Effect of replacement of fish oil with camelina (Camelina sativa) oil on growth, lipid class and fatty acid composition of farmed juvenile Atlantic cod (Gadus morhua)

2013 ◽  
Vol 39 (6) ◽  
pp. 1441-1456 ◽  
Author(s):  
Stefanie M. Hixson ◽  
Christopher C. Parrish ◽  
Derek M. Anderson
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Fish Oil ◽  
Lipid Class ◽  
Acid Composition ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Camelina Sativa

Effects of Fish Meal Replacement with Full-Fat Soy Meal on Growth and Tissue Fatty Acid Composition in Atlantic Cod (Gadus morhua)

2007 ◽  
Vol 55 (14) ◽  
pp. 5788-5795 ◽  
Author(s):  
Vasileios Karalazos ◽  
Jim Treasurer ◽  
Christopher J. Cutts ◽  
Richard Alderson ◽  
Trine F. Galloway ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gadus Morhua ◽  
Fish Meal ◽  
Atlantic Cod ◽  
Meal Replacement ◽  
Tissue Fatty Acid Composition ◽  
Soy Meal ◽  
Fish Meal Replacement

scholarly journals Comparison of dietary phospholipids and neutral lipids on skeletal development and fatty acid composition in Atlantic cod (Gadus morhua)

Aquaculture ◽  
2009 ◽  
Vol 294 (3-4) ◽  
pp. 246-255 ◽  
Author(s):  
Elin Kjørsvik ◽  
Cecilia Olsen ◽  
Per-Arvid Wold ◽  
Katja Hoehne-Reitan ◽  
Chantal L. Cahu ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Neutral Lipids ◽  
Skeletal Development

Fatty Acid Composition in Eggs of Atlantic Cod (Gadus morhua)

1988 ◽  
Vol 45 (5) ◽  
pp. 898-901 ◽  
Author(s):  
Kjell Arne Ulvund ◽  
Otto Grahl-Nielsen
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Acid Content ◽  
Gadus Morhua ◽  
Atlantic Cod ◽  
Fatty Acid Content ◽  
Analytical Results ◽  
Polyunsaturated Acids

Fatty acids were determined in single eggs of Atlantic cod (Gadus morhua). The eggs were obtained a few hours after spawning and fertilization from 4-yr-old cod kept in aquaria. By multivariate treatment of the analytical results, the composition of fatty acids was found to vary between eggs within the same spawning batch from the same female. A different variation was found between eggs from the first spawning batch from two different females. The two females had been reared under identical conditions from the egg stage, but were of different sizes at the time of spawning. The fatty acid content in the eggs from the smallest was 4% lower than in the largest. Eggs from the eighteenth spawning batch contained 23% less fatty acids than those from the first batch from the same female. The decrease differed between the acids: the monoenic acids had decreased by 29%, the polyunsaturated acids by 26%, and the saturated acids by 9%.

scholarly journals Dietary Supplementation with Camelina sativa (L. Crantz) Forage in Autochthonous Ionica Goats: Effects on Milk and Caciotta Cheese Chemical, Fatty Acid Composition and Sensory Properties

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1589
Author(s):  
Maria Antonietta Colonna ◽  
Francesco Giannico ◽  
Vincenzo Tufarelli ◽  
Vito Laudadio ◽  
Maria Selvaggi ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Dietary Supplementation ◽  
Camelina Sativa ◽  
Sensory Properties ◽  
Point Of View ◽  
Phenological Stages ◽  
Commercial Feed ◽  
Experimental Group

The research studied the effects of dietary supplementation with Camelina sativa fresh forage on the chemical and fatty acid composition of milk and Caciotta cheese, and its sensory properties. Twenty Ionica goats were randomly assigned to the following two groups (n = 10): the control received a traditional forage mixture (Avena sativa, 70%; Vicia sativa, 20%; Trifolium spp., 10%), while the experimental group was given Camelina sativa fresh forage (CAM). All of the dams grazed on pasture and received a commercial feed (500 g/head/day) at housing. The milk from the CAM group showed a higher (p < 0.05) content of dry matter, fat, lactose and concentrations of C6:0, C11:0, C14:0, C18:2 n-6, CLA and PUFA, while lower (p < 0.05) amounts of C12:0, C18:0 and saturated long chain FA (SLCFA). The Caciotta cheese from the CAM group showed a greater (p < 0.05) content of n-6 FA and n-6/n-3 ratio, although close to four, thus resulting adequate under the nutritional point of view. The overall liking, odour, taste, hardness, solubility and “goaty” flavour were better (p < 0.05) in the CAM cheeses. Further investigation would be advisable in order to evaluate the effect of feeding Camelina forage obtained from different phenological stages, and the application of ensiling techniques.

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