Anuar, H., Shahadan S., Amorsakun, T.
Abstract:
The fatty acid composition in the eggs and larvae as well the effect of
salinity on hatching for the red snapper, Lutjanus argentimaculatus
were investigated. The main fatty acid composition in both egg and
larval developments are C16:0 and C18:1. The egg developmental
stage has high contents of fatty acids C20:5w3 and C22:6w3, while
C20:6w3 and C22:4w6 are high in larval stage. Reduction of
unsaturated fatty acids of w3 series and polyethylene occurs from the
egg stage until yolk absorption of larval stage, but contrary for
saturated fatty acid of w3 series and monoethylene.
The salinity for hatching ranged from 3 to 30 ppt. The optimum
salinity for hatching and survival of larvae are 24 - 30 ppt where 80%
hatching occurred and 45% of larvae survived after 48 hours.
(Faculty of Fisheries and Marine Science, Universiti Kolej, Universiti
Pertanian Malaysia, Mengabang Telipot, 21030 Kuala Terengganu
Terengganu, Malaysia)
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