Comparative effects of manipulated beaker's yeast and Lansy PZ on fatty acid composition of adults in Artemia urmiana and A. franciscana

Recently, due to the high costs and a decrease in producing of Lansy PZ, various researches have paid attention to the baker's yeast (Saccharomyces cerevisiae) as a substitute for Lansy PZ in Artemia culture technologies. In this study, the effects of six feeding regimes: Lansy PZ (as control), enriched yeast with HUFA, enriched yeast with HUFA and without mannoproteins in wall cells, yeast without mannoproteins in wall cells, industrial yeast 100 and 50 % feeding regimes were respectively examined on the fatty acid composition of two Artemia species (Artemia urmiana and A. franciscana) at a salinity of 80 ppt and a density of 500 nauplii per liter in laboratory cultures. Results showed that the enrichment of baker’s yeast with HUFA had increasing trend on the EPA and DHA contents of baker yeast (19.11 and 34.51%, respectively). The yeast type also had significant effect on the fatty acid composition of the two species of Artemia. The highest content of HUFA obtained when Artemia fed the Lansy PZ diet. Our results recommended that the Artemia fed with HUFA enriched yeast and enriched yeast with HUFA without mannoproteins in wall cells induced higher contents of essential fatty acid (especially DHA) compared to other treatments. On the basis of the present investigation, the enrichment of Artemia with yeast enriched HUFA can be substitute to Artemia fed with Lanzy PZ.