Facultad/Departamentos/Servicios: | Department of Physiology, Faculty of Biology, University of Murcia, 30100 Murcia, Spain IMIDA-Acuicultura, Consejería de Agricultura y Agua de la Región de Murcia, Apdo.65.30740, San Pedro del Pinatar, Murcia, Spain Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Fisiología |
Versión del editor: | https://www.sciencedirect.com/science/article/pii/S0031938407003988 |
URI: | http://hdl.handle.net/10201/142507 |
DOI: | https://doi.org/10.1016/j.physbeh.2007.10.006 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 7 |
Derechos: | info:eu-repo/semantics/embargoedAccess |
Descripción: | © 2007 Elsevier Inc. This document is the Published version of a Published Work that appeared in final form in Physiology & Behavior. To access the final edited and published work see https://doi.org/10.1016/j.physbeh.2007.10.006 |
Aparece en las colecciones: | Artículos: Fisiología |
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