Effects of lowered temperature on DHA content in fertilized eggs and phyllosoma of spiny lobster Panulirus japonicus

被引：2

作者：

Tokuda, Masaharu ^{[1
]}

Akeda, Katsuaki ^{[2
]}

Abe, Fumihiko ^{[2
]}

Matsuda, Hirokazu ^{[2
]}

机构：

[1] Fisheries Res Agcy, Natl Res Inst Aquaculture, Minamiise, Mie 5160193, Japan

[2] Mie Prefecture Fisheries Res Inst, Shima, Mie 5170404, Japan

来源：

NIPPON SUISAN GAKKAISHI | 2013年 / 79卷 / 04期

关键词：

FATTY-ACID-COMPOSITION; SHRIMP ARTEMIA-SALINA; MYTILUS-GALLOPROVINCIALIS; SEED PRODUCTION; DIETARY VALUE; MUSSEL; LARVAE; FISH;

D O I：

10.2331/suisan.79.673

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

The effects of lowered temperature on lipid content, fatty acid content and fatty acids composition in fertilized eggs and phyllosoma of spiny lobster Panulirus japonicus were investigated. During egg development, the consumption of lipids in eggs was estimated to be 84% (22 degrees C) and 85% (15 degrees C). Fatty acids consumption was 66% at 22 degrees C and 88% at 15 degrees C, and DHA consumption was 43% at 22 degrees C and 81% at 15 degrees C. Larval hatching was completed within 36 to 40 days at 22 degrees C and 50 to 54 days at 15 degrees C, indicating that the daily consumption of lipids in individual eggs was 233 ng.d(-1) at 22 degrees C and 196 ng.d(-1) at 15 degrees C. Daily fatty acids consumption in individual eggs was 65.2 ng.d(-1) at 22 degrees C and 58.8 ng.d(-1) at 15 degrees C. Daily consumption of DHA in individual eggs was 2.10 ng.d(-1) at 22 degrees C and 3.25 ng.d(-1) at 15 degrees C. We conclude that lower temperature promotes DHA consumption during egg development of the lobster.

引用

页码：673 / 682

页数：10

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