The effect of salinity on protein and fatty acids Spirulina microalgae (Spirulina platensis) under laboratory conditions

The results of ANOVA showed that the highest rate of lipid per liter in salinity of 45 g / l and the amount was 98. 74%, but there was not significant difference with other treatments. Among all the fatty acids measured, Myristic acid has the highest values in all 4 treatments, however, showed the highest value in treatment 4 (salinity of 45 g / L), total saturated fatty acids and also total monounsaturated fatty acids (MUFA) showed not significant difference between treatments (p>0. 05). total polyunsaturated fatty acids (PUFA) and also total omega-6 fatty acids had the highest valus in treatment 4 (salinity of 45 g / L), but total omega-3 fatty acids had highest valus in treatment 3 (salinity of 30g/l).
Also in the case of Protein, The highest valus of protein was observed in treatment 2 With the amount of 60. 21% and following that, the treatment 1 with the amount of 51. 71% and treatment 3 with amount of 49. 29% were placed respectively in degrees the second and third. The lowest valus of protein was observed in treatment 4 with amount of 47. 71%. The findings of this research showed that Spirulina microalgae could be grow successfully in high salinity waters without major impact on their fatty acids.