Effects of temperature,nutritional factors and salinity on the uptake of L-methionine by the Sydney rock oyster Saccostrea commercialis |
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Authors: | J A Nell P R Dunkley |
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Institution: | (1) Department of Agriculture New South Wales, Division of Fisheries, Brackish Water Fish Culture Research Station, 2301 Salamander Bay, New South Wales, Australia;(2) Medical Faculty, University of Newcastle, 2308 New South Wales, Australia |
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Abstract: | 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°C, 18 h exposure and concentrations of other amino acids less than that of L-methionine. The uptake of L-glycine 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 S. Oysters take 2 d to conform to new media osmolarities after salinity changes of 15 . Amino acid supplements in oyster diets should be kept within the same order of magnitude to reduce inhibition of uptake. |
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