Muscle lipid storage pattern, composition, and adipocyte distribution in different parts of Atlantic salmon (Salmo salar) fed fish oil and vegetable oil

Nanton, D.A.; Vegusdal, Anne; Rørå, Anna Maria Bencze; Ruyter, Bente; Bæverfjord, Grete; Torstensen, Bente E.

doi:10.1016/j.aquaculture.2006.03.053

Cited by 147 publications

(105 citation statements)

References 26 publications

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“…This can be explained by a greater amount of DHA requirement of fish species used in the experiment, and attended to EPA and DHA synthesis of linolenic acid. It can be said that this result obtained with regard to DHA is similar to results obtained from different species grown in culture conditions such as Gilthead sea bream (Fountoulaki et al 2009;Diaz-Lopez et al 2010), Sea bass (Hunt and Tekelioglu, 2004;Dedeler, 2013;Eroldogan et al 2013;Ozsahinoglu et al 2013), Rainbow trout (Pettersson, Johnsson, Brannas & Pickova, 2009;Dernekbası, 2012) and Atlantic salmon (Bell, Henderson, Tocher & Sargen, 2004;Karalazos, 2007;Nanton et al 2007). Fish have high nutritional needs for EPA and DHA due to they contain these fatty acids at high amount in their body tissues (Sargent, McEvoy & Bell, 1997).…”

Section: Discussionsupporting

confidence: 58%

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Özel¹,

Çakmak²,

Öztürk³

2018

Turk. J. Fish. Aquat. Sci.

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Black Sea trout (Salmo trutta labrax Pallas,1811) fed with diets based on 100% fish oil (FO), 67-33%, 50-50% and 33-67% soybean oil-linseed oil (SO-LO) during 90 days were affected in terms of weigth gain, specific growth rate, feed conversion ratio and hepatosomatix index significantly (P<0.05) while the survival rate was not affected at all. Tissue fatty acid profiles of the individuals were affected by the degree of dietary treatments (P<0.05). For instance, the highest linoleic acid (18:2n-6, LA) content of the muscle and liver tissues were exhibited in the group fed with 67-33 % SO-LO diet, where the highest linolenic acid (18:3n-3, LNA) was detected in the group fed with 33-67% SO-LO diet (P<0.05). In contrast to linoleic and linolenic acids, the highest values of palmitic (18:0), eicosepentaoneic (20:5n-3, EPA) and docohecsaenoic acids (22:6n-3, DHA) were indicated in group fed with fish oil based diet (P<0.05). Gene expression of desaturase in the muscle and liver tissues of individuals fed with 33-67% SO-LO included feeds were higher than those fed with FO. Similarly, gene expression of elongase both in the liver and muscle in individuals fed with (50-50% SO-LO, 33-67% SO-LO) and (50-50% SO-LO, 67-33% SO-LO) respectively were higher than those fed with FO. As a result, it was determined that use of 50-50% SO-LO in Black Sea trout diets is acceptable without an adverse effect on growth and feed conversion, and also this species have a capability of conversion 18:2n-6 to 20:4n-6 and 18:3n-3 to 22:6n-3.

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Section: Discussionsupporting

confidence: 58%

Untitled

Özel¹,

Çakmak²,

Öztürk³

2018

Turk. J. Fish. Aquat. Sci.

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“…The average muscle lipid content of wild Atlantic salmon is 8% compared with 14% in farmed fish (Lundebye et al, 2017). This is probably partially attributable to the lipid content of the feed used for the farmed fish given that muscle lipid levels are affected by dietary lipid level, but are generally not affected by changing dietary FA composition (Nanton et al, 2007;Bendiksen et al, 2003;Torstensen et al, 2005). Another factor here is probably genetic selection because a selected strain showed both increased growth, condition factor (increased weight relative to length) and body lipid level compared with that of a wild strain reared under the same conditions and fed the same diet (Thodesen et al, 1999).…”

Section: Changes In Commercially Farmed Norwegian Salmonmentioning

confidence: 92%

“…Torstensen and coworkers (2004b) reported a muscle lipid class composition of 69% NLs in ∼140 g Atlantic salmon, increasing to 76-82% NLs in ∼1500 g fish. This NL level appears to be maintained given that 78-83% NL was found in the white muscle tissue of harvest size fish of ∼4500 g (Nanton et al, 2007). Fig.…”

Section: Feed Composition For Farmed Atlantic Salmonmentioning

confidence: 99%

Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Sissener

2018

Journal of Experimental Biology

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‘Are we what we eat?’ Yes and no. Although dietary fat affects body fat, there are many modifying mechanisms. In Atlantic salmon, there is a high level of retention of the n-3 fatty acid (FA) docosahexaenoic acid (DHA, 22:6n-3) relative to the dietary content, whereas saturated FAs never seem to increase above a specified level, which is probably an adaptation to low and fluctuating body temperature. Net production of eicosapentaenoic acid (EPA, 20:5n-3) and especially DHA occurs in salmon when dietary levels are low; however, this synthesis is not sufficient to maintain EPA and DHA at similar tissue levels to those of a traditional fish oil-fed farmed salmon. The commercial diets of farmed salmon have changed over the past 15 years towards a more plant-based diet owing to the limited availability of the marine ingredients fish meal and fish oil, resulting in decreased EPA and DHA and increased n-6 FAs. Salmon is part of the human diet, leading to the question ‘Are we what the salmon eats?’ Dietary intervention studies using salmon have shown positive effects on FA profiles and health biomarkers in humans; however, most of these studies used salmon that were fed high levels of marine ingredients. Only a few human intervention studies and mouse trials have explored the effects of the changing feed composition of farmed salmon. In conclusion, when evaluating feed ingredients for farmed fish, effects throughout the food chain on fish health, fillet composition and human health need to be considered.

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“…Thus, in the red muscle, it is stored as droplets within the fibres, whereas in the white muscle, lipids accumulate within adipocytes mainly located in the myosepta, (i.e. the connective tissue surrounding the fibres; Jafri, 1973;Henderson and Tocher, 1987;Zhou et al, 1996;Nanton et al, 2007).…”

Section: Imf and Marbling: Definition And Role In Palatability Of Meamentioning

confidence: 99%

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

Hocquette

Gondret

Baéza³

et al. 2010

Animal

637

447

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Intramuscular fat (IMF) content plays a key role in various quality traits of meat. IMF content varies between species, between breeds and between muscle types in the same breed. Other factors are involved in the variation of IMF content in animals, including gender, age and feeding. Variability in IMF content is mainly linked to the number and size of intramuscular adipocytes. The accretion rate of IMF depends on the muscle growth rate. For instance, animals having a high muscularity with a high glycolytic activity display a reduced development of IMF. This suggests that muscle cells and adipocytes interplay during growth. In addition, early events that influence adipogenesis inside the muscle (i.e proliferation and differentiation of adipose cells, the connective structure embedding adipocytes) might be involved in interindividual differences in IMF content. Increasing muscularity will also dilute the final fat content of muscle. At the metabolic level, IMF content results from the balance between uptake, synthesis and degradation of triacylglycerols, which involve many metabolic pathways in both adipocytes and myofibres. Various experiments revealed an association between IMF level and the muscle content in adipocyte-type fatty acid-binding protein, the activities of oxidative enzymes, or the delta-6-desaturase level; however, other studies failed to confirm such relationships. This might be due to the importance of fatty acid fluxes that is likely to be responsible for variability in IMF content during the postnatal period rather than the control of one single pathway. This is evident in the muscle of most fish species in which triacylglycerol synthesis is almost zero. Genetic approaches for increasing IMF have been focused on live animal ultrasound to derive estimated breeding values. More recently, efforts have concentrated on discovering DNA markers that change the distribution of fat in the body (i.e. towards IMF at the expense of the carcass fatness). Thanks to the exhaustive nature of genomics (transcriptomics and proteomics), our knowledge on fat accumulation in muscles is now being underpinned. Metabolic specificities of intramuscular adipocytes have also been demonstrated, as compared to other depots. Nutritional manipulation of IMF independently from body fat depots has proved to be more difficult to achieve than genetic strategies to have lipid deposition dependent of adipose tissue location. In addition, the biological mechanisms that explain the variability of IMF content differ between genetic and nutritional factors. The nutritional regulation of IMF also differs between ruminants, monogastrics and fish due to their digestive and nutritional particularities.

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Muscle lipid storage pattern, composition, and adipocyte distribution in different parts of Atlantic salmon (Salmo salar) fed fish oil and vegetable oil

Cited by 147 publications

References 26 publications

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Are we what we eat? Changes to the feed fatty acid composition of farmed salmon and its effects through the food chain

Intramuscular fat content in meat-producing animals: development, genetic and nutritional control, and identification of putative markers

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