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Impact of imidacloprid on the nutritional quality of adult black tiger shrimp (Penaeus monodon)
Journal article   Peer reviewed

Impact of imidacloprid on the nutritional quality of adult black tiger shrimp (Penaeus monodon)

Peter Butcherine, Brendan P Kelaher, Matthew D Taylor, Bronwyn J Barkla and Kirsten Benkendorff
Ecotoxicology and Environmental Safety, Vol.198, 110682
07/2020
DOI: https://doi.org/10.1016/j.ecoenv.2020.110682
PMID: 32387844
url
https://doi.org/10.1016/j.ecoenv.2020.110682View
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Abstract

Imidacloprid Seafood quality Neonicotinoid Shrimp Fisheries Sciences Ecology Environmental Science and Management Fisheries - Wild Caught Primary Animal Products Fisheries - Aquaculture
Neonicotinoid insecticides, including imidacloprid, are increasingly being used to control insect pests in agricultural and urban areas, and are often detected in aquatic environments. The effects of neonicotinoids on nontarget insects have been investigated with respect to behavioural, biochemical, physiological and populationlevel responses, but information of their effects on crustaceans is limited. This study investigated the adverse effects of both acute and chronic exposure to sublethal concentrations of imidacloprid on the nutritional quality of adult Black Tiger Shrimp (Penaeus monodon). Shrimp were continually exposed to imidacloprid in water (5 μg L−1 and 30 μg L−1 ), or through their food (12.5 μg g−1 and 75 μg g−1 ), for the entire exposure period. Imidacloprid concentrations in water and residues in tissues were quantified using liquid chromatography-mass spectrometry after solid-phase extraction and QuEChER extraction respectively. Within 4 days, shrimp accumulated imidacloprid at up to 0.350 μg imidacloprid per g body weight from water and food exposure. Chronic exposure resulted in a significant decrease in body weight and total lipid content. Fatty acid composition in exposed shrimp was modified relative to controls. Overall, these results demonstrate that neonicotinoid exposure could lead to nutritional deficiency, which has implications for the productivity and food quality of shrimp.

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