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
M.L. González-Félix, D.M. Gatlin III,
A.L. Lawrence, M. Perez-Velazquez-2003
Aquaculture
Nutrition, 9(2):
115
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.
(TAES Shrimp Mariculture Project, Texas A & M
University System, Port Aransas, TX, USA)