Superoxide dismutase activity in tissues of juvenile cauque river prawn (Macrobrachium americanum Bate, 1868) fed with different levels of protein and lipid

• Soberanes-Yepiz, Maritza L. ^[1] ; Méndez-Martínez, Yuniel ^[2] ; García-Guerrero, Marcelo U. ^[4] ; Ascencio, Felipe ^[3] ; Violante-González, Juan ^[1] ; García-Ibañez, Sergio ^[5] ; Cortés-Jacinto, Edilmar ^[3]
  1. [1] Universidad Autónoma de Guerrero

     Universidad Autónoma de Guerrero

     México

     
  2. [2] Universidad Técnica Estatal de Quevedo

     Universidad Técnica Estatal de Quevedo

     Quevedo, Ecuador

     
  3. [3] Centro de Investigaciones Biológicas

     Centro de Investigaciones Biológicas

     Madrid, España

     
  4. [4] Laboratorio de Acuacultura, CIIDIR-IPN Oaxaca
  5. [5] 1Universidad Autónoma de Guerrero (UAGRO)

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• Localización: Latin American Journal of Aquatic Research, ISSN-e 0718-560X, ISSN 0716-1069, Vol. 46, Nº. 3, 2018, págs. 543-550
• Idioma: inglés
• Títulos paralelos:
  • Superoxide dismutase activity in tissues of juvenile cauque river prawn (Macrobrachium americanum Bate, 1868) fed with different levels of protein and lipid
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  • The effect of different proteins and lipids levels on antioxidant response of superoxide dismutase (SOD) was tested in muscle, hepatopancreas and whole-body tissues of cauque river prawn Macrobrachium americanum juvenile. Six diets with two crude protein (35 and 40% diet) and three lipid levels (6, 10, and 14% diet) were tested for juveniles in a factorial manner (3×2), to provide six different dietary. Juvenile prawns (0.22 ± 0.03 g) were randomly placed in 18 plastic tanks (160 L), at a density of 15 juveniles per tank (3 tank replicates/treatment). The assay lasted 60 days. SOD activity was significantly different in muscle, hepatopancreas and whole body depending on proteins and lipids levels in the diet. Results indicate that the diet containing 35% protein and 10% lipid provided adequately to while preventing diet-induced oxidative stress and protecting the integrity of the antioxidant response of SOD.