Effects of temperature, nutritional factors and salinity on the uptake of L-methionine by the Sydney rock oysterSaccostrea commercialis

✍ Scribed by J. A. Nell; P. R. Dunkley

• Publisher: Springer-Verlag
• Year: 1984
• Tongue: English
• Weight: 516 KB
• Volume: 80
• Category: Article
• ISSN: 0025-3162
• DOI: 10.1007/bf00392829

✦ Synopsis

The effects of physiological and nutritional factors and of temperature on the uptake of L-methionine by Saccostrea commercialis were investigated on cultured rock oysters from Port Stephens, New South Wales, Australia, in 1983. Optimum conditions for L-methionine accumulation were 30 ~ 18 h exposure and concentrations of other amino acids less than that of L-methionine. The uptake of Lglycine was inhibited by L-methionine in a reciprocal manner. There was no effect of salinity on the accumulation of L-methionine by acclimated oysters. During the latter investigations the range of osmoconformity was found to be 15 to 45%0 S. Oysters take 2 d to conform to new media osmolarities after salinity changes of 15%0. Amino acid supplements in oyster diets should be kept within the same order of magnitude to reduce inhibition of uptake.