Author:

Keywords:

hufa, sea-bass, larvae, shrimp artemia-salina, seed production, dietary value, fish, organisms, lipids, Science & Technology, Life Sciences & Biomedicine, Zoology, HUFA, SEA-BASS, LARVAE, SHRIMP ARTEMIA-SALINA, SEED PRODUCTION, DIETARY VALUE, FISH, ORGANISMS, LIPIDS, 0608 Zoology, 3109 Zoology

Abstract:

Analysis of the fatty acids of total lipids of wild fingerlings (1-4 g) of sea bass (Dicentrarchus labrax) caught of the north coast of France shows that more than 30% of total fatty acids consists of the two essential fatty acids eicopentaenoic (C20:5 n-3) and docosahexaenoic (C22:6 n-3) acids. One- and three-day old yolk sac larvae have even higher amounts of these two important fatty acids (about 40 %). On the other hand, laboratory-reared 60-day old larvae had much lower concentrations of C20:5 n-3 (4 % of total fatty acids) and C22:6 n-3 (5.5 % of total fatty acids). In larvae suffering from whirling or spinning disease the percentage of C20:5 n-3 was only 2.8 % and only traces of C22:6 n-3 were found. These results emphasize the importance of these fatty acids for cultured sea bass larvae.