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Comparative Fatty Acid Composition of Eggs from White Bass Fed Live Food or Commercial Feed
Author(s) -
Lane Ryan L.,
Kohler Christopher C.
Publication year - 2007
Publication title -
north american journal of aquaculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.432
H-Index - 41
eISSN - 1548-8454
pISSN - 1522-2055
DOI - 10.1577/a06-014.1
Subject(s) - broodstock , biology , zoology , linoleic acid , docosahexaenoic acid , fatty acid , bass (fish) , food science , arachidonic acid , oleic acid , polyunsaturated fatty acid , eicosapentaenoic acid , fishery , aquaculture , biochemistry , fish <actinopterygii> , enzyme
We evaluated the influence of two broodstock feeding practices on fatty acid composition and viability of eggs in white bass Morone chrysops . The two dietary groups tested were (1) white bass females fed a commercially formulated feed (crude protein, 45%; crude fat, 16%) and (2) white bass females maintained on live food (fathead minnow Pimephales promelas and golden shiners Notemigonus crysoleucas ). Significant differences existed between the dietary treatments in egg fatty acid levels. Eggs of white bass fed live food contained more 11‐octadecenoic acid (18:1[n‐7]), α‐linolenic acid (18:3[n‐3]), arachidonic acid (20:4[n‐6]), docosahexaenoic acid (22:6[n‐3]), and total n‐3 fatty acids than eggs of fish fed formulated feed. Conversely, eggs of fish fed the formulated feed contained more oleic acid (18:1[n‐9]), linoleic acid (18:2[n‐6]), and total monoeic acids. Female white bass fed live food produced significantly more viable eggs (68.0 ± 2.0%) at 48 ± 2 h posthatch than did females fed the commercial feed (57.0 ± 2.0% [mean ± SD]). We found that the egg fatty acids of white bass are significantly affected by the diet of the female and suggest that the fatty acid composition of eggs contribute to overall reproductive success and viability of progeny. More information on the nutrient requirements of piscivorous broodstock is needed to allow feeds to be formulated to enhance the viability of eggs and fry.