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Effects of temperature and dietary polyunsaturated fatty acids (PUFA) on fatty acid composition of the lobster (Homarus americanus) (Abstract)
Harrison, K.E.; Castell, J.D.; Ackman, R.G.; Cook, H.W. (1989). Effects of temperature and dietary polyunsaturated fatty acids (PUFA) on fatty acid composition of the lobster (Homarus americanus) (Abstract), in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 647
In: De Pauw, N. et al. (Ed.) (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene, Belgium. ISBN 90-71625-03-6. 1-592 pp., more

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Document type: Conference paper

Keyword
    Marine

Authors  Top 
  • Harrison, K.E.
  • Castell, J.D.
  • Ackman, R.G.
  • Cook, H.W.

Abstract
    Lobsters are intensively cultured from egg to market size at 20°C to achieve the fastest growth rate. Wild-caught lobsters are often maintained at culture facilities (at ambient water temperatures, ≤10°C) to regulate the monthly market availability .The water temperature may effect fatty acid metabolism of crustaceans and their dietary requirement for PUFA. The objectives of this study were to investigate the effect of temperature and diet on: 1) tissue-specific PUFA incorporation, and 2) essential fatty acid (EFA) requirement of juvenile lobsters. Juvenile (6th stage) lobsters were reared for 4 months at 10°C or 20°C. At each temperature, two replicate trays of 10 lobsters (in individual compartments) were fed either the Halifax crustacean reference diet or one of four purified test diets. The test diets contained 8% oleic acid (18:1 n-9) and were supplemented with either 1% oleic acid, 1% linolenic acid (18:3n3), 1% linoleic acid (18:2n6), or 0.75% linolenic acid + 0.25% linoleic acid. Basal diet ingredients were lipid extracted. The diets contained antioxidants and were stored at -20°C. Behaviour, molting frequency, survivorship, and physical appearance were monitored twice daily. The wet weight of all individuals was measured monthly. The hepato-somatic index was measured at termination. These parameters were reported at the 1987 World Aquaculture Society Meeting. This paper will report results of the fatty acid analysis (neutral and polar lipid fractions) of gills, hepatopancreata, abdominal muscles, and remains of intermolt lobsters. Correlations with previous data will be discussed.

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