Assessment of fatty acids in Artemia based on yeast and palm kernel cake (PKC) as food selection

Muhammad Zaki Najmuddin, Kamal Baharin (2022) Assessment of fatty acids in Artemia based on yeast and palm kernel cake (PKC) as food selection. [Final Year Project Report] (Unpublished)

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Abstract

Specifically, the goal of this study is to determine the fatty acids properties in Artemia by using gas chromatography that has been fed with PKC and yeast. The high demand of Artemia currently increase the cost of this conventional feed ingredient for larviculture production. Thus, most aquaculture practitioners will not choose Artemia for their fish as the food selection. Indeed, the nutritional values of common Artemia also consider as low which also reduced their demand in the global market. The objective of this experiment is to determine the composition of fatty acid properties of Artemia based on types of feeding diets which are PKC and yeast and period of feeding diets for 24h and 48h.The Artemia in 2rd instar stages were fed by yeast and PKC for 24 hours and 48 hours and harvested for fatty acid analysis. The sample of fatty acid for each treatment will be extracted by using Fatty acids methyl esters (FAME) extraction. Data of fatty analysis were analyzed and the composition of Fatty Acids in each food diets types were determined. This experiment revealed that the composition of fatty acid in all diets show there is no significant different. From this finding, proved that PKC have the similar fatty acid contains with yeast in culture of Artemia.

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