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Titolo:
Changes in lipid and fatty acid compositions of European oysters fattened with Skeletonema costatum diatom for six weeks in ponds
Autore:
Piveteau, F; Gandemer, G; Baud, JP; Demaimay, M;
Indirizzi:
Ecole Natl Ingenieurs Tech & Ind Agroalimentaires, Lab Biochim Ind & Alimentaire, F-44072 Nantes 3, France Ecole Natl Ingenieurs Tech & Ind Agroalimentaires Nantes France 3 France INRA, Ctr Poitou Charentes, F-86600 Lusignan, France INRA Lusignan France F-86600 Poitou Charentes, F-86600 Lusignan, France Stn IFREMER, F-85230 Polder Des Champs, Bouin, France Stn IFREMER Polder Des Champs Bouin France F-85230 Champs, Bouin, France
Titolo Testata:
AQUACULTURE INTERNATIONAL
fascicolo: 5, volume: 7, anno: 1999,
pagine: 341 - 355
SICI:
0967-6120(1999)7:5<341:CILAFA>2.0.ZU;2-6
Fonte:
ISI
Lingua:
ENG
Soggetto:
CRASSOSTREA-VIRGINICA; ARTIFICIAL DIETS; EL-GROVE; GALICIA; CULTURE; GROWTH; TISSUE; ALGAL; SPAIN;
Keywords:
condition index; diatom (Skeletonema costatum); European oyster (Crassostrea gigas); fatty acid; glycogen; lipid;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
29
Recensione:
Indirizzi per estratti:
Indirizzo: Piveteau, F Ecole Natl Ingenieurs Tech & Ind Agroalimentaires, Lab BiochimInd & Alimentaire, BP 82225, F-44072 Nantes 3, France Ecole Natl Ingenieurs Tech & Ind Agroalimentaires BP 82225 Nantes France 3
Citazione:
F. Piveteau et al., "Changes in lipid and fatty acid compositions of European oysters fattened with Skeletonema costatum diatom for six weeks in ponds", AQUACUL INT, 7(5), 1999, pp. 341-355

Abstract

To improve the condition index of European oysters (Crassostrea gigas), Skeletonema costatum was fed to adult oysters. However, the consequences of this practice on compositional traits of oysters were not investigated. Thisstudy deals with the chemical changes in oysters fed with Skeletonema costatum for six weeks in ponds. The results showed that:1. Supplying Skeletonema costatum to oysters for six weeks improved the condition index (from 26 to 56) as a consequence of an increase in glycogen content (from 5.0 to 24.4 g.100 g(-1) of dry flesh) while lipid content remained steady (9.9 g.100 g(-1) dry flesh).2. Large changes in fatty acid composition of neutral lipids were observed. Some fatty acids of Skeletonema costatum such as 16:1 omega 7 and 20:5 omega 3, were directly accumulated into lipid fractions.3. 16:1 omega 7 was elongated into 18:1 omega 7 showing that oysters are able to elongate 16 carbon mono-unsaturated fatty acids into the corresponding 18 carbon fatty acids.4. Fatty acids typical of Skeletonema costatum (16:4 omega 1, 16:2 omega 4, 16:3 omega 4) were poorly accumulated into neutral lipids and phospholipids of oysters suggesting that oysters discriminate these fatty acids.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 29/10/20 alle ore 14:33:23