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Changes in chemical composition and caloric content of developing eggs of the shrimpcrangon crangon

Änderungen in der chemischen Zusammensetzung und im Kaloriengehalt sich entwickelnder Eier der GarneleCrangon crangon

Helgoländer wissenschaftliche Meeresuntersuchungen volume 16, pages 216–224 (1967)Cite this article

Kurzfassung

Pro Trockengewichtseinheit ergeben sich während der gesamten Eientwicklung vonCrangon crangon L. folgende relative Zunahmen: Wasser 16,8%, Asche 5,9%, Eiweiß 10,6%, Nicht-Eiweiß Stickstoff 0,5%. In gleichem Zeitraum sinken die entsprechenden Werte für den Fettgehalt von 32,6% auf 15,6% und für den Energiegehalt von 6443 auf 5287 cal/g organische Substanz. Für die Entwicklung der aus dem Ei geschlüpften Protozoea beträgt der Kumulativ-Nutzeffekt 70,3% für Trockengewicht, 54,0% für Energie, 83,0% für Eiweiß und 33,6% für Fett. Während der ganzen Entwicklung eines Eies werden im Mittel 0,0453 cal für den Stoffwechsel aufgewendet; davon stammen 20,8% aus dem Eiweiß und 75,0% aus der Fettoxydation. Im Verlauf der Eientwicklung werden offensichtlich beträchtliche Mengen anorganischer Salze (0,29µg pro Ei) aus dem umgebenden Meerwasser absorbiert.

Summary

1. Changes in chemical composition and caloric content as well as the cumulative efficiencies of yolk utilization have been studied in the developing eggs and freshly hatched protozoea of the shrimpCrangon crangon L.

2. Per unit dry weight of the fresh egg the following relative increases were observed during the development: 16.8% water, 5.9% ash, 10.6% protein, and 0.5% non-protein nitrogen. During the same period (fresh egg to freshly hatched protozoea) fat content decreased from 32.6% to 15.6% and energy content from 6443 to 5287 cal/g dry organic substance.

3. The cumulative efficiencies of yolk utilization for the different constituents varied; they were 70.3% for dry weight, 54.0% for total energy, 83.0% for protein, and 33.6% for fat.

4. Of the 0.0453 cal expended on the metabolic processes of the embryo, only 20.8% was drawn from the oxidation of protein, while fat oxidation contributed as much as 75.0%.

5. Considerable quantities of inorganic salts (0.29µg/egg) were absorbed from the surrounding sea-water by the egg during its development.

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Authors and Affiliations

  1. Biologische Anstalt Helgoland, Meeresstation, Helgoland, Germany

    Thavamani J. Pandian

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  1. Thavamani J. Pandian
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Additional information

Dedicated to Prof.R. V. Seshaiya, the founder of the Marine Biological Laboratory, Porto Nova, South India, on his 70th birthday.

This paper is based on a lecture presented during the Annual meeting of the “International Council for the Exploration of the Sea” in Hamburg, October, 1967.

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Pandian, T.J. Changes in chemical composition and caloric content of developing eggs of the shrimpcrangon crangon . Helgolander Wiss. Meeresunters 16, 216–224 (1967). https://doi.org/10.1007/BF01611705

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Helgoland Marine Research

ISSN: 1438-3888

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