水产动物营养与饲料学－双语教学课件chapter_1-1-Protein_and_Amino_[1].PPT文档格式.ppt

水产动物营养与饲料学－双语教学课件chapter_1-1-Protein_and_Amino_[1].PPT文档格式.ppt

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Chapter1-1ProteinandAminoAcid,1.ProteinRequirement2.AminoAcidRequirement3.RelationshipofAminoAcidRequirementtoProteinintake4.PathologiesResultingfromDeficiencies5.RelationshipsamongAminoAcids,ProteinRequirement1.1General,Distinguishingfeaturesofprotein（蛋白质的性质）1）composedofupto20-aminoacidslinkedintochainsbypeptidesbonds（肽键）2）Thesequenceofindividualaminoacidisspecificforeachparticularprotein（对每种蛋白质而言，氨基酸顺序都是特殊的）3）thesecondaryandtertiarystructures（spatialarrangement，立体构象）arespecificforeveryproteinandcharacterizethelivingmaterial,ProteinRequirement1.1GeneralProteinisaveryimportantconstituteofdiet,bothqualitativelyandquantitatively.thebuildingmaterialforthegrowinganimalorganismtilapia:

@#@15%inwholefishbody,Pelteobagrusfulvidraco（黄颡鱼）:

@#@13%2）importantfortheproductionofenzymes,3）proteinisrareandexpensiverawmaterialonaglobalscare4）amaterialofhighmolecularweight50%C（carbon）22%O（oxygen）7%H（hydrogen）16%N（nitrogen，themostsignificantelement）smallamountsofsulfur（Met）andphosphorus,16%Nbasisofquantitativeanalyses1）nitrogenisdeterminedbytheKjeldahlmethod（凯氏定氮法）2）AnapproximatevalueforproteincontentisthenobtainedbymultiplyingtheNcontentby6.25（/16%）fishmealmenhaden（鲱鱼粉）N%:

@#@10.32%Protein:

@#@10.32%*6.25=64.5%,5）Valuevariationanchovy（凤尾鱼）:

@#@65.4catfishby-product:

@#@50.8herring（鲱鱼）:

@#@72tuna:

@#@59.9soybeanmeal:

@#@44（Withhulls）,48（withouthulls）peanutmeal:

@#@49.0ricebran（米糠）:

@#@14,Theaminoacidcontentofproteins,particularlyfeedproteins,maydiffermarkedly.gelatin（明胶,87.6）vsfishmealherring（72）higherinArg（6.97vs4.54）,lowerinHis（0.71vs1.65）,Lys（2.93vs5.57）,Met（0.65vs2.08）Protein/AminoacidrequirementinfishspeciesProtein/Aminoacidcontentinfeedstuff,1.2ProteinRequirements（PR）1.2.1Theconcepttheminimumamountneededtomeetrequirementsforaminoacidandtoachievemaximumgrowth（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，Table1-2to1-13,Atlanticsalmon45%Channelcatfish32-36Chinooksalmon40Cohosalmon40Estuarygrouper40-50Giltheadseabream40Grasscarp41-43Japaneseeel44.5Largemouthbass40Milkfish40Plaice50,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,Tab1-2Dietaryproteinrequirement,Pufferfish50Rainbowtrout40Redseabream55Smallmouthbass45Snakehead52Socheyesalmon45Stripedbass47Bluetilapia34Mossambiquctilapia40Niletilapia30Zilliistilapia35Yellowtail55,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,Tab1-3to1-13Chinooksalmon（10essentialaminoacids）（大鳞）Chumsalmon（10）（大麻哈鱼）Commoncarp（10）Channelcatfish（10）Japaneseeel（10）NileTilapia（10）Rainbowtrout（4）Cohosalmon（3）（银大麻哈鱼）Mossambiquetilapia（3）Giltheadseabream（4）Laketrout（3）（湖红点鲑）,Twocomponentsoftherequirementfordietaryprotein（饲料蛋白质需求由两部分组成）

（1）Indispensableaminoacids（必需氨基酸）

（2）Dispensableaminoacid（非必需氨基酸）,

（1）Indispensableaminoacids（必需氨基酸）thatthefishcannotsynthesizeeitheratallorataratethatcannotmeettheneedforproteindepositionorothercompoundswithmetabolicfunctions（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）,*10essentialaminoacids,Arginine,Histidine,Isoleucine,Leucine,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）Dispensableaminoacid（非必需氨基酸）thatthefishcansynthesizesynthesisofdispensableaminoacidsrequiresexpenditureofenergy,feedingdietaryproteinsthatmostnearlymeettheneedsoffishforbothindispensableanddispensableaminoacidswillresultinthemostefficientgrowthbythefish.（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）,balanceorpatternofaminoacidsabasictoproteinrequirement（氨基酸平衡或氨基酸模式是蛋白质需求的基础）,1.2.2Themeasurementofproteinrequirements（测定方法）dose-responsecurves（剂量反应曲线）Broken-lineresponseexponential-curveresponseindex（指标）*weightgain（增重率）（finalbodyweightinitialbodyweight）/initialbodyweight*100,1.2.3InfluencefactorsonPR

（1）Fishmaturity（鱼的成熟度）

（2）Watertemperature（水温）,InfluencefactorsonPR

（1）Fishmaturity（鱼的成熟度）channelcatfish（Wilson,1991）Bodyweight（g）PR（%）fry40fingerlings（14-100）30-35juvenile（110）25-30grasscarp41-43%（Dabrowski）27.7%（林鼎）similarresultsinsalmonids,commoncarp,tilapia,1.2.3InfluencefactorsonPR

（2）Watertemperature（水温）Chinooksalmon（DeLong,1958）watertemperaturesPR（%）8401555rainbowtrout（Millikin,1982,1983）watertemperatures:

@#@9to18,dietaryprotein:

@#@35,40,45%PR:

@#@35InfluenceonFeedintakePR,1.3ProteinUtilizationInGenerallyasmuchaspossibleoftheproteiningestedisusedforthesynthesisoftissueproteins（尽可能多用于组织蛋白合成）aslittleoftheproteinaspossibleshouldbeusedtoprovideenergy.（尽可能少用于提供能量）,Themethodstodetermineproteinutilization（测定蛋白质利用的方法）Biologicalmethod

（1）Proteinefficiencyratio（PER）（蛋白质效率）*PER=increaseinbodyweight（g）/proteinconsumption（g）蛋白质效率体增重（g）/蛋白质摄入（g）Thehigheritsvalue,themoreefficientistheproteinutilization.（值越高，蛋白质利用越有效）Assumption:

@#@the