Changes in fatty acid and sterol composition during oogenesis in the pearl oyster Pinctada margaritifera

Type Article
Date 2008-11
Language English
Author(s) Vahirua Lechat I2, Laure F3, Le Coz Jean-Rene4, Bianchini J3, Bellais M5, Le Moullac GillesORCID1
Affiliation(s) 1 : IFREMER, Ctr Oceanol Pacifique, Lab Aquaculture Trop, Afaahiti 98719, Tahiti, Fr Polynesia.
2 : Inst Louis Malarde, Lab Subst Nat, Tahiti, Fr Polynesia.
3 : Univ Polynesie Francaise, Lab Chim Analyt Appl, Punaauia, Tahiti, Fr Polynesia.
4 : IFREMER, Ctr Brest, Lab Physiol Invertebres, Plouzane, France.
5 : Ecloserie Serv Perliculture, Avatoru, Rangiroa, Fr Polynesia.
Source Aquaculture Research (1355-557X) (Blackwell science), 2008-11 , Vol. 39 , N. 16 , P. 1739-1746
DOI 10.1111/j.1365-2109.2008.02050.x
WOS© Times Cited 11
Abstract The fatty acid and sterol composition of the oyster Pinctada margaritifera during oogenesis and in eggs was analysed. No major differences were observed during oogenesis, but the egg composition was significantly different from that of gonads. The amount of saturated fatty acids was the highest in eggs and the C16:0 predominant (P < 5%); by contrast, the amount of 22:6(n-3) was significantly lower (P < 5%) than in gonads. No major differences were observed for the polar lipid (PL) composition during oogenesis. The main free sterols in gonads and eggs were cholesterol and brassicasterol. Among free sterols, the proportion of cholesterol diminished continuously from the beginning to the end of gonad maturation, and this decrease persisted in eggs after spawning. Cholesterol represented 40% to 55% of the sterol ester encountered in gonad and eggs. This study allowed us to investigate the fatty acid and sterol composition during oogenesis of the pearl oyster P. margaritifera, leading to a clearer understanding of the nutritional requirements of pearl oyster during the reproduction process.
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