The Effect Of Arachidonic Acid And Docosahexaenoic Acid On Growth, Immune Response And Tissue Fatty Acid Composition Of Malabar Red Snapper (Lutjanus Malabaricus)
| dc.contributor.author | Chee, Wei Ling | |
| dc.date.accessioned | 2016-12-07T02:26:09Z | |
| dc.date.available | 2016-12-07T02:26:09Z | |
| dc.date.issued | 2016-06 | |
| dc.description.abstract | This study was conducted to investigate the effect of arachidonic acid (ARA) and docosahexaenoic acid (DHA) on growth, immune response and tissue fatty acid composition of Malabar red snapper fingerlings, Lutjanus malabaricus. In the first experiment, four isonitrogenous, isolipidic and isocaloric experimental diets were formulated and ARA was added to contain 0.05, 0.26, 0.47 or 0.65% of total diet, respectively. Forty two days feeding trial was conducted and triplicate groups of fingerlings (5.92 ± 0.07 g) were fed to apparent satiation twice daily. No significant (P>0.05) differences were found in the growth and survival of fish. For immune response, superoxide dismutase (SOD) activity was significantly (P<0.10) increased with increasing dietary ARA levels. Similarly, an increasing trend was detected in respiratory burst activity, lysozyme and catalase (CAT) activity in fish fed with increasing dietary levels of ARA. In second experiment, DHA was supplemented to determine its impact on growth with increasing dietary ARA levels. Four isonitrogenous, isolipidic and isocaloric experimental diets were formulated and consist ARA/DHA (% of diet) at 0.03/0.7, 0.46/1.4, 0.92/1.4, 1.82/1.4. A 53-day feeding trial was carried out on triplicate groups of fingerlings (15.82 ± 0.86 g) and they were fed three times daily. Growth was significantly (P<0.05) increased with increasing dietary ARA and DHA levels. Survival was found independent of dietary ARA and DHA. Lysozyme and SOD activity were significantly (P<0.10) different with dietary ARA and DHA levels. Both experiments showed that the fatty acid composition of experimental diets were reflected in the fatty acid composition of fish tissue lipids. Total MUFA, PUFA, ratio of ARA/EPA and ARA/DHA increased significantly (P<0.05) in fish fed higher dietary ARA levels. Content of EPA showed significant reduction in muscle and gill lipids of fish fed increasing dietary ARA level. DHA significantly increased in liver lipid of fish fed constant dietary DHA. This study recommended that dietary 1.4% DHA and 0.6% ARA is an optimal diet for growth and immune response of Malabar red snapper fingerlings. | en_US |
| dc.identifier.uri | http://hdl.handle.net/123456789/3255 | |
| dc.subject | The effect of arachidonic acid (ARA) and docosahexaenoic acid (DHA) on growth | en_US |
| dc.subject | immune response and tissue fatty acid composition of Malabar red snapper fingerlings, | en_US |
| dc.title | The Effect Of Arachidonic Acid And Docosahexaenoic Acid On Growth, Immune Response And Tissue Fatty Acid Composition Of Malabar Red Snapper (Lutjanus Malabaricus) | en_US |
| dc.type | Thesis | en_US |
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