Shell disease does not affect biochemical profiles of the North Sea brown shrimp Crangon crangon


Contact
berenike.bick [ at ] hifmb.de

Abstract

The brown shrimp Crangon crangon is a key component of the North Atlantic coastal food web and an important target species for the fishery economy. As the brown shrimp contains large amounts of protein and essential fatty acids, its consumption makes it a beneficial choice for humans. Commercially harvested crustaceans like C. crangon are frequently affected by bacterial shell disease, with necrotizing erosions and ulcerations of the cuticle. To determine whether shell disease influences the nutritional value of C. crangon, total protein and lipid contents, as well as fatty acid compositions of muscle tissue and hepatopancreas, together with the hepatosomatic index, were examined in healthy and affected individuals. The biochemical composition of the tissues did not differ significantly between the 2 groups. Also, the hepatosomatic index, as an indicator of energy reserves in shrimps, was similar between healthy and affected animals. Our results indicate that the nutritional value of C. crangon is not affected by shell disease, as long as it remains superficial as in the present study.



Item Type
Article
Authors
Divisions
Primary Division
Programs
Primary Topic
Publication Status
Published
Eprint ID
53251
DOI 10.3354/dao03516

Cite as
Segelken-Voigt, A. , Hagen, W. , Gerlach, G. and Strahl, J. (2020): Shell disease does not affect biochemical profiles of the North Sea brown shrimp Crangon crangon , Diseases of Aquatic Organisms, 141 . doi: 10.3354/dao03516


Download
[thumbnail of Segelken-Voigt_Hagen_Gerlach_Strahl_2020.pdf]
Preview
PDF
Segelken-Voigt_Hagen_Gerlach_Strahl_2020.pdf

Download (1MB) | Preview

Share
Add to AnyAdd to TwitterAdd to FacebookAdd to LinkedinAdd to PinterestAdd to Email


Citation

Geographical region
N/A

Research Platforms
N/A

Campaigns
N/A


Actions
Edit Item Edit Item