Literature DB >> 10222472

Macronutrient self-selection through demand-feeders in rainbow trout.

F J Sánchez-Vázquez1, T Yamamoto, T Akiyama, J A Madrid, M Tabata.   

Abstract

The objective of this research was to test the ability of rainbow trout to feed on, and select from, three "pure" macronutrient diets formulated to contain only one macronutrient (protein, fat, and carbohydrate). The three diets were offered to fish in three different self-feeders, the fish having to choose from them in order to compose a nutritionally balanced diet. A total of 12 trout (115 g initial body weight) were held individually in 57 liter tanks at a constant 14 degrees C. The results demonstrated that the trout were capable of composing their own complete diet, with a higher preference for protein than fat and carbohydrate. Food intake was regulated to balance energy intake and maintain steady growth. Trout showed a strict diurnal feeding rhythm, which free run under constant light with an endogenous period ranging from 18.2 to 27.7 h. These results provide the first insight into macronutrient self-selection in trout and valuable information on their feeding preferences, which may be taken into consideration when investigating fish nutrition, feeding regulation, and the design of adequate diets.

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Year:  1999        PMID: 10222472     DOI: 10.1016/s0031-9384(98)00313-8

Source DB:  PubMed          Journal:  Physiol Behav        ISSN: 0031-9384


  8 in total

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4.  Determining environmental causes of biological effects: the need for a mechanistic physiological dimension in conservation biology.

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6.  The interplay between voluntary food intake, dietary carbohydrate-lipid ratio and nutrient metabolism in an amphibian, (Xenopus laevis).

Authors:  Andrea Brenes-Soto; Ellen S Dierenfeld; Geert P J Janssens
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7.  Oleaginous yeast Rhodotorula toruloides biomass effect on the metabolism of Arctic char (Salvelinus alpinus).

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Journal:  Front Mol Biosci       Date:  2022-08-16

8.  Balancing macronutrient intake in a mammalian carnivore: disentangling the influences of flavour and nutrition.

Authors:  Adrian K Hewson-Hughes; Alison Colyer; Stephen J Simpson; David Raubenheimer
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  8 in total

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