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The influence of algal food preparation on its nutritional efficiency for Artemia salina L. larvae
Sorgeloos, P. (1974). The influence of algal food preparation on its nutritional efficiency for Artemia salina L. larvae. Thalass. Jugosl. 10(1-2): 313-320
In: Thalassia Jugoslavica. Institut za Biologiju Mora u Rovinju: Zagreb. ISSN 0495-4025, meer
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Documenttype: Congresbijdrage
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| Trefwoorden |
Artemia salina (Linnaeus, 1758) [WoRMS]
Marien/Kust |
| Abstract |
Feeding live food to aquatic invertebrates is a time consuming and very often, if not always a troublesome business for those involved in culturing problems. It has already been shown (although the number of papers on the matter is scarce), that live food such as bacteria or algae, can be stocked for future use by freezing or lyophylization. During experiments on the growth rate of larvae of the brine shrimp, Artemia salina, we have tested several preparation methods of the same algal food (Dunaliella spec.): living cells, suspensions homogenized by Ultrason, algal suspensions frozen at -25°C and suspensions slowly evaporated to dryness, followed by resuspension and homogenization. Preliminary results seem to indicate that the three ways of preparing the food, apparently do not influence drastically the nutritional efficiency of the algae.The dried freshwater algae, Scenedesmus and Spirulina also can be used as food for the brine shrimp. Adequate techniques for preparation of large food stocks from algae certainly greatly facilitate the culturing of a number of invertebrate larvae. |
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