Adv. mar. B i d , Vol. 10, 1972, pp. 383-492
FISH NUTRITION
C. B. COWEY AND J. R. SARGENT
Institute of Marine Biochemistry, St. Fittick’s Rod, Aberdeen,
A B l 3RA, Scotland
. . . . . .
I. Jntroduotion
. . . . . . . . . . .. 383
11. Proteins . . . . . . . . . . . . . . . . . . . . 386
A. Nitrogen Bahnoe
. . . . . . . . . . . . . . 386
B. The Calorifio Value of Protein
. . . . . . . . . . 391
C. Essential Amino Aoid Requirements
. . . . . . .. 392
D. Dietary Protein Requirement
. . .. .. .. .. 396
E. Quantitative Amino Aoid Requirements . . . . . . . . 397
F. The Use of Nitrogen Supplements . . .. .. .. .. 398
G. The Biologiaal Value of Food Protein
. . . . .. .. 400
H. The Assimilation of Ingested Protein
. . . . . . .. 407
I. Food Energy and Protein Requirement . . .. .. .. 408
J. Growth Promoting Effeots of Anabolio Steroids and other Compounds
. . . . . . .. . . . . . . .. 410
111. Carbohydrates . . . . . . .. .. .. .. .. .. 412
A. Utilization
. . .. .. .. . . . . .. .. 413
B. Energy-yielding Pathways . . .. .. .. .. .. 416
IV. Lipids . . . . . . . . .. .. . . . . .. .. 419
A. Lipid Types and their Funotions . . . . . . .. .. 420
B. Fatty Aoids . . .. .. .. . . . . .. .. 424
C. Cholesterol
. . . . . . . . . . . . .. .. 444
V. Vitamins..
.. .. .. .. .. . . . . .. .. 448
A. Fat Soluble Vitamins. . .. .. . . . . . . .. 461
B. Water Soluble Vitamins
. . .. .. .. .. .. 466
C. VitaminRequirements
. . . . . . . . . . .. 470
VI. Body Composition
. . .. .. .. .. . . . . .. 470
W. Feeding Rate and Conversion Rate . . .. . . . . . . .. 472
VIII. Least-oost Formulation
. . .. .. .. .. .. .. 476
IX. Perspeotives
. . .. .. .. .. .. .. .. .. 476
X. Referenoes
. . . . . . .. .. .. . . . . . . 477
I. INTRODUUTION
The impetus for a deep understanding of the nutrition of animals has
been restricted to relatively few species beyond man himself. I n
species that have been studied the drive to nutritional knowledge has
oome from man’s need to cultivate them as food. As Shelbourne
(1964) observed, in an earlier article in this journal, man has been able
to domesticate and farm alI his food animals with one outstanding
exception, namely fish, and especially marine fish.
Although this may be somewhat surprising at first sight, as fish
889
FISH NUTRITION
C. B. COWEY AND J. R. SARGENT
Institute of Marine Biochemistry, St. Fittick’s Rod, Aberdeen,
A B l 3RA, Scotland
. . . . . .
I. Jntroduotion
. . . . . . . . . . .. 383
11. Proteins . . . . . . . . . . . . . . . . . . . . 386
A. Nitrogen Bahnoe
. . . . . . . . . . . . . . 386
B. The Calorifio Value of Protein
. . . . . . . . . . 391
C. Essential Amino Aoid Requirements
. . . . . . .. 392
D. Dietary Protein Requirement
. . .. .. .. .. 396
E. Quantitative Amino Aoid Requirements . . . . . . . . 397
F. The Use of Nitrogen Supplements . . .. .. .. .. 398
G. The Biologiaal Value of Food Protein
. . . . .. .. 400
H. The Assimilation of Ingested Protein
. . . . . . .. 407
I. Food Energy and Protein Requirement . . .. .. .. 408
J. Growth Promoting Effeots of Anabolio Steroids and other Compounds
. . . . . . .. . . . . . . .. 410
111. Carbohydrates . . . . . . .. .. .. .. .. .. 412
A. Utilization
. . .. .. .. . . . . .. .. 413
B. Energy-yielding Pathways . . .. .. .. .. .. 416
IV. Lipids . . . . . . . . .. .. . . . . .. .. 419
A. Lipid Types and their Funotions . . . . . . .. .. 420
B. Fatty Aoids . . .. .. .. . . . . .. .. 424
C. Cholesterol
. . . . . . . . . . . . .. .. 444
V. Vitamins..
.. .. .. .. .. . . . . .. .. 448
A. Fat Soluble Vitamins. . .. .. . . . . . . .. 461
B. Water Soluble Vitamins
. . .. .. .. .. .. 466
C. VitaminRequirements
. . . . . . . . . . .. 470
VI. Body Composition
. . .. .. .. .. . . . . .. 470
W. Feeding Rate and Conversion Rate . . .. . . . . . . .. 472
VIII. Least-oost Formulation
. . .. .. .. .. .. .. 476
IX. Perspeotives
. . .. .. .. .. .. .. .. .. 476
X. Referenoes
. . . . . . .. .. .. . . . . . . 477
I. INTRODUUTION
The impetus for a deep understanding of the nutrition of animals has
been restricted to relatively few species beyond man himself. I n
species that have been studied the drive to nutritional knowledge has
oome from man’s need to cultivate them as food. As Shelbourne
(1964) observed, in an earlier article in this journal, man has been able
to domesticate and farm alI his food animals with one outstanding
exception, namely fish, and especially marine fish.
Although this may be somewhat surprising at first sight, as fish
889