The effects of dietary lipid amount and fatty-acid composition on the digestibility of lipids by the prawn, Penaeus monodon
2002
Glencross, B.D. | Smith, D.M. | Thomas, M.R. | Williams, K.C.
The digestibilities of the lipid content, and the fatty acids of this lipid, were examined in each of a series of the diets designed to examine the optimal fatty-acid and lipid requirements for the giant tiger prawn, Penaeus monodon. Digestibility of the total lipids was similar for dietary lipid levels of 45, 75 and 105 g kg(-1) though the digestibility of total lipids in diets with lipid levels of 135 g kg(-1) was significantly (P<0.05) lower. Digestibility of total lipids was unaffected by fatty-acid composition, except when the level of dietary polyunsaturated fatty acids was 17 g kg(-1) of the diet and total lipid content was greater than 45 g kg(-1). Highest fatty-acid digestibilities were observed for the long-chain highly unsaturated fatty acids, eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3) acids. High levels of digestibility were observed for all fatty acids with unsaturated bonds including the monounsaturated fatty acid, oleic acid (18:1n-9). Longer-chain saturated fatty acids were the least digestible, with digestibilities diminishing as fatty-acid chain length increased. The results of this study clearly demonstrate that amount of lipid in the diet influences its own digestibility and also that the fatty-acid composition of the total lipid in the diet influences the digestibility of the total lipid and also that of the individual fatty acids.
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