| dc.creator | Sánchez-Saavedra,M. del Pilar | |
| dc.creator | Paniagua-Chávez,Carmen | |
| dc.date | 2017-11-01 | |
| dc.date.accessioned | 2019-05-03T13:28:14Z | |
| dc.date.available | 2019-05-03T13:28:14Z | |
| dc.identifier | https://scielo.conicyt.cl/scielo.php?script=sci_arttext&pid=S0718-560X2017000500937 | |
| dc.identifier.uri | http://revistaschilenas.uchile.cl/handle/2250/88372 | |
| dc.description | ABSTRACT The aim of this study was to evaluate the performance of the cyanobacterium Synechococcus elongatus after refrigerated storage (4°C) and examine its potential as food for Artemia franciscana. Non-axenic semicontinuous cultures of S. elongatus were maintained at 4°C for 8 weeks. In our bioassay, we fed A. franciscana with refrigerated S. elongatus and fresh cultures of the diatom Chaetoceros muelleri as a control. The S. elongatus cultures could be refrigerated for up to 8 weeks without loss of its viability or alteration in its growth rate, cell size, and proximate composition. Fresh and eight week-refrigerated cultures of S. elongatus were similar with regard to fatty acid profiles. Significant differences in fatty acid profiles were found between refrigerated S. elongatus and fresh C. muelleri cultures. Vibrio bacteria were not detected in any of the S. elongatus cultures (fresh or refrigerated) or fresh cultures C. muelleri. This work demonstrated that refrigerated S. elongatus can be used to feed A. franciscana, maintaining similar growth rates and proximate composition compared with fresh C. muelleri cultures as feed. Thus, S. elongatus has potential aquaculture use as feed for A. franciscana. | |
| dc.format | text/html | |
| dc.language | en | |
| dc.publisher | Pontificia Universidad Católica de Valparaíso. Facultad de Recursos Naturales. Escuela de Ciencias del Mar | |
| dc.relation | 10.3856/vol45-issue5-fulltext-9 | |
| dc.rights | info:eu-repo/semantics/openAccess | |
| dc.source | Latin american journal of aquatic research v.45 n.5 2017 | |
| dc.subject | Synechococcus elongatus | |
| dc.subject | Artemia franciscana | |
| dc.subject | proximate composition | |
| dc.subject | fatty acid | |
| dc.subject | diet | |
| dc.subject | refrigerated storage | |
| dc.title | Potential of refrigerated marine cyanobacterium Synechococcus elongatus used as food for Artemia franciscana | |
