The unicellular green alga Chlorogonium capillatum as a live food promotes the growth and survival of Artemia larvae
The unicellular green alga Chlorogonium capillatum as a live food promotes the growth and survival of Artemia larvae
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单细胞绿藻 Chlorogonia capillatum 作为活食促进卤虫幼虫的生长和存活
DOI:
10.1016/j.aquaculture.2022.739227
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发表时间:
2023
期刊:
影响因子:
4.5
通讯作者:
Suzaki Toshinobu
中科院分区:
文献类型:
--
作者:
Nishida Yuki;Hoshina Ryo;Higuchi Shinnosuke;Suzaki Toshinobu
Freshly hatched fish and small crustaceans feed on small living organisms such as bacteria and living protozoa, collectively referred to as infusoria. The larval stage of these animals is crucial in aquaculture fisheries; however, the supply of commercial infusoria is challenging as naturally occurring infusoria may contain organisms that are harmful to larvae. Brine shrimp (Artemia franciscana) require proper nutrition immediately after hatching otherwise they die within a few days. The purpose of this study was to search for protists suitable for use as live bait for the larvae of these animals. In this study, Tetrahymena pyriformis (Ciliophora, Alveolata), Euglena gracilis (Excavata), andChlorogoniumcapillatumand Chlorellavariabilis(Archaeplastida) were fed to the freshly hatched brine shrimp for 10 days. The most suitable protist for the larvae was identified based on the survival and growth rate of the brine shrimp. Microscopic observation of the inside of the brine shrimp's digestive tract two days after hatching was used to confirm that protists were sufficiently small to be predated on by the brine shrimp. This study found thatC. capillatumwas the best in terms of both survival rate and growth rate and was suitable as a diet for brine shrimp larvae. The results indicate that of the five protists studied,C. capillatumis the most suitable food for brine shrimp larvae. In contrast, the survival rate of brine shrimp was significantly reduced whenE. graciliswas given, suggesting thatE. graciliscontains substances that are harmful to brine shrimp. This highlights a need for research into the safety of Euglena, which has been highly regarded in recent years as an excellent healthy food with high nutritional value.
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影响因子:
1.9
作者:
S. Cheng;T. Suzaki;A. Hino
通讯作者:
A. Hino
影响因子:
6.6
作者:
Zimba PV;Huang IS;Gutierrez D;Shin W;Bennett MS;Triemer RE
通讯作者:
Triemer RE
DOI:
10.22271/fish.2021.v9.i1b.2394
发表时间:
2021
期刊:
影响因子:
--
作者:
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通讯作者:
Fajar Nurul Arifah
影响因子:
4.1
作者:
A. Eimanifar;G. Van Stappen;B. Marden;M. Wink
通讯作者:
M. Wink
影响因子:
2.8
作者:
P. Zingel;K. Karus;H. Agasild;T. Nõges
通讯作者:
T. Nõges