{"refrec":{"BRefID":319,"RR":"<b>Sorgeloos, P.; Coutteau, P.; Dhert, Ph.; Merchie, G.; Lavens, P.</b> (1998). Use of brine shrimp, <i>Artemia</i> spp., in larval crustacean nutrition: a review. <i>Rev. Fish. Sci. 6(1-2)</i>: 55-68","BEntID":319,"PublicFlag":1,"CheckedFlag":0,"wosflag":0,"vabbflag":null,"RefStringPartII":". <i>Rev. Fish. Sci. 6(1-2)</i>: 55-68","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":1,"TerrestrialFlag":0,"Authorstring":"Sorgeloos, P.; Coutteau, P.; Dhert, Ph.; Merchie, G.; Lavens, P.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Sorgeloos, P. <i>et al.</i>","Englishabstract":"Because of convenience in production and their suitable biochemical composition, brine shrimp <i>Artemia</i> spp. nauplii have been adopted as a standard diet in the commercial larviculture of several crustacean species. The nutritional value of <i>Artemia</i>, however, is not constant, but varies both geographically and temporally. During the past decade both the causes of <i>Artemia</i> nutritional variability and methods to improve poor-quality <i>Artemia</i> have been identified. Enriching <i>Artemia</i> spp. with emulsified lipophilic products is a technique that has allowed delivery of extra doses of essential nutrients, for example, highly unsaturated fatty acids (HUFA) and vitamins, to crustacean larvae. The enrichment technique has limitations, however, because the <i>Artemia</i> spp. currently available selectively catabolize some of the nutrients such as docosahexaenoic acid and phospholipids. 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