Fish Physiology and Biochemistry

, Volume 15, Issue 2, pp 105–120 | Cite as

Dietary essential amino acids and heat increment in rainbow trout (Oncorhynchus mykiss)

  • T. C. Kaczanowski
  • F. W. H. Beamish


Oxygen consumption attributable to apparent heat increment (AHI) was measured in relation to varying essential amino acid proportions (EAA) infused into rainbow trout,Oncorhynchus mykiss (250–450 g), induced to swim at ≈1 BL s−1. Five diets, mimicking EAA concentrations in trout whole body protein, deficient in the branched chain amino acids (isoleucine, leucine and valine), containing unbalanced proportions of EAAs and supplying lysine in excessive and limiting proportions, were tested. Following infusion of the experimental diets, a significant increase in oxygen consumption was observed. Changes in plasma EAAs following infusion paralleled the time course of AHI (i.e., oxygen consumption). AHI represented the equivalent of 15–32% of the gross energy intake depending on dietary EAA composition. Diets supplying EAAs similar to trout whole body protein and limiting in lysine produced the lowest AHI values, indicating efficient utilization of dietary amino acids. Higher AHI values were associated with diets deficient in the branched chain amino acids and diets supplying lysine in excess. Duration of elevated metabolism was independent of both dietary composition and energy intake. Different proportions of EAAs in the diet can increase the energy expended as AHI. In an attempt to reduce the energy liberated as AHI, attention must be paid to the quality, quantity and balance of dietary EAAs.


heat increment essential amino acids amino acid infusion rainbow trout 


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Copyright information

© Kugler Publication bv Amsterdam 1996

Authors and Affiliations

  • T. C. Kaczanowski
    • 1
  • F. W. H. Beamish
    • 1
  1. 1.Department of ZoologyUniversity of GuelphGuelphCanada

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