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This study investigates the effects of diet, salinity, and temperature on the accumulation of highly unsaturated fatty acids (HUFA) in Artemia, particularly comparing Lagkor Co Artemia tibetiana and Great Salt Lake Artemia franciscana. Results indicate that dietary HUFA levels significantly influence the HUFA profile, with low temperatures and salinities enhancing the retention of key fatty acids like ARA, EPA, and DHA. The findings provide insights into the mechanisms of HUFA synthesis and metabolism in Ar

Author

sullsamss63

Language

EN