Replacement of dietary fish oil with olive oil in young yellowtailSeriola quinqueradiata: effects on growth, muscular fatty acid composition and prevention of dark muscle discoloration during refrigerated storage

Abstract

Dietary fish oil (FO) was replaced by olive oil (OO) in young yellowtail Seriola quinqueradiata to investigate its effects on growth, muscular fatty acid composition and prevention of color deterioration of dark muscle during storage. Yellowtail were fed one of four diets, where FO (80 g/kg diet) was replaced by OO (0, 25, 50 and 100%) for 40 days. No significant difference in growth was seen among the diet groups. In addition, these experimental diets did not affect the proximate compositions of the dorsal muscle, ventral muscle and the liver in these fish. Serum total protein, glucose and total cholesterol levels did not show significant differences; however, serum triglyceride levels were significantly higher in fish fed 50 and 100% OO diets. Fatty acid composition of ventral muscle reflected the composition of the respective diets. Dark muscle discoloration was reduced in fish fed OO diets after 12 to 18 h during storage at 4°C. Furthermore, the redness value of fresh dark muscle increased depending on the extent of FO replacement. These results indicate that the partial or total dietary replacement of FO with OO prevents discoloration of dark muscle without affecting the growth of young yellowtail after 40 days of feeding.

Effects of Yuzu (Citrus junos) Peel from Waste as an Aquaculture Feed Supplement on Growth, Environmental Load, and Dark Muscle Discoloration in YellowtailSeriola quinqueradiata

“…All measurement values were similar to previous experiments (Seno-o et al, 2008;Fukada et al, 2010). Yuzu paste supplementation did not affect the levels of serum components, which suggests no negative effects on fish health.…”

Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

“…In young yellowtail, the replacement of dietary fish oil with olive oil was found to prevent the red muscle from discoloring because the muscular n-3 highly unsaturated fatty acid level decreased [31]. However, in our study, the color change of the red muscle of the experimental group fed on red pepper was slow even though the fatty acid composition of muscle was almost the same between the control group and the experimental group.…”

Comparison of effects of dietary‐specific fatty acids on growth and lipid metabolism in Nile tilapia

“…Increasing evidences have shown that OA has less lipid‐lowering effect and possibly contributes to high levels of TG (Seno‐O et al, ; Steffen, Duprez, Szklo, Guan, & Tsai, ; Truswell & Choudhury, ). In our study, compared with the SO and FO groups, LPL (an exogenous fatty acid transport gene) was highly expressed in liver of the OO group, indicating that more OA uptake was efficiently mediated.…”

“…Therefore, EPA and DHA did not promote growth, and high levels of VLCUFAs were found to inhibit growth (Huang et al, ; Olsen & Henderson, ; Stéphan et al, ). The tilapia fed OA had high lipogenesis capacity, which might be beneficial for improved growth, but high levels of OA potentially led to lipid deposition and further cause liver damage (Seno‐O et al, ; Steffen et al, ). Our findings indicated that LA has the moderate capacity of lipogenesis and the lower capacity of lipid catabolism.…”

“…In most of these studies, LA was regarded as the essential fatty acid in tilapia and the oils enriched with LA, such as soybean oil, safflower oil, have also been reported to be good for tilapia growth (Ferreira et al, ; Li, Lim, Klesius, & Welker, ; Lim et al, ). Nevertheless, several studies have also indicated that olive oil enriched with OA could be well utilized as a good substrate for energy supply to improve growth in some aquatic animals (Ma et al, ; Seno‐O et al, ). Moreover, EPA and DHA in fish oil have been demonstrated to be highly deposited in fish tissues improving the fish nutritional value (Alsouti et al, ; Ng et al, ).…”