Journal of Marine Biology

 Seafood consumption especially penaeidae shrimps have increased recently because of their high level of HUFA n-3 and their   effect on the cardio- vascular diseases. In shrimp culture, industry fish oil, because of its high level of EPA and DHA, was the best lipid source used in shrimp diet. However, because natural source cannot meet markets demand and usage of this lipid source make the diet too expensive, utilization of fish oil would not be so economical in future. One of the best solutions for this problem is fish oil replacement by plant oils in shrimp diet. According to difference between fish oil fatty acid profile and plant oil’s, maintenance of fatty acid balance is very important. So in this replacement, availability of a model to predict muscle tissue fatty acid profile by knowledge about diet ones looks necessary. In this study EPA, DHA, linoleic acid, linolenic acid and oleic acid datum have been extracted from 13 articles and were analyzed by SPSS statistical software. Out coming regression equations indicated that EPA (0.83) and linolenic acid (0.86) showed the highest R2 and fallowed by DHA, oleic acid and linoleic acid with 0.70, 0.63 and 0.41 respectively.