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Marine Biology

, Volume 80, Issue 3, pp 335–339 | Cite as

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

  • J. A. Nell
  • P. R. Dunkley
Article

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.

Keywords

Optimum Condition Acid Supplement Nutritional Factor Salinity Change Amino Acid Supplement 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag 1984

Authors and Affiliations

  • J. A. Nell
    • 1
  • P. R. Dunkley
    • 2
  1. 1.Department of Agriculture New South Wales, Division of FisheriesBrackish Water Fish Culture Research StationSalamander BayAustralia
  2. 2.Medical FacultyUniversity of NewcastleNew South WalesAustralia

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