Fatty Acid Signatures in Different Tissues of Mediterranean Yellowtail, Seriola dumerili (Risso, 1810), Fed Diets Containing Different Levels of Vegetable and Fish Oils

Abstract

The study aimed to evaluate how replacing different proportions of fish oil (FO) with vegetable oils (VO) in the diet of Mediterranean yellowtail, Seriola dumerili (Risso, 1810), affects the fatty acids (FA) signature, i.e.; overall FA profile, in different tissues. A total of 225 Mediterranean yellowtail juveniles (initial live weight: 176 ± 3.62 g) were fed for 109 days with one of three diets: A control diet (FO 100), with FO as the only lipid source, or diets with 75% and 100% of FO replaced with a VO mixture. At the end of the feeding trial, the brains, muscles, livers, and visceral fat were sampled in four fish per tank (12 per treatment), and their fat were extracted and used for FA analysis. The FA signatures of red and white muscle, liver, and visceral fat tissues changed when the dietary FA source changed, whereas FA signatures in the brain were rather robust to such dietary changes. These new insights might help evaluate whether key physiological functions are preserved when fish are fed diets with low FO levels, as well as define the dietary FA requirements of Mediterranean yellowtail to improve the sustainability of the production and welfare of the fish.

Oil from transgenic Camelina sativa as a source of EPA and DHA in feed for European sea bass (Dicentrarchus labrax L.)

“…Inclusion of the oil derived from the GM oilseed crop promoted the deposition of the health beneficial fatty acids EPA and DHA in the flesh of sea bass at levels comparable to fish fed the commercial standard (CFO) and n-3 LC-PUFA enhanced (EFO) diets that were formulated with fish oil. Sea bass is regarded as a lean fish, accumulating low levels of fat in their muscle, as observed in the present trial (~4% on average) and, as expected, closely mirroring the fatty acid profile of the diets ( Betancor et al, 2016b ; Bordignon et al, 2020 ). In addition, the flesh of fish fed TCO displayed levels of n-3 docosapentaenoic acid (DPA; 22:5n-3) > 2-fold higher than those fed the other two diets.…”

Hepatic, Muscle and Intestinal Oxidative Status and Plasmatic Parameters of Greater Amberjack (Seriola dumerili, Risso, 1810) Fed Diets with Fish Oil Replacement and Probiotic Addition

“…The MDA contents of the liver and muscle of the fish fed with high levels of vegetable oils significantly decreased, as previously reported in other species [ 43 , 44 , 45 ], but in the case of the liver, this decrease was only observed when the probiotic was added. To the best of our knowledge, this is the first study that reports the antioxidant capacity of Lactobacillus as a probiotic in diets with high fish oil replacement, but the results are not conclusive as the oxidative status levels in response to the dietary inclusion of probiotics were tissue-dependent.…”

Fatty Acid Content of Four Salmonid Fish Consumed by Indigenous Peoples from the Yamal-Nenets Autonomous Okrug (Northwestern Siberia, Russia)

“…In fish, many fatty acids cannot be biosynthesized de novo or can be synthesized from their precursors to a limited extent, with actual rates of fatty acid synthesis de novo being inversely related to the level of lipid in the diet [38]. Therefore, fish usually obtain fatty acids from dietary supplements [39]. Thus, different feeding habits may explain the spatial variations in the fatty acid signatures found in salmonid fish of the same species.…”