Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei: II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition
This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus...
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| Veröffentlicht in: | Aquaculture nutrition 2003-04, Vol.9 (2), p.115-122 |
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| creator | González-Félix, M.L. Gatlin III, D.M. Lawrence, A.L. Perez-Velazquez, M. |
| description | This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus vannamei, based on their effects on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue. Diets contained 5% total lipid. A basal diet contained palmitic and stearic acids each at 2.5% of diet. Five diets contained 0.5% dry weight of LOA, LNA, AA, EPA, or DHA. An additional diet evaluated HUFA in combination by supplementing at 0.5% of diet, a mixture of n‐3 HUFA. All HUFA showed higher nutritional value than PUFA for shrimp and produced significantly (P |
| doi_str_mv | 10.1046/j.1365-2095.2003.00232.x |
| format | Article |
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Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition</title><source>Wiley Online Library All Journals</source><creator>González-Félix, M.L. ; Gatlin III, D.M. ; Lawrence, A.L. ; Perez-Velazquez, M.</creator><creatorcontrib>González-Félix, M.L. ; Gatlin III, D.M. ; Lawrence, A.L. ; Perez-Velazquez, M.</creatorcontrib><description>This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus vannamei, based on their effects on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue. Diets contained 5% total lipid. A basal diet contained palmitic and stearic acids each at 2.5% of diet. Five diets contained 0.5% dry weight of LOA, LNA, AA, EPA, or DHA. An additional diet evaluated HUFA in combination by supplementing at 0.5% of diet, a mixture of n‐3 HUFA. All HUFA showed higher nutritional value than PUFA for shrimp and produced significantly (P < 0.05) higher final weight, weight gain, and total lipid in shrimp muscle. Fatty acid profiles of shrimp tissues reflected the composition of the dietary lipids. In general, saturated fatty acids were more abundant in the neutral factions, while PUFA and HUFA were more abundant in the polar fractions of tissues. Under these experimental conditions, HUFA had much greater nutritional value than PUFA for juvenile L. vannamei; moreover, dietary requirements for PUFA were not demonstrated.</description><identifier>ISSN: 1353-5773</identifier><identifier>EISSN: 1365-2095</identifier><identifier>DOI: 10.1046/j.1365-2095.2003.00232.x</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Science Ltd</publisher><subject>fatty acids ; lipids ; Litopenaeus vannamei ; Marine ; shrimp nutrition</subject><ispartof>Aquaculture nutrition, 2003-04, Vol.9 (2), p.115-122</ispartof><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3802-cf6f2177163700a077cf5eb05fcca1dc1512bc035e3608468b9dc5a90d49f54c3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1046%2Fj.1365-2095.2003.00232.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1046%2Fj.1365-2095.2003.00232.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids></links><search><creatorcontrib>González-Félix, M.L.</creatorcontrib><creatorcontrib>Gatlin III, D.M.</creatorcontrib><creatorcontrib>Lawrence, A.L.</creatorcontrib><creatorcontrib>Perez-Velazquez, M.</creatorcontrib><title>Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei: II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition</title><title>Aquaculture nutrition</title><description>This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus vannamei, based on their effects on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue. Diets contained 5% total lipid. A basal diet contained palmitic and stearic acids each at 2.5% of diet. Five diets contained 0.5% dry weight of LOA, LNA, AA, EPA, or DHA. An additional diet evaluated HUFA in combination by supplementing at 0.5% of diet, a mixture of n‐3 HUFA. All HUFA showed higher nutritional value than PUFA for shrimp and produced significantly (P < 0.05) higher final weight, weight gain, and total lipid in shrimp muscle. Fatty acid profiles of shrimp tissues reflected the composition of the dietary lipids. In general, saturated fatty acids were more abundant in the neutral factions, while PUFA and HUFA were more abundant in the polar fractions of tissues. Under these experimental conditions, HUFA had much greater nutritional value than PUFA for juvenile L. vannamei; moreover, dietary requirements for PUFA were not demonstrated.</description><subject>fatty acids</subject><subject>lipids</subject><subject>Litopenaeus vannamei</subject><subject>Marine</subject><subject>shrimp nutrition</subject><issn>1353-5773</issn><issn>1365-2095</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2003</creationdate><recordtype>article</recordtype><recordid>eNpNUU1v1DAQjRBIlMJ_mBOnTbDjOM4iLlVVyorVUqQWuFlex268JHHwx3bzp_kNJLtV6WnGM_PezPNLEsAow6goP-wyTEqa5mhJsxwhkiGUkzw7vEjOnhov55ySlDJGXidvvN8hhPOK0bPk7yYGZ4KxvWhB7UUbxfwAq0GLEEYQ0tQetHUQGgV2UP2ctKOMHfjGmW5YwNqEuSFU9LAXfS86ZT7CapXBldZKhpmtNioIN0KfEhB9PcUSBtuOsfciRCeCqo_1xtw37QjPy88PmU7bxb3qTase18O9sw-hWYCPbm8mBYsjz38QSNsN1h9Fvk1eadF69e4xnid3n69uL7-k62_Xq8uLdSpJhfJU6lLnmDFcEoaQQIxJTdUWUS2lwLXEFOdbiQhVpERVUVbbZS2pWKK6WGpaSHKevD_xDs7-icoH3hkvVduKXtnoOa4YZphW0-Cn0-DDpGjkw6Ro-iWOEZ_d5Ts-m8hnE_nsLj-6yw_8YnM3JRM8PcGND-rwBBfuNy8ZYZT_3Fzz25tfxQ_8_Su_If8AL0ewCg</recordid><startdate>200304</startdate><enddate>200304</enddate><creator>González-Félix, M.L.</creator><creator>Gatlin III, D.M.</creator><creator>Lawrence, A.L.</creator><creator>Perez-Velazquez, M.</creator><general>Blackwell Science Ltd</general><scope>BSCLL</scope><scope>7TN</scope><scope>F1W</scope><scope>H95</scope><scope>H98</scope><scope>L.G</scope></search><sort><creationdate>200304</creationdate><title>Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei: II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition</title><author>González-Félix, M.L. ; Gatlin III, D.M. ; Lawrence, A.L. ; Perez-Velazquez, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3802-cf6f2177163700a077cf5eb05fcca1dc1512bc035e3608468b9dc5a90d49f54c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2003</creationdate><topic>fatty acids</topic><topic>lipids</topic><topic>Litopenaeus vannamei</topic><topic>Marine</topic><topic>shrimp nutrition</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>González-Félix, M.L.</creatorcontrib><creatorcontrib>Gatlin III, D.M.</creatorcontrib><creatorcontrib>Lawrence, A.L.</creatorcontrib><creatorcontrib>Perez-Velazquez, M.</creatorcontrib><collection>Istex</collection><collection>Oceanic Abstracts</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Aquaculture Abstracts</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><jtitle>Aquaculture nutrition</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>González-Félix, M.L.</au><au>Gatlin III, D.M.</au><au>Lawrence, A.L.</au><au>Perez-Velazquez, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei: II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition</atitle><jtitle>Aquaculture nutrition</jtitle><date>2003-04</date><risdate>2003</risdate><volume>9</volume><issue>2</issue><spage>115</spage><epage>122</epage><pages>115-122</pages><issn>1353-5773</issn><eissn>1365-2095</eissn><abstract>This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus vannamei, based on their effects on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue. Diets contained 5% total lipid. A basal diet contained palmitic and stearic acids each at 2.5% of diet. Five diets contained 0.5% dry weight of LOA, LNA, AA, EPA, or DHA. An additional diet evaluated HUFA in combination by supplementing at 0.5% of diet, a mixture of n‐3 HUFA. All HUFA showed higher nutritional value than PUFA for shrimp and produced significantly (P < 0.05) higher final weight, weight gain, and total lipid in shrimp muscle. Fatty acid profiles of shrimp tissues reflected the composition of the dietary lipids. In general, saturated fatty acids were more abundant in the neutral factions, while PUFA and HUFA were more abundant in the polar fractions of tissues. Under these experimental conditions, HUFA had much greater nutritional value than PUFA for juvenile L. vannamei; moreover, dietary requirements for PUFA were not demonstrated.</abstract><cop>Oxford, UK</cop><pub>Blackwell Science Ltd</pub><doi>10.1046/j.1365-2095.2003.00232.x</doi><tpages>8</tpages><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| source | Wiley Online Library All Journals |
| subjects | fatty acids lipids Litopenaeus vannamei Marine shrimp nutrition |
| title | Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei: II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition |
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