Effect of Temperature on the Fatty Acid Composition of Four Species of Marine Microalgae

For most aquacultured animals, the unsaturated fatty acids of marine microalgae have the effects of raising their rates of hatchability, survival and growth and the essential nutrients for the cultured animals such as fish and shrimp. Japanese and ROK scholars have reported that the algal powder added into the fish and shrimp bait may act as coagulating and anti-collapsing agents, and is especially effective if it is used in the water lacking minerals and vitamins1]. Japanese scholars have p…

Effect of Temperature on the Fatty Acid Composition of Four Species of Marine Microalgae

The GC analysis of fatty acid of four species of marine microalgae cultured at different temperature shows that the temperature has distinct effects on the composition and unsaturated degree of fatty acid of microalgae. The percentages of TPUFA in TFA and the number of mean double-bond of fatty acids ot Isochrysis galbana, Dunaliella salina and Phaeodactylum tricornutum decrease with the ascending temperature, while those of TMUFA and TSFA increase under the conditions of the present experiment. The content of TPUFA and the number of mean double-bonds of Chlorella sp. first decrease and then increase, with the minimum occurring at 20℃.