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Turkish Journal of Fisheries and Aquatic Sciences 2019, Vol 19, Num, 8     (Pages: 661-667)

Response of Fatty Acid Composition of the Green Tiger Shrimp Penaeus semisulcatus During the Overwintering Period

Metin Kumlu 1 ,Enes Kinay 1 ,Hatice Asuman Yilmaz 1 ,Asuman Beksari 1 ,Orhan Tufan Eroldogan 1 ,Merve Sariipek 2

1 Çukurova University, Faculty of Fisheries, 01330 Balcalı, Adana, Turkey
2 Sinop University, Faculty of Fisheries, 57000 Akliman, Sinop, Turkey
DOI : 10.4194/1303-2712-v19_8_04 Viewed : 2986 - Downloaded : 4015 Response of proximate and fatty acid (FA) composition of the green tiger shrimp Penaeus semisulcatus in relation to changing water temperatures during over wintering (for 8-weeks at 11-16°C) and then refeeding periods (at 28°C for a further 2- weeks) was investigated in this study. The shrimps did not appear to need to catabolise their either body proteins or lipids during the overwintering period, as the feeding was not ceased completely. While muscle protein, ash and dry matter compositions of the shrimps did not change by changing temperature, lipid increased from 1% during the overwintering period to 1.2% during the recovery period (P<0.01). Saturated FAs (SFA), mono-unsaturated FAs (MUFA), and partially poly-unsaturated FAs (n-6 PUFA) declined, on the contrary, n-3 PUFA significantly rose in the muscle and hepatopacreas during the cold exposure. Shrimps tended to consume especially SFA and, to a lesser degree, MUFA under sub-optimal conditions (P<0.01). PUFA and LC-PUFA appeared to be selectively retained or even elevated in the shrimp muscle during the cold season. Over wintering strategy might generate additional benefit for a heathier food supply for human nutrition, as shrimps can be enriched for LC-PUFA, by simply keeping them under cold water temperatures (10-15°C) during overwintering period, with minimal cost of feeding. Keywords : Starvation, Refeeding, Green Tiger Shrimp, Temperature, Fatty acids