Identification of local microalgae & their evaluation as live food in aquaculture from Oman Sea

Microalgae are very important organisms in aquaculture as major live food in all growth stages of bivalve, some larval stages of crustaceans, some fishes and zooplankton. In this project with the knowledge that local algae can provide better nutritional balance for local animals. Microalgae were isolated, identified and evaluated for their nutritional value for the first time. Another aim of this research was to create phytoplankton culture collection (Bank) in the south of Iran. Water was sampled from Sistan and Baluchesta coasts, then isolation and purification process were carried out in the lab. Species identification was based on morphology and molecular analyses. rDNA was extracted from each strain after PCR, partial LSU-rDNA region were sequenced and compared with similar sequence from GenBank. In order to evaluate their nutritional properties, relative growth, fatty acids composition, total lipid, carbohydrate, protein, and some vitamins of each purified strain were determined. Totally 25 species were isolated and purified, of which 12 strains were recorded in GenBank and their nutritional potential were assessed. Dunaliella cf. bardawill, Isochrysis sp. Cheatoceros sp. Clorella cf. volgaris, Ochromonas sp. and Synechococcus sp. were the most important species research. Iranian strains were varied in their amount of protein (27-40%), carbohydrate (221%) and lipid (8-13%). Proportions of SFA (21-48%), MUFA (33-53%) and PUFA (11-28.5%) were varied among strains. The highest amount of PUFA and B3 vitamin were found in Clorella cf. vulgaris. The highest content of protein (40.12% dry wt) and total fatty acid concentration (30% dry wt) were found in Dunaliella cf. bardawil and Ochromonas strain(CHPO2) respectively. The maximum content of total fatty acid was observed in Ochromonas sp. (CHPO2). Cheatoceros sp. had higher relative growth rate in comparison with other species.

Iranian Fisheries Science Research Institute

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