Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend
Atlantic salmon (Salmo salar L.) juveniles were fed either 100% fish oil (FO), 75% vegetable oil (VO) or 100% VO throughout their life cycle to harvest weight followed by a finishing diet period when all groups were fed 100% FO. The two experimental VO diets were tested at two different locations ag...
Published in: | Journal of Agricultural and Food Chemistry |
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Main Authors: | , , , , , , , |
Other Authors: | , , , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
American Chemical Society
2005
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Subjects: | |
Online Access: | http://hdl.handle.net/1893/2792 https://doi.org/10.1021/jf051308i http://dspace.stir.ac.uk/bitstream/1893/2792/1/RAFOA%20Growthfinal.pdf |
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ftunivstirling:oai:dspace.stir.ac.uk:1893/2792 |
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record_format |
openpolar |
institution |
Open Polar |
collection |
University of Stirling: Stirling Digital Research Repository |
op_collection_id |
ftunivstirling |
language |
English |
topic |
Atlantic salmon Salmo salar fish oil vegetable oil lipid metabolism fatty acid composition tailoring rapeseed oil linseed oil palm oil flesh quality Fishes Feeding and feeds Fishes Food Vegetable oils Fish oils Fish culture |
spellingShingle |
Atlantic salmon Salmo salar fish oil vegetable oil lipid metabolism fatty acid composition tailoring rapeseed oil linseed oil palm oil flesh quality Fishes Feeding and feeds Fishes Food Vegetable oils Fish oils Fish culture Torstensen, Bente E Bell, J Gordon Rosenlund, Grethe Henderson, R James Graff, Ingvild E Tocher, Douglas R Lie, Oyvind Sargent, John R Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
topic_facet |
Atlantic salmon Salmo salar fish oil vegetable oil lipid metabolism fatty acid composition tailoring rapeseed oil linseed oil palm oil flesh quality Fishes Feeding and feeds Fishes Food Vegetable oils Fish oils Fish culture |
description |
Atlantic salmon (Salmo salar L.) juveniles were fed either 100% fish oil (FO), 75% vegetable oil (VO) or 100% VO throughout their life cycle to harvest weight followed by a finishing diet period when all groups were fed 100% FO. The two experimental VO diets were tested at two different locations against the same control diet (100% FO) (Scotland and Norway). The VO blend was composed of rapeseed oil, palm oil and linseed oil using capelin oil as a control for fatty acid class compositions. Flesh fatty acid profiles were measured regularly throughout the experiment, with the times of sampling determined by changes in pellet size/lipid content and fish life stage. Growth and mortality rates were not significantly affected by dietary fatty acid compositions throughout the life cycle, except during the seawater winter period in Norway when both growth and protein utilisation were increased in salmon fed 100% VO compared to 100% FO. Flesh fatty acid composition was highly influenced by that of the diet, and after the finishing diet period the weekly recommendations of VLCn-3 PUFA for human health were 80 % and 56 % satisfied by a 200 g meal of 75% VO and 100% VO flesh, respectively. No effect on flesh astaxanthin levels was observed in relation to changing dietary oil sources. Sensory evaluation showed only minor differences between salmon flesh from the dietary groups although prior to the finishing diet period, flesh from 100% VO had less rancid and marine characteristics, and was preferred over flesh from the other dietary groups by a trained taste panel. After the finishing diet period the levels of typical vegetable oil fatty acids in flesh were reduced whereas those of VLCn-3 PUFA increased to levels comparable with a 100% FO fed salmon. No differences in any of the sensory characteristics were observed between dietary groups. By blending VO’s to provide balanced levels of dietary fatty acids up to 100% of the fish oil can be replaced by the VO blend without compromising growth or flesh quality. At the same ... |
author2 |
National Institute of Nutrition and Seafood Research (NIFES) Institute of Aquaculture Nutreco Aquaculture Research Centre AS University of Stirling orcid:0000-0002-8603-9410 |
format |
Article in Journal/Newspaper |
author |
Torstensen, Bente E Bell, J Gordon Rosenlund, Grethe Henderson, R James Graff, Ingvild E Tocher, Douglas R Lie, Oyvind Sargent, John R |
author_facet |
Torstensen, Bente E Bell, J Gordon Rosenlund, Grethe Henderson, R James Graff, Ingvild E Tocher, Douglas R Lie, Oyvind Sargent, John R |
author_sort |
Torstensen, Bente E |
title |
Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
title_short |
Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
title_full |
Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
title_fullStr |
Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
title_full_unstemmed |
Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
title_sort |
tailoring of atlantic salmon (salmo salar l.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend |
publisher |
American Chemical Society |
publishDate |
2005 |
url |
http://hdl.handle.net/1893/2792 https://doi.org/10.1021/jf051308i http://dspace.stir.ac.uk/bitstream/1893/2792/1/RAFOA%20Growthfinal.pdf |
geographic |
Norway |
geographic_facet |
Norway |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
Torstensen BE, Bell JG, Rosenlund G, Henderson RJ, Graff IE, Tocher DR, Lie O & Sargent JR (2005) Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend. Journal of Agricultural and Food Chemistry, 53 (26), pp. 10166-10178. https://doi.org/10.1021/jf051308i http://hdl.handle.net/1893/2792 doi:10.1021/jf051308i WOS:000234259700048 2-s2.0-30544445889 836574 http://dspace.stir.ac.uk/bitstream/1893/2792/1/RAFOA%20Growthfinal.pdf |
op_rights |
The publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author; you can only request a copy if you wish to use this work for your own research or private study. http://www.rioxx.net/licenses/under-embargo-all-rights-reserved 2999-12-04 [RAFOA Growthfinal.pdf] The publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work. |
op_doi |
https://doi.org/10.1021/jf051308i |
container_title |
Journal of Agricultural and Food Chemistry |
container_volume |
53 |
container_issue |
26 |
container_start_page |
10166 |
op_container_end_page |
10178 |
_version_ |
1766362151877869568 |
spelling |
ftunivstirling:oai:dspace.stir.ac.uk:1893/2792 2023-05-15T15:31:37+02:00 Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend Torstensen, Bente E Bell, J Gordon Rosenlund, Grethe Henderson, R James Graff, Ingvild E Tocher, Douglas R Lie, Oyvind Sargent, John R National Institute of Nutrition and Seafood Research (NIFES) Institute of Aquaculture Nutreco Aquaculture Research Centre AS University of Stirling orcid:0000-0002-8603-9410 2005-12 application/pdf http://hdl.handle.net/1893/2792 https://doi.org/10.1021/jf051308i http://dspace.stir.ac.uk/bitstream/1893/2792/1/RAFOA%20Growthfinal.pdf en eng American Chemical Society Torstensen BE, Bell JG, Rosenlund G, Henderson RJ, Graff IE, Tocher DR, Lie O & Sargent JR (2005) Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend. Journal of Agricultural and Food Chemistry, 53 (26), pp. 10166-10178. https://doi.org/10.1021/jf051308i http://hdl.handle.net/1893/2792 doi:10.1021/jf051308i WOS:000234259700048 2-s2.0-30544445889 836574 http://dspace.stir.ac.uk/bitstream/1893/2792/1/RAFOA%20Growthfinal.pdf The publisher does not allow this work to be made publicly available in this Repository. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author; you can only request a copy if you wish to use this work for your own research or private study. http://www.rioxx.net/licenses/under-embargo-all-rights-reserved 2999-12-04 [RAFOA Growthfinal.pdf] The publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work. Atlantic salmon Salmo salar fish oil vegetable oil lipid metabolism fatty acid composition tailoring rapeseed oil linseed oil palm oil flesh quality Fishes Feeding and feeds Fishes Food Vegetable oils Fish oils Fish culture Journal Article AM - Accepted Manuscript 2005 ftunivstirling https://doi.org/10.1021/jf051308i 2022-06-13T18:45:44Z Atlantic salmon (Salmo salar L.) juveniles were fed either 100% fish oil (FO), 75% vegetable oil (VO) or 100% VO throughout their life cycle to harvest weight followed by a finishing diet period when all groups were fed 100% FO. The two experimental VO diets were tested at two different locations against the same control diet (100% FO) (Scotland and Norway). The VO blend was composed of rapeseed oil, palm oil and linseed oil using capelin oil as a control for fatty acid class compositions. Flesh fatty acid profiles were measured regularly throughout the experiment, with the times of sampling determined by changes in pellet size/lipid content and fish life stage. Growth and mortality rates were not significantly affected by dietary fatty acid compositions throughout the life cycle, except during the seawater winter period in Norway when both growth and protein utilisation were increased in salmon fed 100% VO compared to 100% FO. Flesh fatty acid composition was highly influenced by that of the diet, and after the finishing diet period the weekly recommendations of VLCn-3 PUFA for human health were 80 % and 56 % satisfied by a 200 g meal of 75% VO and 100% VO flesh, respectively. No effect on flesh astaxanthin levels was observed in relation to changing dietary oil sources. Sensory evaluation showed only minor differences between salmon flesh from the dietary groups although prior to the finishing diet period, flesh from 100% VO had less rancid and marine characteristics, and was preferred over flesh from the other dietary groups by a trained taste panel. After the finishing diet period the levels of typical vegetable oil fatty acids in flesh were reduced whereas those of VLCn-3 PUFA increased to levels comparable with a 100% FO fed salmon. No differences in any of the sensory characteristics were observed between dietary groups. By blending VO’s to provide balanced levels of dietary fatty acids up to 100% of the fish oil can be replaced by the VO blend without compromising growth or flesh quality. At the same ... Article in Journal/Newspaper Atlantic salmon Salmo salar University of Stirling: Stirling Digital Research Repository Norway Journal of Agricultural and Food Chemistry 53 26 10166 10178 |