Vol. 13,No. 2, April 2014
Ontogenetic changes in lipids, fatty acid, and body composition during larval stages of Caspian Kutu
Description: 1-Fisheries Department, Marine Sciences Faculty, Tarbiat Modares University, Noor, Mazandaran, Iran 2-Shahid Rajaee Aquaculture Center, Sari, PO Box 833, Mazandaran, Iran *Corresponding author's email: Aabedian@Yahoo.Co.Uk
Body composition and fatty acid profile of the body tissue of Caspian kutum (Rutilus frisii kutum) fish larvae were determined from fertilized egg to 50 days post hatching (dph). Feeding with rotifer started from day 3 to day 7; thereafter they were fed with dry food until the end of the experiment. The changes observed in lipid content and the decrease in lipid levels during larval ontogeny reflect the utilization and mobilization of lipids during both embryogenesis and larvae development. During this study, palmitic and stearic acids were the most abundant saturated fatty acid (SAFA).In kutum larvae, no utilization of palmitic and stearic acids was observed until 20 dph. It thereafter was utilized as an energy source. Oleic and palmitoleic cacids were the predominant monounsaturated fatty acid (MUFA). Oleic and palmitoleic acids utilized until 10 and 25 dph, respectively; thereafter they increased. DHA, EPA and ARA were the major polyunsaturated fatty acids (PUFA). The decrease in levels of DHA and EPA denotes their utilization as an energy substrate by kutum larvae. ARA decreased during larval ontogeny, reflecting dietary values. With regard to reared kutum larvae in fresh water and the low levels of HUFA in larval diet, it can be said that kutum larvae possibly are quite capable of elongating and desaturating C18 to C20 PUFA. In case of proximate analysis, the percentage of body protein and ash increased trend during ontogeny while the percentage of body lipid and moisture decreased trend during larval growth.

Monday 4 May 2015
Author: Khosravi Bakhtiarvandi, N.1; Abedian Kenari, A.1*; Mohammad Nazari, R.2; Makhdoomi, C.2
KeyWord: Rutilus frisii kutum, fatty acid, SAFA, MUFA, PUFA
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