Dietary lipid source modulates in vivo fatty acid metabolism in the freshwater fish, Murray cod (Maccullochella peelii peelii)

The aim of the present investigation was to quantify the fate of C18 and long chain polyunsaturated dietary fatty acids in the freshwater fish, Murray cod, using the in vivo, whole-body fatty acid balance method. Juvenile Murray cod were fed one of five iso-nitrogenous, iso-energetic, semipurified e...

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Bibliographic Details
Main Authors: David Francis, Giovanni Turchini, Paul Jones, S De Silva
Format: Other Non-Article Part of Journal/Newspaper
Language:unknown
Published: 2007
Subjects:
Uncategorized
maccullochella peelii peelii
whole-body fatty acid balance method
linoleic acid
EPA
DHA
Science & Technology
Life Sciences & Biomedicine
Physical Sciences
Agriculture
Multidisciplinary
Chemistry
Applied
Food Science & Technology
alpha-linolenic acid
SALMON SALMO-SALAR
TISSUE COMPOSITION
VEGETABLE-OIL
RAPESEED OIL
PERFORMANCE
GROWTH
LIVER
BIOSYNTHESIS
EXPRESSION
OXIDATION
Salmo salar
Online Access:http://hdl.handle.net/10536/DRO/DU:30007067
https://figshare.com/articles/journal_contribution/Dietary_lipid_source_modulates_in_vivo_fatty_acid_metabolism_in_the_freshwater_fish_Murray_cod_Maccullochella_peelii_peelii_/20553105
Description
Summary:The aim of the present investigation was to quantify the fate of C18 and long chain polyunsaturated dietary fatty acids in the freshwater fish, Murray cod, using the in vivo, whole-body fatty acid balance method. Juvenile Murray cod were fed one of five iso-nitrogenous, iso-energetic, semipurified experimental diets in which the dietary fish oil (FO) was replaced (0, 25, 50, 75, and 100%) with a blended vegetable oil (VO), specifically formulated to match the major fatty acid classes [saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids (PUFA), and n-6 PUFA] of cod liver oil (FO). However, the PUFA fraction of the VO was dominated by C18 fatty acids, while C20/22 fatty acids were prevalent in the FO PUFA fraction. Generally, there was a clear reflection of the dietary fatty acid composition across each of the five treatments in the carcass, fillet, and liver. Lipid metabolism was affected by the modification of the dietary lipid source. The desaturation and elongation of C18 PUFAs increased with vegetable oil substitution, supported by the occurrence of longer and higher desaturated homologous fatty acids. However, increased elongase and desaturase activity is unlikely to fulfill the gap observed in fatty acid composition resulting from decreased highly unsaturated fatty acids intake.

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