Effect of Pantothenic Acid Deficiency on Plasma Free Amino Acid Profile in Rainbow Trout Oncorhynchus mykiss

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概要

• 論文の詳細を見る

著者

• Miki Takeo

  Laboratory Of Fish Nutrition Kochi University

• Itoh Y

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Itoh Yoshiaki

  Laboratory Of Aquatic Product Utilization Faculty Of Agriculture Kochi University

• Ito Yoshiaki

  Department Of Aquaculture Faculty Of Agriculture Kochi Univerisity

• Itoh Yoshiaki

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• Itoh Y

  Kochi Univ. Kochi Jpn

• SHIMENO SADAO

  Faculty of Agriculture, Kochi University

• HOSOKAWA HIDETSUYO

  Faculty of Agriculture, Kochi University

• MASUMOTO Toshiro

  Laboratory of Fish Nutrition, Kochi University

• HOSOKAWA Hidetsuyo

  Laboratory of Fish Nutrition, Kochi University

• SHIMENO Sadao

  Laboratory of Fish Nutrition, Kochi University

• Shimeno S

  Faculty Of Agriculture Kochi University

• Shimeno Sadao

  Laboratory Of Fish Nutrition Faculty Of Agriculture Kochi University

• Itoh Y

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture

• MASUMOTO Toshiro

  Faculty of Agriculture, Kochi University

• Masumoto T

  Faculty Of Agriculture Kochi University

• Masumoto Toshiro

  Laboratory Of Fish Nutrition Faculty Of Agriculture Kochi University

• Itoh Yoshiaki

  Laboratory Of Aquatic Product Utilization Department Of Aquaculture Faculty Of Agriculture Kochi Uni

• Hosokawa H

  Faculty Of Agriculture Kochi University

• Hosokawa Hidetsuyo

  Laboratory Of Fish Nutrition Faculty Of Agriculture Kochi University

関連論文

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• Effect of the Oxidation of SH Groups on the Stability of Carp Myosin during Ice Storage
• Role of SH_a in the Polymerization of Myosin Heavy Chain during Ice Storage of Carp Actomyosin
• Effect of Cryoprotectants and a Reducing Reagent on the Stability of Actomyosin during Ice Storage
• Dietary utility of enzyme-treated fish meal for juvenile Pacific bluefin tuna Thunnus orientalis
• Effect of decreasing pH on gel microstructure of walleye pollack surimi
• Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack
• Solubilization of type I and V collagens in Japanese flounder muscle during chilled storage
• Separation of bitter fraction from the autolytic extract of the wastes from frigate mackerel
• Gel forming ability of fish meat oxidized during washing
• Inhibiting effect of polymerization and degradation of myosin heavy chain during preheating at 30℃ and 50℃ on the gel-forming ability of walleye pollack surimi
• Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time
• Contribution of lipid oxidation to bitterness and loss of free amino acids in the autolytic extract from fish wastes: Effective utilization of fish wastes
• Effect of Pantothenic Acid Deficiency on Plasma Free Amino Acid Profile in Rainbow Trout Oncorhynchus mykiss
• Recovery of Amino Acid from the Protein in the Head and Viscera of Frigate Mackerel by Autolysis
• Responsibility of Myosin S-1 and Rod for the Polymerization of Myosin Heavy Chain through Disulfide Bonding upon Heating of Actomyosin
• Polymerization Behavior of Various Actomyosin through Disulfide Bonding upon Heating
• Effects of Deep Seawater Acclimation on Components and Texture of the Muscle of Red Sea Bream
• Short-term Rearing of Red Sea Bream in Deep Seawater and Its Effects on Rigor Mortis
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• The Effects of Meat-washing on the Gel Formation and on the Polymerizing and Degrading Behavior of Lizardfish Meat Proteins at 40 and 60℃
• Seasonal Variation of Gel-forming Characteristics of Three Lizardfish Species
• Anesthesia, fasting tolerance, and nutrient requirement of juvenile northern bluefin tuna
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• Response of enzyme activities and metabolic intermediate concentrations to a short-time exercise and following resting in muscle and hepatopancreas of carp
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• Metabolic Response of Juvenile Yellowtail to Dietary Carbohydrate to Lipid Ratios
• Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
• Comparison of Amino Acid Composition among Various Surimis and Washed Meats
• Studies on the Oxidation Behavior during Washing Process of Fish Meat
• Effects of Feed Restriction and Starvation on Fatty Acid Synthesis and Oxidation of Glucose and Alanine in Carp Hepatopancreas
• Effect of lysine and methionine supplementation to a soy protein concentrate diet for red sea bream Pagrus major
• Effects of phytase on bioavailability of phosphorus in soybean meal-based diets for Japanese flounder Paralichthys olivaceus
• Response of enzyme activities and metabolic intermediate concentrations to epinephrine administration in hepatopancreas and muscle of carp
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• Effect of dietary lipid level on growth performance and feed utilization of juvenile kelp grouper Epinephelus bruneus
• Effect of meat-bleaching and dilution-precipitation procedures on the removal of cathepsin L-like contained in the actomyosin of various fish species
• Distribution of cathepsins B, H, L, and trypsin-like proteases in natural actomyosin from washed meat of various fishes
• Temperature dependency in gel forming characteristic of washed meat from underutilized fatty fish escolar Lepidocybium flavobrunneum and oilfish Ruvettus pretiosus
• Muscle biochemical characteristics of cultured yellowtail Seriola quinqueradiata affecting the meat quality (Proceedings of International Commemorative Symposium 70th Anniversary of The Japanese Society of Fisheries Science)
• Trypsin restoration time in the pyloric ceca of yellowtail Seriola quinqueradiata
• Optimization of the supplemental essential amino acids to a fish meal-free diet based on fermented soybean meal for rainbow trout Oncorhynchus mykiss
• Response of cholecystokinin and digestive enzyme mRNA levels to various feed ingredients in yellowtail Seriola quinqueradiata

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