The effect of cold storage on fatty acid composition of the artemia enriched

In this study, the effect of cold storage on the fatty acid composition Artemia franciscana of enriched was investigated. Selco Presso, Easy DHA Selco, Red Algamac were used for enrichment of A. franciscana. Artemia's were fed 2 times with 12-hour intervals at the rates recommended by the commercial company. Enriched artemia's were stored at +4 degrees for 24 hours. The fatty acid composition of A. franciscana was found significant differences according to cold storage times (P<0.05). The fatty acid content of A. franciscana was determinated maximum PUFA (49.39±0.01%) and DHA (19.97±0.01%) enriched with Red Algamac, enriched with Easy DHA Selco maximum EPA (9.63±0.00%) at 24. hour after cold storage. The fatty acid content of A. franciscana was determinated increased of PUFA content in enriched artemia's at the end of the 24-hour cold storage period.