The effect of dietary n-3 HUFA and 22:6n-3/20:5n-3 ratio on white shrimp larvae and postlarvae
Wouters, R.; Van Hauwaert, A.; Naessens, E.; Ramos, X.; Pedrazzoli, A.; Lavens, P. (1997). The effect of dietary n-3 HUFA and 22:6n-3/20:5n-3 ratio on white shrimp larvae and postlarvae. Aquacult. Int. 5: 113-126
In: Aquaculture International. Springer: London. ISSN 0967-6120; e-ISSN 1573-143X, meer
|  |
| Trefwoorden |
Marien/Kust; Brak water; Zoet water |
| Auteurs | | Top |
- Wouters, R.
- Van Hauwaert, A.
- Naessens, E.
|
- Ramos, X.
- Pedrazzoli, A.
- Lavens, P., meer
|
|
| Abstract |
The influence of varying dietary n-3 HUFA concentrations and ratios of 22:6n-3/20:5n-3 (DHA/EPA) on culture performance and fatty acid composition of white shrimp (Penaeus vannamei) larvae and postlarvae was verified in two experiments. In a first experiment, shrimp (zoea 2-postlarvae 11) were fed rotifers (Brachionus plicatilis) and Artemia spp. nauplii that were enriched with different self-emulsifying concentrates: one HUFA-free coconut oil (T1), and three iso-HUFA concentrates with DHA/EPA ratios of 0.6 (T2), 2 (T3) and 4 (T4), respectively. In a second experiment, postlarvae were fed for 25 days (starting from postlarvae 10) on isolipidic semi-purified diets: one HUFA-free control (TA), and four iso-HUFA diets with DHA/EPA ratios of 0.6 (TB), 0.9 (TC), 1.8 (TD) and 3.64 (TE), respectively. Experiment 1 revealed no significant differences in production characteristics, except that resistance to a counter-current stress in postlarvae 11 was significantly lower in T1 than in T2 and T3 (p<0.05). In experiment 2, postlarvae of TA had a significantly lower dry weight than the other treatments at the end of the trial. The effect of the DHA/EPA ratio within the experimental limits could not be demonstrated. Analysis of the fatty acid composition of the shrimp showed notable changes of n-3 HUFA concentrations during the metamorphosis from mysis to postlarvae, and a different response to the dietary concentrations of DHA compared to EPA. |
|
