Dietary carbohydrate/lipid ratios and nutritional condition in juvenile southern rock lobster,
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Johnston, DJ and Calvert, KA and Crear, BJ and Carter, CG, Dietary carbohydrate/lipid ratios and nutritional condition in juvenile southern rock lobster,
Jasus edwardsii, Aquaculture, 220, (1-4) pp. 667-682. ISSN 0044-8486 (2003) [Refereed Article]
The availability of formulated diets is considered economically imperative if rock lobster aquaculture, based on the collection and ongrowing of puerulus, is to progress. Central to the development of diets is an understanding of the nutritional requirements of the species. This study determined the effect of different dietary carbohydrate/lipid ratios (17:1, 5:1, 2:1, 0.8:1) on the growth and nutritional condition of juvenile southern rock lobsters, Jasus edwardsii, by measuring standard growth parameters, proximate composition of the whole body and digestive gland, and from a histological investigation of the digestive gland. Four replicate groups of eight lobsters (initial weight 5.08 ± 0.98 g (mean ± S.D.)) per diet treatment were held in 50 1 tanks, in a recirculating system at 18°C for 84 days. Maximum growth and the highest levels of lipid and dry matter in digestive glands and whole bodies was found in lobsters fed a diet containing 27% carbohydrate and 13.5% lipid (2:1 ratio) suggesting that of the four experimental diets, this diet provided the best balance of lipid and carbohydrate. Digestive gland histology supported this conclusion and lobsters fed low carbohydrate, high lipid diets were in the best nutritional condition, with high lipid accumulation, and structurally sound epithelial cells. Digestive gland epithelial cells of lobsters fed the high carbohydrate, low lipid diets were compressed, of inconsistent shape and size, with low lipid accumulation. Histology is therefore seen as a feasible method, in addition to growth and proximate composition data, to further examine the effect of diets in nutritional studies of crustaceans. Crown Copyright © 2003 Published by Elsevier Science B.V. All rights reserved.
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