Short-term accumulation and elimination of carbon-14 in the common carp Cyprinus carpio under laboratory conditions

This study examined the short term transfer of carbon-14 (14C) in the common carp Cyprinus carpio under laboratory conditions. Various experiments were achieved in order to investigate direct or trophic transfer for 4 days, using waterborne 14C-labelled arginine or 14C-labelled food pellets respectively. Radiolabelled food was prepared with 14C-labelled arginine or glucose in order to test how transfer kinetics might vary with the biochemical form of 14C. Elimination experiments were achieved using fish fed for 5 days on radiolabelled food and then placed under starvation for 4 days. In all experiments, water, food and fish activities were monitored every day. Different fish fractions (whole body, muscle) were sampled in order to elucidate the role of muscle as a potential storage. Results suggested that direct water-to-fish absorption rate was 20% d-1 per fish. Carps incorporated 14.3% of the absorbed 14C. Fish activity did not increase over days, due to a strong decrease in 14C concentration in the water (resulting from aquarium sorption). During trophic transfer experiments, food was entirely ingested and 14C sources rapidly assimilated. For either arginine or glucose, results suggested that 19-20% of ingested 14C was incorporated, yielding a significant increase in fish activity over days. No difference in mass-specific activity was observed among muscle and whole body. Total activity in the muscle represented 29%-32% of whole body activity, this proportion reflecting the contribution of muscle to whole body weight. During elimination experiments, results showed a significant decrease in whole body total activity and massspecific activity with arginine. The decrease was not significant with glucose due to a great variability among fish. Results suggested that an essential amino-acid like arginine can be used as an energy source under starvation and that muscles can act as a storage for essential amino-acids.