Keywords

Lip Curled? ,Feed Protein Level,Soy Protein,Protein Synthesis Ability,Rna/Dna,Rna/Prot

Abstract

Experiment ¢ñ uses fishmeal as the protein source to prepare 5 semi-refined feeds with isoenergetic and isoessential amino acid (EAA) balanced correlations in protein levels to explore the impact of feed protein levels? Effects on protein synthesis capacity. The results show that when the feed protein level is 40.89%? The specific growth rate (SGR) was significantly higher than the 31.04% and 35.51% groups (P<0.05), but the difference was not significant with the 46.62% and 50.33% groups. Lip curled? White muscle RNA and RNA/DNA increased with the increase in feed protein level. The white muscle RNA/DNA of the 40.89% group was significantly higher than that of the 31.04% and 35.51% protein groups (P<0.05), but was different from the 46.62% and 50.33% protein groups. The difference is not significant. White muscle RNA/DNA and RNA/Prot (protein) were significantly positively correlated with feed protein levels and SGR respectively (P<0.05). Experiment II used soybean protein to replace 0.0%, 13.5%, 27.0%, 40.5%, and 54.0% of fishmeal protein respectively, and prepared 5 isoprotein and isoenergetic semi-refined feeds with EAA balance correlation to explore the replacement of fishmeal by soybean protein in the feed. Egg white on the lips? Effects on protein synthesis capacity. The results show that when the soy protein substitution amount in the feed is 54.0%, what will happen? The SGR of white muscle was significantly lower than that of the control group (P<0.01); when the substitution amount reached 40.5%, white muscle RNA, RNA/DNA and RNA/Prot were all significantly lower than that of the control group (P<0.05). White muscle RNA/DNA, RNA, and RNA/Prot were significantly negatively correlated with the amount of soy protein replacing fish meal protein (P<0.05), and significantly positively correlated with SGR (P<0.05).   For further details regarding this article and its research, please do not hesitate to contact our team for assistance. Original research done by Wang Guiqin, Zhou Hongqi, Chen Jianming, Ye Jinyun, Zhao Chaoyang, Zhou Hui  

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