Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/1850
Appears in Collections:Aquaculture Journal Articles
Peer Review Status: Refereed
Title: Effect of dietary substitution of fish oil by Echium oil on growth, plasma parameters and body lipid composition in gilthead seabream (Sparus aurata L.)
Authors: Diaz-Lopez, Mercedes
Perez, Maria Jose
Acosta, Nieves Guadalupe
Tocher, Douglas R
Jerez, Salvador
Lorenzo, Antonio
Rodriguez, Covadonga
Contact Email: drt1@stir.ac.uk
Keywords: tissue lipid composition
fatty acids
stearidonic acid
gamma-linolenic acid
development
Issue Date: Oct-2009
Publisher: Wiley-Blackwell
Citation: Diaz-Lopez M, Perez MJ, Acosta NG, Tocher DR, Jerez S, Lorenzo A & Rodriguez C (2009) Effect of dietary substitution of fish oil by Echium oil on growth, plasma parameters and body lipid composition in gilthead seabream (Sparus aurata L.), Aquaculture Nutrition, 15 (5), pp. 500-512.
Abstract: Gilthead seabream juveniles were fed on either a fish oil (FO)-containing diet or a diet containing a 50:50 blend of FO and Echium oil (EO) to determine the effect of EO on growth, plasma parameters and tissue lipid compositions. After 4 months of feeding, there was a significant increase of 18:2n-6 and a reduction of around 25% of 20:5n-3 in flesh of the fish fed the EO diet. At this point, half of the fish fed EO were returned to the FO diet as a third treatment (EF) and the trial continued with the three groups for a further 3 months. At the end of the experiment, food intake, survival, growth and plasma parameters were not affected by the inclusion of dietary EO. However, HSI, total lipid and triacylglycerol contents of muscle decreased in fish fed the EO diet. Feeding the EO diet resulted in significant increments of potentially health-promoting fatty acids such as 18:3n-6, 18:4n-3 and 20:3n-6 but reduced n-3 highly unsaturated fatty acids, particularly 20:5n-3. When EO-fed fish were returned to the FO diet, tissue lipid contents and HSI tended to increase, but 18:2n-6 and 20:5n-3 levels were not fully restored to the levels of fish fed the FO diet for the entire trial. Furthermore, the fatty acids present in EO, which may promote beneficial health effects, were reduced.
Type: Journal Article
URI: http://hdl.handle.net/1893/1850
URL: http://www3.interscience.wiley.com/journal/121429986/abstract
DOI Link: http://dx.doi.org/10.1111/j.1365-2095.2008.00616.x
Rights: Published in Aquaculture Nutrition. Copyright: Wiley-Blackwell.; The definitive version is available at www3.interscience.wiley.com; Rights as indicated by the Exclusive Licence Form: http://www.blackwellpublishing.com/pdf/anu_elf.pdf
Affiliation: University of La Laguna
University of La Laguna
University of La Laguna
Aquaculture
Centro Oceanografico de Canarias
University of La Laguna
University of La Laguna

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