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Quantification of gastric secretions in the wild whiting fed on natural prey in captivity
Author(s) -
Mazlan A. G.,
Grove D. J.
Publication year - 2004
Publication title -
journal of applied ichthyology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.392
H-Index - 62
eISSN - 1439-0426
pISSN - 0175-8659
DOI - 10.1111/j.1439-0426.2004.00569.x
Subject(s) - whiting , pepsin , biology , stomach , digestion (alchemy) , digestive enzyme , ingestion , meal , medicine , distension , biochemistry , food science , amylase , enzyme , fishery , fish <actinopterygii> , chromatography , chemistry
Summary Quantification of gastric acid and enzyme pepsin in the gastric phase of digestion in wild whiting ( Merlangius merlangus L.) were elucidated in the present study. The results showed that after ingestion of a meal, first pepsin and, more slowly, gastric acid (hydrochloric acid) was secreted into the gastric lumen to peak at 2–4 h (49.4–53.8 mEq wt acid × 10 3 ; 652–813 μ g pepsin ml Eq min −1 ). Fish size had a significant influence on the amount of gastric acid and pepsin secreted; digestive power increased α W 0.67 , as predicted by the ‘physiological’ model. However, the predicted effects of meal size [stimulus, distension volume (DV)] were not clear. Instead, the stomach distension model for flatfish from a previous worker showed that muscular contractions (mixing mechanism) were related to DV 0.33 and found to partially support the physiological model in the present study.