Understanding the Interaction Effects between Dietary Lipid Content and Rearing Temperature on Growth Performance, Feed Utilization, and Fat Deposition of Sea Bass (Dicentrarchus labrax)

Abstract

This study was conducted to elucidate the interaction effects of temperature and dietary lipid levels (2 × 2 factorial experiment) on the growth performance, muscle, and liver composition in adult farmed European sea bass (Dicentrarchus labrax). Two groups of fish (190 g; 60 fish per group) were distributed in 12 tanks in triplicates and kept at two different temperature regimes; one starting at 23 °C and then changed to 17 °C for 61 days, and the other starting at 17 °C and then changed to 23 °C for 39 days. Two commercial diets containing both ~44% crude protein but incorporating different dietary lipid levels, 16.5% (D16) and 20.0% (D20) (dry matter (DM)), were fed to the fish to apparent satiation; the type of diet fed to each fish group remained constant throughout the experiment. Final body weight, weight gain, and specific growth rate were significantly higher for the fish group held at 23 °C compared to the fish group at 17 °C (before the temperature changes), while the dietary fat content did not have any profound effect in both groups. Furthermore, the different temperature regimes did not affect muscle or liver composition, but, on the contrary, dietary lipids affected hepatosomatic, perivisceral fat, and visceral indexes. Feed conversion ratio and specific growth rate were not affected by the dietary lipid level. An interaction of temperature and dietary lipid content was observed in daily feed consumption (DFC) and final body weight (FBW).

Wild and Farmed Sea Bass (Dicentrarchus Labrax): Comparison of Biometry Traits, Chemical and Fatty Acid Composition of Fillets

“…The nutritional value and organoleptic characteristics of fish are particularly affected by rearing conditions [7]; therefore, the composition and sensory parameters are expected to be different between wild and farmed fish [8]. In farmed fish, commercial diets affect fish growth rate as well as flesh composition [9,10]. In addition, the chemical and fatty acid composition of farmed sea bass may be modulated qualitatively and quantitatively, within certain limits, through the formulation of feeds with high levels of n-3 polyunsaturated fatty acids (PUFA) [11][12][13].…”

The effects of two dietary synbiotics on growth performance, haematological parameters, and non-specific immune responses in Japanese eel (Anguilla japonica)

“…The liver is an indicator of fish health and is required for nutritional metabolism (Nakano et al 2018). A higher VSI is caused by high visceral fat (Bendiksen et al 2003;Katsika et al 2021). This study did not show a significant trend in the organosomatic indices of Japanese eels fed all treatment diets.…”

The effect of protein to lipid ratios on growth, digestibility, and feed utilization of striped bass (Morone saxatilis) raised in seawater at 21°C

“…In the case of marine sh, it has been established that mono and saturated fatty acids are the preferred substrate for this function compared to polyunsaturated fatty acids (Halver and Hardy 2002). Temperature has been shown to in uence the digestibility, transport, and absorption, as well as the desaturation, elongation and beta-oxidation processes of lipids, which directly impact growth and development of cultured organisms (Bowyer 2013;Katsika 2021). For example, in general sh raised in water temperatures below their optimum range appear to require low-energy diets compared to sh raised under optimal water temperature conditions (Bowyer et al 2013).…”