English  |  正體中文  |  简体中文  |  Items with full text/Total items : 28611/40649
Visitors : 634179      Online Users : 48
RC Version 4.0 © Powered By DSPACE, MIT. Enhanced by NTU Library IR team.
Scope Adv. Search

Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37204

Title: Effect of starvation on free histidine and amino acids in white muscle of milkfish Chanoschanos
Authors: Chyuan-Yuan Shiau;Yu-Jane Pong;Tze-Kuei Chiou;Yun-Yuen Tin
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Chanos chanos;Free amino acids;Glycine;Histidine;Milkfish;Proximate composition;Starvation;Taurine
Date: 2001-03
Issue Date: 2016-01-14T06:29:10Z
Publisher: Elsevier
Abstract: Abstract:Milkfish (Chanoschanos) decreased their body weight from 47 to 28 g over the 60-day period of starvation. Starvation also resulted in the reduction of muscle lipid and protein, and hepatosomatic index. The predominant free amino acid (FAA) in white muscle of milkfish was histidine, followed by taurine and glycine. In the first 25 days of starvation, no significant change in histidine was found. After 40 days of starvation, however, the histidine concentration was significantly decreased by 46%, and remained unchanged thereafter. As compared to control group fish, the 60-day-starved fish possessed only half the amount of histidine. Taurine and glycine, on the other hand, showed no significant changes throughout starvation. Taurine became the most predominant in the FAA pool after 40 days of starvation, and the concentration of 60-day-starved fish was two times higher than that of control group fish without starvation. The ratios of histidine, taurine, and glycine to total FAAs remained approximately the same although the individual contributions varied considerably to the total FAAs during starvation. The results of this study suggested that a good strategy would be to keep taurine and glycine in milkfish muscle at relatively high levels for physiological function as histidine decreased drastically for energy source under conditions of food deprivation.
Relation: 128(3)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37204
Appears in Collections:[食品科學系] 期刊論文

Files in This Item:

File Description SizeFormat

All items in NTOUR are protected by copyright, with all rights reserved.


著作權政策宣告: 本網站之內容為國立臺灣海洋大學所收錄之機構典藏,無償提供學術研究與公眾教育等公益性使用,請合理使用本網站之內容,以尊重著作權人之權益。
網站維護: 海大圖資處 圖書系統組
DSpace Software Copyright © 2002-2004  MIT &  Hewlett-Packard  /   Enhanced by   NTU Library IR team Copyright ©   - Feedback