Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/19817
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dc.contributor.authorGlencross, Bretten_UK
dc.contributor.authorTocher, Douglas Ren_UK
dc.contributor.authorMatthew, Chessoren_UK
dc.contributor.authorBell, J Gordonen_UK
dc.date.accessioned2016-01-28T00:43:27Z-
dc.date.available2016-01-28T00:43:27Z-
dc.date.issued2014-08en_UK
dc.identifier.urihttp://hdl.handle.net/1893/19817-
dc.description.abstractA study with varying dietary inclusion levels (1, 5, 10, 15 and 20 g kg-1) of docosahexaenoic acid (DHA; 22:6n-3) was conducted with post-smolt (111 ± 2.6 g; mean ± S.) Atlantic salmon (Salmo salar) over a 9-week period. In addition to the series of DHA inclusion levels, the study included further diets that had DHA at 10 g kg-1 in combination with either eicosapentaenoic acid (EPA; 20:5n-3) or arachidonic acid (ARA; 20:4n-6), both also included at 10 g kg-1. An additional treatment with both EPA and DHA included at 5 g kg-1 (total of 10 g kg-1 long-chain polyunsaturated fatty acids, LC-PUFA) was also included. After a 9-week feeding period, fish were weighed, and carcass, blood and tissue samples collected. A minor improvement in growth was seen with increasing inclusion of DHA. However, the addition of EPA further improved growth response while addition of ARA had no effect on growth. As with most lipid studies, the fatty acid composition of the whole body lipids generally reflected that of the diets. However, there were notable exceptions to this, and these implicate some interactions among the different LC-PUFA in terms of the fatty acid bio- chemistry in this species. At very low inclusion levels, DHA retention was substantially higher (*250 %) than that at all other inclusion levels (31–58 %). The inclusion of EPA in the diet also had a positive effect on the retention efficiency of DHA. However, EPA retention was highly variable and at low DHA inclusion levels there was a net loss of EPA as this fatty acid was most likely elongated to produce DHA, consistent with increased DHA retention with addi- tional EPA in the diet. Retention of DPA (22:5n-3) was high at low levels of DHA, but diminished with increasing DHA inclusion, similar to that seen with DHA retention. The addition of EPA to the diet resulted in a substantial increase in the efficiency of DPA retention; the inclusion of ARA had the opposite effect. Retention of ARA was unaffected by DHA inclusion, but the addition of either EPA or ARA to the diet resulted in a substantial reduction in the efficiency of ARA retention. No effects of dietary treatment were noted on the retention of either linolenic (18:3n-3) or linoleic (18:2n-6) acids. When the total n-3 LC-PUFA content of the diet was the same but consisted of either DHA alone or as a combination of EPA plus DHA, the performance effects were similar.en_UK
dc.language.isoenen_UK
dc.publisherSpringeren_UK
dc.relationGlencross B, Tocher DR, Matthew C & Bell JG (2014) Interactions between dietary docosahexaenoic acid and other long-chain polyunsaturated fatty acids on performance and fatty acid retention in post-smolt Atlantic salmon (Salmo salar). Fish Physiology and Biochemistry, 40 (4), pp. 1213-1227. https://doi.org/10.1007/s10695-014-9917-8en_UK
dc.rightsThis item has been embargoed for a period. During the embargo 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. Publisher policy allows this work to be made available in this repository; The final publication is available at Springer via http://dx.doi.org/10.1007/s10695-014-9917-8en_UK
dc.subjectAtlantic salmonen_UK
dc.subjectEssential fatty aciden_UK
dc.subjectDHAen_UK
dc.subjectARAen_UK
dc.subjectEPAen_UK
dc.subjectFish healthen_UK
dc.titleInteractions between dietary docosahexaenoic acid and other long-chain polyunsaturated fatty acids on performance and fatty acid retention in post-smolt Atlantic salmon (Salmo salar)en_UK
dc.typeJournal Articleen_UK
dc.rights.embargodate2015-08-12en_UK
dc.rights.embargoreason[Salmon DHA Paper 1 Complete.pdf] Publisher requires embargo of 12 months after formal publication.en_UK
dc.identifier.doi10.1007/s10695-014-9917-8en_UK
dc.citation.jtitleFish Physiology and Biochemistryen_UK
dc.citation.issn1573-5168en_UK
dc.citation.issn0920-1742en_UK
dc.citation.volume40en_UK
dc.citation.issue4en_UK
dc.citation.spage1213en_UK
dc.citation.epage1227en_UK
dc.citation.publicationstatusPublisheden_UK
dc.citation.peerreviewedRefereeden_UK
dc.type.statusAM - Accepted Manuscripten_UK
dc.author.emaildrt1@stir.ac.uken_UK
dc.citation.date11/02/2014en_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.contributor.affiliationMachrihanishen_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.identifier.isiWOS:000338452200018en_UK
dc.identifier.scopusid2-s2.0-84893195506en_UK
dc.identifier.wtid635567en_UK
dc.contributor.orcid0000-0003-1167-8530en_UK
dc.contributor.orcid0000-0002-8603-9410en_UK
dc.date.accepted2014-01-23en_UK
dcterms.dateAccepted2014-01-23en_UK
dc.date.filedepositdate2014-04-14en_UK
rioxxterms.apcnot requireden_UK
rioxxterms.typeJournal Article/Reviewen_UK
rioxxterms.versionAMen_UK
local.rioxx.authorGlencross, Brett|0000-0003-1167-8530en_UK
local.rioxx.authorTocher, Douglas R|0000-0002-8603-9410en_UK
local.rioxx.authorMatthew, Chessor|en_UK
local.rioxx.authorBell, J Gordon|en_UK
local.rioxx.projectInternal Project|University of Stirling|https://isni.org/isni/0000000122484331en_UK
local.rioxx.freetoreaddate2015-08-12en_UK
local.rioxx.licencehttp://www.rioxx.net/licenses/under-embargo-all-rights-reserved||2015-08-11en_UK
local.rioxx.licencehttp://www.rioxx.net/licenses/all-rights-reserved|2015-08-12|en_UK
local.rioxx.filenameSalmon DHA Paper 1 Complete.pdfen_UK
local.rioxx.filecount1en_UK
local.rioxx.source0920-1742en_UK
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