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7134910 
Journal Article 
Comparative study on fatty acid metabolism of early stages of two crustacean species: Artemia sp metanauplii and Grapsus adscensionis zoeae, as live prey for marine animals 
Reis, DB; Acosta, NG; Almansa, E; Navarro, JC; Tocher, DR; Andrade, JP; Sykes, AV; Rodriguez, C; , 
2017 
Yes 
Comparative Biochemistry and Physiology - Part B: Biochemistry and Molecular Biology
ISSN: 1096-4959
EISSN: 1879-1107 
ELSEVIER SCIENCE INC 
NEW YORK 
53-60 
27840242 
WOS:000393089300006 
The present study compared the lipid composition and in vivo capability of Anemia sp. metanauplii (the main live prey used in aquaculture) and Grapsus adscensionis zoeae (as a wild zooplankton model) to metabolise unsaturated fatty acids. The two species were incubated in vivo with 0.3 mu M of individual [1-C-14]fatty acids (FA) including 18:1n-9, 18:2n-6, 18:3n-3, 20:4n-6 (ARA), 20:5n-3 (EPA) and 22:6n-3 (DHA) bound to bovine serum albumin (BSA). Compared to metanauplii, zoeae contained twice the content of polar lipids (PL) and eight-fold the content of long-chain polyunsaturated fatty acids (LC-PUFA). Artemia sp. metanauplii showed increased short chain fatty acid de nova synthesis from beta-oxidation of [1-C-14]LC-PUFA, preferentially DHA. Of the LC-PUFA, DHA showed the highest esterification rate into Artemia sp. triacylglycerols. In contrast, in Grapsus zoeae [1-C-14]DHA displayed the highest transformation rate into longer chain-length FAs and was preferentially esterified into PL EPA and ARA, tended to be more easily incorporated and/or retained than DHA in Artemia sp. Moreover, both EPA and ARA were preferentially esterified into Artemia PL, which theoretically would favour their bioavailability to the larvae. In addition to the inherent better nutritional value of Grapsus zoeae due to their intrinsic lipid composition, the changes taking place after the lipid incorporation, point at two distinct models of lipid metabolism that indicate zoeae as a more suitable prey than Artemia sp. for the feeding of marine animals. (C) 2016 Elsevier Inc. All rights reserved.