Open AccessEffect of Temperature on Consumption Rate of Main Yolk Components during Embryo Development of the Prawn Macrobrachium americanum (Crustacea: Decapoda: Palaemonidae)
Author(s) -
GarcíaGuerrero Marcelo U.
Publication year - 2010
Publication title -
journal of the world aquaculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0893-8849
DOI - 10.1111/j.1749-7345.2009.00336.x
Subject(s) - biology , palaemonidae , hatching , decapoda , shrimp , prawn , yolk , crustacean , zoology , macrobrachium , incubation , embryogenesis , embryo , fishery , ecology , biochemistry
The influence of temperature on proximate composition of Macrobrachium americanum eggs during embryonic development was analyzed. Berried females were individually held at 19, 23, 26, and 31 C (three per temperature). Egg samples were obtained every 48 h for biochemical analysis from egg extrusion to hatching. Duration of development decreased with increasing temperature. At 19 and 31 C, a certain amount of both lipids and proteins was sustained during development. At 23 C, energy consumption seemed to rely mostly on lipids with low protein depletion. At 26 C, protein increase was detected while energy demand seemed to be supplied mostly by lipids. For carbohydrates, small amounts were always present in all treatments without a significant trend in either production or consumption. It is concluded that 23 – 26 C is the proper temperature range for M. americanum egg incubation, although 26 C might be better in terms of total energy consumption and protein usage.