Growth, flesh adiposity and fatty acid composition of Atlantic salmon (Salmo salar) families with contrasting flesh adiposity: effects of replacement of dietary fish oil with vegetable oils

By J. Bell, J. Pratoomyot, F. Strachan, R. Henderson, R. Fontanillas, A. Hebard, D. Guy, D. Hunter, D. Tocher. 2010

130 citations recorded by the source corpus.

Abstract The present study compared the effects of diets formulated with reduced fishmeal (FM) content and either 100% fish oil (FO) or 100% of a vegetable oil (VO) blend in post-smolts of three family groups of Atlantic salmon. Two groups were selected as being either “Lean” or “Fat” based on estimated breeding values (EBV) for flesh adiposity of their parents derived from a breeding programme, while the third group (CAL) was a mix of non-pedigreed commercial families unrelated to the two groups above. The VO blend comprised rapeseed, palm and a new product, Camelina oil in a ratio of 5/3/2, and diets were fed to duplicate pens of each salmon group. After an ongrowing period of 55 weeks, to reach a mean weight of 3 kg, the fish from all treatments were switched to a decontaminated FO for a further 24 weeks to follow restoration of long-chain n−3 polyunsaturated fatty acids (LC-PUFA) in the fish previously fed VO. Final weights were significantly affected by family group and there was also an interaction between diet and group with Fat and Lean FO fish being larger than the same fish fed VO. Specific growth rate (SGR) was highest in CAL fish (1.01), feed conversion ratio (FCR) was highest in the Lean fish but there were no significant effects on thermal growth coefficient (TGC). Condition Factor (CF) was lowest in CAL fish while the hepato-somatic index (HSI) was highest in Lean fish and viscero-somatic index (VSI) highest in Fat fish. Flesh and viscera lipid content was affected by both family group and diet with a significant interaction between the two. Flesh lipid in fish fed FO was in the order Fat > CAL > Lean although this order was Fat = Lean > CAL when fed VO. Flesh fatty acid compositions were affected mainly by diet although some minor fatty acids were also influenced by group. Fish fed VO had n−3 LC-PUFA reduced by ∼ 65% compared to fish fed FO but this could be restored by a 16-week FO finishing diet phase. The differences observed in lipid and fatty acid deposition suggested that genetics affected lipid deposition and metabolism and that breeding programmes could select for fish that retained more n−3 LC-PUFA in their flesh, particularly when fed diets low in these fatty acids.

Subfields: Aquatic Science, Immunology, Physiology

View Paper: https://www.semanticscholar.org/paper/b0b48ddd6a9e5945b266263986cc64be2f99eb89

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. G. Turchini
2. S. Hixson
3. D. Francis
4. J. Bell
5. J. Bobe
6. D. Tocher
7. Wing Ng

In Immunology

1. G. Turchini
2. S. Hixson
3. D. Francis
4. J. Bell
5. D. Tocher
6. Wing Ng

In Physiology

1. G. Turchini
2. S. Hixson
3. D. Francis
4. M. Carrillo
5. E. Cabrita
6. J. Bell
7. M. Herráez
8. J. Bobe

Citations in the corpus

• Fish Nutrition and Current Issues in Aquaculture: The Balance in Providing Safe and Nutritious Seafood, in an Environmentally Sustainable Manner (2014, background): “Although considered an excellent energy source, feeding terrestrial plant oils inevitably results in lower levels of DHA and EPA in tissues of fish fed plant oils [21,28-32], which is detrimental to fish health and compromises the health benefits for humans that consume these fish.”
• Gamete quality and broodstock management in temperate fish (2013, background): “Provided 18:2n-6 levels do not exceed 20% of the total fatty acids in the diet formulations for farmed salmon there is no evidence for health or growth functions in farmed salmon fed such diets (Torstensen et al. 2008; Bell et al. 2010).”
• Fish oil replacement with different vegetable oils in Murray cod: Evidence of an “omega-3 sparing effect” by other dietary fatty acids (2011, background): “Despite these developments, the yet unsolved major issue of FO replacement is the resultant modification of the fish fillet fatty acid make-up, which may compromise the overall quality of the cultured end product (Bell et al., 2010; Ng et al., 2007; Trushenski and Boesenberg, 2009; Turchini et al., ”