Evaluation of lipid-enriched Artemia on the reproductive performance of the white-striped cleaner shrimp, Lysmata amboinensis

Abstract

Broodstock maturation diets are an important component of shrimp hatchery management, since the nutritional status of spawners can impact on gonadal maturation, egg fecundity, embryo hatchability and overall larval quality. The ability to manipulate the biochemical composition of Artemia to deliver key nutrients to cultured animals has rendered their inclusion in broodstock feeds increasingly common. Lipid enrichment of Artemia to boost their highly unsaturated fatty acid (HUFA) content is a standard procedure. During this study, frozen, lipid-enriched adult Artemia were fed to Lysmata amboinensis broodstock to investigate the suitability of Artemia as maturation diet for the species and elucidate the role of essential fatty acids (EFAs) in the reproductive performance of the shrimp. Four lipid enrichment levels, un-enriched ('

Effect of different frozen fresh diets to broodstock growth, reproductive performance and larvae of cleaner shrimp, Lysmata amboinensis

“…Tziouveli et al (2011) suggested that the high DHA level in squid may partly clarify the effect of lesser egg cover prior to hatch conceding egg production in L. amboinensis. Tziouveli et al (2012) later showed that DHA content of 11% administered to broodstock of L. amboinensis contributed the optimal outcome for embryo hatchability, as well as succeeding larval production. Figueiredo et al (2008) reported that low consumption of DHA during embryogenesis based on fatty acid profiles of A. cinereum eggs showed that there may not be a requirement for DHA-rich diet for this specie.…”

Protein and lipid requirement for the growth and reproduction of the peppermint shrimp Lysmata wurdemanni

“…Similarly, Tziouveli et al (2012) reported a low fertility (from 49 to 529 larvae) in female cleaner shrimp L. amboinensis following feeding with a high dietary lipid content (20% and 22% lipids); in contrast, a study by Calado et al (2009) (Guerrero & Sandoval, 2012). Moreover, the shrimps fed this diet (40/8) produced 100% viable spawn.…”

“…Authors such as Calado, Rosa, Morais, Nunes, and Narciso. (); Cunha, Mascaro, Chiapa, Costa, and Simoes (); Tziouveli, Hall, and Smith () have observed that using fresh or frozen diets increases efficiency of gonadal maturation and fertility in shrimp of the genus Lysmata sp; however, fresh diets can cause nutritional deficiencies in the long term, thus, for the sustainable production of the ornamental shrimp, it is necessary to establish optimum nutritional requirements and formulate diets according to their life stage. It is important to consider that the nutritional requirements of crustaceans can vary as a function of several factors such as age, sex, feeding habits and environmental conditions; therefore, we have to include these variables to obtain accurate results, since the protein and lipid requirements can vary among species of the same genus.…”

“…On the other hand, the lipid requirement in crustaceans can also vary between species, based on biological and environmental factors, in addition to the fatty acid composition; however, it has been reported that average values between 6.5% and 15% lipid is enough, with highly unsaturated fatty acids always being incorporated into the formulations (García‐Galano, ; Wouters, Lavens, Nieto, & Sorgeloos, ). In addition to the energy contribution, the quality and quantity of lipids in the diet of crustaceans are determinants of the number and quality of the progeny; moreover, a deficiency or excess in dietary lipids have been found to affect the viability of the embryos (Tidwell, Webster, Yancey, & D'Abramo, ; Tziouveli et al, ). Since the specific protein and lipid requirements for optimum growth and reproduction of the shrimp L. wurdemanni are currently unknown, this study conducted a nutritional evaluation of the effect of diets containing different levels of protein and lipids in order to contribute to the development of protocols for the maintenance and cultivation of the species and, thereby, promote their sustainable use.…”

“…It is important to consider that the nutritional requirements of crustaceans can vary as a function of several factors such as age, sex, feeding habits and environmental conditions; therefore, we have to include these variables to obtain accurate results, since the protein and lipid requirements can vary among species of the same genus. In addition to the energy contribution, the quality and quantity of lipids in the diet of crustaceans are determinants of the number and quality of the progeny; moreover, a deficiency or excess in dietary lipids have been found to affect the viability of the embryos (Tidwell, Webster, Yancey, & D'Abramo, 1993;Tziouveli et al, 2012). On the other hand, the lipid requirement in crustaceans can also vary between species, based on biological and environmental factors, in addition to the fatty acid composition; however, it has been reported that average values between 6.5% and 15% lipid is enough, with highly unsaturated fatty acids always being incorporated into the formulations (García-Galano, 2000;Wouters, Lavens, Nieto, & Sorgeloos, 2001).…”