The effects of different microalgae diets and temperatures on the fatty acid profiles of crustaceans: Anostraca (Artemia franciscana Kellogg, 1906) and Harpacticoida (Copepoda) (Platychelipus littorali Brady, 1880)
Motte, C. (2014). The effects of different microalgae diets and temperatures on the fatty acid profiles of crustaceans: Anostraca (Artemia franciscana Kellogg, 1906) and Harpacticoida (Copepoda) (Platychelipus littorali Brady, 1880). MSc Thesis. Laboratory of Aquaculture and Artemia Reference Centre: Gent. 66 pp. |
| Available in | Author | | Document type: Dissertation
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| Keywords | Microorganisms > Bacteria
Properties > Physical properties > Thermodynamic properties > Temperature
Artemia franciscana Kellog, 1906 [WoRMS]; Dunaliella tertiolecta Butcher, 1959 [WoRMS]; Harpacticoida [WoRMS]; Platychelipus littoralis Brady, 1880 [WoRMS]; Tetraselmis suecica (Kylin) Butcher, 1959 [WoRMS]
| | Author keywords | PUFA; HUFA; fatty acid profile; harpacticoid copepod; monotonous diet; , Tetraselmis suecica; axenic |
| Abstract | The main goal of this study is to measure the effect of temperature and two microalgal diets, Tetraselmis suecica and Dunaliella tertiolecta, on the relative and absolute fatty acid (FA) profile of two crustaceans, Platychelipus littoralis (Harpacticoida) and Artemia franciscana (Anostraca). The two species performed differently. The temperature was positively correlated to the linolenic acid (c18:3ω3; ALA) content and the growth of A. franciscana. The latter species mirrored strongly the poly unsaturated fatty acids (PUFA) and highly unsaturated fatty acids (HUFA) level of the food source. Thus the use of a diet that is rich in eicosapentaenoic acid (C20:5ω3; EPA) and docosahexaenoic acid (C22:6ω3; DHA) is highly recommended for the culture of Artemia. P. littoralis showed a strong decrease of the total FA content due to the unvaried diets. The higher temperature (24°C) resulted in a negative effect on the total FA content. The implications of these two factors for the mass culture of copepods and their nutritional contribution to fish larvae are discussed. The involvement of characteristic bacterial FA in the diet and in the FA composition is also described for P. littoralis. Further, a methodological test of an antibiotic treatment on the harpacticoid P. littoralis was done in order to obtain an axenic culture for future research. |
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