alexa Biochemical Composition during the Embryonic Development and Freshly Hatched Zoea of Macrobrachium idae (Heller, 1862)
ISSN: 2157-7617

Journal of Earth Science & Climatic Change
Open Access

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Research Article

Biochemical Composition during the Embryonic Development and Freshly Hatched Zoea of Macrobrachium idae (Heller, 1862)

Soundarapandian P*, Sudhakar S, Varadharajan D and Dinakaran GK

Faculty of Marine Sciences, Centre of Advanced Study in Marine Biology, Annamalai University, Tamil Nadu, India

*Corresponding Author:
Soundarapandian P
Faculty of Marine Sciences
Centre of Advanced Study in Marine Biology
Annamalai University, Tamil Nadu, India
Tel: 04144-243223
E-mail: [email protected]

Received date: October 14, 2013; Accepted date: November 04, 2013; Published date: November 09, 2013

Citation: Soundarapandian P, Sudhakar S, Varadharajan D, Dinakaran GK (2013) Biochemical Composition during the Embryonic Development and Freshly Hatched Zoea of Macrobrachium idea (Heller, 1862). J Earth Sci Clim Change 5:171. doi:10.4172/2157-7617.1000171

Copyright: © 2013 Soundarapandian P, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



In the present study an attempt has been made to know the biochemical composition of freshly hatched zoea of Macrobrachium idea. The content of protein in egg was gradually decreased from egg stage-I (63.98%) to egg stage-IV (51.85%), carbohydrate increased from egg stage-I (3.06%) to freshly hatched 1st zoea (4.06%), lipid values showed a decreasing trend from egg stage-I (14.97%) to freshly hatched 1st zoea (4.86%) and moisture increased from egg stage-I (61.68%) to freshly hatched 1st zoea stage (78.80%). The fatty acid composition of egg stage and zoea was in the range of 32.56 - 41.60 % for saturated, 26.09 - 36.22 % for monounsaturated and 9.07 - 11.92 % for polyunsaturated respectively and they were high in egg stages - I, III and IV. The unsaturated fatty acid contents were higher than the saturated fatty acid content. The amino acids showed increasing trends from egg stage-I to IV. Among the amino acids leucine, lysine, valine, methionine and arginine increased gradually as development progressed in egg stages and isoleucine, phenylalanine, histidine, tryptophan and threonine had a change of high-low-high.


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