Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils

Abstract

Re‐esterified vegetable oils are obtained from a chemical esterification reaction between vegetable acid oils and glycerol. Due to their properties, it is expected that they have a higher nutritive value than their corresponding acid oils and a better digestibility than their native counterparts. The aim of this study was to determine the effect of re‐esterified oils with a different monoacylglycerol (MAG) and diacylglycerol (DAG) content, produced from palm or rapeseed, on fatty acid digestibility in gilthead sea bream (Sparus aurata). Triplicate groups of fish were fed nine experimental diets containing different oils during 28 days. For each source, four different types of oil were used: native, re‐esterified low or high in MAG and DAG and acid. A commercial fish oil was used for the control diet. Diets containing re‐esterified oils had better apparent digestibility coefficients (ADC) of total fatty acids than acid oil diets. Re‐esterified oils do not negatively affect apparent digestibility coefficients of fatty acids when compared to their corresponding native oils and could be incorporated as a source of energy in diets for gilthead sea bream. An improvement in digestibility compared to the native oil diet was only obtained in palm re‐esterified oil high in MAG and DAG.

Ability of European seabass (Dicentrarchus labrax) to digest rendered animal fats from fish, poultry and mammals

“…Nonetheless, the endogenous production of 16:0 and 18:0 might have increased in fish fed MFd, leading to a decreased apparent digestibility of those FA, as previously suggested in pigs Jørgensen and Fernández (2000) and in broiler chickens by Smink et al (2008). The observed ADC values of SFA in the fish oil diet (91%) are lower than those previously reported for European seabass (95%) at 20°C (Eroldoğan et al, 2013), but higher than values obtained for gilthead seabream (Sparus aurata; 83%) at 22°C (Trullàs, Fontanillas, Tres, & Sala, 2016) or for Atlantic halibut (83%) at 12°C (Martins et al, 2009). In salmonids, ADC values of SFA ranged from 47% to 86%, depending on the water temperature (1-12°C; Caballero et al (2002); Menoyo, Lopez-Bote, Bautista, and Obach (2003)).…”

Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass (Dicentrarchus labrax) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters

“…In the present study, the level of replacement of FO was formulated according to previous studies in rainbow trout and gilthead seabream [12,15,16,29] and to ensure the reported requirements of n − 3 HUFA for European seabass in older juvenile and pre-adult stages [19,30,31]. This level of replacement of FO (75%) with crude vegetable oils (soybean and olive pomace oils) did not affect the performance, achieving similar final weights and FCR.…”

“…In fact, soybean-sunflower acid oil is the most widely available in the European market. Information about the effects of oils rich in FFA on farmed fish species is scarce, and only a few studies using palm fatty acid distillate (90% of FFA) or rapeseed acid oil (47% of FFA) in rainbow trout (Oncorhynchus mykiss) [12][13][14][15] and gilthead seabream (Sparus aurata) [16] have been found in the literature.…”