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Effects of different salinities on amino acid profile in Artemia franciscana
Author(s) -
Zadehmohseni Bahareh,
Zakeri Mohammad,
Yavari Vahid,
Haghi Mahsa
Publication year - 2020
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.14679
Subject(s) - salinity , biology , zoology , amino acid , ecology , biochemistry
The effects of different salinity levels, including 10–15, 30–35, 70–75, 110–115 and 150–155 ppt, were evaluated on survival and the body amino acids (BAA) of Artemia franciscana . The results were expressed as total essential (TE), non‐essential (NE) and total amino acids (TAA); also, the ratio of the TE to NE (ENAA) on days 3 and 13 of the culture is reported. The study of changes in Artemia BAA showed that with the increase in the water salinity, the TE, NE and TAA increased significantly on days 3 and 13 of the culture. However, the highest ratio of ENAA was observed in the 110 gL −1 salinity treatment on day 3 (1.067 ± 1.25). Regarding the effects of different salinity treatments on the survival rate of Artemia , it was observed that, generally, an increase in the water salinity would reduce the survival rate of this species. This reduction was observed on day 3 of culture in the salinity treatments above 120 (66.66 ± 1.68%) and below 30 gL −1 (89.66 ± 0.34%) and on day 13 of culture in the salinity treatments below 30 (11.86 ± 0.13%) and above 70 gL −1 . Basically, it can be concluded that A. franciscana culture at a salinity of 110 gL −1 can lead to the biological enrichment of Artemia in terms of amino acid profile.