Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period
The nutritional requirement for n-3 long-chain PUFA in fast-growing Atlantic salmon (Salmo salar) during grow out in the sea is not well documented. Diets were formulated with levels of EPA (20 : 5n-3) and DHA (22 : 6n-3) ranging from 1·3 to 7·4 % of fatty acids (4–24 g/kg feed). Two long-term trial...
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ftdoajarticles:oai:doaj.org/article:01b085f0bdc245219af73469f852ca4d 2023-05-15T15:30:32+02:00 Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period Grethe Rosenlund Bente E. Torstensen Ingunn Stubhaug Nafiha Usman Nini H. Sissener 2016-01-01T00:00:00Z https://doi.org/10.1017/jns.2016.10 https://doaj.org/article/01b085f0bdc245219af73469f852ca4d EN eng Cambridge University Press https://www.cambridge.org/core/product/identifier/S2048679016000100/type/journal_article https://doaj.org/toc/2048-6790 doi:10.1017/jns.2016.10 2048-6790 https://doaj.org/article/01b085f0bdc245219af73469f852ca4d Journal of Nutritional Science, Vol 5 (2016) Atlantic salmon n-3 Fatty acids Fish requirements Growth performance in seawater Nutrition. Foods and food supply TX341-641 Medicine R article 2016 ftdoajarticles https://doi.org/10.1017/jns.2016.10 2023-03-12T01:31:02Z The nutritional requirement for n-3 long-chain PUFA in fast-growing Atlantic salmon (Salmo salar) during grow out in the sea is not well documented. Diets were formulated with levels of EPA (20 : 5n-3) and DHA (22 : 6n-3) ranging from 1·3 to 7·4 % of fatty acids (4–24 g/kg feed). Two long-term trials were conducted through the seawater phase, the first at 6 and 12°C, and the second at 12°C. In the first trial, growth at both temperatures was significantly lower in fish fed 1·4 % EPA+DHA of total fatty acids compared with the 5·2 % EPA+DHA group. In the second trial, growth was significantly lower in fish fed 1·3 and 2·7 % compared with 4·4 and 7·4 % EPA + DHA. Fatty acid composition in the fish reflected diet composition, but only after a 7-fold increase in body weight did the fatty acid profile of the fish stabilise according to dietary fatty acids (shown for EPA and DHA). The retention efficiency of DHA increased with decreasing dietary levels, and was 120–190 and 120–200 % in trials 1 and 2, respectively. The retention efficiency of EPA was lower (60–200 %), and values >100 % were only achieved at the lowest dietary levels in both trials. Temperature did not affect fatty acid retention efficiency. These results suggest that Atlantic salmon have a specific requirement for EPA + DHA >2·7 % of fatty acids for optimal long-term growth in seawater, and that short-term growth trials with less weight increase would not show these effects. Article in Journal/Newspaper Atlantic salmon Salmo salar Directory of Open Access Journals: DOAJ Articles Journal of Nutritional Science 5 |
institution |
Open Polar |
collection |
Directory of Open Access Journals: DOAJ Articles |
op_collection_id |
ftdoajarticles |
language |
English |
topic |
Atlantic salmon n-3 Fatty acids Fish requirements Growth performance in seawater Nutrition. Foods and food supply TX341-641 Medicine R |
spellingShingle |
Atlantic salmon n-3 Fatty acids Fish requirements Growth performance in seawater Nutrition. Foods and food supply TX341-641 Medicine R Grethe Rosenlund Bente E. Torstensen Ingunn Stubhaug Nafiha Usman Nini H. Sissener Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
topic_facet |
Atlantic salmon n-3 Fatty acids Fish requirements Growth performance in seawater Nutrition. Foods and food supply TX341-641 Medicine R |
description |
The nutritional requirement for n-3 long-chain PUFA in fast-growing Atlantic salmon (Salmo salar) during grow out in the sea is not well documented. Diets were formulated with levels of EPA (20 : 5n-3) and DHA (22 : 6n-3) ranging from 1·3 to 7·4 % of fatty acids (4–24 g/kg feed). Two long-term trials were conducted through the seawater phase, the first at 6 and 12°C, and the second at 12°C. In the first trial, growth at both temperatures was significantly lower in fish fed 1·4 % EPA+DHA of total fatty acids compared with the 5·2 % EPA+DHA group. In the second trial, growth was significantly lower in fish fed 1·3 and 2·7 % compared with 4·4 and 7·4 % EPA + DHA. Fatty acid composition in the fish reflected diet composition, but only after a 7-fold increase in body weight did the fatty acid profile of the fish stabilise according to dietary fatty acids (shown for EPA and DHA). The retention efficiency of DHA increased with decreasing dietary levels, and was 120–190 and 120–200 % in trials 1 and 2, respectively. The retention efficiency of EPA was lower (60–200 %), and values >100 % were only achieved at the lowest dietary levels in both trials. Temperature did not affect fatty acid retention efficiency. These results suggest that Atlantic salmon have a specific requirement for EPA + DHA >2·7 % of fatty acids for optimal long-term growth in seawater, and that short-term growth trials with less weight increase would not show these effects. |
format |
Article in Journal/Newspaper |
author |
Grethe Rosenlund Bente E. Torstensen Ingunn Stubhaug Nafiha Usman Nini H. Sissener |
author_facet |
Grethe Rosenlund Bente E. Torstensen Ingunn Stubhaug Nafiha Usman Nini H. Sissener |
author_sort |
Grethe Rosenlund |
title |
Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
title_short |
Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
title_full |
Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
title_fullStr |
Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
title_full_unstemmed |
Atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
title_sort |
atlantic salmon require long-chain n-3 fatty acids for optimal growth throughout the seawater period |
publisher |
Cambridge University Press |
publishDate |
2016 |
url |
https://doi.org/10.1017/jns.2016.10 https://doaj.org/article/01b085f0bdc245219af73469f852ca4d |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_source |
Journal of Nutritional Science, Vol 5 (2016) |
op_relation |
https://www.cambridge.org/core/product/identifier/S2048679016000100/type/journal_article https://doaj.org/toc/2048-6790 doi:10.1017/jns.2016.10 2048-6790 https://doaj.org/article/01b085f0bdc245219af73469f852ca4d |
op_doi |
https://doi.org/10.1017/jns.2016.10 |
container_title |
Journal of Nutritional Science |
container_volume |
5 |
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1766360977982357504 |