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Eroldoğan, Tufan; Turchini, Giovanni M.; Yılmaz, Asuman H.; Taşbozan, Oğuz; Engin, Kenan; Ölçülü, Abdullatif; Özşahinoğlu, Ilgın; Mumoğullarinda, Pınar

doi:10.4194/1303-2712-v12_4_07

Cited by 23 publications

(27 citation statements)

References 46 publications

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“…In the present study, by replacing fish oil with rapeseed oil, slight increases in HSI was observed which is in accordance with some other studies (Caballero et al, 2004, Wassef et al, 2007, BeneditoPalos et al, 2007, Piedecausa et al, 2007, Leaver et al, 2008. In many instances, when n-6 PUFA rich alternative oils were used to replace fish oil, the modification of the hepatic lipid content was recorded (Caballero et al, 2004;Wassef et al, 2007;Benedito Paloset al, 2007;Piedecausa et al, 2007;Leaver et al, 2008;Eroldoğan et al, 2012). Increased hepatic lipid deposition is commonly associated with the morphological alteration known as steatosis, which is due to increased synthesis and deposition of triacylglycerols in hepatocyte vacuoles (Montero and Izquierdo, 2010).…”

Section: Discussionsupporting

confidence: 79%

“…In a similar study on sea bass, Izquierdo et al (2003) reported that the replacement of 60% of fish oil with linseed oil (n-3 PUFA-rich), soybean oil (n-6 PUFA-rich), rapeseed oil (MUFA-rich) and a mixed-blend did not negatively impact on fish performance, when high lipid content (25%) diets were evaluated. As in many instances, this result is similar to a number of the other earlier studies with European sea bass and salmonids where the complete replacement of dietary fish oil with alternative vegetable oils has resulted in no affect on fish growth performance (Guillou et al, 1995;Tocher et al, 2000;Torstensen et al, 2000;Bell et al, 2001, Mourente et al, 2005bTurchini et al, 2011b;Eroldoğan et al, 2012;Eroldoğan et al, 2013).…”

Section: Discussionsupporting

confidence: 78%

“…The fatty acid compositions of tissue lipids of cold/temperate species are known to be highly influenced by dietary fatty acids (Torstensen et al, 2000;Rosenlund et al, 2001;Eroldoğan et al, 2012) and linear correlations exist between individual fatty acids in fillet total lipid and their concentrations in dietary lipids (Bell, et al, 2001;Bell et al, 2002). Previous studies have shown that although dietary fatty acids correlated to fatty acids deposited in flesh, specific fatty acids were selectively utilized or retained (Bell et al, 2001;Bell et al, 2002;Torstensen et al, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…elongase, Δ-6 desaturase and Δ-5 desaturase) involved in the desaturation and elongation of C 18 fatty acids have been reported (Mourente et al, 2005a;. However, previous studies have demonstrated that the dietary fish oil component of the diet can be substituted to levels of 50-60% Mourente et al, 2005 b;Richard et al, 2006) and 100% (Eroldoğan et al, 2012;Eroldoğan et al, 2013). However, one of the principal effects of fish oil substitution is the unavoidable and detrimental impact on the final fillet concentrations of long chain omega-3 fatty acids (n-3 LC PUFA) and the modification of specific fatty acid digestibility.…”

Section: Introductionmentioning

confidence: 91%

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Yılmaz¹,

Eroldoğan²

2015

Turk. J. Fish. Aquat. Sci.

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This study evaluated dietary polyunsaturated fatty acid (PUFA)/highly unsaturated fatty acid (HUFA) ratios in European sea bass subjected to feeds containing fish oil (FO) or two different vegetable oils (the monounsaturated fatty acid: MUFArich rapeseed oil, RO; and the n-6 PUFA-rich cottonseed oil, CSO). Triplicate groups of twenty fish (35-g ± 0.2) were fed three fish-based diets in which the added lipid was 100% fish oil (FO), 100% refined low-erucic-acid-rapeseed oil (RO), 100% cottonseed oil (CSO) for a period of 130 days. As a result of this study, final weight, weight gain and specific growth rate were significantly higher in fish fed FO and RO diet compared to fish fed CSO. Final weight in fish fed the RO diet were significantly higher (87.3 ± 3.1 g) in comparison to fish fed the FO (84.3 ± 1.2 g) and CSO diets (80.4±2.3, p<0.05). The concentration of eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) in flesh was significantly reduced with increasing levels of MUFA and n-6 PUFA in the diet. Accordingly, DHA value in fish fed the CSO diet was 9.41% whereas fish fed the RO diet had lower (7.93%) DHA content in the flesh. As expected, the absorption of individual dietary fatty acids decreased with chain length and increased with the degree of unsaturation. The apparent total lipid digestibility decreased with increasing the PUFA/HUFA ratio in the diet.Keywords: β-oxidation, chain length, degreee of unsaturation, digestibility Balık Yağına İkame Eden İki Farklı Bitkisel Yağ Sınıfının Juvenil Avrupa Deniz Levreğinde (Dicentrarchus Labrax) Besinsel Sindirime Etkileri Özet Bu çalışmada, balık yağı (BY) ve iki farklı bitkisel yağ (tekli doymamış yağ asitlerince zengin kolza yağı, KY ve n-6 çoklu doymamış yağ asitlerince zengin pamuk tohumu yağı; PTY) içeren yemlere tabi tutulan Avrupa deniz levreğindeki çoklu doymamış yağ asidi (PUFA)/ yüksek doymamış yağ asidi (HUFA) oranı değerlendirilmiştir. 20 adet Avrupa deniz levreği, (35-g) 130 gün boyunca %100 balık yağı (BY), %100 rafine edilmiş kolza yağı (KY) ve %100 rafine edilmiş pamuk tohumu yağı ilave edilmiş 3 yemle beslenmiştir. Final ağırlığı, ağırlık kazancı ve spesifik büyüme oranı karşılaştırıldığında BY ve KY yemi ile beslenen balıklar PTY yemi ile beslenenlere göre önemli düzeyde daha yüksek bulunmuştur. KY ile beslenen balıklarda final ağırlığı (87.3 ± 3.1 g), BY(84.3 ± 1.2 g) ve PTY (80.4±2.3, p<0.05) ile beslenenlere kıyasla önemli ölçüde daha yüksek bulunmuştur. Filetodaki eikosapentaenoik asit, (EPA) ve dokosahekzaenoik Asit (DHA) yoğunluğu, yemlerdeki MUFA ve n-6 PUFA seviyelerinin artmasıyla azalmıştır. Buna göre, PTY ile beslenen balıkların DHA miktarı %9.41 iken KY (%7.93) ile beslenen balıkların kaslarındaki DHA miktarı daha düşüktür. Tahmin edildiği üzere, diyetlerdeki bireysel yağ asitlerinin emilimi zincir uzunluğu ile azalmakta ve doymamışlık derecesiyle artmaktadır. Diyetlerdeki PUFA/HUFA oranının artmasıyla görünen total yağ sindirilebilirliği azalmaktadır.Anahtar Kelimeler: β-oksidasyon, doymamışlık derecesi, sindirilebi...

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Section: Discussionsupporting

confidence: 79%

Section: Discussionsupporting

confidence: 78%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 91%

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Yılmaz¹,

Eroldoğan²

2015

Turk. J. Fish. Aquat. Sci.

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“…In this context, there are two types of alternative oil resources currently studied: terrestial plant oils and microorganism based oils (Pickova and Morkore, 2007;Turchini et al, 2009). Replacement of fish oil by terrestial plant oils such as linseed oil (Wassef et al, 2009), sunflower oil (Merida et al, 2010), palm oil (Fountoulaki et al, 2009), soybean oil (Yıldız andŞener, 2004;Peng et al, 2008), cottonseed oil (Güler and Yıldız, 2011;Eroldoğan et al, 2012), rapeseed oil (Mourente and Bell, 2006) and canola oil (Huang et al, 2007) have been evaluated in marine fish nutrition. Unlike marine microorganism oil sources, terrestial plant oils lack of n-3 LC-PUFA and several negative effects may occur on survival, growth performance, flesh quality and taste parameters of fish fed these diets, including gilthead sea bream (Montero et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

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Eryalçın¹,

Yıldız²

2015

Turk. J. Fish. Aquat. Sci.

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The aim of the present study was to investigate the effects of replacing fish oil by different microalgae products on the growth performance and fatty acid composition of gilthead sea bream (0.02±0.00 g) during 90 days of post larvae and weaning period. Four diets were evaluated: control diet was exclusively based on fishoil; SBAE diet included the commercial product SBAE ® , which consists of four microalgae: Tetraselmis suecica, Isochrysis sp., Nannochloropsis oculata and Phaeodactylum tricornutum; Algamac diet included the commercial product Algamac 3050, which consists solely of the microalgae Schizocthytrium sp., and Mix diet that consisted of a mixture of both commercial products in equal amounts, SBAE ® and Algamac ® . At the end of the feeding trial, the highest weight gain was obtained in Control (1.34±0.00 g) and Mix (1.34±0.03 g) groups (P<0.05). The highest survival rates were found in Control and Mix diet groups, whereas the lowest was found in SBAE diet group. Experimental diets showed significant effects on the fatty acid composition of larvae. The total long-chain n-3 polyunsaturated fatty acid (LC-PUFA), eicosapentaenoic acid and docosahexaenoic acid levels were increased with inclusion of microalgae products. Based on the results of growth performance and fatty acid composition, fish oil substitution by a blend of equal amounts of microalgae products SBAE ® and Algamac ® 3050 seems to be promising in weaning diets for gilthead sea bream larvae.Keywords: Gilthead sea bream, nutrition, microalgae, growth performance, survival, essential fatty acids. Kurutulmuş Mikroalg İçeren Mikrodiyetler ile Uzun Süreli Beslenmenin, Çipura (Sparus aurata, L.,1758)' larda Büyüme ve Yağ Asidi Kompozisyonuna Etkileri ÖzetBu çalışmanın amacı, çipura (0,02±0,00 g) post larval ve ön büyütme döneminde 90 gün süresince balık yağı yerine farklı mikroalg ürünleri kullanılmasının, büyüme performansı ve yağ asidi kompozisyonuna olan etkilerinin incelenmesidir. Kontrol yeminde yağ kaynağı olarak sadece balık yağı kullanılmıştır; Tetraselmis suecica, Isochrysis sp., Nannochloropsis oculata ve Phaeodactylum tricornutum olmak üzere 4 mikroalg türünden oluşan SBAE ® ticari ürünü içeren SBAE yemi; sadece mikroalg Schizocthytrium sp.'den oluşan ticari Algamac 3050 ürünü içeren Algamac yemi ve her iki ticari ürünün eşit oranlarda karışımını içeren Mix yem olmak üzere toplam dört farklı deney yemi kullanılmıştır. Besleme deneyi sonunda, en yüksek ağırlık kazanımı Kontrol (1,34±0,00 g) ve Mix deney (1,34±0,03 g) gruplarında gözlenmiştir (P<0,05). En yüksek hayatta kalma oranları da Kontrol ve Mix gruplarında bulunurken, en düşük değer SBAE grubunda görülmüştür. Deneysel yemler, yavruların yağ asidi kompozisyonları üzerinde etkili olmuştur. Toplam uzun zincirli n-3 çok doymamış yağ asitleri (LC-PUFA), eikosapentaenoik asit ve dokosahekzaenoik asit seviyeleri, mikroalg ürünlerinin kullanılmasıyla artış göstermiştir. Büyüme performansı ve yağ asidi kompozisyonu sonuçlarına dayanarak, balık yağı yerine eşit oranlarda SBAE ve Alg...

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Cottonseed Oil

Shahidi¹,

Oh²,

Wan³

et al. 2020

Bailey's Industrial Oil and Fat Products

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Cottonseed oil, America's original vegetable oil, dominated the United States vegetable oil market for over a century. Cottonseed is a by‐product of cotton and difficult to process and refine due to its unique seed structure and high content of natural pigment. Through research and experimentation, chemists have developed a clear, odorless, bland‐flavored cottonseed oil and a creamy, white shortening that set the standards for edible fats and oils worldwide. The scientific and technical advances developed to process cottonseed and cottonseed oil became the cornerstones of the edible fats and oils industry as it is known today. Numerous processes were developed or perfected especially for cottonseed oil and cottonseed which later found application for other oils and oilseeds. These processes include screw press extraction, prepress solvent extraction, and direct and expander‐solvent extraction for the crude oil; caustic and miscella refining; fractionation via winterization; deodorization; bleaching; hydrogenated basestock system; blending and formulating with various basestocks to achieve the desired performance and characteristics, etc. Today, vegetable oil processors worldwide have a wide range of raw materials to choose from, but cottonseed pioneered the American vegetable oil industry.

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Cited by 23 publications

References 46 publications

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Cottonseed Oil

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