Lipid metabolism and tissue composition in Atlantic salmon ( Salmo salar L.)—Effects of capelin oil, palm oil, and oleic acid‐enriched sunflower oil as dietary lipid sources

• Published in: Lipids
• Main Authors: Torstensen, Bente E., Lie, Øyvind, Frøyland, Livar
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2000
• Subjects: Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1007/s11745-000-0570-6; https://onlinelibrary.wiley.com/doi/full/10.1007/s11745-000-0570-6

Abstract Triplicate groups of Atlantic salmon ( Salmo salar L.) were fed four diets containing different oils as the sole lipid source, i.e., capelin oil, oleic acid‐enriched sunflower oil, a 1∶1 (w/w) mixture of capelin oil and oleic acid‐enriched sunflower oil, and palm oil (PO). The β‐oxidation capacity, protein utilization, digestibility of dietary fatty acids and fatty acid composition of lipoproteins, plasma, liver, belly flap, red and white muscle were measured. Further, the lipid class and protein levels in the lipoproteins were analyzed. The different dietary fatty acid compositions did not significantly affect protein utilization or β‐oxidation capacity in red muscle. The levels of total cholesterol, triacylglycerols, and protein in very low density lipoprotein (VLDL), low density lipoprotein (LDL), high density lipoprotein (HDL), and plasma were not significantly affected by the dietary fatty acids. VLDL, LDL, and HDL fatty acid compositions were decreasingly affected by dietary fatty acid composition. Dietary fatty acid composition significantly affected both the relative fatty acid composition and the amount of fatty acids (mg fatty acid per g tissue, wet weight) in belly flap, liver, red and white muscle. Apparent digestibility of the fatty acids measured by adding yttrium oxide as inert marker, was significantly lower in fish fed the PO diet compared to the other three diets.