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

Detalhes bibliográficos
Autor(a) principal: Gastelú, José Carlos
Data de Publicação: 2011
Outros Autores: Oliveira, Jaqueline, Brito, Luis Otavio, Galvez, Alfredo Oliveira, Moreira, Maria Gloria
Tipo de documento: Artigo
Idioma: por
Título da fonte: Ciência animal brasileira (Online)
Texto Completo: https://revistas.ufg.br/vet/article/view/5533
Resumo: 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.
id UFG-7_01c81c2fb645728e74588d0846ddb576
oai_identifier_str oai:ojs.revistas.ufg.br:article/5533
network_acronym_str UFG-7
network_name_str Ciência animal brasileira (Online)
repository_id_str
spelling EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)EFEITO DA TEMPERATURA E DOS ALIMENTOS PROTÉICO E LIPÍDICO NOS ESTÁDIOS DE MATURAÇÃO OVARIANA E ESTÁGIOS DE MUDA DO Macrobrachium acanthurus (WIEGMANN, 1836)AquiculturecarcinoculturaKnowing 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.O conhecimento da fisiologia reprodutiva do camarão Macrobrachium acanthurus em relação a fatores controlados, como alimentos processados e variações de temperaturas, ajudaria a desenvolver técnicas de cultivo, garantindo sua sobrevivência. Com o objetivo de contribuir para esse conhecimento, fêmeas de M. acanthurus foram submetidas ao efeito das temperaturas de 20, 25 e 30oC e de três alimentos (lipídico, protéico e comercial). Em seguida, os efeitos nos níveis de glicose, proteínas totais e lipídios totais na hemolinfa, tanto na maturação ovariana como nos estágios de muda, foram analisados. Os resultados mostraram que, nos estágios de muda, os níveis dos nutrientes na hemolinfa, em geral, aumentaram conforme os animais chegam ao estágio de muda D, com o aumento da temperatura. Nos estádios de maturação ovariana, os nutrientes na hemolinfa aumentaram conforme se aproximavam ao estádio III. Os níveis de glicose e proteínas totais aumentaram com o incremento da temperatura, enquanto que os níveis de lipídios totais diminuíram a 30oC. Dentre os alimentos, o lipídico induziu ao aumento de glicose e proteínas totais na hemolinfa e os alimentos comercial e protéico induziram ao aumento de lipídios totais.PALAVRAS-CHAVE: fisiologia; glicose; hemolinfa; lipídios total; proteína total.Universidade Federal de Goiás2011-09-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionResearchAvaliado por parespesquisa cientificaapplication/pdftext/htmlhttps://revistas.ufg.br/vet/article/view/553310.5216/cab.v12i3.5533Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 12 No. 3 (2011); 443-455Ciência Animal Brasileira / Brazilian Animal Science; v. 12 n. 3 (2011); 443-4551809-68911518-2797reponame:Ciência animal brasileira (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/vet/article/view/5533/9671https://revistas.ufg.br/vet/article/view/5533/9672Gastelú, José CarlosOliveira, JaquelineBrito, Luis OtavioGalvez, Alfredo OliveiraMoreira, Maria Gloriainfo:eu-repo/semantics/openAccess2012-07-01T14:38:07Zoai:ojs.revistas.ufg.br:article/5533Revistahttps://revistas.ufg.br/vetPUBhttps://revistas.ufg.br/vet/oai||revistacab@gmail.com1809-68911518-2797opendoar:2024-05-21T19:55:21.743708Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
EFEITO DA TEMPERATURA E DOS ALIMENTOS PROTÉICO E LIPÍDICO NOS ESTÁDIOS DE MATURAÇÃO OVARIANA E ESTÁGIOS DE MUDA DO Macrobrachium acanthurus (WIEGMANN, 1836)
title EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
spellingShingle EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
Gastelú, José Carlos
Aquiculture
carcinocultura
title_short EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
title_full EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
title_fullStr EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
title_full_unstemmed EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
title_sort EFFECT OF TEMPERATURE AND FOOD PROTEIN AND LIPID IN STAGES OF OVARIAN MATURATION AND STAGES OF MOLTING Macrobrachium acanthurus (WIEGMANN, 1836)
author Gastelú, José Carlos
author_facet Gastelú, José Carlos
Oliveira, Jaqueline
Brito, Luis Otavio
Galvez, Alfredo Oliveira
Moreira, Maria Gloria
author_role author
author2 Oliveira, Jaqueline
Brito, Luis Otavio
Galvez, Alfredo Oliveira
Moreira, Maria Gloria
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Gastelú, José Carlos
Oliveira, Jaqueline
Brito, Luis Otavio
Galvez, Alfredo Oliveira
Moreira, Maria Gloria
dc.subject.por.fl_str_mv Aquiculture
carcinocultura
topic Aquiculture
carcinocultura
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-09-29
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Research
Avaliado por pares
pesquisa cientifica
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/vet/article/view/5533
10.5216/cab.v12i3.5533
url https://revistas.ufg.br/vet/article/view/5533
identifier_str_mv 10.5216/cab.v12i3.5533
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/vet/article/view/5533/9671
https://revistas.ufg.br/vet/article/view/5533/9672
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
text/html
dc.publisher.none.fl_str_mv Universidade Federal de Goiás
publisher.none.fl_str_mv Universidade Federal de Goiás
dc.source.none.fl_str_mv Brazilian Animal Science/ Ciência Animal Brasileira; Vol. 12 No. 3 (2011); 443-455
Ciência Animal Brasileira / Brazilian Animal Science; v. 12 n. 3 (2011); 443-455
1809-6891
1518-2797
reponame:Ciência animal brasileira (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Ciência animal brasileira (Online)
collection Ciência animal brasileira (Online)
repository.name.fl_str_mv Ciência animal brasileira (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv ||revistacab@gmail.com
_version_ 1799874785578057728

Registros relacionados