Abstract
Knowing the reproductive physiology of the prawn Macrobrachium acanthurus in relation to controlled factors, such as processed food and temperature variations, would help to develop culture techniques, assuring its survival. Aiming at the finding some data on this subject, females of M. acanthurus were submitted to the effect of three temperatures (20, 25 and 30oC) and three types of food (lipidic, proteic and commercial). Following this procedure, the effects of haemolymph glucose, total protein and total lipid levels on ovarian maturation as well as in the moulting stages were analyzed. Results showed that nutrient levels usually increased as the animals reached D stage and the temperature increased. The nutrient levels also increased as animals reached stage III of ovarian maturation. Glucose and total protein levels increased with increasing temperature, while total lipid levels diminished at 30oC. Lipid food produced an increase in the haemolymph glucose and total proteins, while lipid and commercial food produced an increase in total lipids. In spite of that, results showed no significant differences among moulting stages and ovarian maturation, when measured at the same temperature.KEYWORDS: glucose; haemolymph; physiology; total lipid; total protein.
Highlights
Knowing the reproductive physiology of the prawn Macrobrachium acanthurus in relation to controlled factors, such as processed food and temperature variations, would help to develop culture techniques, assuring its survival
Glucose and total protein levels increased with increasing temperature, while total lipid levels diminished at 30oC
Lipid food produced an increase in the haemolymph glucose and total proteins, while lipid and commercial food produced an increase in total lipids
Summary
O experimento foi desenvolvidos no Centro de Biologia Marinha (CEBIMar) da Universidade de São Paulo (USP) e no laboratório de Morfologia da Universidade Federal de Santa Catarina, no Município de Florianópolis – Brasil. Foram utilizados 12 tanques por temperatura (20, 25 e 30oC), com nove camarões por unidade experimental para os três alimentos (protéico, lipídico e comercial). Para os experimentos foram utilizados três alimentos, sendo um alimento protéico com 35,65 % de proteína bruta e 12,1 % de lipídios totais; outro alimento lipídico com 16,02 % de lipídios e 25,95 % de proteína bruta totais; e um terceiro alimento, a ração comercial, caracterizada por apresentar 30% de proteína bruta e 9 % de lipídios totais (Tabela 1). O alimento comercial utilizado para camarão de água doce foi uma ração bastante utilizada nas fazendas de cultivo do camarão M. rosenbergii. Os efeitos dos alimentos protéico, lipídico e comercial foram estudados, ao mesmo tempo, os camarões foram submetidos a três temperaturas, 20, 25 e 30oC, observando-se os estádios de maturação ovariana e os estágios de muda. Os efeitos dos alimentos foram analisados segundo os níveis de proteínas totais, lipídios totais e glicose na hemolinfa
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
