Tallow in Atlantic salmon feed

Ability of European seabass (Dicentrarchus labrax) to digest rendered animal fats from fish, poultry and mammals

“…The tested land animal fats had higher amounts of MUFA than FO (440–449 vs. 276 g/kg) and lower amounts of n‐3 PUFA (9–17 vs. 320 g/kg), which is coherent with previous reports (Emery et al, ; Martins et al, ). Furthermore, similarly to what was described by Emery et al (), the PF used in this study had a high amount of n‐6 PUFA when compared to FO (252 vs. 45 g/kg) due to its elevated content in linoleic acid (18:2n‐6; 238 vs. 20 g/kg). Although PF had also a lower amount of total n‐3 PUFA, it had a higher amount of alpha‐linolenic acid (18:3n‐3; 15 vs. 6 g/kg) compared to FO; since seeds are the main feed source for poultry and they are very rich in this fatty acid, this is probably a result of the poultry feeding habits.…”

Fatty Acid‐Specific Alterations in Leptin, PPARα, and CPT‐1 Gene Expression in the Rainbow Trout

“…In a previous study, a significant decrease in the hepatic expression of stearoyl-CoA desaturase (the key enzyme for MUFA biosynthesis) was recorded in grass carp (Ctenopharyngo donidella) subjected to a short term leptin administration trial [46]. At this point, it seems plausible to hypothesize the existence of a feedback mechanism between leptin and SFA/MUFA, which could be involved in the maintenance [47].…”

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

“…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). In contrast to our results, the replacement of dietary FO with T in Atlantic salmon did not have any adverse effect on growth performance (Emery et al, 2014), which was attributed to the high energy content of tested diets that may have masked the reduced lipid apparent digestibility; thus fish would have still received enough energy for optimal growth, as discussed by the former authors.…”