Effects of a Diet Supplemented with Japanese Grape (Hovenia dulcis) Seed Oil on the Omega-3 and Nutritional Lipid Quality in Nile Tilapia (Oreochromis niloticus)

Abstract

In this study, the fatty acid (FA) composition of the Japanese grape (Hovenia dulcis) seed oil (JGSO) was firstly evaluated. It was found that the seed oil is rich in alpha-linolenic acid (LNA), containing approximately 425 mg LNA g -1 of total lipids. A fish diet supplemented with JGSO was prepared and supplied to Nile tilapia to investigate the FA composition of the fillets. For this, Nile tilapia were submitted to two feeding treatments: a control diet with 4.2% of soybean oil, and a diet supplemented with 4.2% of JGSO. The LNA, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA) values increased significantly (406, 153 and 126%, respectively) with JGSO in the diet and with an increase in feeding time, while the nutritional quality indexes, n-6/n-3 ratio and index of thrombogenicity, decreased 2.8 and 1.4 times, respectively. Thus, the replacement JGSO in the diet raised the nutritional lipid quality in Nile tilapia.Keywords: fatty acids, omega-3, Oreochromis niloticus, supplementation, LNA IntroductionOmega-3 polyunsaturated fatty acids (n-3 PUFA), especially alpha-linolenic acid (LNA, 18:3n-3), eicosapentaenoic acid (EPA,, and docosahexaenoic acid (DHA,, have been extensively studied and said to be beneficial to human health. [1][2][3] A high ratio of dietary n-6/n-3 (omega-6/omega-3) has been reported around the world, reaching ratios between 15:1 and 20:1, while the recommended value is between 2:1 and 1:1. 4 This imbalance in the n-6/n-3 ratios is the result of an excess intake of omega-6 polyunsaturated fatty acids (n-6 PUFAs) from corn, soybean, and sunflower oils. Furthermore, a high intake of saturated fatty acids (SFA) such as myristic acid (14:0), palmitic acid (16:0), and stearic acid (18:0), may contribute to an increase in the indexes of atherogenicity (IA) and thrombogenicity (IT) 6 and to a reduction in the hypocholesterolemic/hypercholesterolemic fatty acid ratio (HH). 7Around the world, flaxseed, perilla, and chia are known sources of LNA, [8][9][10] while fish and microalgae oils rank among the most important sources of EPA and DHA. 11,12 The Japanese grape is originally from Japan, but has quickly expanded to other countries, such as India, Paraguay, Argentina, and Brazil, due to its easy adaptation to the soil and resistance to cold. 13 The Japanese grape are deciduous trees, growing to 10 to 15 m and reaching 20 to 40 cm in diameter of the trunk, commonly used for ornamental and reforestation purposes, and the wood for production of energy, paper and cellulose. The fruit is a small dry capsule from 6 to 7 mm in diameter containing 2 to 4 seeds, attached to a peduncle, which becomes thickened and fleshy when mature, which is also sweet and pleasant-tasting. The seeds are brown with a circular shape from 4 to 8 mm in diameter.14 The peduncles (pseudofruits) can be consumed in natura or in dehydrated form and are also used for alcoholic fermentation, to produce wine or vinegar. 15,16 According to Bampi et al. 13 the peduncles are rich in sugars and have a high content of dietary fi...

Effect of dietary fish oil replacement with grape seed oil on growth performance, feed utilization and fatty acid profile of mirror carp, Cyprinus carpio , fingerlings

“…(2018) reported that the lowest AI and TI values are very important to judge the nutritional quality of fatty acids when low risk of cardiovascular disease is in question. We found that the AI values of fish flesh fatty acid profiles were higher than those reported from freshwater fish species, such as Oreochromis niloticus (0.56) (Oliveira et al, 2018),…”

“…On the other hand, n3/n6 PUFA ratios significantly decreased with the increasing supplementation of grape seed oil in experimental diets ( p < 0.05). Oliveira et al (2018) reported that the change in fatty acid ratios in fish meat was not the same as in experimental diets due to metabolic factors, such as digestibility and fatty acid catabolism affecting the fatty acid composition in fish meat. The present results were similar with those reported by Visentainer et al (2005), Souza et al (2007), Arslan et al (2018) and Oliveira et al (2018).…”

“…Oliveira et al (2018) reported that the change in fatty acid ratios in fish meat was not the same as in experimental diets due to metabolic factors, such as digestibility and fatty acid catabolism affecting the fatty acid composition in fish meat. The present results were similar with those reported by Visentainer et al (2005), Souza et al (2007), Arslan et al (2018) and Oliveira et al (2018). On the other hand, López‐Ferrer et al (1999) indicated that the supplementation with grape seed oil instead of fish oil to enrich chicken meat with n‐3 reduced saturated fatty acids while increasing the amount of monounsaturated fatty acids due to the high oleic acid content in grape seed oil.…”

“…On the other hand, the HH ratios (0.480–1.023) of fish flesh increased in the GSO‐0.5 and GSO‐3 groups, while a decreasing trend was observed in the other groups ( p < 0.05). Oliveira et al (2018) reported that the lowest AI and TI values are very important to judge the nutritional quality of fatty acids when low risk of cardiovascular disease is in question. We found that the AI values of fish flesh fatty acid profiles were higher than those reported from freshwater fish species, such as Oreochromis niloticus (0.56) (Oliveira et al, 2018), Nile tilapias (0.67) (dos Santos et al, 2014), Tilapia roja (1.42), barbado (1.18) and jau (1.00) (dos Santos et al, 2014).…”

Inclusion of grape bagasse ( Vitis sp. ) in the diet of white shrimp ( Litopenaeus vannamei ) and its effects on growth and antioxidant system

“…However, growth does not improve only in the presence of the PPS. Other reported benefits of grape inclusion in fish diets include the improvement in serum parameters (Zhai et al, 2014), the accumulation of polyunsaturated fatty acids n −3 (Oliveira et al, 2018) and improvement in antioxidant capacity (Zhai et al, 2018).…”