Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet
Atlantic salmon post-smolts were fed ten experimental diets containing various blends of two vegetable oils, linseed (LO) and rapeseed oil (RO), and fish oil (FO) in a triangular trial design, for 50 weeks. After sampling, fish previously fed 100% FO, LO and RO were switched to a diet containing 100...
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American Society for Nutritional Sciences
2003
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Online Access: | http://hdl.handle.net/1893/2930 http://jn.nutrition.org/content/133/9/2793.abstract http://dspace.stir.ac.uk/bitstream/1893/2930/1/Ewos%20VO%20Flesh%20final.pdf |
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ftunivstirling:oai:dspace.stir.ac.uk:1893/2930 2023-05-15T15:31:28+02:00 Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet Bell, J Gordon Tocher, Douglas R Henderson, R James Dick, James R Crampton, Viv Institute of Aquaculture University of Stirling EWOS Innovation orcid:0000-0002-8603-9410 2003-09 application/pdf http://hdl.handle.net/1893/2930 http://jn.nutrition.org/content/133/9/2793.abstract http://dspace.stir.ac.uk/bitstream/1893/2930/1/Ewos%20VO%20Flesh%20final.pdf en eng American Society for Nutritional Sciences Bell JG, Tocher DR, Henderson RJ, Dick JR & Crampton V (2003) Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet. Journal of Nutrition, 133 (9), pp. 2793-2801. http://jn.nutrition.org/content/133/9/2793.abstract http://hdl.handle.net/1893/2930 http://jn.nutrition.org/content/133/9/2793.abstract 2-s2.0-0042920789 839177 http://dspace.stir.ac.uk/bitstream/1893/2930/1/Ewos%20VO%20Flesh%20final.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 2999-12-31 [Ewos VO Flesh final.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 Linseed oil Rapeseed oil Mixture design Growth rate Flesh Lipid and fatty acid composition Finishing diet Lipids in nutrition Fishes Nutrition Dietary supplements Fishes Feeding and feeds Journal Article AM - Accepted Manuscript 2003 ftunivstirling 2022-06-13T18:46:19Z Atlantic salmon post-smolts were fed ten experimental diets containing various blends of two vegetable oils, linseed (LO) and rapeseed oil (RO), and fish oil (FO) in a triangular trial design, for 50 weeks. After sampling, fish previously fed 100% FO, LO and RO were switched to a diet containing 100% FO and grown on for a further 20 weeks. Fatty acid compositions of flesh total lipid were linearly correlated with dietary fatty acid compositions (r = 0.99-1.00, P < 0.0001). Inclusion of vegetable oil at 33% of total oil resulted in a reduction in the concentrations of the highly unsaturated fatty acids, eicosapentaenoate [20:5(n-3)] and docosahexaenoate [22:6(n-3)], to around 70 and 75%, respectively, of the values in fish fed 100% FO. When vegetable oil was included at 100% of total dietary lipid the concentrations of 20:5(n-3) and 22:6(n-3) were reduced to around 30% and 36%, respectively, of the values in fish fed FO. Transfer of fish previously fed 100% vegetable oil to a 100% FO diet for 20 weeks, restored the concentrations of 20:5(n-3) and 22:6(n-3) to around 80% of the value in fish fed 100% FO for 70 weeks. However, concentrations of 18:2(n-6) remained about 1.5-fold higher, compared to fish fed 100% FO, in fish previously fed either 100% LO or RO. This study suggests that RO and LO can be used successfully to culture salmon through the seawater phase of their growth cycle although this will result in reductions in flesh 20:5(n-3) and 22:6(n-3) concentrations that can be partially restored by resuming a diet containing only marine FO for a period prior to harvest. Article in Journal/Newspaper Atlantic salmon Salmo salar University of Stirling: Stirling Digital Research Repository |
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 Linseed oil Rapeseed oil Mixture design Growth rate Flesh Lipid and fatty acid composition Finishing diet Lipids in nutrition Fishes Nutrition Dietary supplements Fishes Feeding and feeds |
spellingShingle |
Atlantic salmon Salmo salar Fish oil Vegetable oil Linseed oil Rapeseed oil Mixture design Growth rate Flesh Lipid and fatty acid composition Finishing diet Lipids in nutrition Fishes Nutrition Dietary supplements Fishes Feeding and feeds Bell, J Gordon Tocher, Douglas R Henderson, R James Dick, James R Crampton, Viv Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
topic_facet |
Atlantic salmon Salmo salar Fish oil Vegetable oil Linseed oil Rapeseed oil Mixture design Growth rate Flesh Lipid and fatty acid composition Finishing diet Lipids in nutrition Fishes Nutrition Dietary supplements Fishes Feeding and feeds |
description |
Atlantic salmon post-smolts were fed ten experimental diets containing various blends of two vegetable oils, linseed (LO) and rapeseed oil (RO), and fish oil (FO) in a triangular trial design, for 50 weeks. After sampling, fish previously fed 100% FO, LO and RO were switched to a diet containing 100% FO and grown on for a further 20 weeks. Fatty acid compositions of flesh total lipid were linearly correlated with dietary fatty acid compositions (r = 0.99-1.00, P < 0.0001). Inclusion of vegetable oil at 33% of total oil resulted in a reduction in the concentrations of the highly unsaturated fatty acids, eicosapentaenoate [20:5(n-3)] and docosahexaenoate [22:6(n-3)], to around 70 and 75%, respectively, of the values in fish fed 100% FO. When vegetable oil was included at 100% of total dietary lipid the concentrations of 20:5(n-3) and 22:6(n-3) were reduced to around 30% and 36%, respectively, of the values in fish fed FO. Transfer of fish previously fed 100% vegetable oil to a 100% FO diet for 20 weeks, restored the concentrations of 20:5(n-3) and 22:6(n-3) to around 80% of the value in fish fed 100% FO for 70 weeks. However, concentrations of 18:2(n-6) remained about 1.5-fold higher, compared to fish fed 100% FO, in fish previously fed either 100% LO or RO. This study suggests that RO and LO can be used successfully to culture salmon through the seawater phase of their growth cycle although this will result in reductions in flesh 20:5(n-3) and 22:6(n-3) concentrations that can be partially restored by resuming a diet containing only marine FO for a period prior to harvest. |
author2 |
Institute of Aquaculture University of Stirling EWOS Innovation orcid:0000-0002-8603-9410 |
format |
Article in Journal/Newspaper |
author |
Bell, J Gordon Tocher, Douglas R Henderson, R James Dick, James R Crampton, Viv |
author_facet |
Bell, J Gordon Tocher, Douglas R Henderson, R James Dick, James R Crampton, Viv |
author_sort |
Bell, J Gordon |
title |
Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
title_short |
Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
title_full |
Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
title_fullStr |
Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
title_full_unstemmed |
Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
title_sort |
altered fatty acid compositions in atlantic salmon (salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet |
publisher |
American Society for Nutritional Sciences |
publishDate |
2003 |
url |
http://hdl.handle.net/1893/2930 http://jn.nutrition.org/content/133/9/2793.abstract http://dspace.stir.ac.uk/bitstream/1893/2930/1/Ewos%20VO%20Flesh%20final.pdf |
genre |
Atlantic salmon Salmo salar |
genre_facet |
Atlantic salmon Salmo salar |
op_relation |
Bell JG, Tocher DR, Henderson RJ, Dick JR & Crampton V (2003) Altered fatty acid compositions in Atlantic salmon (Salmo salar) fed diets containing linseed and rapeseed oils can be partially restored by a subsequent fish oil finishing diet. Journal of Nutrition, 133 (9), pp. 2793-2801. http://jn.nutrition.org/content/133/9/2793.abstract http://hdl.handle.net/1893/2930 http://jn.nutrition.org/content/133/9/2793.abstract 2-s2.0-0042920789 839177 http://dspace.stir.ac.uk/bitstream/1893/2930/1/Ewos%20VO%20Flesh%20final.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 2999-12-31 [Ewos VO Flesh final.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. |
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1766361979128119296 |