|Appears in Collections:||Aquaculture Journal Articles|
|Peer Review Status:||Refereed|
|Title:||Modelling the predictable effects of dietary lipid sources on the fillet fatty acid composition of one-year-old gilthead sea bream (Sparus aurata L.)|
Karampatos, Alexandros I
Ballester-Lozano, Gabriel F
Navarro, Juan Carlos
Bautista, Jose M
Bell, J Gordon
Tocher, Douglas R
|Keywords:||gilthead sea bream|
|Citation:||Benedito-Palos L, Bermejo-Nogales A, Karampatos AI, Ballester-Lozano GF, Navarro JC, Diez A, Bautista JM, Bell JG, Tocher DR, Obach A, Kaushik S & Perez-Sanchez J (2011) Modelling the predictable effects of dietary lipid sources on the fillet fatty acid composition of one-year-old gilthead sea bream (Sparus aurata L.), Food Chemistry, 124 (2), pp. 538-544.|
|Abstract:||The present study aimed to ascertain the different fatty acid (FA) descriptors linking dietary and muscle FA composition in one-year-old gilthead sea bream. For that purpose, our own published data along with additional data from the present study were compiled and analysed. High linear correlations (r2 = 0.90, P < 0.001) between dietary and muscle fatty acid composition were reported for monoenes, C18 polyunsaturated FA (PUFA) and long-chain PUFA. Prediction deviations due to changes in muscle fatness were analyzed in an independent trial with two different feeding levels (full ration size, 30% restriction ration). Regardless of feeding regimen, predicted values for muscle FA at low concentrations deviated (P < 0.001) from observed values, but good predictions with less than 6% deviations were found for abundant fatty acids (16:1n-7, 18:1n-9, 18:2n-6, 18:3n-3, 20:4n-6, 20:5n-3, 22:6n-3). All this highlights the predictable effects of dietary oils in the muscle FA composition of gilthead sea bream, although further research is needed to cover all the range of commercial fish size and for the up-scaling of laboratory results to different fish farming conditions.|
|Rights:||Published in Food Chemistry by Elsevier. Food Chemistry, Volume 124, Issue 2, January 2011, pp. 538 - 544; This is the peer reviewed version of this article.; NOTICE: this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, VOL 124, ISSUE 2, January 2011. DOI 10.1016/j.foodchem.2010.06.066; This item has been embargoed. Please use the Request a Copy feature at the foot of the Repository record to request a copy directly from the author; you can only request a copy if you wish to use this work for your own research or private study.|
|IATS FOODCHEM-S-10-01075.pdf||260.82 kB||Adobe PDF||Under Embargo until 31/12/2999 Request a copy|
|Modelling the predictable effects of dietary lipid.pdf||240.16 kB||Adobe PDF||Under Embargo until 31/12/2999 Request a copy|
|Sea bream modelling paper.pdf||529.12 kB||Adobe PDF||Under Embargo until 31/12/2999 Request a copy|
Note: If any of the files in this item are currently embargoed, you can request a copy directly from the author by clicking the padlock icon above. However, this facility is dependant on the depositor still being contactable at their original email address.
This item is protected by original copyright
Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.
If you believe that any material held in STORRE infringes copyright, please contact email@example.com providing details and we will remove the Work from public display in STORRE and investigate your claim.