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Nutritional composition of Artemia eggs

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  • Time of issue:2021-11-05
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(Summary description)

Nutritional composition of Artemia eggs

(Summary description)

  • Categories:News
  • Author:
  • Origin:
  • Time of issue:2021-11-0554
  • Views:
Information

Artemia eggs are also widely absorbed by sea shrimp, an important biological bait. It captures the strong desire for bad environments and has good satellite capabilities. Artemia egg larvae have high nutrients. Therefore, Artemia eggs are excellent biological food for fish, shrimp and crabs.

Artemia eggs are rich in protein, complete in amino acid composition, and relatively high in crude fat. Among them, unsaturated fatty acids are higher than saturated fatty acids. The unsaturated fatty acids of shelled eggs are 48.15%, and the shelled eggs are 54.82%. The saturated fatty acids of shelled eggs are 1.5 times that of shelled eggs. The shell of Artemia eggs is an iron-containing lipoprotein, which cannot be digested by the larvae of fish and shrimp. But animal experiments have shown that mice can digest Artemia egg shells, so there is no need to consider the shell problem with Artemia egg processing food, and some unsaturated fatty acids and inorganic elements are relatively high in the shell, such as DHA (22 carbon six Enoic acid), Se, Zn, Fe, etc.; eating crushed and shelled Artemia eggs can increase the γ-linolenic acid (essential fatty acid) in animal liver, while DHA and EPA are significantly higher than the control group. Another feature is that it can significantly increase the content of Fe2+ in the liver. Fe2+ is the main component of heme, so Artemia eggs can be used as a blood tonic, and eating Artemia eggs can increase brain protein content. From the nutritional analysis, it can be determined that Artemia eggs are rich in protein, amino acids, unsaturated fatty acids and inorganic elements. Animal experiments have proved that eating Artemia eggs has no effect on blood lipids and can increase the content of DHA, EPA, heme and brain protein in the liver.

 

 

 

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