EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)

Authors

  • José Carlos Gastelú Larvi Aqüicultura e Projetos Ltda
  • Jaqueline Oliveira Larvi Aqüicultura e Projetos Ltda
  • Luis Otavio Brito Instituto Agronômico de Pernambuco
  • Alfredo Oliveira Galvez UFRPE
  • Maria Gloria Moreira USP

DOI:

https://doi.org/10.5216/cab.v12i3.5533

Keywords:

Aquiculture

Abstract

Knowing the reproductive physiology of the prawn Macrobrachium acanthurus in relation to controlled factors, such as processed food and temperature variations, would help to develop culture techniques, assuring its survival. Aiming at the finding some data on this subject, females of M. acanthurus were submitted to the effect of three temperatures (20, 25 and 30oC) and three types of food (lipidic, proteic and commercial). Following this procedure, the effects of haemolymph glucose, total protein and total lipid levels on ovarian maturation as well as in the moulting stages were analyzed. Results showed that nutrient levels usually increased as the animals reached D stage and the temperature increased. The nutrient levels also increased as animals reached stage III of ovarian maturation. Glucose and total protein levels increased with increasing temperature, while total lipid levels diminished at 30oC. Lipid food produced an increase in the haemolymph glucose and total proteins, while lipid and commercial food produced an increase in total lipids. In spite of that, results showed no significant differences among moulting stages and ovarian maturation, when measured at the same temperature.
KEYWORDS: glucose; haemolymph; physiology; total lipid; total protein.

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Author Biographies

José Carlos Gastelú, Larvi Aqüicultura e Projetos Ltda

Dr. Biologo, pesquisador Larvi Aqüicultura e Projetos Ltda. Rua Veneranda Teixeira 10 barreiras, Macau RN, CEP 59500-000.

Jaqueline Oliveira, Larvi Aqüicultura e Projetos Ltda

Dr Aquicultura, pesquisadora Larvi Aqüicultura e Projetos Ltda. Rua Veneranda Teixeira 10 barreiras, Macau RN, CEP 59500-000

Luis Otavio Brito, Instituto Agronômico de Pernambuco

Msc Recursos Pesqueiros e Aquicultura, Extencionista do Instituto Agronômico de Pernambuco - IPA. Avenida General San Martin 1371, Bongi-Pe, CEP 50761-000. Escritório Municipal da Ilha de Itamaracá

Alfredo Oliveira Galvez, UFRPE

Dr. Aquicultura, Professor do Departamento de Pesca e Aqüicultura, Universidade Federal Rural de Pernambuco. Av. Dom Manuel de Medeiros s/n, Dois Irmãos, Recife-PE, CEP 52171-900.

Maria Gloria Moreira, USP

Dr. Professora do Departamento de Fisiologia do Instituto de Biociências da Universidade de São Paulo. Rua do Matão Trav. 14, 321. CEP 05508-900

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Published

2011-09-29

How to Cite

GASTELÚ, J. C.; OLIVEIRA, J.; BRITO, L. O.; GALVEZ, A. O.; MOREIRA, M. G. EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836). Brazilian Animal Science/ Ciência Animal Brasileira, Goiânia, v. 12, n. 3, p. 443–455, 2011. DOI: 10.5216/cab.v12i3.5533. Disponível em: https://revistas.ufg.br/vet/article/view/5533. Acesso em: 17 may. 2024.

Issue

Vol. 12 No. 3 (2011)

Section

Animal Production

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