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Combined effects of dietary HUFA level and temperature on sea bass (Dicentrarchus labrax) larvae development
Provedor de dados: 5
Autores: Vagner, Marie; Robin, Jean; Zambonino, Jose-luis; Person, Jeannine.
The purpose of this study was to investigate the combined effect of the incorporation of vegetable products in diet and temperature on enzymatic pathways for high unsaturated fatty acids (HUFA) desaturation in sea bass larvae. Four replicated groups were fed a low (LH; 0.8% EPA+DHA) or a high (HH; 2.2% EPA+DHA) n-3 HUFA microparticulated diet from mouth opening, six days post-hatching and were reared at 16 or 22 degrees C. The four experimental conditions (LH16, HH16, LH22 and HH22) were tested for 45 days. At the end of the experiment, body weight, total length and biomass were affected by temperature (P&lt;0.001), while biomass as well as fresh body weight was also influenced by diet (P&lt;0.05 and P&lt;0.001 respectively). This always lead to the same...
Tipo: Text
Palavras-chave: Desaturation; HUFA; Dicentrarchus labrax; Delta 6 desaturase; Aquaculture.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2673.pdf