The Study of In Vitro Growth Stages of Artemia urmiana, Using Beer Yeast, Extract of Lettuce and Vitamin C

Considering the economic importance of Artemia in sturgeons fed and use as different business foods with the aim of breeding of this aquatic organism as well as definition the role of appropriate nutrition of this animal increase its nutritional value, how to extract beer yeast as lettuce and two types of common foods in the rearing business, the rate of growth was studied. To achieve this goal, the amount of 0.5 grams of Artemia eggs were decapsulate urmiana Artemia which is native species of Iran were cultivated at zok Incubation with one liter volume. Salt levels and temperature during rearing, 35 grams per liter and 28°C temperature were constant. The measurement and investigate breeding stages with stage fed directly from the environment using brewer's yeast and, lettuce extracts were fed. Results of measuring the frequency and distribution of samples in studied stages, using SAS software, showed a significant difference in feeding period between these two nutrients. There wasnt any significant difference in feeding period between two used nutrients. The growth variations in both studied groups were similar.