Interactive effects of dietary protein/lipid level and oil source on growth, feed utilisation and nutrient and fatty acid digestibility of Atlantic salmon

Abstract

Please cite this article as: Karalazos, V., Bendiksen, E.Å., Bell, J.G., Interactive effects of dietary protein / lipid level and oil source on growth, feed utilisation and nutrient and fatty acid digestibility of Atlantic salmon, Aquaculture (2010), doi: 10.1016/j.aquaculture. 2010.11.022 This is a PDF file of an unedited manuscript that has been accepted for publication. As a service to our customers we are providing this early version of the manuscript. The manuscript will undergo copyediting, typesetting, and review of the resulting proof before it is published in its final form. Please note that during the production process errors may be discovered which could affect the content, and all legal disclaimers that apply to the journal pertain.A C C E P T E D M A N U S C R I P T Regarding the whole body composition, moisture was significantly affected by both factors, the fat content was significantly affected only by the oil source, while significant interactions were shown for the protein content. In conclusion, the results of this study suggest that low protein / high lipid diets can be used with no negative effects on the growth, FCR and chemical composition of Atlantic salmon reared at high water temperatures. Moreover, the replacement of FO with RO can enhance the growth of the fish as well as the nutrient and FA digestibility of the diets.

Partial or total replacement of dietary fish oil with alternative lipid sources in silvery-black porgy (Sparidentex hasta)

“…Furthermore, lower growth in fish fed with T diet associated with the lowest ADCs of nutrients in this group. In this context, Martins et al (2009) and Karalazos et al (2014) also reported that the use of tallow led to a decrease in ADCs of nutrients in Atlantic halibut (Hippoglossus hippoglossus) and Atlantic salmon (Salmo salar), because of the high level of SFA in this lipid source. The adverse effects of SFA on nutrient utilization and growth performance may be attributed to the negative effects of these FA on energy, lipid and fatty acid apparent digestibility as it has been recently shown by Emery et al (2014), which may be attributed with the generally accepted view that fatty acid digestibility decreases with higher melting point (Caballero et al, 2002;Francis et al, 2007), and thus, SFA are less digestible than MUFA and PUFA (Bureau and Meeker, 2011).…”

“…Vegetable oils like CO, which contain high levels of midchain FA, such as OA, may promote protein retention, because they can be efficiently oxidized and used for the production of adenosine triphosphate for energy purposes Turchini et al, 2009). Karalazos et al (2014) also reported that substitution of dietary FO with rapeseed oil (RO) led to increasing whole body protein, protein retention and resulted in protein sparing effects in Atlantic salmon, because of higher β-oxidation capacity of RO in fish tissues. In the present study, fish fed with SO had the highest whole body and fillet lipid Table 6 Fatty acid profile of liver (mg gr −1 lipid) of silvery black porgy (Sparidentex hasta) juveniles fed different experimental diets (means ± SEM, n = 3).…”

Effects of dietary lipid levels on growth, feed utilization, body composition, fatty acid profiles and antioxidant parameters of juvenile chu’s croaker Nibea coibor

“…Excessive dietary lipid also leads to increasing accumulation of lipid in body as well as decrease in growth performance and feed utilization (Duan et al 2001;Segato et al 2005;Wang et al 2006). Plus, protein sparing effects induced by the increase in dietary lipids have been documented in many fish species (Torstensen et al 2001;Chatzifotis et al 2010;Karalazos et al 2011), which was beneficial for growth performance and maximized the nitrogen retention (Cho and Kaushik 1990). Dietary lipid levels have been found in numerous reports to affect fish health status (Chatzifotis et al 2010;Jin et al 2013;Zhang et al 2013;Antonopoulou et al 2014).…”

Dietary n-6/n-3 LC-PUFA ratio, temperature and time interactions on nutrients and fatty acids digestibility in Atlantic salmon

“…Consequently, an intensive global research effort is focusing on possible remedial strategies, and primarily aiming at finding suitable alternative oils to replace dietary fish oil in aquafeed. Within the context of fish oil replacement in aquafeed, considerations regarding the possible effects on nutrients and fatty acid digestibility are of primary importance (Caballero et al, 2002;Francis et al, 2007;Karalazos et al, 2011;Menoyo et al, 2003).…”