Weaning of australian shortfin glass eels (Anguilla australis): a comparison on the effectiveness of four types of fish roe
2001
Silva, S.S. de | Gunasekera, R.M. | Ingram, B.A. | Dobson, J.L.
Eel culture is solely dependent on wild seed stock, caught in estuaries during the freshwater migratory phase as glass eels. The methods used for weaning glass eels are very variable, and range from the use of live zooplankton to fish roe to fines of commercial fish feeds. The present experiments were conducted on glass eels of the Australian shortfin eel, when the effectiveness of four types of readily available fish roe (European carp, mirror dory, orange roughy and warehou) were evaluated over a 42-day period, in the laboratory. After 28 days the eels did not show an interest in orange roughy and mirror dory roe, and these two treatments were discontinued to avoid mortality. In all treatments there was a decrease in mean weight during this period, but the survival was over 99%. In the 28th to 42nd day period the mean weight and specific growth rate of glass eels reared on European carp and warehou roe increased, but the differences between these two treatments were not significant. The physical features of the roe and the oocytes thereof, the proximate composition, amino acid and fatty acid composition indicated major differences amongst the roe types, particularly with regard to the amount of n-6 polyunsaturated fatty acids (PUFA) and the ratio of n-3 to n-6. European carp and warehou roe (and oocytes) had a significantly higher arachidonic acid (AA-20:4n-6; over 60% of PUFA) content and a considerably lower n-3 to n-6 ratio (n-3 to n-6 ratio being 1.32, 5.92, 3.77 and 2.67 for roe types, and 1.25, 4.83, 2.91 and 2.42 for oocytes, of European carp, mirror dory, orange roughy and warehou, respectively), than in the other two roe types. The fatty acid profiles of European carp and warehou roe were similar to that of metamorphosing glass eels.
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил National Agricultural Library