中国对虾（Penaeus　chinensis）幼体发育各阶段脂肪酸组成的研究  

FATTY ACID CHANGES DURING LARVAL DEVELOPMENT OF PENAEUS CHINENSIS

作　　者：季文娟[1] 

机构地区：[1]中国水产科学研究院黄海水产研究所

出　　处：《中国水产科学》1996年第4期28-34,共7页Journal of Fishery Sciences of China

基　　金：国家攀登计划B"海养生物优抗研究"项目

摘　　要：通过对中国对虾幼体的五个发育阶段（卵、无节幼体、状幼体、糠虾和仔虾）的脂肪酸组成的测定，分析比较了幼体脂肪中１１种主要脂肪酸的含量变化。在卵脂肪中占主要比例的脂肪酸为棕榈酸、棕榈油酸和ＥＰＡ、油酸；在仔虾脂肪中占主要比例的脂肪酸为棕榈酸、油酸、亚油酸、ＥＰＡ及ＤＨＡ。从卵到仔虾整个发育过程中，幼体脂肪中的豆蔻酸、棕榈酸、棕榈油酸的含量逐渐减少，而硬脂酸、亚油酸、亚麻酸和ＤＨＡ的含量逐渐增加。讨论了这些结果对了解幼体脂肪酸营养需要的重要性及幼体饵料对幼体脂肪的脂肪酸组成的影响。The fatty acid compositions for five stages of development (egg, nauplius, protozoea, mysis, and one-to-two day postlarvae) of the shrimp Penaeus chinensis were determined. Of eleven fatty acids identified, the four major fatty acids in the egg were 16∶0, 16∶1ω7, 18∶1ω9, 20∶5ω3, and the five major fatty acids in the one-to-two day postlarvae were 16∶0, 18∶1ω9, 18∶2ω6, 20∶5ω3, 22∶6ω3 respectively. There were decreases in the amount of C14∶0, C16∶0 and C16∶1ω7 from egg to postlarvae. and increases in that of C18∶0, C18∶2ω6, C18∶3ω3 and C22∶6ω3 from egg to postlarvae stages of development. The significance of these results to understand shrimp larval nutrition is discussed.

关 键 词：中国对虾 脂肪酸 幼体发育 

分 类 号：S968.227[农业科学—水产养殖]