Analysis of Shrimp Hemolymph and Ionic Modification of a Penaeus Cell Culture Formulation

Abstract

The levels of 19 constituents of penaeid shrimp hemolymph were analytically determined. Ionic components of hemolymph were influenced by water salinity but not by water pH or temperature. Levels of hemolymph metabolites varied from sample to sample; the differences were possibly generated by variations in diet and stress. Enzymatic measurements were reported for possible comparison with future studies on stress, health, or immune status of cultured penaeid populations. Data were also used to determine an appropriate ionic mixture for shrimp cell culture.