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

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dc.authoridSARIIPEK, MERVE/0000-0002-8690-8962
dc.contributor.authorKumlu, Metin
dc.contributor.authorKinay, Enes
dc.contributor.authorYilmaz, Hatice Asuman
dc.contributor.authorBeksari, Asuman
dc.contributor.authorEroldogan, Orhan Tufan
dc.contributor.authorSariipek, Merve
dc.date.accessioned2025-03-23T19:25:59Z
dc.date.available2025-03-23T19:25:59Z
dc.date.issued2019
dc.departmentSinop Üniversitesi
dc.description.abstractResponse 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 degrees C) and then refeeding periods (at 28 degrees 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 degrees C) during overwintering period, with minimal cost of feeding.
dc.description.sponsorshipScientific Research Fund of Cukurova University [FYL-2015-5064]; General Directorate of Agricultural Research and Policies of the Ministry of Food Agriculture and Livestock of Turkey [TAGEM-13/AR-GE/34]
dc.description.sponsorshipThis study was supported by the Scientific Research Fund of Cukurova University (Grant No: FYL-2015-5064) and General Directorate of Agricultural Research and Policies (TAGEM-13/AR-GE/34) of the Ministry of Food Agriculture and Livestock of Turkey.
dc.identifier.doi10.4194/1303-2712-v19_8_04
dc.identifier.endpage667
dc.identifier.issn1303-2712
dc.identifier.issn2149-181X
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85065640984
dc.identifier.scopusqualityQ2
dc.identifier.startpage661
dc.identifier.urihttps://doi.org/10.4194/1303-2712-v19_8_04
dc.identifier.urihttps://hdl.handle.net/11486/4589
dc.identifier.volume19
dc.identifier.wosWOS:000458780000004
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCentral Fisheries Research Inst
dc.relation.ispartofTurkish Journal of Fisheries and Aquatic Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250323
dc.subjectStarvation
dc.subjectRefeeding
dc.subjectGreen Tiger Shrimp
dc.subjectTemperature
dc.subjectFatty acids
dc.titleResponse of Fatty Acid Composition of the Green Tiger Shrimp Penaeus semisulcatus During the Overwintering Period
dc.typeArticle

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