Interactive effects of dietary palm oil concentration and water temperature on lipid digestibility in rainbow trout, <i>Oncorhynchus mykiss</i>

Ng, Wing‐Keong; Campbell, Patrick; Dick, James R.; Bell, J. Gordon

doi:10.1007/s11745-006-1157-y

Cited by 57 publications

(41 citation statements)

References 26 publications

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“…Obviously, the fatty acid composition of a vegetable oil alternative diet differs dramatically from the fatty acid composition of the FO and hence, dietary inclusion of RO and CSO at the expense of FO will affect the flesh fatty acid composition of the fish. LA, LNA and oleic acid were preferentially utilized in flesh, when present at high concentrations in the diet, as reported previously Ng et al, 2003). These data suggest that the monoene, oleic acid as well as LA and LNA, are readily oxidized when present in high concentrations.…”

Section: Discussionsupporting

confidence: 88%

Untitled

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: 88%

Untitled

Yılmaz¹,

Eroldoğan²

2015

Turk. J. Fish. Aquat. Sci.

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“…The positive relationship between tissue fatty acid composition and dietary fatty acid contents has been well demonstrated in previous studies (Bransden et al, 2005;Zia-Ul-haq et al, 2007a, b, 2008, 2011aLuo et al, 2008;Rezek et al, 2010). In this study, the muscle fatty acid composition in fish generally reflected the lipid composition in diets similar to the report of Ng et al (2003) that the high fatty acids in feed can lead to high fatty acids in muscle. Moreover, there were differences in fatty acid composition between fish muscle and the diets in our study.…”

Section: Discussionsupporting

confidence: 86%

Effects of dietary soybean oil inclusion to replace fish oil on growth, muscle fatty acid composition, and immune responses of juvenile darkbarbel catfish, Pelteobagrus vachelli

Jiang¹,

Chen²,

Qin³

et al. 2013

Afr. J. Agric. Res.

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An 80 day feeding trial was conducted to evaluate the effects of dietary inclusion of soybean oil to replace fish oil in the diet on growth, muscle fatty acids and immune responses of Pelteobagrus vachelli. Isonitrogenous and isocaloric diets were formulated with four fish oil to soybean oil ratios at 8:0 (FO, control), 6:2 (MO1), 2:6 (MO2) and 0:8 (SO) in triplicate. Each diet was fed to juvenile darkbarbel catfish (1.0 ± 0.02 g) twice daily. No significant differences were found in weight gain, special growth rate, hepatosomatic index and intraperitoneal fat ratio among all the treatments. Incorporation of soybean oil significantly modified the fatty acid composition and n-3 and n-6 PUFAs ratio in muscle of fish. Fish fed MO1 showed significantly higher serum lysozyme activity, complement C3 and C4 contents and total IgM content than those fed other diets. These results indicate that partial replacement of fish oil with soybean oil does not compromise fish growth, but improve fish immunity. This study suggests that 25% fish oil replacement with soybean oil can be used in the practical diet of this fish.

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“…The results of this study showed that the inclusion of CPO up to about 10 wt-% (25% of added oil) in Atlantic salmon feeds resulted in negligible differences in nutrient and fatty acid digestibility that did not affect growth performance of fish at the range of water temperatures generally encountered in the grow-out phase. In another study conducted with rainbow trout [24], we found that increasing dietary CPO levels and decreasing water temperatures significantly increased the triglyceride contents in trout fecal lipids, with saturates constituting more than 60% of the fatty acid composition. The reduction in apparent digestibility of saturated fatty acids was therefore due in part to the increasing resistance of dietary triglycerides rich in saturated fatty acids to digestion.…”

Section: Nutrient Digestibilitymentioning

confidence: 73%

The use of palm oil in aquaculture feeds for salmonid species

Tocher

Bell

2007

Euro J Lipid Sci & Tech

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In this overview, our current knowledge and research being conducted on the use of palm oil in the commercial feeds for cold‐water salmonid species such as Atlantic salmon and rainbow trout will be highlighted. Salmonid diets have a high lipid content to provide a source of easily available energy and also n‐3 polyunsaturated fatty acids (PUFA) which is used to maintain membrane fluidity in a cold‐water environment. The culture of salmonid fishes has traditionally depended on marine fish oils for this purpose, but with limited supplies and the rapid increase in salmon production, alternatives to fish oils must be investigated. Research has shown that crude palm oil can be used to replace 100% of added fish oils in salmonid diets without compromising growth performance and feed utilization efficiency, despite reductions in lipid and fatty acid digestibilities that occur during low water temperatures over the winter rearing period. Fatty acid desaturation and elongation activities increased with increasing dietary palm oil and, to a certain extent, decreasing water temperatures. The effects of palm oil on fish health requires further research, but the use of this more saturated vegetable oil may reduce oxidative stress in fish, thereby reducing pathological conditions associated with this physiological state. It is generally known that the fish fillet fatty acid composition directly reflects that of the dietary oil used. Extrapolating from work done with other vegetable oils, the supply of beneficial n‐3 PUFA in salmon fillets to the human consumer can be maintained by using a finishing diet strategy just prior to harvesting, despite significant reductions in these fatty acids when high levels of dietary palm oil are used in grower feeds. Compared to vegetable oils such as soybean or rapeseed oil, palm oil has several advantages in terms of high oil productivity, lower cost, less deposition of undesirable fatty acids such as 18:2(n‐6), superior energy source in the form of saturated and monounsaturated fatty acids, and a high content of natural antioxidants (carotenes and vitamin E). Fillet texture and color were not affected by feeding salmon palm oil‐based diets.

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Interactive effects of dietary palm oil concentration and water temperature on lipid digestibility in rainbow trout, Oncorhynchus mykiss

Cited by 57 publications

References 26 publications

Untitled

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Effects of dietary soybean oil inclusion to replace fish oil on growth, muscle fatty acid composition, and immune responses of juvenile darkbarbel catfish, Pelteobagrus vachelli

The use of palm oil in aquaculture feeds for salmonid species

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