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

• 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

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.