Quality and metabolic implications of including anchovy oil or a blend of herring oil, n-3 PUFA [polyunsaturated fatty acids] concentrate and palm stearin in Atlantic salmon (Salmo salar L.) diets

The effect of feeding Atlantic salmon with two fat sources containing similar concentration of saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA), but different fatty acid composition, on growth, digestibility, fillet quality and lipid metabolism was studied. Two extruded diets with...

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Bibliographic Details
Published in:Spanish Journal of Agricultural Research
Main Authors: Menoyo, D., López Bote, C.J., Bautista, J.M., Obach, A.
Format: Article in Journal/Newspaper
Language:English
Published: Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) 2005
Subjects:
Salmo salar
Fish feeding
Diet
Feeds
Fish oils
Stearin
Fatty acids
Lipid metabolism
Growth rate
Digestibility
Lipolysis
Salmón salar
Alimentación de peces
Dieta
Piensos
Aceites de pescado
Estearina
Ácidos grasos
Metabolismo de lípidos
Índice de crecimiento
Digestibilidad
Lipólisis
Atlantic salmon
Online Access:https://revistas.inia.es/index.php/sjar/article/view/164
https://doi.org/10.5424/sjar/2005034-164
Description
Summary:The effect of feeding Atlantic salmon with two fat sources containing similar concentration of saturated (SAFA), monounsaturated (MUFA) and polyunsaturated (PUFA), but different fatty acid composition, on growth, digestibility, fillet quality and lipid metabolism was studied. Two extruded diets with the same basal composition but coated with herring oil supplemented with palm stearin and n-3 fatty acid concentrate (HO+ diet) or with pure anchovy oil (AO diet) were fed to Atlantic salmon with an average weight of 1.9 kg for 24 weeks. A better growth was reported in fish fed the AO diet (P Se alimentaron salmones atlánticos de 1,9 kg de peso inicial durante 24 semanas con dos tipos distintos de grasa. Por un lado se utilizó una mezcla de aceite de arenque, estearina de palma, y un concentrado de n-3 (HO+) y por otro aceite puro de anchoa (AO), que contenían la misma concentración de ácidos grasos saturados SAFA, monoinsaturados MUFA y poliinsaturados PUFA, pero con un perfil de ácidos grasos distinto, para así evaluar su efecto sobre la composición de ácidos grasos en el músculo, el crecimiento, la digestibilidad y el metabolismo de la grasa. Los salmones atlánticos alimentados con AO mostraron un mejor crecimiento (P

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