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Paper Information

Journal:   FINDINGS SCIENCE   2011 , Volume 7 , Number 3; Page(s) 0 To 0.
 
Paper: 

COMPARISON OF FATTY ACID COMPOSITION OF ARTEMIA IN QOM AND WETLANDS MIGHAN

 
 
Author(s):  MALEK HOSSEINI M., MOHAJERANI H.R., MOHSENI J., HAGHIGHI H.
 
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Abstract: 

The brine shrimp (Artemia) is in the phylum Arthropoda, class Crustacea, which is used as an alive food in the aquaculture, so paying attention to chemical component of Artemia cysts seems essential. Recent study was based on comparison of cysts fatty acids in Arak and Qom. Samples were collected (2009), dried, decapsulated by common methods and finally analysed by Gass-cromatography (GC). Data were analysed by SPSS version 18 and One-Way ANOVA test. The results showed that cysts of Arak and Qom (C18:2n6cis, C20:5n and C20:5n3) had significant difference (P<0.05) while C18:3n3 didn, t show significant difference.
Samples of Arak cysts fatty acids such as C18:3n3 showed significant difference to C18:2n6cis, C22:6n3 and C20:5n3 (P<0.05) and C20:5n3 had significant difference to C22:6n3 (P<0.05).
In Qom, C18:2n6cis had significant difference to C20:5n3 and C22:6n3, also C22:6n3 showed significant difference to C18:2n6cis (P<0.05). There was no significant difference between C22:6n3 and C20:5n3. Totally, nourishment value of Arak cysts is higher than Qom cycts.

 
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APA: Copy

MALEK HOSSEINI, M., & MOHAJERANI, H., & MOHSENI, J., & HAGHIGHI, H. (2011). COMPARISON OF FATTY ACID COMPOSITION OF ARTEMIA IN QOM AND WETLANDS MIGHAN. FINDINGS SCIENCE, 7(3), 0-0. https://www.sid.ir/en/journal/ViewPaper.aspx?id=277452



Vancouver: Copy

MALEK HOSSEINI M., MOHAJERANI H.R., MOHSENI J., HAGHIGHI H.. COMPARISON OF FATTY ACID COMPOSITION OF ARTEMIA IN QOM AND WETLANDS MIGHAN. FINDINGS SCIENCE. 2011 [cited 2021July24];7(3):0-0. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=277452



IEEE: Copy

MALEK HOSSEINI, M., MOHAJERANI, H., MOHSENI, J., HAGHIGHI, H., 2011. COMPARISON OF FATTY ACID COMPOSITION OF ARTEMIA IN QOM AND WETLANDS MIGHAN. FINDINGS SCIENCE, [online] 7(3), pp.0-0. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=277452.



 
 
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