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The Effect of Dietary Lecithin on the Fillet Fatty Acid Profile of Pacific White Shrimp (Litopenaeus vannamei) Raised in Saline and Brackish water
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Manizheh Biabani Asrami1   , Mohamad Sudagar1 * , Naser Agh22 , Hamed Paknejad1 , Farzaneh Noori2 |
1-Department of Fisheries, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran , sudagar_m@gau.ac.ir
2- Department of Biology and Aquaculture, Faculty of Artemia and Aquaculture Institute, Urmia University, Urmia, Iran |
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Abstract: (65 Views) |
Introduction: Considering the limited access to saline waters in various regions of the country, shrimp farming in brackish water emerges as a necessary approach. The Pacific white shrimp (Litopenaeus vannamei) has the capability to grow in low salinity environments. This study aimed to determine the effects of dietary lecithin on the fatty acid profile of Pacific white shrimp produced in both saline and brackish water conditions.
Materials and Methods :A total of 2,100 post-larvae with an average weight of approximately 176.00±1.00 mg were obtained and divided into two experimental groups. One group was gradually acclimated to a salinity of 8 grams per liter, while the other group was raised at a salinity of 26 grams per liter. Subsequently, the effects of different levels of lecithin (0, 1, 3, 5, and 7 percent) in the diet (five concentrations) and under saline and brackish conditions (two salinity levels) on the fatty acid profile of Pacific white shrimp (10 treatments with three replicates) were assessed after nine weeks.
Results and Discussion: Results indicated that in the various treatments, the fatty acids myristic (C14), palmitic (C16), and palmitoleic (C16:1N7) did not show significant differences (P>0.05). However, the highest levels of stearic (C18), eicosanoic (C20), and EPA (C20:5N3) were observed in the 5% HS treatment (p<0.05). Additionally, significant amounts of eicosenoic (C20:1N9) and lignoceric (C24) acids were found in the 0% HS treatment (p<0.05). In the examination of brackish water, the highest levels of myristic, eicosenoic, EPA, and lignoceric acids were recorded in treatment 9, while palmitic and stearic acids were noted in the 1% LS treatment (p<0.05).
Conclusion: This study demonstrates that the composition and ratio of fatty acids are influenced by the type of rearing environment, with certain treatments exhibiting significantly superior fatty acid profiles. The effects of dietary lecithin in this study on the profile of long-chain unsaturated fatty acids in shrimp under saline conditions at 1% and 7% concentrations, as well as in brackish water at lecithin concentrations ranging from 1% to 5%, highlighted its significant impact on the fatty acids' unsaturated profile.
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| Keywords: Brackish water, Vannamei shrimp, Fatty acids, Seawater, Phospholipids |
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Type of Study: Research |
Subject:
Special
Received: 2024/10/17 | Accepted: 2024/11/21 | Published: 2025/12/31
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