Skip to main content

Effect of Various Dietary Levels of Docosahexaenoic and Arachidonic Acids and Different n-3/n-6 Ratios on Biological Performance of Pacific White Shrimp, Litopenaeus vannamei, Raised in Low Salinity

The full text article is not available.

At present, only title information is available on for this article. This is due to copyright restrictions.



A 3 × 3 factorial study was conducted to evaluate the effect of three fixed levels of docosahexaenoic acid meal (DHAM) and arachidonic acid meal (ARAM), produced by using a meal that had high levels of the desired fatty acid (0.23% DHAM–0.05% ARAM, 0.50% DHAM–0.10% ARAM, and 0.75% DHAM–0.15% ARAM), and three n-3/n-6 dietary ratios (0.3, 0.8, and 1.8), as well as their potential interaction on growth, survival, and fatty acid composition of hepatopancreas and muscle tissue of juvenile Pacific white shrimp, Litopenaeus vannamei, cultured in low salinity. Two additional reference diets with menhaden fish oil or soy and flax oils (n-3/n-6 ratios of 1.8 and 1.7, respectively) were tested. No significant differences (at P < 0.05) and no significant interactions were observed among treatments for final weight, weight gain, or survival after 6-wk feeding. This study confirmed that supplementation of DHA and ARA from alternative sources to fish oil is effective in promoting growth and survival of juvenile L. vannamei. The fatty acid profile and n-3/n-6 ratio of shrimp tissue reflected that of dietary lipids, although more studies are required to elucidate how the n-3 and n-6 fatty acid balance in the diet relates to shrimp growth.

Document Type: Research Article


Affiliations: 1: Departamento de Investigaciones Científicas y Tecnológicas, Universidad de Sonora, Rosales y Niños Héroes S/N, A.P. 1819, C.P. 83000, Hermosillo, Sonora, México 2: Department of Fisheries and Allied Aquacultures, Auburn University, 203 Swingle Hall, Auburn, Alabama 36849-5419 USA

Publication date: 2009-04-01

  • Access Key
  • Free ContentFree content
  • Partial Free ContentPartial Free content
  • New ContentNew content
  • Open Access ContentOpen access content
  • Partial Open Access ContentPartial Open access content
  • Subscribed ContentSubscribed content
  • Partial Subscribed ContentPartial Subscribed content
  • Free Trial ContentFree trial content
Cookie Policy
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more