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¹ Fırat Üniversitesi, Su Ürünleri Fakültesi, Elazığ DOI : 10.17693/yunusae.vi.286052 Viewed : 4424 - Downloaded : 2056 Phospholipids (PL) are essential nutrients in diets prepared for fish and crustaceans and, have an impact on growth, survival, increasing tolerance against stress factors, reducing deformities and increasing efficiency of feed use in feeding. Because of the fact that low level of PL synthesis occurs especially in the larvae and offspring development stages of fish and crustaceans, it is necessary to provide metabolic requirements with nutrients in controlled production. While phospholipids are composed of different classes (phosphatidylserine (PS), phosphatidylethanolamine (PE), phosphatidylcholine (PC), phosphatidylglycerol (PG) phosphatidylinositol (PI) and diphosphatidylglycerol (DPG)), chemical structures of these lipids, the fatty acid profiles differ and their biochemical functions are changeable. For this reason, the effects of different phospholipid sources added to diets of fish and crustaceans are also different on their nutrition. In general, although PC and PI phospholipids are more effective in their utilization, optimal amounts of phospholipids can vary depending on species, growth periods and amounts of raw plant materials used in the formulation of diets. Therefore, it is thought that it is necessary to consider species and size in the determination phospholipid level requirements of cultured fish and crustaceans ration. Keywords : Phospholipid, Fish, Crustacea, Nutrition