|
|
| |
- IMIS: Integrated Marine Information System - |
log in |
|
Personen | Instituten | Publicaties | Projecten | Datasets | Kaarten
|
| Evaluation of vitamin C-enriched Artemia nauplii for larvae of the giant freshwater prawn |  |
| Merchie, G.; Lavens, P.; Radull, J.; Nelis, H.; De Leenheer, A.P.; Sorgeloos, P. (1995). Evaluation of vitamin C-enriched Artemia nauplii for larvae of the giant freshwater prawn Aquacult. Int. 3(4): 355-363 |
| In: Aquaculture International. Chapman & Hall/Kluwer/Springer: London. ISSN 0967-6120, meer |
| Ook gepubliceerd als |
- Merchie, G.; Lavens, P.; Radull, J.; Nelis, H.; De Leenheer, A.P.; Sorgeloos, P. (1995). Evaluation of vitamin C-enriched Artemia nauplii for larvae of the giant freshwater prawn, in: (1995). IZWO Coll. Rep. 25(1995). IZWO Collected Reprints, 25: pp. chapter 35 [Subsequent publication], meer
|
| Trefwoorden |
Artemia nauplii; Zoet water |
| Abstract |
The effects of high levels of ascorbic acid (AA) delivered through enriched live food has been verified through the successful culture of larval giant freshwater prawn, Macrobrachium rosenbergii Two successive feeding trials were set up using a control (550 µg AA g-1 DW) and two different AA-enrichment levels in Artemia (1300 and 2750 µg AA g-1 DW). Under standard culture conditions, no differences in growth nor survival could be observed demonstrating that the nutritional requirements are below 550 µg AA g-1 DW, which is the normal level occurring in freshly-hatched Artemia . However, a significantly positive effect could be demonstrated on the physiological condition of the postlarvae, measured by means of a salinity stress test, when vitamin C-boosted live food was administered. Since the AA levels in the predator larvae are linked with the enrichment levels in the live prey, it may be assumed that a positive influence on stress resistance was caused by feeding vitamin C-enriched Artemia . It is expected that under suboptimal conditions, supplementation of high vitamin C levels might also enhance production characteristics. |
|
|
|
