Amino acid compounds released by the giant freshwater prawn Macrobrachium rosenbergii during ecdysis: a factor attracting cannibalistic behaviour?
- Author:
Abu Seman JUNETA-NOR
1
;
Noordiyana Mat NOORDIN
2
;
Mohamad Nor AZRA
1
;
Hong-Yu MA
3
;
Norainy Mohd HUSIN
1
;
Mhd IKHWANUDDIN
1
Author Information
- Publication Type:Journal Article
- Keywords: Amino acid compound; Cannibalism; Chemical cue; Giant freshwater prawn; Moulting
- MeSH: Amino Acids/chemistry*; Animals; Aquaculture; Cannibalism; Chromatography, High Pressure Liquid; Feeding Behavior; Fresh Water; Malaysia; Molting; Palaemonidae/physiology*; Proline/chemistry*; Tryptophan/chemistry*
- From: Journal of Zhejiang University. Science. B 2020;21(10):823-834
- CountryChina
- Language:English
- Abstract: Ecdysis is a common phenomenon that happens throughout the life phase of the giant freshwater prawn Macrobrachium rosenbergii. It is vital to better understand the correlation between cannibalism and biochemical compound that exists during the moulting process. The objective of the present study was to determine the amino acid profile released by M. rosenbergii during the ecdysis process that promotes cannibalism. To accomplish this, changes in amino acid levels (total amino acid (TAA) and free amino acid (FAA)) of tissue muscle, exoskeleton, and sample water of culture medium from the moulting (E-stage) and non-moulting (C-stage) prawns were analysed using high-performance liquid chromatography (HPLC). Comparison study revealed that among the TAA compounds, proline and sarcosine of tissues from moulting prawn were found at the highest levels. The level of FAA from water that contains moulting prawns (E-stage) was dominated by tryptophan and proline. Significant values obtained in the present study suggested that these amino acid compounds act as a chemical cue to promote cannibalism in M. rosenbergii during ecdysis. The knowledge of compositions and compounds that were released during the moulting process should be helpful for better understanding of the mechanism and chemical cues that play roles on triggering cannibalism, and also for future dietary manipulation to improve feeding efficiencies and feeding management, which indirectly impacts productivity and profitability.
