Reproductive performance, lipids and fatty acids of mud crab Scylla serrata (Forsskål) fed dietary lipid levels

Natural food (NF, control), artificial diets (AD) containing total lipid levels of 10%, 12% and 14% (AD10, AD12 and AD14) and their combinations (AD10+NF, AD12+NF and AD14+NF) were fed for 112 days to pond-sourced eyestalk-ablated mud crab Scylla serrata (625±6.4 g) in tanks in order to determine their effects on reproduction and lipid profiles in broodstock tissues and zoeae. Crabs fed NF had the highest number of spawning followed by crabs fed AD10+NF and AD14+NF. Higher offspring production (number of zoeae) was obtained from crabs fed NF and AD+NF than from AD. As dietary total lipid levels increased, total lipid of broodstock ovaries, hepatopancreas, muscle and zoeae correspondingly increased in which AD+NF promoted higher levels than AD. Increased dietary total lipid levels enhanced lipid classes such as triacylglycerols and phosphatidyl choline levels in zoeae, all higher in crabs fed AD+NF than in AD. The major fatty acids in zoeae, particularly 16:0, 18:0, 18:1n-9 and 20:4n-6, 20:5n-3 and 22:6n-3, were higher in crabs fed AD+NF than in AD, the contents corresponding to broodstock dietary total lipid levels. A 10% total lipid in AD in combination with NF was sufficient to provide the essential lipids in crabs in the improvement of larval production and quality.This study was supported by the European Commission (INCO-DC) through Project (ICA4-CT-2001-10022) ‘Culture and Management of Scylla spp.’ The skilled technical assistance of the staff of Crustacean Hatchery, Centralized Analytical Laboratory and Feed Mill of SEAFDECAQD is highly appreciated

Lipids and fatty acids in wild and pond-reared mud crab Scylla serrata (Forsskål) during ovarian maturation and spawning

Wild-caught and pond-reared female mud crab Scylla serrata at different stages of ovarian maturation were collected from Samar and Capiz, Philippines. Crabs were categorized into five stages according to the external morphological and microscopic appearance of the most advanced oocytes. The ovaries, hepatopancreas, muscle and newly spawned eggs (NSE) were analysed for lipid class components and fatty acids. Total lipid was higher in pond-reared than in wild-caught crabs but increased with ovarian maturation in both groups. Ovarian lipid peaked at the fully mature stage, coinciding with a decline in hepatopancreatic and muscle lipids. Lipid levels declined significantly in spent females. The tissues contained elevated highly unsaturated fatty acids such as arachidonic (20:4n-6), eicosapentaenoic (20:5n-3) and docosahexaenoic (22:6n-3) acids, but at higher levels in late maturing and fully mature ovaries and in NSE. The type of lipid class and fatty acid components in mature ovaries as well as in NSE are generally considered to be indicative of their importance in reproductive physiology and embryonic and larval development.This study was funded by the European Union’s INCO-DEV project on Culture and Management of the crab Scylla (CAMS, contract ECA4-CT-2001-10022). The authors would like to thank Mr Quirico J. Ganon, who transported the crabs from Samar and Capiz to SEAFDEC AQD Philippines, and the staff of Laboratory of Aquaculture & Artemia Reference Center, Ghent University, Belgium, for the lipid class and fatty acid analyses

A biomolecular archaeological approach to ‘Nordic grog’

The combined archaeological, biomolecular, and archaeobotanical evidence from four sites in Denmark (Nandrup, Kostræde, and Juellinge) and Sweden (Havor on the island of Gotland) provide key reference points for reconstructing ‘Nordic grog’ from ca. 1500 BC to the first century AD. In general, Nordic peoples preferred a hybrid beverage or ‘grog,’ in which many ingredients were fermented together, including locally available honey, local fruit (e.g., bog cranberry, and lingonberry) and cereals (wheat, rye, and/or barley), and sometimes grape wine imported from farther south in Europe. Local herbs/spices, such as bog myrtle, yarrow and juniper, and birch tree resin rounded out the concoction and provide the earliest chemical attestations for their use in Nordic fermented beverages. The aggregate ingredients probably served medicinal purposes, as well as contributing special flavors and aromas. They continued to be important ingredients for many kinds of beverages throughout medieval times and up to the present. The importation of grape wine from southern or central Europe as early as ca. 1100 BC, again chemically attested here for the first time, is of considerable cultural significance. It demonstrates the social and ceremonial prestige attached to wine, especially when it was served up as ‘Nordic grog’ in special wine-sets imported from the south. It also points to an active trading network across Europe as early as the Bronze Age in which amber might have been the principle good exchanged for wine. The presence of pine resin in the beverages likely derives from the imported wine, added as a preservative for its long journey northward