@article{oai:ir.kagoshima-u.ac.jp:00000722,
 author = {KANAZAWA, Akio and TESHIMA, Shin-ichi and ENDO, Minoru and KAYAMA, Mitsu},
 issue = {1},
 journal = {鹿児島大学水産学部紀要=Memoirs of Faculty of Fisheries Kagoshima University},
 month = {2016-10-27},
 note = {In the present study, the effects of eicosapentaenoic acid (20: 5ω3) on growth and
fatty acid composition of the prawn, Penaeus japonicus, were investigated and compared with those of linoleic (18: 2ω6), linolenic (18: 3ω3), and docosahexaenoic (22: 6ω3) acids. Six groups of the prawns were maintained on the diets containing lipids
as mentioned bellow: 1, 5% oleic acid (18: 1ω9) alone; 2, 4% 18: 1ω9+1% 18: 2ω6; 3, 4% 18: 1ω9+1% 18: 3ω3; 4, 4% 18: 1ω9+1% 20: 5ω3; 5, 4% 18: 1ω9+1%
22: 6ω3; 6, lipid free.
The highest weight gain and survival rate were attained in the group of prawns
fed the diet containing 4% 18: 1ω9+1% 20: 5ω3. The prawns receiving the diets
with 18: 2ω6 or 18: 3ω3 revealed lower weight gains and survival rates than those
receiving 20: 5ω3 or 22: 6ω3. The supplementation of either 1% 20: 5ω3 or 22: 6ω3
to the diet containing 4% 18: 1ω9 resulted in the increase of the proportion of ω3
fatty acids such as 20: 5ω3 and 22: 6ω3 in the body of prawns. These data suggest
that 20: 5ω3 and/or 22: 6ω3 possess higher activity as essential fatty acids in the
prawn, P.japonicus, than 18: 2ω6 and 18: 3ω3.},
 pages = {35--40},
 title = {Effects of Eicosapentaenoic Acid on Growth and Fatty Acid Composition of the Prawn, Penaeus japonicus},
 volume = {27},
 year = {}
}