Chakraborty Rekha D, Chakraborty Kajal, Radhakrishnan E V
Crustacean Fisheries Division and Physiology Nutrition and Pathology Division, Central Marine Fisheries Research Institute, Cochin, Kerala, India.
J Agric Food Chem. 2007 May 16;55(10):4043-51. doi: 10.1021/jf063654l. Epub 2007 Apr 4.
The high content of the essential fatty acids in some microalgae and baker's yeast has made them excellent diets for boosting the fatty acid content of livefood Artemia. The influences of baker's yeast (Saccharomyces cerevisiae) and three microalgae, viz., Chlorella salina, Chaetoceros calcitrans, and Nannochloropsis salina, were tested as diet components in marine livefeed brine shrimp Artemia salina nauplii to improve the polyunsaturated fatty acid (PUFA) composition. Artemia nauplii submerged in these diets for four different enrichment intervals (3, 6, 8, and 24 h) were found to incorporate essential fatty acids, and the percentage composition of different fatty acids was measured in the enriched Artemia nauplii and enrichment diets. N. salina produced higher levels of arachidonic acid (AA, 20:4n6, 9.50%), eicosapentaenoic acid (EPA, 20:5n3, 25.80%), and docosahexaenoic acid (DHA, 22:6n3, 4.18%) as compared to other diets. The total PUFA content of the enriched Artemia by N. salina increased by 56.50% with enrichment periods up to 8 h, followed by a significant reduction in the final 24 h. N. salina yielded Artemia nauplii with considerable EPA (8.05%), AA (14.15%), and DHA (1.85%) after 8 h of enrichment, which are significantly higher levels than in nauplii fed with the other three diets (p = 0.05). The DHA/EPA values in Artemia enriched for 6 h by N. salina and C. calcitrans were found to be, respectively, 88.46 and 25% higher than freshly hatched Artemia. Artemia enriched by C. salina and baker's yeast exhibited a reduction in PUFA content even at 6 h of enrichment. Significant relative decreases in DHA, EPA, and total PUFA in Artemia enriched with all of the diets were apparent, with a corresponding increase in the total saturated fatty acid content (26.95 +/- 9.75%) in the final stages (24 h) of enrichment (p = 0.05).
一些微藻和面包酵母中必需脂肪酸的高含量使其成为提高活体饵料卤虫脂肪酸含量的优质饵料。测试了面包酵母（酿酒酵母）和三种微藻，即盐藻、角毛藻和微拟球藻，作为海洋活体饵料卤虫无节幼体的饵料成分，以改善其多不饱和脂肪酸（PUFA）组成。将卤虫无节幼体浸泡在这些饵料中不同的富集时间（3、6、8和24小时），发现它们能摄取必需脂肪酸，并测定了富集后的卤虫无节幼体和富集饵料中不同脂肪酸的百分比组成。与其他饵料相比，微拟球藻产生的花生四烯酸（AA，20:4n6，9.50%）、二十碳五烯酸（EPA，20:5n3，25.80%）和二十二碳六烯酸（DHA，22:6n3，4.18%）水平更高。微拟球藻富集的卤虫在富集8小时内，总PUFA含量增加了56.50%，随后在最后24小时显著降低。富集8小时后，微拟球藻产生的卤虫无节幼体含有相当量的EPA（8.05%）、AA（14.15%）和DHA（1.85%），这些水平显著高于用其他三种饵料喂养的无节幼体（p = 0.05）。发现微拟球藻和角毛藻富集6小时的卤虫中DHA/EPA值分别比刚孵化的卤虫高88.46%和25%。盐藻和面包酵母富集的卤虫即使在富集6小时时PUFA含量也有所降低。用所有饵料富集的卤虫中DHA, EPA和总PUFA均有显著的相对降低，在富集的最后阶段（24小时），总饱和脂肪酸含量相应增加（26.95 +/- 9.75%）（p = 0.05）。
