2. Utilization of carbohydrate
Warm-water fish can use much greater amounts of CHO than cold-water and marine fish.
channel catfish the growth rate of fingerlings was greater when their diets
sucrose, α-glucose and β-fructose maltose （麦芽糖）, two α-glucose cellobiose (纤维二糖), two β-glucose molecules
• Polysaccharides（多糖）
macromolecules composed of large numbers of monosaccharides
The most important carbohydrates in fish • glycogen, • glucose, • lactate (乳酸盐) • pyruvate（丙酮酸盐）
Glycogen（糖原）
muscle glycogen: 0.15%, about 6% of that in the liver liver glycogen: 2.5% of fresh weight
amylopectin (支链淀粉) (75%)，250-5000 glucose units
• Polysaccharides（多糖）
Dextrin (糊精) a water soluble breakdown product of starch
Glycogen (糖原) • the animal starch, • 5000-25000 glucose units, • chiefly in the liver，some in the muscle.
