Balık, Kabuklu ve Eklembacaklıların Beslenmesinde Fosfolipid Kullanımının Etkileri

Fosfolipidler (PL), balık ve krustase için hazırlanan diyetlerde esansiyel besin maddesi olup büyüme, hayatta kalma, stres faktörlerine karşı toleransın artması, deformitelerin azalması ve yem kullanımında verimin artması üzerinde etkilidir. Balıklarda ve kurustasede, özellikle larva ve yavru gelişimi dönemlerinde, PL sentezinin düşük düzeyde olması nedeniyle metabolik ihtiyacın kontrollü ortamlarda yapılan üretimde besinlerle karşılanması gerekmektedir. Fosfolipidler farklı sınıflardan oluşurken (fosfatidil serin (PS), fosfatidil etanolamin (PE), fosfatidil kolin (PC), fosfatidil gliserol (PG) fosfatidil inositol (PI) ve di fosfatidil gliserol (DPG)), bu lipidlerin kimyasal yapıları, yağ asidi profilleri farklılık göstermekte ve biyokimyasal fonksiyonları değişmektedir. Bu nedenle, diyetlere ilave edilen farklı fosfolipid kaynaklarının balıklar ve krustasenin beslenmeleri üzerindeki etkileri de farklı olmaktadır. Genel olarak, PC ve PI fosfolipidlerin değerlendirilmesi bakımından daha etkili olmakla beraber optimal miktarlar, türlere, gelişim dönemlerine ve diyetlerin formülasyonunda kullanılan bitkisel hammadde miktarlarına bağlı olarak değişim gösterebilmektedir. Dolayısıyla, kültürü yapılan balıklar ve krustase için hazırlanan rasyonlarda ihtiyacı karşılayacak fosfolipid düzeylerinin belirlenmesi gerekmektedir.

Anahtar Kelimeler:

Fosfolipid, balık, krustase, beslenme

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