Fish oil substitution by vegetable oils in commercial diets for gilthead sea bream (Sparus aurata L.); effects on growth performance, flesh quality and fillet fatty acid profile

Incorporation of conjugated linoleic acid (CLA) and α-linolenic acid (LNA) in pacu fillets

“…These results demonstrate that the addition of linseed oil and CLA to the diet did not affect fish growth. However, the experimental diets used in this study provided better SGR than those used by Izquierdo et al (2005) and Fountoulaki et al (2009), varying between 0.62-0.68 and 0.75-0.90, for fish fed different vegetable oils. Table 6 presents the fatty acid profile, in mg g -1 of total lipids (TL), the sums of saturated (SFA), monounsaturated (MUFA), and polyunsaturated (PUFA) fatty acids, omega-6 (n-6) and omega-3 (n-3) series, PUFA/SFA, and n-6/n-3 ratios of pacu fillets fed experimental diets for 49 days.…”

“…The composition (%) of the fillets of pacu fed the experimental diets A, B, C, and D are given in Table 4. The main changes in the initial composition of the fillets were: increase (P<0.05) in the total lipid concentration for the fish fed diet B and consequent reduction in the water content and increase in the crude protein level in the fillets of fish fed diets C and D. Fountoulaki et al (2009) and Kennedy et al (2007) evaluated the fatty acid profiles of gilt-head bream (Sparus aurata L.) and Atlantic cod (Gadus morhua L.) fed commercial diets enriched with vegetable oils, fish oil, and CLA, respectively. Unlike the results obtained in the present study, the authors found no changes in the composition (%) of these fish fillets.…”

Effects of dietary fish oil substitution by Echium oil on enterocyte and hepatocyte lipid metabolism of gilthead seabream (Sparus aurata L.)

“…Therefore, HUFA are essential fatty acids (EFA) for marine fish, and are important as structural components of cell membranes Marsh, 2008), eicosanoids precursors (Tocher, 2003;Bell et al, 2006;Villalta et al, 2007) and regulators of gene expression (Zheng et al, 2005;Miller et al, 2008;Leaver et al, 2008). The fatty acid profile of VO, together with this poor ability of marine fish to convert C 18 polyunsaturated fatty acids (PUFA) to HUFA, lead to important changes in the fatty acid composition of flesh of fish fed VOs, which include decreased n-3 HUFA and increased fat and LA contents Menoyo et al, 2004;Bell et al, 2006;Benedito-Palos et al, 2007;Díaz-López et al, 2009;Fountoulaki et al, 2009). Excessive consumption of VO and,has been related to some detrimental effects on health of fish (McKenzie, 2001;Sargent et al, 2002;Montero et al, 2003Montero et al, , 2008.…”

“…In this sense, up to 50-70% substitution of FO by VO has been reported to maintain the correct growth and health of some marine fish species including seabream and seabass Montero et al, 2003;Menoyo et al, 2004;Mourente et al, 2005;Benedito-Palos et al, 2007;Díaz-López et al, 2009;Fountoulaki et al, 2009). However, research is now focused at identifying VOs or blends that avoid excessive deposition of fat and LA, provide a good n-3/n-6 HUFA ratio, and maximize potential for conversion of C 18 n-3PUFA to EPA and DHA.…”

“…Gilthead seabream, Sparus aurata L., is the most important marine fish species in Mediterranean and Canarian aquaculture, and several studies have shown that it can generally be grown well on diets with FO partially replaced by VO Caballero et al, 2003Caballero et al, , 2004Menoyo et al, 2004;Benedito-Palos et al, 2007;Díaz-López et al, 2009;Fountoulaki et al, 2009). However knowledge of seabream lipid metabolism is still incomplete compared to other fish species, such as salmonids, turbot, and seabass Rodríguez et al, 2002;Mourente et al, 2005;Bell et al, 2001Bell et al, , 2002Bell et al, , 2006Tocher et al, , 2004Fonseca-Madrigal et al, 2006).…”