Essential fatty acids in Atlantic salmon: time course of changes in fatty acid composition of liver, blood and carcass induced by a diet deficient in n-3 and n-6 fatty acids.

By Ruyter, Røsjø, Einen, Thomassen. 2000

84 citations recorded by the source corpus.

Atlantic salmon fry (4 g) were fed a semi-synthetic diet devoid of n-3 and n-6 polyunsaturated fatty acids (PUFA) for 4 months. External signs of nutritional imbalance during the period were slow growth rate and increased mortality. Some symptoms of essential fatty acid deficiency appeared in the fatty acid composition of the blood and liver during the fourth month. At that time, the percentages of n-3 and n-6 PUFA of triacylglycerols (TAG) were nearly exhausted, and the percentages of 22:6 n-3 and of 20:5 n-3 in phospholipids (PL) showed a marked decrease. This decrease in the PUFA level of the PL was paralleled by the appearance of 20:3 n-9, whereas in the TAG an increase in the percentage of 18:1 n-9 was observed. After 4 months the monounsaturated fatty acid 18:1 n-9 constituted nearly 50% of the fatty acids in the TAG fraction of the liver. The time course of the changes in fatty acid composition of liver and blood lipids was quite similar, whereas the carcass lipid composition appeared to respond slowly to a diet devoid of essential fatty acids.

Subfields: Aquatic Science, Immunology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/39945d8291e057bf233d156420e3357189e9be00

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Aquatic Science

1. Ó. Monroig
2. D. Tocher
3. C. J. Shepherd
4. G. Rosenlund
5. G. Turchini
6. J. Bell
7. Wing Ng
8. C. C. Kohler

In Immunology

1. Ó. Monroig
2. D. Tocher
3. C. J. Shepherd
4. G. Turchini
5. J. Bell
6. Wing Ng
7. M. T. Arts
8. C. C. Kohler

In Nutrition and Dietetics

1. D. Tocher
2. Ó. Monroig

Citations in the corpus

• Fat content and morphology of liver and intestine of Atlantic salmon (Salmo salar): Effects of temperature and dietary soybean oil (2006, methodology): “The lipids were visualized by spraying the TLC-plates with 0.2% (wt/vol) 2V, 7V-dichlorofluorescein in methanol, and identified with known standards under UV-light (as described by Røsjø et al. (1994) and modified by Ruyter et al. (2000)).”
• Future availability of raw materials for salmon feeds and supply chain implications: the case of Scottish farmed salmon (2017, background): “…and DHA for global salmon feed falls below 4% of the total dietary oil fraction (equivalent to c. 1.2% of total feed), this then approaches the 1% risk area for essential fatty acid deficiency in salmon and could predispose to health problems or reduced performance (Ruyter et al., 2000a, 2000b).”