Fatty acid changes in enriched and subsequently starved Artemia franciscana nauplii enriched with different essential fatty acids

摘要

The present study aims to evaluate differences in the incorporation efficiency and the possible interactions among highly unsaturated fatty acids (HUFA) during enrichment and starvation of Artemia nauplii. Artemia franciscana nauplii were enriched with emulsions containing docosahexaenoic acid (DHA, 22:6n - 3), eicosapentaenoic acid (EPA, 20:5n - 3) or arachidonic acid (AA, 20:4n - 6) as sole HUFA or with different ratios of these HUFA during 24 h at 28 degreesC and subsequently starved for 24 h at the same temperature.