Marginal efficiencies of long chain-polyunsaturated fatty acid use by barramundi (Lates calcarifer) when fed diets with varying blends of fish oil and poultry fat

• Main Authors: Michael Salini, S Irvin, N Bourne, D Blyth, S Cheers, N Habilay, B Glencross
• Format: Other Non-Article Part of Journal/Newspaper
• Language: unknown
• Published: 2015
• Subjects: Zoology; Fatty acid; Fish oil; LC-PUFA; Marginal efficiency; Poultry fat; Science & Technology; Life Sciences & Biomedicine; Fisheries; Marine & Freshwater Biology; SALMON SALMO-SALAR; BASS DICENTRARCHUS-LABRAX; FRESH-WATER FISH; ASIAN SEA-BASS; DOCOSAHEXAENOIC ACID; VEGETABLE-OILS; SPARUS-AURATA; RAPESEED OIL; ONCORHYNCHUS-MYKISS; FEED-UTILIZATION; Salmo salar
• Online Access: http://hdl.handle.net/10536/DRO/DU:30071778; https://figshare.com/articles/journal_contribution/Marginal_efficiencies_of_long_chain-polyunsaturated_fatty_acid_use_by_barramundi_Lates_calcarifer_when_fed_diets_with_varying_blends_of_fish_oil_and_poultry_fat/20911237

An experiment was conducted with barramundi (Lates calcarifer) juveniles to examine the marginal efficiency of utilisation of long chain-polyunsaturated fatty acids (LC-PUFA). A series of five diets with blends of fish (anchovy) oil and poultry fat (F100:P0, F60:P40, F30:P70, F15:P85, F0:P100) were fed to 208. ±. 4.1. g fish over a 12-week period. The replacement of fish oil with poultry fat had no impact on growth performance (average final weight of 548.3. ±. 10.2. g) or feed conversion (mean = 1.14. ±. 0.02). Analysis of the whole body composition showed that the fatty acid profile reflected that of the fed diet. However it was also shown that there was a disproportional retention of some fatty acids relative to others (notably LOA, 18:2n-6 and LNA, 18:3n-3). By examining the body mass independent retention of different fatty acids with differential levels of intake of each, the marginal efficiencies of the use of these nutrients by this species were able to be determined. The differential retention of fatty acids in the meat was also examined allowing the determination of oil blending strategies to optimise meat n-3 LC-PUFA levels.