Aquaculture International

, Volume 15, Issue 1, pp 1–9

Fatty acid composition of 12 microalgae for possible use in aquaculture feed

  • Vishwanath Patil
  • Torsten Källqvist
  • Elisabeth Olsen
  • Gjermund Vogt
  • Hans R. Gislerød
Original Paper

DOI: 10.1007/s10499-006-9060-3

Cite this article as:
Patil, V., Källqvist, T., Olsen, E. et al. Aquacult Int (2007) 15: 1. doi:10.1007/s10499-006-9060-3

Abstract

Twelve algal strains representing the classes Cyanophyceae, Prymnesiophyceae, Bacillariophyceae, Rhodophyceae, Cryptophyceae, Chlorophyceae, Xantophyceae and Eustigmatophyceae were selected mainly from the culture collection of the Norwegian Institute for Water Research (NIVA). The algae were grown as continuous cultures in a 1.8 l. reactor, internally illuminated with an 11 W fluorescent tube. The retention time was adjusted in the range 2–4 days to fit the growth rate of the algae. The growth responses and fatty acid composition were analysed. The maximum production rate was obtained with Pseudokirchneriella subcapitata (0.63 g 1−1 day−1) and the lowest with Porphyridium cruentum 0.13 g 1−1 day−1. Arachidonic acid (AA) and eicosapentaenoic acid (EPA) were the dominating polyunsaturated fatty acids (PUFAs) in P. cruentum, while only EPA accumulated in Phaeodactylum tricornutum. Docosahexaenoic acid (DHA) was the major PUFA in Isochrysis galbana, while Pavlova sp. had both EPA and DHA. This is the first report on the fatty acid profiles of Nannochloropsis oceanica, Chroococcus sp., Synechococcus sp. and Tribonema sp.

Keywords

Continuous cultureGrowth mediaPhotobioreactorPolyunsaturated fatty acidsProductivity

Copyright information

© Springer Science+Business Media B.V. 2006

Authors and Affiliations

  • Vishwanath Patil
    • 1
  • Torsten Källqvist
    • 2
  • Elisabeth Olsen
    • 3
    • 4
  • Gjermund Vogt
    • 3
  • Hans R. Gislerød
    • 1
  1. 1.Department of Plant and Environmental SciencesNorwegian University of Life SciencesBlindernNorway
  2. 2.Norwegian Institute for Water Research (NIVA)KjelsaasNorway
  3. 3.The Norwegian Food Research InstituteOsloveienNorway
  4. 4.Department of Chemistry, Biotechnology and Food Sciences, Norwegian University of Life Sciences, P. O. Box 5003N-1432 ÅsNorway