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International Journal of Zoological Research
  Year: 2008 | Volume: 4 | Issue: 1 | Page No.: 53-58
DOI: 10.3923/ijzr.2008.53.58
Biochemical Composition of the Eggs of Commercially Important Crab Portunus pelagicus (Linnaeus)
P. Soundarapandian and Rajnish Kumar Singh

Abstract:
In the present investigation an attempt has been made to know the biochemical composition of matured eggs of P. pelagicus. The protein content was found to be 57.00% followed by lipid (14%) and carbohydrate (6.40%). The total values of saturated fatty acids in crab eggs were calculated as 12.78%. Among various saturated fatty acids recorded, the amount of myristic acid (06.36%) was predominant and minimum was capric acid (00.14%). The total amount of monounsaturated fatty acids in the present study was found to be 02.97%. Higher amount of monounsaturated fatty acid was nervonic acid (02.44%) and less amount of fatty acid was palmitoleic acid (00.10%). The total amount of polyunsaturated fatty acids in the present observation was calculated as 12.66%. Maximum amount of fatty acid was reported to be arachidonic acid (07.77%) followed by linoleum acid (01.83%) and minimum was linlelaidic acid (00.02%). From the present study, it is confirmed that the percentage of protein is highest among the biochemical constituents. The percentages of saturated and polyunsaturated fatty acids are high when compared to monounsaturated fatty acids studied in the matured eggs of P. pelagicus. Further study is needed to know which biochemical constituents and fatty acids are fairly utilized during embryogenesis and larval development. For this investigation one should study the biochemical changes of different stages of embryogenesis and larval development.
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How to cite this article:

P. Soundarapandian and Rajnish Kumar Singh, 2008. Biochemical Composition of the Eggs of Commercially Important Crab Portunus pelagicus (Linnaeus). International Journal of Zoological Research, 4: 53-58.

DOI: 10.3923/ijzr.2008.53.58

URL: http://scialert.net/abstract/?doi=ijzr.2008.53.58

 
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