文献类型：期刊文献

英文题名：Effects of dietary lipid sources on growth and fatty acid composition of juvenile shrimp, Litopenaeus vannamei

作者：Zhou, Q.-C.; Li, C.-C.; Liu, C.-W.; Chi, S.-Y.; Yang, Q.-H.

机构：[1]Guangdong Ocean Univ, Lab Aquat Econ Anim Nutr & Feed, Coll Fisheries, Zhanjiang 524025, Peoples R China

年份：2007

卷号：13

期号：3

起止页码：222

外文期刊名：AQUACULTURE NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000246316500006)、、WOS

语种：英文

外文关键词：fatty acid composition; growth; lipid source; shrimp (Litopenaeus vannamei)

外文摘要：This experiment was conducted to evaluate the effects of dietary lipid sources on the growth performance and fatty acid (FA) composition of juvenile shrimp, Litopenaeus vannamei. Six isoenergetic and isonitrogenous semi-purified diets containing casein, solvent-extracted soybean meal and gelatin as protein sources, were supplemented with 60 g kg(-1) of lipid sources. The lipid sources included: pollack fish oil (PO), pork lard (PL), soy oil (SO), peanut oil (PN), rapeseed oil (RO) and a mixture of pollack fish oil and soy oil (POSO 1 : 1 w/w). Each diet was fed to juvenile shrimp (0.10 g average weight) four times daily in triplicate tanks to apparent satiation (feeding ratio was about 8%) for 8 weeks. At the end of the experiment, weight gain, specific growth rate and protein efficiency ratio were significantly higher for shrimp fed the diet containing PO and the POSO mixture oil than the other lipid sources. The nutritional values of SO, RO, PN and PL were similar. Shrimp fed on PO, mixture oil of POSO and SO had better survival rates than the other lipid sources, and shrimp fed the PL had the lowest survival rate. There were significant differences in lipid contents of whole body and hepatopancreas amongst the dietary treatments; however, lipid contents of tail muscle were not significantly affected by the dietary lipid sources. Shrimps fed POSO diet had higher protein content in whole body than those fed the other lipid sources, and shrimp fed PO diet had highest crude protein content of the tail muscle. A high correlation was found between dietary FA composition and FA composition of whole shrimp. FA composition of the whole body was generally affected by dietary lipid sources, especially dietary unsaturated FA.