Nutritional evaluation of fatty acids for the open thelycum shrimp, Litopenaeus vannamei : II. Effect of dietary n-3 and n-6 polyunsaturated and highly unsaturated fatty acids on juvenile shrimp growth, survival, and fatty acid composition

Abstract

This study evaluated the nutritional value of dietary n‐3 and n‐6 polyunsaturated fatty acids (PUFA) such as linoleic (LOA) and linolenic (LNA) acids, and highly unsaturated fatty acids (HUFA) such as arachidonic (AA), eicosapentaenoic (EPA), and docosahexaenoic (DHA) acids for juvenile Litopenaeus vannamei, based on their effects on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue. Diets contained 5% total lipid. A basal diet contained palmitic and stearic acids each at 2.5% of diet. Five diets contained 0.5% dry weight of LOA, LNA, AA, EPA, or DHA. An additional diet evaluated HUFA in combination by supplementing at 0.5% of diet, a mixture of n‐3 HUFA. All HUFA showed higher nutritional value than PUFA for shrimp and produced significantly (P < 0.05) higher final weight, weight gain, and total lipid in shrimp muscle. Fatty acid profiles of shrimp tissues reflected the composition of the dietary lipids. In general, saturated fatty acids were more abundant in the neutral factions, while PUFA and HUFA were more abundant in the polar fractions of tissues. Under these experimental conditions, HUFA had much greater nutritional value than PUFA for juvenile L. vannamei; moreover, dietary requirements for PUFA were not demonstrated.

Effect of Various Dietary Levels of Docosahexaenoic and Arachidonic Acids and Different n‐3/n‐6 Ratios on Biological Performance of Pacific White Shrimp, Litopenaeus vannamei, Raised in Low Salinity

“…2), which also decreased as the dietary level decreased (Table 4). These trends in fatty acid profiles confirm what other studies have indicated concerning the great influence of the dietary fatty acid profile on shrimp tissues (Xu et al 1993, 1994; González‐Félix et al 2002a, 2002b, 2002c, 2003a, 2003b). It also helps explain the significant differences in the content of individual fatty acids in shrimp tissues, derived from the composition and fatty acid profile of the experimental diets.…”

Effects of dietary replacement of fish oil by conjugated linoleic acid on some meat quality traits of Pacific white shrimp Litopenaeus vannamei

“…Finally, the body proximate composition changed with reduced body lipid in L. vannamei (Lim et al, 1997;Zhou et al, 2007) and Penaeus monodon (Catacutan, 1991). Furthermore, some studies also demonstrated that musculature fat content was reduced by total replacement of HUFA by linoleic acid (LA) or linolenic acid in L. vannamei (González-Félix, Gatlin III, Lawrence, & Perez-Velazquez, 2003a, 2003b, although 50% replacement of fish oil by vegetable oil (linseed, soybean or corn oil) had no effect on musculature fat content (Ouraji et al, 2009). All of these results showed that HUFA in shrimp diets had the tendency to increase body or muscle lipid content.…”

Effects of dietary menhaden oil, soybean oil and soybean lecithin oil at different ratios on growth, body composition and blood chemistry of juvenile Litopenaeus vannamei

“…Various researchers consider that four fatty acids are essential for shrimp: linoleic (18:2n-6, LOA), linolenic (18:3n-3, LNA), eicosapentaenoic (20:5n-3, EPA) and docosahexaenoic (22:6n-3, DHA) acids with latter two n-3 highly unsaturated fatty acids (HUFA) being the most indispensable because of the limited ability for shrimp to elongate and desaturate shorter-chain polyunsaturated fatty acids (PUFA) to HUFA Shim 1996, 1997;Lim et al 1997;Smith 2001, 2002;González-félix et al 2003a, b). Arachidonic (20: 4n-6, AA), as n-6 highly HUFA, also showed higher nutritional value than shorter-chain PUFA (LOA and LNA) for Fenneropenaeus chinensis (Xu et al 1993) and Litopenaeus vannamei (González-félix et al 2003b). Traditionally, fish oil, rich in high HUFA, as the main lipid source was added to compound aquafeeds for marine fish and crustacean.…”