A comparison of aspartate transcarbamylase activity in juvenile pacific oysters (Crassostrea gigas) when fed various diets

• 1.1. The optimum pH for measurement of aspartate transcarbamylase activity in oyster tissue was determined to be 9.35 while the optimum temperature was 39.5°C.
• 2.2. Aspartate transcarbamylase activity varied significantly over short periods of time (hr) possibly due to fluctuations in the amount of food digested.
• 3.3. The composition of the oyster's diet also affected the levels of aspartate transcarbamylase activity in oyster tissues.
• 4.4. Those oysters fed an egg yolk-starch diet contained significantly lower aspartate transcarbamylase activity than oysters fed an egg yolk-starch-salmon oil diet or a casein-starch-salmon oil diet.
• 5.5. The aspartate transcarbamylase activities in oysters fed Phacedactylum tricornutum or a starch diet were not significantly different from the activities in oysters fed the egg yolk-starch diet.