scholarly journals Effects of dietary vegetable oil supplementation on fillet quality traits, chemical and fatty acid composition of African catfish (<i>Clarias gariepinus</i>)

2009 ◽  
Vol 52 (3) ◽  
pp. 321-333
Author(s):  
A. Szabó ◽  
R. Romvári ◽  
L. Szathmári ◽  
T. Molnár ◽  
L. Locsmándi ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Linseed Oil ◽  
Clarias Gariepinus ◽  
Fat Content ◽  
Bodyweight Gain ◽  
African Catfish ◽  
Flesh Quality ◽  
Fa Composition

Abstract. The effects of dietary fish oil (FO), soybean oil (SO) and linseed oil (LO) (12 % crude fat content each) in African catfish (Clarias gariepinus) diets were tested on the fillet flesh quality, chemical and fatty acid (FA) composition, after 3 and 6 weeks of feeding. The bodyweight gain of fish and the fillet dry matter, crude protein and crude fat content was not different among the divergent treatments. High (>20 %) total n3 FA supplementation significantly increased the moisture loss of fillet (FO, LO). Applying the simple FA dilution model (JOBLING 2004a, 2004b), the incorporation dynamics of the most largely dosed FAs were accurately predictable after 3 weeks (R² between observed and estimated data for total n3 FAs: FO 0.95, LO 0.73 and for α-linolenic acid, LO 0.97). In the fillet FA composition the metabolism of n3 acids was more pronounced. The large provision of α-linolenic acid (LO) had a pronounced effect on the longchain, polyunsaturated n3 FA proportions (eicosapentaenoic and docosapentaenoic acids), while no effect was experienced on docosahexaenoic acid. This study suggests that daily bodyweight gain is not, while fillet flesh quality and FA composition is slightly compromised when fish oil is substituted for vegetable oils.

scholarly journals Recovery of Fatty Acid Composition in Mediterranean Yellowtail (Seriola dumerili, Risso 1810) fed a Fish-Oil Finishing Diet

2020 ◽  
Vol 21 (14) ◽  
pp. 4871
Author(s):  
Francesco Bordignon ◽  
Silvia Martínez-Llorens ◽  
Angela Trocino ◽  
Miguel Jover-Cerdá ◽  
Ana Tomás-Vidal
Keyword(s):  
Arachidonic Acid ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Linoleic Acid ◽  
Docosahexaenoic Acid ◽  
Eicosapentaenoic Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Vegetable Oils ◽  
Fa Composition

The present study evaluated the effects of wash-out on the fatty acid (FA) composition in the muscles of Mediterranean yellowtail. After 109 days during which fish were fed either a fish oil (FO)-based diet (FO 100) or a diet (FO 0) in which FO was completely substituted by vegetable oils, all fish were subjected to a wash-out with FO 100 diet for 90 days. The FA profile of muscles in fish fed FO 0 diet at the beginning of the experiment reflected that of dietary vegetable oils, rich in linoleic acid (LA), and α-linolenic acid (ALA), and was deficient in AA (arachidonic acid), EPA (eicosapentaenoic acid), and DHA (docosahexaenoic acid). No essential FA were fully restored in fish previously fed FO 0 diet on 45th or 90th day of wash-out. At the end of wash-out, the FA composition showed that AA, EPA, and DHA in the white muscles increased by +33%, +16%, and +43% (p < 0.001), respectively. Similarly, AA and DHA in the red muscles increased by +33% and +41% respectively, while EPA remained similar to fish fed FO 0 diet exclusively. Therefore, a 90-d wash-out can partially improve the FA profile in muscles of Mediterranean yellowtail previously fed vegetable oil-based diets.

scholarly journals Fatty acid composition of commercially available nutrition supplements

2013 ◽  
Vol 31 (No. 3) ◽  
pp. 241-248 ◽  
Author(s):  
B. Staňková ◽  
L.S. Kremmyda ◽  
E. Tvrzická ◽  
A. Žák
Keyword(s):  
Fatty Acid ◽  
Fish Oil ◽  
Linolenic Acid ◽  
Borage Oil ◽  
Oil Composition ◽  
Alpha Linolenic Acid ◽  
Plant Oil ◽  
Evening Primrose ◽  
Soya Lecithin ◽  
Fa Composition

We analysed the fatty acid (FA) composition of plant and fish oil supplements available in the Czech Republic. Total lipid FA composition was analysed by gas chromatography. A total of 62 plant and 50 fish oil supplements were analysed. Their FA composition ranged widely. Linoleic acid was a dominant FA in soya lecithin (45&ndash;60%), evening primrose (65&ndash;75%), amaranth (20&ndash;50%), pumpkin seed (45&ndash;55%), and borage oil supplements (40%). &alpha;-Linolenic acid ranged between 2% and 8% in soya lecithin and from 0.2% to 1% in the majority of the other plant oil supplements. Saw palmetto oil supplements were rich in saturated FA (40&ndash;90%). &gamma;-Linolenic acid was found in evening primrose and borage oil supplements (10&ndash;20%). Sea buckthorn oil composition varied according to the part of the plant used. The majority of fish oil supplements contained 12&ndash;23% of eicosapentaenoic and 7&ndash;17% of docosahexaenoic acids. Oil supplements may be beneficial for patients with metabolic disorders because of their FA as well as antioxidant and phytosterol content. &nbsp;

scholarly journals Influence of the dietary protein:lipid ratio and fish oil substitution on fatty acid composition and metabolism of Atlantic salmon (Salmo salar) reared at high water temperatures

2010 ◽  
Vol 105 (7) ◽  
pp. 1012-1025 ◽  
Author(s):  
Vasileios Karalazos ◽  
Eldar Å. Bendiksen ◽  
James R. Dick ◽  
Douglas R. Tocher ◽  
John Gordon Bell
Keyword(s):  
Fatty Acid ◽  
Atlantic Salmon ◽  
Fish Oil ◽  
Salmo Salar ◽  
Protein Level ◽  
Interactive Effect ◽  
High Water ◽  
Interactive Effects ◽  
Fa Composition ◽  
Oil Source

A factorial, two-way, experimental design was used for this 10-week nutritional trial, aiming to elucidate the interactive effects of decreasing dietary protein:lipid level and substitution of fish oil (FO) with rapeseed oil (RO) on tissue fatty acid (FA) composition and metabolism of large Atlantic salmon (Salmo salar L.) reared at high water temperatures (sub-optimal, summer temperatures: 11·6°C). The six experimental diets were isoenergetic and formulated to include either FO or RO (60 % of the added oil) at three dietary protein:lipid levels, specifically (1) 350 g/kg protein and 350 g/kg lipid, (2) 330 g/kg protein and 360 g/kg lipid, (3) 290 g/kg protein and 380 g/kg lipid. Final weight, specific growth rate and thermal growth coefficient were positively affected by the dietary RO inclusion at the expense of FO, while no significant effects were seen on growth due to the decreasing protein level. The oil source had a significant effect on muscle and liver FA composition. However, the changes in muscle and liver FA indicate selective utilisation or retention of individual FA and moderate reductions in tissue EPA and DHA. Pyloric caeca phospholipid FA composition was significantly affected by the two factors and, in some cases, significant interactions were also revealed. Liver and red muscle β-oxidation capacities were significantly increased due to RO inclusion, while an interactive effect of protein level and oil source was shown for white muscle β-oxidation capacity. The results could explain, at least partially, the better performance that was shown for the RO groups and the enhanced protein-sparing effect.

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