Fatty acids characterization in Artemia franciscana from the Yavaros Bay, Sonora, Mexico, fed with inert diets
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Abstract
The supply of living food for marine cultivated organisms is a serious problem in Mexico. Several studies about fatty acids performed on the Artemia franciscana refer to six as the essential fatty acids for fish and crustaceous’s nutrition (16:0; 16:1; 18:1; 18:2ω6; 18:3ω3 y 20:5ω3). The presence of these fatty acids in Artemia depends greatly on the type of feeding supplied. This paper analyzed the nutritional quality of Artemia franciscana from Yavaros Bay, Sonora, Mexico supplied with three inert diets: Spirulina, soy´s flour and rice´s flour, in order to characterize the fatty acid composition in Artemia. Triplicate analyses were performed in order to determine fatty acids profiles. The total lipids were extracted by the soxhlet method. The metallic esters were injected in a chromatograph of gases (Varian Star 3380CP), equipped with a capillary column DB-23 de 30 mx 0.53 mm. The results, quivalent to the concentrations, were recorded as percentages. Artemia have not all the essential fatty acids required by marine cultivated organisms. Artemia has a deficiency in fatty acids, α-linolenic (C18:3ω3), linolenic (C18:2ω6), eicosapentaenoic (C20:5ω3) y decosahexaenoic (C22:6ω3). The largest percentage of fatty acids in its composition corresponded to oleic (C18:1), typical of the hypersaline water populations. A viable alternative for the improvement of Artemia nutritional quality is through the enrichment of fatty acids.
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References
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