e-journal

Evaluation of different lipid sources in diet of pacific white shrimpLitopenaeus vannamei at low salinity

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Litopenaeus vannamei (1.98 ± 0.28 g) were fed diets containing soybean oil (SBO), beef tallow (BFT), fishoil (FIO), linseed oil (LNO), and an equal combination of SBO + BFT + FIO (SBF) or SBO + BFT + LNO (SBL) asdietary lipid source respectively for 8 weeks at low salinity of 3‰. The shrimp fed the SBL diet had thehighest weight gain and survival rate. The whole body fatty acid composition including the EPA and DHAof L. vannamei generally reflected the composition of dietary fatty acids with the highest DHA and EPAfound in L. vannamei fed FIO. The activities of fatty acid synthetase, acyl-CoA, diacylgycerol acyltransferase2, elongase of long-chain fatty acids family member 6, 5 and 6 fatty acid desaturases of shrimp fedSBL were significantly lower than those fed BFT. The results indicated that fish oil could not be the onlylipid source for L. vannamei cultured at low salinity, and the shrimp fed non-fish oil diet with a suitableproportion of PUFAs could obtain the same growth and survival rate as those fed diets with fish oil.

Keywords:Lipid sourceLipid metabolismFatty acidLitopenaeus vannameiLow salinitya

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Ketersediaan

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Informasi Detail

Judul Seri

Aquaculture Reports

No. Panggil

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Penerbit

: Elsevier., 2015

Deskripsi Fisik

Aquaculture Reports 2 (2015) 163–168

Bahasa

English

ISBN/ISSN

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Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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