Investigation of Fresh and Freeze-Dried Seabream Spurus uurufu L. Eggs as a Fatty Acid Source in the Enrichment of Bruchionus sp.: Potential Use of a Waste Product

Abstract— Most marine fish larviculture is dependent on the culture and nutritional manipulation of live prey, of which the rotifers Brachionus sp. are one of the most commonly used. The particular reproductive characteristics of gilthead seabream Spus aurata L. lead to an egg overproduction in commercial hatcheries, where the excess is normally wasted. This study was developed with the objective of testing seabream eggs as an enrichment product for Brachionus sp., using as control the commercial product Algamac 2000×. In view of the need to preserve and store the eggs produced in excess, freezedrying was examined as a possible technical solution for this purpose. The fatty acid profiles of the tested enrichment products (fresh seabream eggs, freeze-dried eggs and Algamac 2000×), as well as of the enriched rotifers at 0 h and after 3,6,12, 15, 18 and 24 h of enrichment, were analyzed. Freeze-dried eggs were stored for 14 and 58 wk prior to analysis, in order to examine a potential deterioration of the fatty acid nutritional quality. A potential use of seabream eggs as an enrichment product for Brachionus sp. was demonstrated. Rotifers enriched with eggs, fresh and freeze-dried, presented relatively high levels of polyunsaturated fatty acids (PUFA), highly unsaturated fatty acids (HUFA; × C20 and 2 double bonds), and fatty acid methyl esters (FAME), a docosahexaenoic acid (DHA)/eicosapentaenoic acid (EPA) ratio of about 2 and a fairly high (n-3)/(n-6) ratio, especially during the first 3-6 h of enrichment. When freeze-dried eggs were stored in a dry atmosphere during 14 and 58 wk, only a slight and nonsignificant decrease was noted in the fatty acid content over this period of time. Therefore, freeze-drying may be an effective way of preserving the eggs in excess, at least up to 58 wk of storage.