Effect of alternative lipid sources on long-term growth performance and quality of Atlantic salmon (Salmo salar  L.)

Abstract

The present study investigates the impact of replacing at least 50% of the ®sh oil in highenergy salmon diets with other types of oils. Triplicate groups of Atlantic salmon (Salmo salar L.) were fed six diets differing only in dietary lipid source for 12 months in sea water. The experimental oils were combinations of ®sh oil and one or two of the following oils: rapeseed, soybean, linseed, palm or poultry oil. Fish oil constituted 40%±50% of the oil mixtures. The ®sh grew from an average weight of 120 g to 2000 g during the 12 month trial. Except for minor differences in the lipid concentration of trimmed ®llets, no signi®cant effects of dietary lipid source were found on growth, survival, body traits or ®llet quality. The main dietary effect was observed in the muscle fatty acid composition, which clearly re¯ected that of the diets. These results show that high-energy diets where 50%± 60% of the ®sh oil is replaced by other lipid sources can produce similar results to diets containing 100% ®sh oil during the grow out phase of Atlantic salmon in sea. The importance of ®llet fatty acid composition on processing and sensory characteristics requires further evaluations.

Growth, feed utilization and flesh quality of European sea bass (Dicentrarchus labrax) fed diets containing vegetable oils: A time-course study on the effect of a re-feeding period with a 100% fish oil diet

“…Some vegetable oils are considered as good alternative lipid sources in salmonids and freshwater fish feeds without affecting growth performance and feed conversion (Rosenlund et al, 2000;Bell et al, 2001;Caballero et al, 2002), However, marine fish have a very limited gene expression of delta 6 and delta 5 activity, and thus are not able to synthesize polyunsaturated fatty acids (PUFAs) (Mourente and Tocher, 1993) from linoleic and linolenic acids, abundant in many vegetable oils. PUFA of 20 or more carbons (highly unsaturated fatty acids; HUFAs) are essential for marine fish, with it being necessary to include arachidonic (20:4n-6) (ARA), ecicosapentaenoic (20:5n-3) (EPA) and docosahexaenoic (22:6n-3) (DHA) acids in marine fish diets.…”

Modulation of selenium tissue distribution and selenoprotein expression in Atlantic salmon (Salmo salarL.) fed diets with graded levels of plant ingredients

“…However, the finite and limited supply of these marine ingredients, as well as the continued increase in aquaculture production, has resulted in a research for alternative raw materials for aquafeeds (11)(12)(13)(14) . In this context, considerable research has focused on sustainable alternatives such as terrestrial plant sources (15,16) , which have been demonstrated to be suitable for Atlantic salmon (Salmo salar L.) growth (11,(17)(18)(19)(20) . A considerable body of literature exists regarding the effect of FM/FO substitution on the n-3 LC-PUFA content of fish, although limited attention has so far been focused on the effect of this substitution on other beneficial nutrients such as Se.…”

Producción de larvas de peces: Innovación y avances en la nutrición para contribuir al mejoramiento y escalamiento de los cultivos

“…Besides, increase of substitution levels up to 80 %, significantly reduced growth and conversion indexes (Izquierdo et al, 2006). Regarding the fish oil type, it is advantageous to use fish oils very rich in n-3 HUFA such as Peruvian anchovy oil (Rosenlund et al, 2001), which would allow a higher replacement by vegetable oils, producing fish fillets with a similar n-3 HUFA content than fish fed 100% menhaden fish oil.…”

“…Some vegetable oils such as soybean and linseed oils are considered as good alternative lipid sources in diets for juvenile salmonids and freshwater fish (Bell et al, 2001;Rosenlund et al, 2001;Caballero et al, 2002). However, in marine fish the use of vegetable oils as a sole lipid source is limited by the low ability of these species to convert linoleic and linolenic acids, abundant in many vegetable oils, into arachidonic (ARA), eicosapentaenoic (EPA) and docosahexaenoic acids (DHA) which are essential for marine fish and high in fish oil.…”