Caracterización de la actividad enzimática del jugo gástrico de pulpo, Octopus vulgaris y de choco, Sepia officinalis a distintos pH. Digestibilidad in vitro de distintas dietas, con jugo gástrico de pulpo
MetadatosMostrar o rexistro completo do ítem
Autor/esGarcía, S. (Sandra); Garrido, D. (Diego); Rosas, C. (Carlos); Rodríguez, C.J. (Carlos José); Pascual, C. (Cristina); Sykes, A.V. (Antonio V.); Rodrigues-dos-Santos-Domingues, P.M. (Pedro Miguel)
Editor/esRey-Méndez, M. (Manuel); Fernández-Casal, J. (Jacobo); Lodeiros-Seijo, C. (César); Guerra, A. (Alejandro)
Intensive culture of marine species has been increasing in many countries, such as Japan, Norway, Spain, France, and Greece. Recent research to improve the quality and quantity of aquatic animals production by understanding the process of feeding (ingestion, digestion, and absorption), with emphasis on the digestive enzymatic capabilities is important in order to understand metabolic processes and reduce costs and time on the development of such diets. The impetus to increase knowledge about suitable inert diets to partially or totally replace live feed would reduce this expensive part of the operation, particularly in new potential species, such as the octopus, Octopus vulgaris, and the cuttlefi sh, Sepia offi cinalis, which are two of the most promising cephalopods for large-scale culture. This work is divided into two parts: (1) Enzymatic characterization, by determination of protease activity of the gastric juice at pH ranges from 2 to 12, since this is the major responsible ...