Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)

Cholesterol and dietary phospholipids are important to the growth and survival of crustaceans. Soy lecithin enhances cholesterol solubilization while phosphatidylcholine transfers cholesterol from the hepatopancreas to the hemolymph. To study the influence of dietary lecithin on digestibility and tr...

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Autores principales: Haran, N.S., Fenucci, J.L.
Formato: JOUR
Lenguaje:English
Materias:
Artemesia longinaris
Colesterol
Crustacea
Digestibility
Lecithin
diet
digestibility
feeding
growth
phospholipid
prawn culture
survival
Decapoda (Crustacea)
Penaeidae
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_0792156X_v60_n1_p13_Haran
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_0792156X_v60_n1_p13_Haran
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spelling todo:paper_0792156X_v60_n1_p13_Haran2023-10-03T15:39:52Z Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae) Haran, N.S. Fenucci, J.L. Artemesia longinaris Colesterol Crustacea Digestibility Lecithin diet digestibility feeding growth phospholipid prawn culture survival Artemesia longinaris Crustacea Decapoda (Crustacea) Penaeidae Cholesterol and dietary phospholipids are important to the growth and survival of crustaceans. Soy lecithin enhances cholesterol solubilization while phosphatidylcholine transfers cholesterol from the hepatopancreas to the hemolymph. To study the influence of dietary lecithin on digestibility and transport of cholesterol to the hemolymph in Artemesia longinaris, diets with different levels of supplemental cholesterol (0.5, 1, 1.5, and 2%) and soy lecithin (0, 0.5, 1, and 2%) were fed to prawns for two weeks. The diet containing the lowest level of cholesterol (0.5%) and lecithin (11%) resulted in the lowest apparent digestibility of cholesterol. The diets containing 2% cholesterol and 1% or 2% lecithin resulted in the highest hemolymph cholesterol contents. There was a linear relationship (r = 0.832; p<0.01) between hemolymph cholesterol and the amount of lecithin in the diet. There were no significant differences between treatments in cholesterol contents in the hepatopancreas. In a second 6-week experiment, diets containing 1.5% cholesterol significantly improved weight gains, regardless of the lecithin content. Survival rates did not differ among treatments. Hence, the efficacy of cholesterol does not seem to be related to dietary inclusion of lecithin. JOUR English info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_0792156X_v60_n1_p13_Haran
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
language English
orig_language_str_mv English
topic Artemesia longinaris
Colesterol
Crustacea
Digestibility
Lecithin
diet
digestibility
feeding
growth
phospholipid
prawn culture
survival
Artemesia longinaris
Crustacea
Decapoda (Crustacea)
Penaeidae
spellingShingle Artemesia longinaris
Colesterol
Crustacea
Digestibility
Lecithin
diet
digestibility
feeding
growth
phospholipid
prawn culture
survival
Artemesia longinaris
Crustacea
Decapoda (Crustacea)
Penaeidae
Haran, N.S.
Fenucci, J.L.
Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
topic_facet Artemesia longinaris
Colesterol
Crustacea
Digestibility
Lecithin
diet
digestibility
feeding
growth
phospholipid
prawn culture
survival
Artemesia longinaris
Crustacea
Decapoda (Crustacea)
Penaeidae
description Cholesterol and dietary phospholipids are important to the growth and survival of crustaceans. Soy lecithin enhances cholesterol solubilization while phosphatidylcholine transfers cholesterol from the hepatopancreas to the hemolymph. To study the influence of dietary lecithin on digestibility and transport of cholesterol to the hemolymph in Artemesia longinaris, diets with different levels of supplemental cholesterol (0.5, 1, 1.5, and 2%) and soy lecithin (0, 0.5, 1, and 2%) were fed to prawns for two weeks. The diet containing the lowest level of cholesterol (0.5%) and lecithin (11%) resulted in the lowest apparent digestibility of cholesterol. The diets containing 2% cholesterol and 1% or 2% lecithin resulted in the highest hemolymph cholesterol contents. There was a linear relationship (r = 0.832; p<0.01) between hemolymph cholesterol and the amount of lecithin in the diet. There were no significant differences between treatments in cholesterol contents in the hepatopancreas. In a second 6-week experiment, diets containing 1.5% cholesterol significantly improved weight gains, regardless of the lecithin content. Survival rates did not differ among treatments. Hence, the efficacy of cholesterol does not seem to be related to dietary inclusion of lecithin.
format JOUR
author Haran, N.S.
Fenucci, J.L.
author_facet Haran, N.S.
Fenucci, J.L.
author_sort Haran, N.S.
title Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
title_short Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
title_full Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
title_fullStr Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
title_full_unstemmed Effects of lecithin on cholesterol digestibility in the prawn, Artemesia longinaris (Crustacea, Penaeidae)
title_sort effects of lecithin on cholesterol digestibility in the prawn, artemesia longinaris (crustacea, penaeidae)
url http://hdl.handle.net/20.500.12110/paper_0792156X_v60_n1_p13_Haran
work_keys_str_mv AT haranns effectsoflecithinoncholesteroldigestibilityintheprawnartemesialonginariscrustaceapenaeidae
AT fenuccijl effectsoflecithinoncholesteroldigestibilityintheprawnartemesialonginariscrustaceapenaeidae
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