Всероссийский научно-исследовательский институт физиологии, биохимии и питания животных – филиал Федерального государственного бюджетного научного учреждения «Федеральный научный центр животноводства – ВИЖ имени академика Л.К. Эрнста»
The proteinase activity of chyme and intestinal mucosa in different parts of digestive tract as well as their temperature characteristics in striped bass Morone saxatilis (Walbaum) were investigated. The character of the proximal-distal gradient of proteinase activity in striped bass grown in aquaculture is close to that of ichthyophages from natural waters. Temperature characteristics of pepsin-like and trypsin-like proteinase in mucosa and contents of the stomach and intestine of striped bass are different. The temperature optimum of pepsin-like proteinase of the stomach content is situated slightly above that of the mucosa (50-60 and 40-50ºC respectively). A similar pattern was revealed for the intestinal trypsin-like proteases (60 and 50-60ºC respectively). Within the temperature range of fish nutrition, trypsin-like proteases of chyme have higher values of the relative activity (35-80%) compared to those of mucosa (5-50%). At a temperature of fish nutrition, Eact for stomach mucosa is 5.8, that for stomach content−6.3, intestinal mucosa−16.1, chyme−2.8 kcal/mol. These data suggest an important role of enteral microbiota proteinases in the processes of digestion in striped bass.
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