Changes in fatty acid and sterol composition during oogenesis in the pearl oyster Pinctada margaritifera |
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| Authors: | Isabelle Vahirua‐Lechat Frédéric Laure Jean René LeCoz Jean Pierre Bianchini Mereani Bellais Gilles Le Moullac |
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| Institution: | 1. Laboratoire des Substances Naturelles, Institut Louis Malardé, Tahiti, French Polynesia;2. Laboratoire de Chimie Analytique Appliquée, Université de Polynésie Fran?aise, Punaauia, Tahiti, French Polynesia;3. Ifremer, Laboratoire de Physiologie des Invertébrés, Centre de Brest, Plouzané, France;4. écloserie du Service de la Perliculture, Avatoru, Rangiroa, French Polynesia;5. Ifremer, Laboratoire d'Aquaculture Tropicale, Centre Océanologique du Pacifique, Tahiti, French Polynesia |
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| 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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