Critical review: cholesterol and fat-soluble vitamins on shrimp feeding

Rodrigo Barbosa Lima, Denise Fontana Figueiredo-Lima

Resumo

Lipid quality on shrimp nutrition is very important, especially regarding to its content of essential substances. Nutrient intake is instinctively adjusted when animal selects its feeds in the wild. In captivity, it is possible to observe the cholesterol requirement, as in shrimps, as in other crustaceans, since they do not possess the ability to synthesize this indispensable nutrient for animal survival and development. Cholesterol is a relatively small part of the essential lipids for shrimp, and cannot be replaced by phytosteroids. Since cholesterol is the precursor of the ecdisone hormone (which controls molts), it is particularly more necessary during larvae stages. Also, fat-soluble vitamins are vital for shrimp growth. However, vitamins D and K functions are still partially known, because the premises of their functions in vertebrates have no equivalent in crustaceans. In this sense, only the relevance of vitamin E to protect PUFA has an explanation so far. On the other hand, the carotenoid astaxanthin appears to be as effective as an antioxidant that is difficult to justify the need for tocopherol. Dietetic imbalance in essential lipids turns shrimps susceptible to opportunistic infections. This review describes the cholesterol and fat-soluble vitamins importance in shrimp feeding.

Palavras-chave

carotenoids; cholesterol; fat-soluble vitamins; nutritional requirement; phospholipids; syndromes.

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