Ecdysis is a comm on phe nomenon that happe ns throughout the life phase of the giant freshwater prawn Macrobrachium rosenbergii.It is vital to better understand the correlation between cannibalism and biochemical com...Ecdysis is a comm on phe nomenon that happe ns throughout the life phase of the giant freshwater prawn Macrobrachium rosenbergii.It is vital to better understand the correlation between cannibalism and biochemical compound that exists during the moulting process.The objective of the present study was to determine the amino acid profile released by M.rosenbergii during the ecdysis process that promotes cannibalism.To accomplish this,changes in amino acid levels(total amino acid(TAA)and free amino acid(FAA))of tissue muscle,exoskeleton,and sample water of culture medium from the moulting(E-stage)and non-moulting(C-stage)prawns were analysed using highperformanee liquid chromatography(HPLC).Comparison study revealed that among the TAA compounds,proline and sarcosine of tissues from moulting prawn were found at the highest levels.The level of FAA from water that contains moulting prawns(E-stage)was dominated by tryptophan and proline.Significant values obtained in the present study suggested that these amino acid compounds act as a chemical cue to promote cannibalism in M.rosenbergii during ecdysis.The knowledge of compositions and compounds that were released during the moulting process should be helpful for better understanding of the mechanism and chemical cues that play roles on triggering cannibalism,and also for future dietary man ipulati on to improve feeding efficie ncies and feeding man agement,which in directly impacts productivity and profitability.展开更多
基金Fundamental Research Grant Scheme from the Ministry of Higher Education,Malaysia(No.59324)。
文摘Ecdysis is a comm on phe nomenon that happe ns throughout the life phase of the giant freshwater prawn Macrobrachium rosenbergii.It is vital to better understand the correlation between cannibalism and biochemical compound that exists during the moulting process.The objective of the present study was to determine the amino acid profile released by M.rosenbergii during the ecdysis process that promotes cannibalism.To accomplish this,changes in amino acid levels(total amino acid(TAA)and free amino acid(FAA))of tissue muscle,exoskeleton,and sample water of culture medium from the moulting(E-stage)and non-moulting(C-stage)prawns were analysed using highperformanee liquid chromatography(HPLC).Comparison study revealed that among the TAA compounds,proline and sarcosine of tissues from moulting prawn were found at the highest levels.The level of FAA from water that contains moulting prawns(E-stage)was dominated by tryptophan and proline.Significant values obtained in the present study suggested that these amino acid compounds act as a chemical cue to promote cannibalism in M.rosenbergii during ecdysis.The knowledge of compositions and compounds that were released during the moulting process should be helpful for better understanding of the mechanism and chemical cues that play roles on triggering cannibalism,and also for future dietary man ipulati on to improve feeding efficie ncies and feeding man agement,which in directly impacts productivity and profitability.
