Effect of Growth on the Levels of Free Histidine and Amino Acids in White Muscle of Milkfish (Chanos chanos)

• Published in: Journal of agricultural and food chemistry Vol. 45; no. 6; pp. 2103 - 2106
• Main Authors: Shiau, Chyuan-Yuan, Pong, Yu-Jane, Chiou, Tze-Kuei, Chai, Tuu-jyi
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.06.1997
• Subjects: ACIDE AMINE LIBRE; AMINOACIDOS LIBRES; Animal aquaculture; Animal productions; ANIMAL TISSUES; Biological and medical sciences; CHANOS; CHANOS (GENERO); FREE AMINO ACIDS; Fundamental and applied biological sciences. Psychology; HISTIDINA; HISTIDINE; Metabolisms and neurohumoral controls; MUSCLE; MUSCLES; MUSCULOS; Nitrogen metabolism. Proteins. Glycoproteins. Nucleic acids. Collagen; Pisciculture; TEJIDOS ANIMALES; TISSU ANIMAL; Vertebrate aquaculture; Vertebrates: anatomy and physiology, studies on body, several organs or systems; Edible fish; Taurine; Farming animal; Growth; Free form; Glycine; Marine environment; Vertebrata; Histidine; Milkfish; Pisces; Aminoacid; Pisciculture; Development; Chemical composition; Chanos chanos
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf960838z

Accumulation patterns of free amino acids (FAAs) in white muscle of milkfish (Chanos chanos) during the period of 8-month growth were investigated. Histidine, taurine, and glycine were the predominant FAAs. An increase in histidine was observed during growth. The level present in the 1-month-reared fish (mean weight = 58 g) was about 5 times higher than that in the initial fish (1.4 g). After 8 months of growth, milkfish contained 59 μmol/g, which was responsible for 72% of the total FAAs. There was a positive correlation between the histidine content and fish body weight. In contrast, taurine decreased with increasing rearing time. The glycine level was not correlated well with fish size. The total relative amounts of histidine, taurine, and glycine remained about the same, although the individual contributions varied considerably in the FAA pool during the period of cultivation. Keywords: Milkfish; free amino acids; histidine; growth; white muscle