Efficacy of canola oil, pork lard and marine oil singly and in combination as supplemental dietary lipid sources for juvenile coho salmon (Oncorhynchus kisutch)

Dosanjh, B.S.; Higgs, David A.; Plotnikoff, M.Dianne; McBride, J. R.; Markert, J. R.; Buckley, J. Thomas

doi:10.1016/0044-8486(84)90326-0

Cited by 39 publications

(21 citation statements)

References 20 publications

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“…Substantial portion of dietary lipid is incorporated into the depot fat that mainly goes to visceral fat as compared to the rest of the body (Sheridan, 1994). Vegetable oils are cheaper, available in large quantities and less subjected to oxidation (Dosanjh et al, 1984). They enable growth and feed conversion which is as efficient as fish oils without significantly affecting the flesh's organoleptic qualities (Guillou et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

Effects of Different Types of Oils on Growth Performance, Survival and Carcass Composition of Nile Tilapia (Oreochromis niloticus)

Sagne

Loum

Fall

et al. 2013

JBLS

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The study evaluated the growth performance, survival and body composition of Oreochromis niloticus fed isonitrogenous (25%) and isocaloric (186 cal/kg) diets containing different types of oils (fish oil (FO) and vegetable oils (VO) (Soybean oil (SO) and Peanut oil (PO)) at 6% level for a period of 42 days. Significant difference was observed in the body weight gain (WG), specific growth rate (SGR), feed conversion ratio (FCR) values, body protein and lipid content.The diet E containing a mixture of vegetable oils in equal proportions (1:1) produced the best results WG (413.25%), SGR (3.86) and FCR (1.37), whereas the diet B (75% FO + 25% VO) showed the poorest performance WG, FCR and SGR. The survival rate ranged from 55 to 100%, being 55% for C (50% FO+ 50%VO), 65% for A (100% FO) and 100% for B (75% FO+ 25%VO), D (25% FO+ 75%VO) and E (100%VO). The type of dietary lipid significantly affected the body composition of fish. Fish fed on diets B (75% FO+ 25%VO), C (50% FO+ 50%VO), E (100%VO) presented the highest body protein content compared to initial fish. The highest body protein content was obtained in the fish fed on diet B (75% FO+ 25%VO). There was no significant difference in the body protein content of fish fed on diet C (50% FO+ 50%VO) and E (100%VO) also between the initial fish and those fed on diet D (25% FO + 75% VO). The lowest body protein content was obtained with fish fed diet with A (100% FO). Tilapia fed diet containing 100% FO, had the highest body lipid content compared to the initial fish. The lowest body lipid contain was observed in the fish fed on B (75% FO+ 25%VO). There was no significant difference in body lipid and protein content among fish fed diet with D (25% FO+ 75%VO) and initial fish. Results of the present study suggest that diet supplemented with a mixture of vegetable oils (SO and PO) could totally replace fish oil and produce the best growth response in Oreochromis niloticus.

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Section: Discussionmentioning

confidence: 99%

Effects of Different Types of Oils on Growth Performance, Survival and Carcass Composition of Nile Tilapia (Oreochromis niloticus)

Sagne

Loum

Fall

et al. 2013

JBLS

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“…Canola oil, pork lard and herring oil singly and in combination were assessed as supplemental sources of dietary lipid for juvenile coho salmon (Dosanjh et al, 1984). It was concluded that canola oil, pork lard and a blend of these lipid sources could be excellent alternative types of supplemental dietary lipid for coho salmon under these test conditions.…”

Section: Diet Effect On Fatty Acid Compositionmentioning

confidence: 98%

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

Vinagre

Rodrı́guez

Larraín

et al. 2011

Food Research International

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Artículo de publicación ISICoho salmon (Oncorhynchus kisutch) supports an important farming production in parallel with capture delivery, giving rise to products of great economic importance in many countries. This review covers the research carried out during the last decades related to its employment as a food product. In the first part, studies carried out concerning the chemical constituent composition and nutritional value are reviewed; special attention is accorded to the wild/farmed fish comparison and to the effect of diet on lipid composition variations. In agreement to the great lability of chemical constituents of aquatic foods, the second part of the manuscript provides a revision of coho salmon research related to the chemical component changes produced during technological processing and their effects on nutritional and sensory losses; in this case, special attention is accorded to studies employing advanced technological strategies focused to partially inhibit the development of the different damage pathways.Universidad de Chile (Chile)–Consejo Superior de Investigaciones Científicas (CSIC, Spain) research program through the following projects: Project 2003 CL 0013, Project 2004 CL 0038 and Project 2006 CL 0034

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“…Several studies have shown that alternative lipid sources can replace significant parts of the FO diets for salmon without sacrificing growth or reproduction (Dosanjh et al 1984;Hardy et al 1989;Greene and Selivonchinck 1990;Bell et al 2001Bell et al , 2002Grisdale-Helland et al 2002). It is also well documented that the fatty acid profile of the diet will be reflected in the lipid composition of the fish (Lie et al 1988; Thomassen and Røsjø 1989).…”

Section: Introductionmentioning

confidence: 95%

Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)

et al. 2005

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Atlantic salmon (Salmo salar) was grown in sea cages from 700 g to a market size of 3.2 kg on diets containing either 29% Peruvian high polyunsaturated fatty acids (PUFA) fish oil (FO) or 29% soybean oil (SO) as oil source. Chemical analyses and a triangular consumer test were performed on fresh muscle, while colour, texture and liquid holding capacity (LHC) analyses were performed on both fresh muscle, frozen muscle (stored for 3 months) and smoked salmon. The growth and chemical composition of flesh was not affected by the dietary treatment. The muscle fatty acid (FA) profile was reflected by the dietary oil source, and the amount of malondialdehyde (MDA) was threefold higher in the salmon fed FO than SO. Muscle pigment concentration was significantly different (p < 0.01) with 7.9 mg kg À1 for FO and 5.6 mg kg À1 for SO fed salmon, respectively. This result was also significantly (p < 0.05) reflected in the difference between the instrumentally measured colour of fresh, frozen and smoked muscle, and visual impressions of fresh and frozen muscle. Gaping, texture and liquid holding capacity was not affected by the dietary treatment, and the consumer panel did not detect any differences between the dietary groups. SO can be used as a dietary oil source in the grow-out phase of salmon production without sacrificing product quality in terms of texture, liquid holding capacity and consumer preference. However, a total substitution of high PUFA fish oil by SO in diets for salmon grown to market size, affects muscle colour and the FA profile significantly. (p<0.05).

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Efficacy of canola oil, pork lard and marine oil singly and in combination as supplemental dietary lipid sources for juvenile coho salmon (Oncorhynchus kisutch)

Cited by 39 publications

References 20 publications

Effects of Different Types of Oils on Growth Performance, Survival and Carcass Composition of Nile Tilapia (Oreochromis niloticus)

Effects of Different Types of Oils on Growth Performance, Survival and Carcass Composition of Nile Tilapia (Oreochromis niloticus)

Chemical composition and quality loss during technological treatment in coho salmon (Oncorhynchus kisutch)

Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)

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