アユ仔稚魚体脂質脂肪酸組成に及ぼすタマミジンコ脂肪酸の影響

概要

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Moina sp., used as a live food in the seed production of Ayu fish, were cultured with baker's yeast Saccharomyces cerevisiae, freshwater chlorella Chlorella regularis, and ω-Yest, in order to investigate the effect of fatty acids in Monia on the fatty acid composition of larval Ayu. The fatty acid compositions of Moina were found to be easily affected by those of the culture media. Moina cultured with baker ' s yeast were high in the content of monoenoic fatty acids such as 16:1 and 18:1. Those cultured with freshwater Chlorella were high in the concent of 18:2ω6 and 18:3ω3. Moina fed on ω-Yeast contained high concentrations of ω3 highly unsaturated fatty acids (ω3HUFA) such as 20:5ω3 and 22:6ω3, reflected by the fatty acids of cuttlefish liver oil in ω-Yeast. The fatty acid compositions of larval Ayu fed on these Moina with different fatty acids were found to be influenced by the fatty acids in the Moina. The fish fed on Moina cultured cultured with baker's yeast were low in the contents of body lipids and ω3 HUfA, and those fed on Moina cultured with freshwater Chlorella were high in the 18:2ω6 and 18:3ω3 contents. Feeding Moina cultureD with ω-Yeast resulted in the high contents of body lipid and ω3 HUFA.
日本水産學會の論文