Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

Turchini, Giovanni M.; Mentasti, T.; Frøyland, Livar; Orban, E.; Caprino, F.; Moretti, V.M.; Valfrè, F.

doi:10.1016/s0044-8486(03)00294-1

Cited by 173 publications

(154 citation statements)

References 43 publications

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“…In the present study, brown trout demonstrated better growth performance when compared to observations previously reported for this species (Arzel et al, 1994;Pirhonen and Forsman, 1998;Johnsson et al, 2000;Regost et al, 2001;Turchini et al, 2003). However, smaller fish in size were used in the present study.…”

Section: Discussioncontrasting

confidence: 40%

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Arslan¹,

Sirkecioğlu²,

Bayır³

et al. 2012

Turk. J. Fish. Aquat. Sci.

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Brown trout Salmo trutta (~1 g) were fed four casein-gelatin based diets with different lipid resources for 6 weeks. The sources of dietary lipid were menhaden oil (MO diet), hazelnut oil (HO diet,), a blend of linseed oil and soybean oil (1:1) (LO+SO diet), and soybean lecithin (LE diet). Feeding trial was conducted in a recirculating water system at 13±0.2°C. Fish fed LO+SO diet demonstrated the highest growth performance while those fed HO diet had the lowest growth rate (P<0.05). The fatty acid profiles of fish reflected the fatty acid composition of the diets. High level of docosahexaenoic acid (22:6n-3, DHA) in whole body lipids of fish fed LO+SO diet corresponded with the high level of linolenic acid (18:3n-3, LNA) in the lipids of this diet. Fish fed LE diet which was rich in linoleic acid (18:2n-6, LA) had the highest level of arachidonic acid (20:4n-6 , ARA) in their body. The results suggest that the efficiency of elongation and desaturation of C18 fatty acids depends on the dietary lipid source and brown trout has capacity to transform LA and LNA to ARA and DHA, respectively. Growth depletion in fish fed HO diet might be caused by essential fatty acid deficiency.Keywords: Brown trout, Salmo trutta, lipids, fatty acids, growth. Balık Yağı Yerine Kullanılan Farklı Diyetsel Bitkisel Yağların Kahverengi Alabalık (Salmo trutta) Yavrularında Büyüme ve Yağ Asidi Kompozisyonuna Etkisi ÖzetMevcut çalışmada yaklaşık 1 g ağırlığındaki kahverengi alabalık yavruları 6 hafta süre ile kazein-jelâtin tabanlı yemlerle beslenmiştir. Yemlerde yağ kaynağı olarak balık (ringa) yağı (MO diyeti), fındık yağı (HO diyeti), soya yağı-keten tohumu yağı karışımı (1:1) (LO+SO diyeti) ve soya lesitini (LE diyeti) kullanılmıştır. Kapalı devre su sisteminde yürütülen çalışma boyunca sıcaklık 13±0,2°C olarak gerçekleşmiştir. Çalışma sonunda LO+SO yemi ile beslenen balıklar diğer yemlerle beslenen balıklara göre önemli derecede yüksek büyüme performansı göstermiştir (P<0,05). En düşük büyüme HO yemi ile beslenen balıklarda görülmüştür. Tüm vücuda ait toplam yağların nötral ve polar lipit fraksiyonlarının yağ asidi içerikleri yemlerin yağ asidi içeriklerini yansıtmıştır. Yüksek düzeyde linolenik asit (18:3n-3, LNA) içeriğine sahip LO+SO diyeti ile beslenen balıkların vücudunda, dokozahekzaenoik asit (22:6n-3, DHA) miktarında artış görülmüştür. Benzer şekilde en yüksek araşidonik asit (20:4n-6, ARA) içeriği, 18:2n-6 (linolenik asit, LA) bakımından zengin olan LE diyeti ile beslenen balıklarda görülmüştür. Mevcut çalışmanın sonuçları, kahverengi alabalıkta yemlerdeki yağ kaynağına bağlı olarak LA ve LNA in sırasıyla ARA ve DHA e dönüştürebildiğini göstermektedir. Fındık yağı ile beslenen balıklardaki düşük büyümenin esansiyel yağ asidi eksikliğinden kaynaklandığı düşünülmektedir.Anahtar Kelimeler: Kahverengi alabalık, Salmo trutta, yağlar, yağ asitleri, büyüme.

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Section: Discussioncontrasting

confidence: 40%

“…However, fish fed a diet that combined vegetable oils and animal fat had significantly higher lipid accumulation in their bodies. DHA accumulation remained high regardless of the dietary lipid sources (Turchini et al, 2003).…”

Section: Muratmentioning

confidence: 90%

Untitled

Arslan¹,

Sirkecioğlu²,

Bayır³

et al. 2012

Turk. J. Fish. Aquat. Sci.

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“…Presumably astaxanthin levels increased in the bloodstream because the greater dietary levels of SFA and MUFA enhanced intestinal uptake of this fat-soluble pigment. Hepatic activity of carnitine palmitoyltransferase-I, an enzyme associated with shuttling of LC-PUFA into β-oxidation for energy production, was significantly reduced among brown trout reared on pork lard-, but not poultry-fat-based feeds [70] . Though this may suggest reduced fatty acid catabolism and perhaps active sparing of LC-PUFA, these changes did not translate into altered growth performance or conservation of tissue levels of LC-PUFA.…”

Section: Comparative Physiological Effectsmentioning

confidence: 97%

“…As was noted for immunological effects, though use of rendered fats in aquafeeds may influence production quality and consumer acceptance, in practice, the magnitude of these effects appears to be minimal. For example, feeding pork lard or poultry fat to brown trout affected the total amount and profile of volatile flavor compounds in the resultant fillets [70] , but these differences were not detected by consumers in a subsequent sensory analysis. Trained panel members noted no differences in the color or odor of fresh product and found the color, flavor and texture of cooked fillets to be equivalent [70] .…”

Section: Effects On Tissue Composition and Qualitymentioning

confidence: 97%

“…For example, feeding pork lard or poultry fat to brown trout affected the total amount and profile of volatile flavor compounds in the resultant fillets [70] , but these differences were not detected by consumers in a subsequent sensory analysis. Trained panel members noted no differences in the color or odor of fresh product and found the color, flavor and texture of cooked fillets to be equivalent [70] . Although consumerbased assessments of fillet color were slightly affected by feeding poultry fat-based diets to rainbow trout (consumers described the fillets as "darker" and "more brown" than fillets from fish oil-fed fish), analytical assessments of fillet color (tristimulus color test) did not reveal a significant effect of dietary lipid source [94] .…”

Section: Effects On Tissue Composition and Qualitymentioning

confidence: 97%

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Potential, Implications and Solutions Regarding the Use of Rendered Animal Fats in Aquafeeds

Trushenski

Lochmann²

2009

American J. of Animal and Veterinary Sciences

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Problem statement:In the past, aquafeeds were comprised largely of fish meal and fish oil derived from marine reduction fisheries. In addition to being highly palatable and readily digested by cultured fishes, these feedstuffs were historically inexpensive sources of protein, energy and essential nutrients. However, increasing cost and concerns over safety and sustainability have greatly incentivized the transition from fish meal and oil to alternative sources of protein and lipid for aquafeed formulation. Fish oil replacement is proving more difficult than originally anticipated, particularly for marine carnivorous species. Approach: If complete fish oil replacement is not a viable goal for fish nutritionists and aquafeed manufacturers, at a minimum, we must strive for judicious use of limited marine-derived resources. In the present review, we explore the opportunities of using rendered fats as alternatives to marine-derived fish oils in aquaculture feeds, beginning with a discussion of the products themselves before reviewing the most recent literature and concluding with a discussion of the future of these products in aquafeed formulations. Results: Rendered fats have not been as intensively evaluated in aquaculture nutrition as grain and oilseed-derived lipids, although a number of recent publications on the subject suggest increasing interest in the use of rendered products in aquafeeds. Conclusion: Poultry fat, beef tallow, pork lard and to a lesser extent, yellow/restaurant grease and catfish oil, have been investigated individually or in combination with other lipids in feeds for a broad range of cultured taxa with generally acceptable results.

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Fats and Oils in Aquafeed Formulations

Colombo

Foroutani

Parrish

2020

Bailey's Industrial Oil and Fat Products

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Aquaculture is the fastest growing food production sector and is expected to provide over 60% of the world's seafood by 2030. Lipids represent the major energy contribution in aquaculture nutrition, and as such, reach high inclusion levels in energy–dense aquafeeds. Lipids are a prominently studied nutrient in aquaculture, since they supply energy and essential fatty acids and because of the unique abundance of the ω3 long‐chain polyunsaturated fatty acids that are found in fish. Lipids from fish are well known to have positive impacts on human health, and as such, the transfer of lipids from the diet to fish to consumer is of great importance. Therefore, the fats and oils that are supplied for the health, growth, and development of aquaculture fish must be of good quality and sourced sustainably for the future of aquaculture production. This article describes the role of fats and oils in aquafeeds. In order to understand how the fats and oils are utilized, this article reviews the lipid and fatty acid requirements, lipid digestibility, and lipid synthesis of aquaculture fish. It also describes the most common fats and oils that are used in aquafeed formulations, as well as novel, innovative lipid sources, and new methods of formulating fatty acids in aquafeeds. The different lipid and fatty acid compositions of these fat and oil sources in the diet can directly impact the nutritional and product quality of farmed fish. The practical consideration for using high levels of dietary lipid in aquafeeds is the feed quality, particularly considering lipid oxidation.

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Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

Cited by 173 publications

References 43 publications

Untitled

Untitled

Potential, Implications and Solutions Regarding the Use of Rendered Animal Fats in Aquafeeds

Fats and Oils in Aquafeed Formulations

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