Effects of Lecithin on Cholesterol Digestibility in the Prawn, Artemesia longinaris (Crustacea, Penaeidae)
| Autor: | Jorge L. Fenucci, Nora S. Haran |
|---|---|
| Rok vydání: | 2008 |
| Předmět: |
medicine.medical_specialty
Penaeidae food.ingredient biology Cholesterol technology industry and agriculture Aquatic Science biology.organism_classification Lecithin Shrimp chemistry.chemical_compound Endocrinology food chemistry Internal medicine Phosphatidylcholine Hemolymph Prawn medicine lipids (amino acids peptides and proteins) Hepatopancreas Food science Agronomy and Crop Science |
| Zdroj: | Israeli Journal of Aquaculture - Bamidgeh. 60 |
| ISSN: | 0792-156X |
| DOI: | 10.46989/001c.20474 |
| Popis: | Cholesterol and dietary phospholipids are important to the growth and survival of crustaceans. Soy lecithin enhances cholesterol solubilization while phosphatidylcholine transfers cholesterol from the hepatopancreas to the hemolymph. To study the influence of dietary lecithin on digestibility and transport of cholesterol to the hemolymph in Artemesia longinaris, diets with dif- ferent levels of supplemental cholesterol (0.5, 1, 1.5, and 2%) and soy lecithin (0, 0.5, 1, and 2%) were fed to prawns for two weeks. The diet containing the lowest level of cholesterol (0.5% ) and lecithin (1%) resulted in the lowest apparent digestibility of cholesterol. The diets containing 2% cholesterol and 1% or 2% lecithin resulted in the highest hemolymph cholesterol contents. There was a linear relationship (r = 0.832; p |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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