The effects of supplementing ESP-FM (Erythrobactor sp.), freshwater Chlorella (Chlorella sp.), and baker’s yeast (Saccharomyces cerevisiae) on the nutritional value and mass production of Moina macrocopa, which is used as a live feed for fish fry production, was investigated. Consequently, the effects of feeding the enriched M. macrocopa to the nutritional composition of larval rockfish (Sebastes schlegel) and carp (Cyprinus carpio) was also investigated. Maximum density of M. macrocopa was reached within 15-21 days after inoculation (0.5 to 22 individual/mL), at various temperatures, and either decreased or remained almost constantly thereafter. Protein content and amino acids composition of M. macrocopa were found to be influenced by their respective diets while lipid and ash contents did not considerably change. M. macrocopa fed with baker’s yeast were low in n-3 HUFA content, and those fed on the freshwater chlorella were high in the 18:2n-6 and 18:3n-3 HUFA content, and in cultures treated with ESP-FM were high content in n-3 HUFA. The utilization of M. macrocopa as a substitute fish feed for carp and rockfish showed the enrichment nutritional content.

Abstract
Introduction
Materials and Methods
    1. Monitoring and assessing M. macrocopa’spopulations
    2. Experimental fish and diets
    3. Moisture, protein and lipid analysis
    4. Amino acids analysis
    5. Ash and mineral analysis
    6. Lipids extraction and preparation of fatty acidmethyl esters
    7. Gas-liquid chromatography (GLC)
    8. Lipid class determination
    9. Statistical analysis
Results
    1. Population densities of Moina at various temperatureand diets
    2. Nutritional value of M. macrocopa
    3. Fatty acids composition of rockfish and carp larval
Discussion
References

• Therese Ariane Neri(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University)
• Zuliyati Rohmah(Faculty of Biology, Universitas Gadjah Mada)
• Bernadeth F. Ticar(College of Arts and Sciences, Iloilo Science and Technology University)
• Byeong-Dae Choi(Department of Seafood and Aquaculture Science/Institute of Marine Industry, Gyeongsang National University) Corresponding author