The effect of dietary lipid and lecithin levels on the growth, survival, feeding efficiency, production and carcass composition of post-larval Penaeus monodon Fabricius

Abstract

Eight semi-purified diets were formulated to investigate the effects of dietary lipid and lecithin levels on the performance and carcass composition of post-larval Penaeus monodon Fabricius.

Supplementary soyabean lecithin levels from 0 to 9% and total dietary lipid (cod liver oil:soyabean oil at a ratio of 3:1) levels from 3·5 to 12·5% at 3% increments were tested in diets that were isonitrogenous and isoenergetic. The diets were fed for 50 days to triplicate groups of post-larval P. monodon held in a laboratory marine recirculated water system.

Despite poor overall performance due to the purified dietary ingredients, the absence of basal lipids and/or lecithin was found to result in the poorest performance. Optimum production was obtained with a diet containing 3% basal lipid and 3% lecithin at a total lipid level of 6·5%. The addition of dietary lecithin (particulariy at 46·63% of the total lipid) at up to 3% in terms of growth, feeding efficiency and production or 6% in terms of survival significantly (P
The total lipid requirements are consistent with those reported by other workers for penaeid shrimp, and are probably a result of the requirement for essential fatty acids, the stimulant properties of lecithin and the calorigenic effects of high dietary lipid levels.

Citation

Briggs, M.R.P.; Brown, J.H.; Fox, C.J. The effect of dietary lipid and lecithin levels on the growth, survival, feeding efficiency, production and carcass composition of post-larval Penaeus monodon Fabricius. Aquaculture Research (1994) 25 (3) 279-294. [DOI: 10.1111/j.1365-2109.1994.tb00691.x]

The effect of dietary lipid and lecithin levels on the growth, survival, feeding efficiency, production and carcass composition of post-larval Penaeus monodon Fabricius

Help us improve GOV.UK

Don’t include personal or financial information like your National Insurance number or credit card details.