Effect of dietary conjugated linoleic acid on muscle, liver and visceral lipid deposition in rainbow trout juveniles (Oncorhynchus mykiss)

Effect of dietary conjugated linoleic acid (CLA) on growth performance, body composition and hepatic intermediary metabolism in juvenile yellow catfish Pelteobagrus fulvidraco

“…In the present study, inclusion of dietary CLA at 2% significantly reduced feed intake as observed by Twibell et al (2000), Diez et al (2007) and Makol et al (2009), and reduced feed efficiency as in fish fed the 2% CLA diet observed by Choi et al (1999). In contrast, growth performance and feed utilization were not affected by dietary CLA inclusion in several fish species (Twibell and Wilson, 2003;Berge et al, 2004;Kennedy et al, 2005;Bandarra et al, 2006;Ramos et al, 2008;Makol et al, 2009). In addition, Twibell et al (2000) reported that fish fed diets with CLA inclusion exhibited significantly improved feed efficiency compared to control animals.…”

“…For CLA analysis of CLA oil and whole body of yellow catfish, extracted total lipids were used for methyl esters preparation by base-catalyzed transesterification, with a 0.5 M sodium methoxide solution in anhydrous methanol (2 h at 30°C), as proposed by Park et al (2001) and Kramer et al (2002), in order to avoid isomerisation of CLA. The method was well used for determining CLA composition and content in trout by Bandarra et al (2006).…”

“…Dietary CLA could be beneficial to fish culture if these effects on body composition and lipid metabolism could be reproduced in farmed fish without negative effects on growth performance. In fish, studies have shown that dietary CLA may alter growth responses, feed efficiency and lipid concentration (Twibell et al, 2000(Twibell et al, , 2001Yasmin and Takeuchi, 2002;Twibell and Wilson, 2003), and result in high CLA deposition levels (Twibell et al, 2000(Twibell et al, , 2001Berge et al, 2004;Kennedy et al, 2005;Bandarra et al, 2006;Valente et al, 2007a). Fish being an important source of protein and n−3 PUFA, and a further increase in its CLA content could be of great interest to enhance the nutritional value of cultured fish for human consumption.…”

Incorporation of conjugated linoleic and alpha linolenic fatty acids into Pimedolus maculatus fillets

“…This trend has generated concerns about the most suitable diet for each species and whether the quality of meat derived from these farmed fish accords with consumers the expectations of consumers, who increasingly demand products with the same health benefits as those originally provided by wild fish (BANDARRA et al, 2006).…”

“…However, such an increase can lead to changes in body composition and slaughter quality, which lead to a negative impact regarding the overall market quality of fish due to an excessive deposition of fat in tissues such as the abdomen, liver and muscles (BANDARRA et al, 2006;KENNEDY et al, 2007;MANNING et al, 2006;RAMOS et al, 2008).…”