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Descripción
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| In the present study fish oil (FO) was replaced by rapeseed oil (RO) in Atlantic salmon post-smolt diets, and the effects on liver and muscle fatty acid (FA) composition, selected lipogenic and lipolytic enzyme activities, and flesh oxidative stability assessed. Fish (220 ± 12g initial BW) were fed five experimental diets for 12 wk in which the FO was serially replaced by 25, 50, 75, and 100% RO. There were no effects of diet on final weight and biometric indices (P = 0.118). The percentage of neutral lipids (NL) linearly decreased in muscle (P = 0.005) and increased in liver (P = 0.001) with RO inclusion levels. Dietary RO affected the FA composition of muscle and liver NL and polar lipids (PL). In muscle NL, a linear accumulation of total n-6 PUFA was observed with increasing levels of RO (P < 0.001), with n-3 HUFA (P < 0.001) concentrations decreasing in a linear and quadratic pattern. In liver NL, the concentration of total n-6 PUFA accumulated in a linear and quadratic fashion (P < 0.001) while n-3 HUFA linearly decreased (P < 0.001) with increasing levels of RO. Total n-3 and n-6 PUFA content in the PL fraction were also affected (P < 0.01) by dietary input of RO in both liver and muscle. Activity of carnitine palmitoyltransferase I was higher in the liver of fish fed with 100% RO (P < 0.001). A time effect (P < 0.001) was observed in the concentration of lipid peroxidation products, expressed as thiobarbituric acid reactive substances (TBARS), in fish flesh stored under refrigeration for nine days. Moreover, the progressive inclusion of RO in the feed affected (P < 0.001) flesh oxidation stability. In summary, RO can totally replace FO in Atlantic salmon feed producing a decrease in flesh susceptibility to lipid oxidation with no deleterious effect on growth performance. However, a 100% RO diet increased (P < 0.001) total n-6 PUFA concentrations, and decreased (P < 0.001) the concentrations of eicosapentaenoic and docosahexaenoic acids in the fillet. | |
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Internacional
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Si |
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DOI
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Edición del Libro
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0 |
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Editorial del Libro
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ISBN
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978-1-60741-287-8 |
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Serie
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Título del Libro
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Salmon: Biology, Nutrition and Consumption |
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Desde página
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127 |
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Hasta página
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143 |