Dietary lipid sources for seabream and seabass: growth performance, tissue composition and flesh quality

By M. Izquierdo, A. Obach, L. Arantzamendi, D. Montero, L. Robaina, G. Rosenlund. 2003

432 citations recorded by the source corpus.

Due to its traditionally good availability, digestibility and high content of n − 3 HUFA, fish oil is the main lipid source in fish feeds. However, world demand for this product has grown significantly in recent years, whereas its production, based on fisheries landings, is static. The purpose of the present study was to assess the effect of partial replacement of fish oil in compound diets for gilthead seabream and seabass, by several vegetable oil sources, on growth, dietary fatty acid utilization and flesh quality. Five iso-energetic and isoproteic experimental diets were formulated (25% lipid content). Fish oil was the only added lipid source in the control (FO) diet, and it was included in the other experimental diets at a level high enough (40% of FO diet) to keep the n − 3 HUFA levels well over 3% in order to cover the essential fatty acid requirements of these species. Fish oil was replaced by soyabean oil (SO), rapeseed oil (RO) and linseed oil (LO) or a mixture (Mix) of them. Feed intake in all dietary groups was in the range of results obtained for commercial diets in both species, and growth and feed utilization were very good. The results show that, providing a minimum content of essential fatty acids in the diet, it is possible to replace up to 60% of the fish oil by SO, LO and RO or a mixture of them in diets for seabream and seabass, without compromising fish growth. Fatty acid composition of liver and muscle reflected that of the diet, but utilization of dietary lipids differed between these two tissues and was also different for the different fatty acids. Despite reduction in dietary saturated fatty acids by the inclusion of vegetable oils, their levels in fish liver were as high as in fish fed the fish oil diet, whereas, in muscle, levels were reduced according to that in the diet. Linoleic and linolenic acids were accumulated in the liver proportionally to their levels in the diet, suggesting a lower oxidation of these fatty acids in comparison to other 18C fatty acids. Regarding eicosapentaenoic acid (20 : 5n − 3; EPA), docosahexaenoic acid (22 : 6n − 3; DHA) and arachidonic acid (20 : 4n − 6; ARA), these essential fatty acids were reduced in the liver at a similar rate, whereas DHA was preferentially retained in the muscle in comparison with the other fatty acids, denoting a higher oxidation particularly of EPA, in the muscle. Some other PUFA increased despite their low dietary levels in seabream fed LO diets and in seabass fed SO diet, suggesting the stimulation of delta-6 and delta-5 desaturase activity in marine fish. Despite differences in fatty acid composition, fillet of fish fed vegetable oils was very well accepted by trained judges when assessed cooked.

Subfields: Aquatic Science, Immunology, Physiology

View Paper: https://www.semanticscholar.org/paper/ba05b21f75631a29ec652d9128399ccd5cd7acef

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. D. Tocher
2. G. Turchini
3. Wing Ng
4. C. C. Kohler
5. M. T. Arts
6. J. Trushenski
7. B. Torstensen
8. S. Kaushik

In Immunology

1. D. Tocher
2. G. Turchini
3. Wing Ng
4. C. C. Kohler
5. M. T. Arts
6. S. Kaushik
7. B. Torstensen
8. A. Tacon

In Physiology

1. D. Tocher
2. G. Turchini
3. Wing Ng
4. C. C. Kohler
5. M. T. Arts
6. B. Torstensen
7. A. Tacon
8. J. Trushenski

Citations in the corpus

• Effect of dietary canola oil level on the growth performance and fatty acid composition of juvenile red sea bream, Pagrus major (2007, background): “Indeed, short and long-term studies have shown that rapeseed oil can replace up to 60% of the supplemental FO in diets for gilthead sea bream and European sea bass without adverse effects on fish growth, feed efficiency and survival (Izquierdo et al., 2003, 2005;Mourente et al., 2005).”
• Alterations in fillet fatty acid profile and flesh quality in gilthead seabream (Sparus aurata) fed vegetable oils for a long term period. Recovery of fatty acid profiles by fish oil feeding (2005, background): “In previous studies (Izquierdo et al., 2003), very good acceptance of fillets from seabream fed vegetable oils was shown by a trained taste panel and fillets were not judged as significantly different from fish fed fish oil alone.”
• Effects of dietary oil source on growth and fillet fatty Acid composition of Murray cod, Maccullochella peelii peelii (2006, background): “Vegetable oils however, seem to be the favoured alternative because of ready availability and relative stability in price (Izquierdo et al., 2003).”
• Fish oil replacement in finfish nutrition (2009, background): “No significant effects on growth and feed utilisation were recorded in gilthead sea bream fed either FO or SBO, C ⁄RO, LO or a blended VO (Izquierdo et al. 2003).”
• On the possible effects of harvesting season and chilled storage on the fatty acid profile of the fillet of farmed gilthead sea bream (Sparus aurata) (2007, background): “The quantity of fat and the fatty-acid profile of the edible part of farmed fish depend not only on genetic factors but also on factors such as the developmental phase, environmental temperature, feed regime, composition of fats in the diet, etc. (Garcı́a-Gallego & Akharbach, 1998; Grigorakis, Alexi”