The growth and biochemical content of Artemia can change depending on the type of food. Microalgae are an important food source for Artemia cultivation. This study aimed to investigate the biochemical parameters of Artemia franciscana fed by microalgae Isochrysis galbana and Tetraselmis suecica cultured with different carbohydrate sources. Glucose, sucrose, and fructose were used as different carbon sources and 2.33 ml was added to each medium. Artemia was cultured under standard conditions in 24 circular polyethylene tanks (8 treatments and three replications), volume 300 liters, diameter 1 meter, and density of 1000 nauplius per liter of water. The culturing period was 30 days. The results showed that different carbohydrate sources had a significant effect on the amount of biochemical factors of both studied microalgae. The source of sucrose in Tetraselmis algae caused the highest amounts of protein, fat, and fiber and was significantly different from other treatments (P <0.05). In Isochrysis algae, the sources of sucrose and fructose caused the highest amount of ash and fiber, respectively (P <0.05). The results of biochemical analysis of Artemia body fed with two groups of algae showed that the amount of biochemical parameters of Artemia fed with two different microalgae was different and this difference was in the amounts of ash and fiber. Also, the highest amount of fiber and carbohydrates was observed in Artemia fed with two groups of microalgae containing fructose and glucose, which had a significant difference with other treatments (P <0.05). Therefore, the biochemical parameters of fed Artemia are related to the type of algae. The results of present study showed that Tetraselmis containing sucrose has the highest nutritional value compared to other treatments.
vojdani F N, Salarzadeh A, yahyavi M, Pourmozaffar S. Biochemical parameters of Artemia franciscana fed by microalgae Isochrysis galbana and Tetraselmis suecica cultured with different carbohydrate sources. JAD 2024; 18 (1) :101-115 URL: http://aqudev.liau.ac.ir/article-1-771-en.html