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<p>This study tested the enhancement of lysine and ornithine content in the Japanese flounder <i>Paralichthys olivaceus</i> through warm temperature rearing. The young fishes (aged 160&#xa0;days) were reared at water temperatures of 7, 10, 15, 20, and 23&#xa0;°C for four to seven months. The lysine and ornithine content in the muscle and body weight were observed during rearing in addition to those of other amino acids (AAs). The rates of increase in both targeted AA contents with rearing progression tended to be higher at warmer water temperatures, in which that of lysine was clearer. The total amount of lysine and ornithine in the muscle of each fish also increased with increasing water temperature. The results suggest the enhancement effects for lysine and ornithine in <i>P. olivaceus</i> through warm temperature rearing.</p>

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Warm-temperature rearing potentially increases the lysine and ornithine content in the Japanese flounder Paralichthys olivaceus

  • 期刊论文

  • 发表日期：

    2025年5月13日

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  • Yuhi Satoh,
  • Yoshio Ishikawa,
  • Takashi Tani

摘要

This study tested the enhancement of lysine and ornithine content in the Japanese flounder Paralichthys olivaceus through warm temperature rearing. The young fishes (aged 160 days) were reared at water temperatures of 7, 10, 15, 20, and 23 °C for four to seven months. The lysine and ornithine content in the muscle and body weight were observed during rearing in addition to those of other amino acids (AAs). The rates of increase in both targeted AA contents with rearing progression tended to be higher at warmer water temperatures, in which that of lysine was clearer. The total amount of lysine and ornithine in the muscle of each fish also increased with increasing water temperature. The results suggest the enhancement effects for lysine and ornithine in P. olivaceus through warm temperature rearing.