EFEITO DA TEMPERATURA E DOS ALIMENTOS PROTÉICO E LIPÍDICO NOS ESTÁDIOS DE MATURAÇÃO OVARIANA E ESTÁGIOS DE MUDA DO Macrobrachium acanthurus (WIEGMANN, 1836)

Abstract

Knowing the reproductive physiology of the prawn Macrobrachium acanthurus in relation to controlled factors, such as processed food and temperature variations, would help to develop culture techniques,assuring its survival. Aiming at the finding some data on this subject, females of M. acanthurus were submitted to the effect of three temperatures (20, 25 and 30oC) and three types of food (lipidic, proteic and commercial). Following this procedure, the effects of haemolymph glucose, total protein and total lipid levels on ovarian maturation as well as in the moulting stages wereanalyzed. Results showed that nutrient levels usually increased as the animals reached D stage and the temperature increased. The nutrient levels also increased as animals reached stage III of ovarian maturation. Glucose and total protein levels increased with increasing temperature, while total lipid levels diminished at 30oC.Lipid food produced an increase in the haemolymph glucose and total proteins, while lipid and commercial food produced an increase in total lipids. In spite of that, results showed no significant differences among moulting stages and ovarian maturation, when measured at the same temperature.

Keywords

• glucose
• haemolymph
• physiology
• total lipid
• total protein.