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one publication added to basket [37]

Comparison of phosphatidylcholine purified from soybean and marine fish roe in the diet of postlarval Penaeus vannamei Boone Coutteau, P.; Kontara, E.K.M.; Sorgeloos, P. (2000). Comparison of phosphatidylcholine purified from soybean and marine fish roe in the diet of postlarval Penaeus vannamei Boone. Aquaculture 181(3-4): 331-345. http://dx.doi.org/10.1016/S0044-8486(99)00238-0 In: Aquaculture. Elsevier: Amsterdam; London; New York; Oxford; Tokyo. ISSN 0044-8486; e-ISSN 1873-5622

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Beschikbaar in	Auteurs
VLIZ: Open Marine Archive 273736 [ download pdf ]

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Trefwoorden

Acids > Organic compounds > Organic acids > Fatty acids > Polyunsaturated fatty acids Chemical compounds > Organic compounds > Lipids Chemical compounds > Organic compounds > Lipids > Complex lipids Cultures > Shellfish culture > Crustacean culture > Shrimp culture Diets Feeding experiments Nutrition > Animal nutrition Secretory products > Hormones > Neurotransmitters Survival Penaeus vannamei Boone, 1931 [WoRMS]; Penaeus vannamei Boone, 1931 [WoRMS] Marien/Kust

Author keywords

lipid nutrition; phospholipid; phosphatidylcholine; penaeid shrimp; Penaeus vannamei

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Auteurs		Top
Coutteau, P. Kontara, E.K.M. Sorgeloos, P.

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Abstract

The effects of adding two different types of phosphatidylcholine (PC) (purified from soybean lecithin, SPC, or marine fish roe, MPC) on growth, survival and osmotic stress resistance as well as lipid and fatty acid composition of postlarval Penaeus vannamei was determined. PC was added at a level of 1.5% in a semi-purified diet containing similar levels of essential fatty acids (EFA). A PC-free diet served as the control treatment. The supplementation of 1.5% SPC significantly improved growth and reduced sensitivity to osmotic stress. P. vannamei-fed MPC showed inferior growth compared to those fed SPC, but yielded better growth and survival than the PC-deprived shrimp. The addition of any of the PC types resulted in a significant increase in whole body lipid content compared to PC-deprived shrimp. The increase in the whole body lipid content was accompanied by an increase in the proportion of triacylglycerol (TAG) and PC, and a decrease in free sterol (FS). P. vannamei showed an increase in the proportions of docosahexaenoic acid (DHA) and linoleic acid (LA) at the expense of 16:0, whereas eicosapentaenoic acid (EPA) was not changed due to SPC supplementation. A similar fatty acid profile was found in shrimp fed either MPC or SPC.

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