Effects of dietary oil source on growth and fillet fatty acid composition of Murray cod, Maccullochella peelii peelii

Francis, David S.; Turchini, Giovanni M.; Jones, Paul L.; Silva, Sena S. De

doi:10.1016/j.aquaculture.2005.08.008

Cited by 133 publications

(128 citation statements)

References 25 publications

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“…The significant differences between the dietary treatments with regards to apparent lipid digestibility were similar to those reported for muray cod [36] when fish oil was substituted incrementally by a vegetable oil. In consideration that the experimental diets were isonitrogenous and isolipidic these differences were likely attributable to differences in the individual FA composition of each diet.…”

Section: Discussionsupporting

confidence: 74%

Differential Effects of Dietary Lipids on Growth Performance, Digestibility, Fatty Acid Composition and Histology of African Catfish (Heterobranchus longifilis) Fingerlings

Babalola¹,

Apata²,

Omotosho³

et al. 2011

FNS

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Section: Discussionsupporting

confidence: 74%

Differential Effects of Dietary Lipids on Growth Performance, Digestibility, Fatty Acid Composition and Histology of African Catfish (Heterobranchus longifilis) Fingerlings

Babalola¹,

Apata²,

Omotosho³

et al. 2011

FNS

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“…According to Maina et al (2003) and Bahurmiz and Ng (2007), the fatty acid composition of many fish resembles that of their food. This was also proved in many studies in which FM or fish oil was replaced by non-conventional sources of protein or lipid (Bell et al, 2002;Cabellaro et al, 2002;Williams et al, 2003;Francis et al, 2006;Xue et al, 2006;Gümüş and Erdogan, 2010;Hu et al, 2013).…”

Section: Discussionmentioning

confidence: 84%

“…On the contrary, Nengas et al (1999) reported that PBM can be used without amino acid supplementation to replace 50% of the FM in diets for gilthead seabream. Aydın and Gümüş (2013) also found PBM was able to replace 50% of Numerous studies have shown that fatty acid profiles of fish tissue reflect the dietary fatty acid profiles (Francis et al, 2006;Xue et al, 2006;Bahurmiz and Neg, 2007;Gümüş and Erdogan, 2010;Hu et al, 2013). In the present study, considerable differences were, nevertheless, observed in fatty acid profiles of muscle of fish fed diets progressively replaced of FM with PBM, and some fatty acids inclined to increase or decrease in the muscle of fish (Table 6).…”

Section: Discussionmentioning

confidence: 99%

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Gümüş

Aydın²

2013

Turk. J. Fish. Aquat. Sci.

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The effect of replacement of fish meal (FM) with graded level of poultry by-product meal (PBM) in diets on growth performance and fatty acid composition of carp fry (Cyprinus carpio) was examined in the experiment. Five isonitrogenous (34% crude protein), isolipidic (9% crude lipid) and isoenergetic (15.0 MJ/kg DE) experimental diets replacing 0 (control group), 25, 50, 75 and 100% of FM protein by PBM protein were formulated with lysine, methionine and threonine supplementation in order to balance the amino acid profiles of the experimental diets. Each diet was fed to twice daily to apparent satiation of groups of twenty fry (mean weight 0.39 g fish -1) stocked into 65L glass aquaria to maintain three replicates per treatment. At the end of the experiment, body weight gain, specific growth rate, protein efficiency ratio and feed conversion ratio decreased with increased dietary replacement of FM with graded levels of PBM, while condition factor, hepatosomatic indices, viscerosomatic indices and whole body composition did not exhibit significant differences among the experimental groups (P>0.05). There were significant differences in total fatty acid composition of each experimental group. Values of Σn-3 polyunsaturated fatty acids and Σn-3/Σn-6 ratio in the muscle of fish decreased. No significant differences in saturated fatty acids values were observed in fish, while monounsaturated fatty acids values increased as the PBM level increased in the diet. Keywords: Cyprinus carpio, feeding, fishmeal replacement, poultry by-product meal, growth, fatty acids.protein (Hardy, 2010). However, FM is the most expensive and limited availability (Nguyen et al., 2009). Hence, the aquafeed industry has to search for less expensive alternative protein sources to reduce Sazan (Cyprinus carpio) Yavrusunun Büyüme Performansı ve Yağ Asit Kompozisyonu Üzerine Tavuk Kesim Atıkları Ununun Etkisi ÖzetBu çalışmada, aynalı sazan (Cyprinus carpio) yavru yeminde balık unu proteini yerine tavuk kesim atıkları ununun (TKAU) artan seviyelerde kullanımının balıklarda büyüme performansı ve yağ asidi kompozisyonu üzerine etkisi araştırılmıştır. Protein (%34 ham protein), yağ (%9 ham yağ) ve enerji (15,0 MJ/kg SE) değerleri eşit olmak üzere balık unu proteini yerine TKAU proteini %0 (kontrol grubu), %25, %50, %75 ve %100 oranında ilave edilerek beş farklı deneme yemi hazırlanmıştır. Ayrıca hazırlanan yemlerin amino asit içeriklerini dengelemek için lisin, metiyonin ve tironin ilave edilmiştir.Deneme, 65L'lik 15 cam akvaryumun her birinde 20 balık (ortalama ağırlık 0,39 g) olacak şekilde üç tekrarlı olarak planlanmıştır. Deneme grubu balıkları günde iki kez doyuncaya kadar 13 hafta süre ile beslenmiştir. Deneme sonunda, vücut ağırlık kazancı, spesifik büyüme oranı, protein etkinlik oranı ve yem dönüşüm oranı TKAU'nun artan oranlarını içeren yemlerle beslenen balıklarda azalırken, kondüsyon faktörü, hepatosomatik indeks, visserosomatik indeks ve balık eti kimyasal kompozisyonunda önemli bir farklılık görülmemiştir (P>0,05). Deneme grubu b...

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“…Acumulación de ácidos grasos y α-tocoferol en el hígado La acumulación de ácidos grasos en el hígado sigue el mismo patrón que en el músculo, es decir, a medida que se incrementó su inclusión en la dieta aumentó su acumulación en los tejidos, resultados que concuerdan con lo mencionado por varios autores (Chaiyapechara et al, 2003;Francis et al, 2006;Trenzado et al, 2008). Respecto al ARA, los resultados de este estudio indican que incrementar de 0,16 a 0,29% en las dietas no es suficiente para lograr una mayor incorporación de este ácido graso en el hígado, lo cual podría sugerir que para lograr efectos favorables, de este acido graso en los peces, a partir de una mayor acumulación en los tejidos, es necesario que su inclusión en la dieta sea mayor a 0,29%.…”

Section: Parámetros Productivosunclassified

Influencia del α tocoferol en la incorporacion y peroxidacion del acido araquidonico en alevines parr de salmon del Atlantico (Salmo salar L.)

Dantagnan¹,

Domínguez²,

Bórquez³

et al. 2012

lajar

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Influencia del α-tocoferol en la incorporación y peroxidación del ácido araquidónico en alevines parr de salmón del Atlántico (Salmo salar L.) Patricio RESUMEN. Se evaluó el efecto sinérgico del ácido araquidónico (ARA) (20:4n-6) y el α-tocoferol en la acumulación de estos nutrientes y su peroxidación en el músculo e hígado en juveniles de salmón del Atlántico (Salmo salar). Grupos por triplicado se alimentaron por 12 semanas con ocho dietas experimentales que contenían diferentes niveles de ácido araquidónico y α-tocoferol. Los parámetros productivos no se vieron afectados (P > 0,05) por las dietas suministradas. La acumulación del ARA en el músculo e hígado mostró diferencias significativas (P < 0,05) entre los tratamientos. La relación sinérgica entre el ARA/α-tocoferol mostró influencia (P < 0,05) solamente en el hígado, observándose que un alto nivel de α-tocoferol y ARA favoreció la acumulación de ácidos grasos en este tejido. Los niveles de α-tocoferol encontrados en los tejidos mostraron relación directamente proporcional a su incorporación en la dieta. Sin embargo, una concentración de hasta 0,6% de ARA en la dieta no requiere incrementar el nivel de α-tocoferol. Los datos obtenidos en este estudio demostraron que la interacción entre el ARA y el α-tocoferol influyeron en forma sinérgica sobre la acumulación de los ácidos grasos en el hígado.Palabras clave: ácidos grasos; ácido araquidónico, α-tocoferol, peroxidación, salmón del Atlántico, Chile. Influence of α-tocopherol on arachidonic acid deposition and peroxidation inAtlantic salmon (Salmo salar L.) fingerlings ABSTRACT. The synergistic effect of arachidonic acid (ARA) (20:4n-6) and α-tocopherol on the accumulation of fatty acids and the peroxidation of lipids in liver and muscle was evaluated in Atlantic salmon (Salmo salar) juveniles. Triplicate groups were fed during 12 weeks with eight experimental diets with different levels of ARA and α-tocopherol. In all experimental diets the productive parameters were not affected (P > 0.05). ARA accumulation in muscle and liver showed significant differences (P < 0.05) between treatments. The synergic relationship between ARA/α-tocopherol was influenced (P < 0.05) only in the liver, showing that high levels of α-tocopherol and ARA favored the fatty acids accumulation in this organ. Results indicate that a dietary concentration up to 0.6% ARA, the increment of α-tocopherol is not necessary. The data obtained in this study demonstrated that the interaction between the ARA and α-tocopherol influenced the accumulation of fatty acids in the liver

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Effects of dietary oil source on growth and fillet fatty acid composition of Murray cod, Maccullochella peelii peelii

Cited by 133 publications

References 25 publications

Differential Effects of Dietary Lipids on Growth Performance, Digestibility, Fatty Acid Composition and Histology of African Catfish (Heterobranchus longifilis) Fingerlings

Differential Effects of Dietary Lipids on Growth Performance, Digestibility, Fatty Acid Composition and Histology of African Catfish (Heterobranchus longifilis) Fingerlings

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Influencia del α tocoferol en la incorporacion y peroxidacion del acido araquidonico en alevines parr de salmon del Atlantico (Salmo salar L.)

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