Evaluation of macroalgal detritus as food source for juvenile Manila clam, Ruditapes philippinarum : Effects on growth, amino acid content and fatty acid composition

2019 ◽  
Vol 50 (12) ◽  
pp. 3579-3588 ◽  
Author(s):  
Xuwang Yin ◽  
Jiajia Wang ◽  
Miao Yang ◽  
Xi Xie
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Food Source ◽  
Amino Acid Content ◽  
Ruditapes Philippinarum ◽  
Manila Clam

scholarly journals Study on Fatty Acid Composition and Amino Acid Content of Coconut Endosperm of Selected Coconut Cultivars in Thailand

CORD ◽  
2012 ◽  
Vol 28 (2) ◽  
pp. 12
Author(s):  
Wilaiwan Twishsri
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Amino Acid ◽  
Acid Composition ◽  
Lauric Acid ◽  
Acid Content ◽  
Amino Acid Content ◽  
Coconut Oil ◽  
Research Centre ◽  
Virgin Coconut Oil

The nutritive values of tropical fruits like coconut are of interest to consumers and useful for the breeding program. The two experiments were carried out in Completely Randomized Design with 3 replications. The first experiment aimed to determine the essential and non-essential amino acid content of liquid and solid endosperm of potential market varieties of coconut such as young tender nut of Aromatic Green Dwarf (Nam Hom) and mature nut of hybrid Nam Hom x Kathi (NHK). Among the 18 kinds of amino acids, the significant differences were found on Aspatic acid, Cystine, Serine, Isoleucine, and Phenylalanine content while highly significant differences were found on Histidine and Methionine content. The second experiment aimed to determine the fatty acid composition of virgin coconut oil of 20 coconut accessions from the coconut field gene bank of Thailand at Chumphon Horticultural Research Centre. The result showed that there were significant differences on the eight fatty acid compositions. Among the eight fatty acids, lauric acid is the most noted one by consumers and it was found that lauric acid content in virgin coconut oil (VCO) was excellent  (lauric acid > 48.8%) and the mean of lauric aicd content among the eight varieties had no significant difference at 5% level by DMRT. These varieties include including Renell Tall,  Chumphon Hybrid No. 2, Malayan Yellow Dwarf, Sawi Hybrid No.1 (MAWA), Hybrid Chumphon 60, Thai Red Dwarf, Sri Lanka Tall, and Hybrid Nam Hom x Kathi (NHK) with the lauric acid content at  51.0, 50.1, 49.3, 49.0, 49.0, 49.0, 48.9, and 48.8%, respectively. These varieties, therefore, were suitable for VCO processing since they have high lauric content.

scholarly journals Production Performance of Moina macrocopa (Straus 1820) (Crustacea, Cladocera) Cultured in Different Salinities: The Effect on Growth, Survival, Reproduction, and Fatty Acid Composition of the Neonates

Diversity ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 105
Author(s):  
Amirah Yuslan ◽  
Sharifah Najuwa ◽  
Atsushi Hagiwara ◽  
Mazlan A. Ghaffar ◽  
Hidayu Suhaimi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Fatty Acid Content ◽  
Production Performance ◽  
Reproduction Rate ◽  
Moina Macrocopa ◽  
Polyunsaturated Fatty Acid Content ◽  
Survival And Reproduction

Salinity is a known factor in shaping population dynamics and community structure through direct and indirect effects on aquatic ecosystems. Salinity changes further influence food webs through competition and predation. The responses of Moina macrocopa (Cladocera) collected from Setiu Wetland lagoon (Terengganu) was evaluated through manipulative laboratory experiments to understand the ability of M. macrocopa to tolerate high salinity stress. Specifically, the fatty acid composition, growth, survival, and reproduction of this cladocerans species was examined. Sodium chloride (NaCl) as used in the treatments water with the concentration 0, 4, 6, 8, 12, and 15 salinity. Fatty acid levels were determined using Gas Chromatography and Mass Spectrophotometry (GC-MS). The results indicated that optimal conditions produced the highest fatty acid content, especially the polyunsaturated fatty acid content, such as EPA (eicosapentaenoic acid), ALA (alpha-linoleic acid), ARA (arachidonic acid), and DHA (docosahexaenoic acid). Furthermore, M. macrocopa survival was best at salinity 0, with a percentage of 98%, whereas the opposite occurred at salinity 15, with approximately 20% of viable animals surviving. Besides, M. macrocopa also showed the highest reproduction rate at salinity 0 (e.g., average initial age of reproduction, 4.33 ± 0.58 days) compared with other salinities level. Interestingly, the difference in growth at different salinities was not evident, an unusual finding when considering adverse effects such as osmoregulation pressure on the organism. Based on the results, we conclude that M. macrocopa can only tolerate salinity below salinity 8 and cannot withstand stressful environmental conditions associated with salinities above 8.

scholarly journals Amino Acid and Fatty Acid Compositions of Sea Cucumber Stichopus Vastus from Salemo Island Waters, Indonesia

2018 ◽  
Vol 13 (1) ◽  
pp. 9
Author(s):  
Abdullah Rasyid
Keyword(s):  
Fatty Acid ◽  
Amino Acid ◽  
Saturated Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Acid Content ◽  
Essential Amino Acid ◽  
Sea Cucumber ◽  
Amino Acid Content ◽  
Monounsaturated Fatty Acid ◽  
Essential Amino Acid Content

Coastal waters of Indonesia have considerable biodiversity of sea cucumbers. In the present study the amino acid and fatty acid contents in sea cucumber Stichopus vastus collected from Salemo Island waters Indonesia were determined. Results showed that all essential and non-essential amino acids were found in S. vastus. The major essential amino acid content was arginine (28651.62 mg/Kg). Whereas the major non-essential amino acid content was glycine (60907.24 mg/Kg). The total fatty acids were determined in which finding suggested that saturated fatty acid was more than polyunsaturated fatty acid and monounsaturated fatty acid. The higher saturated fatty acid, polyunsaturated fatty acid and monounsaturated fatty acid were palmitic acid (0.07%), arachidonic acid (0.13%) and palmitoleic acid (0.03%) respectively.  

Sign in / Sign up

Export Citation Format

Share Document