Please use this identifier to cite or link to this item: http://hdl.handle.net/1893/2792
Full metadata record
DC FieldValueLanguage
dc.contributor.authorTorstensen, Bente Een_UK
dc.contributor.authorBell, J Gordonen_UK
dc.contributor.authorRosenlund, Gretheen_UK
dc.contributor.authorHenderson, R Jamesen_UK
dc.contributor.authorGraff, Ingvild Een_UK
dc.contributor.authorTocher, Douglas Ren_UK
dc.contributor.authorLie, Oyvinden_UK
dc.contributor.authorSargent, John Ren_UK
dc.date.accessioned2013-10-08T00:52:49Z-
dc.date.available2013-10-08T00:52:49Zen_UK
dc.date.issued2005-12en_UK
dc.identifier.urihttp://hdl.handle.net/1893/2792-
dc.description.abstractAtlantic salmon (Salmo salar L.) juveniles were fed either 100% fish oil (FO), 75% vegetable oil (VO) or 100% VO throughout their life cycle to harvest weight followed by a finishing diet period when all groups were fed 100% FO. The two experimental VO diets were tested at two different locations against the same control diet (100% FO) (Scotland and Norway). The VO blend was composed of rapeseed oil, palm oil and linseed oil using capelin oil as a control for fatty acid class compositions. Flesh fatty acid profiles were measured regularly throughout the experiment, with the times of sampling determined by changes in pellet size/lipid content and fish life stage. Growth and mortality rates were not significantly affected by dietary fatty acid compositions throughout the life cycle, except during the seawater winter period in Norway when both growth and protein utilisation were increased in salmon fed 100% VO compared to 100% FO. Flesh fatty acid composition was highly influenced by that of the diet, and after the finishing diet period the weekly recommendations of VLCn-3 PUFA for human health were 80 % and 56 % satisfied by a 200 g meal of 75% VO and 100% VO flesh, respectively. No effect on flesh astaxanthin levels was observed in relation to changing dietary oil sources. Sensory evaluation showed only minor differences between salmon flesh from the dietary groups although prior to the finishing diet period, flesh from 100% VO had less rancid and marine characteristics, and was preferred over flesh from the other dietary groups by a trained taste panel. After the finishing diet period the levels of typical vegetable oil fatty acids in flesh were reduced whereas those of VLCn-3 PUFA increased to levels comparable with a 100% FO fed salmon. No differences in any of the sensory characteristics were observed between dietary groups. By blending VO’s to provide balanced levels of dietary fatty acids up to 100% of the fish oil can be replaced by the VO blend without compromising growth or flesh quality. At the same time 75 % of the dietary fish oil can be replaced without compromising flesh VLCn-3 PUFA content, thereby, providing beneficial nutritional profile for human consumption.en_UK
dc.language.isoenen_UK
dc.publisherAmerican Chemical Societyen_UK
dc.relationTorstensen BE, Bell JG, Rosenlund G, Henderson RJ, Graff IE, Tocher DR, Lie O & Sargent JR (2005) Tailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blend. Journal of Agricultural and Food Chemistry, 53 (26), pp. 10166-10178. https://doi.org/10.1021/jf051308ien_UK
dc.rightsThe publisher does not allow this work to be made publicly available in this Repository. 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.en_UK
dc.rights.urihttp://www.rioxx.net/licenses/under-embargo-all-rights-reserveden_UK
dc.subjectAtlantic salmonen_UK
dc.subjectSalmo salaren_UK
dc.subjectfish oilen_UK
dc.subjectvegetable oilen_UK
dc.subjectlipid metabolismen_UK
dc.subjectfatty acid compositionen_UK
dc.subjecttailoringen_UK
dc.subjectrapeseed oilen_UK
dc.subjectlinseed oilen_UK
dc.subjectpalm oilen_UK
dc.subjectflesh qualityen_UK
dc.subjectFishes Feeding and feedsen_UK
dc.subjectFishes Fooden_UK
dc.subjectVegetable oilsen_UK
dc.subjectFish oilsen_UK
dc.subjectFish cultureen_UK
dc.subjectAtlantic salmonen_UK
dc.titleTailoring of Atlantic salmon (Salmo salar L.) flesh lipid composition and sensory quality by replacing fish oil with a vegetable oil blenden_UK
dc.typeJournal Articleen_UK
dc.rights.embargodate2999-12-04en_UK
dc.rights.embargoreason[RAFOA Growthfinal.pdf] The publisher does not allow this work to be made publicly available in this Repository therefore there is an embargo on the full text of the work.en_UK
dc.identifier.doi10.1021/jf051308ien_UK
dc.citation.jtitleJournal of Agricultural and Food Chemistryen_UK
dc.citation.issn1520-5118en_UK
dc.citation.issn0021-8561en_UK
dc.citation.volume53en_UK
dc.citation.issue26en_UK
dc.citation.spage10166en_UK
dc.citation.epage10178en_UK
dc.citation.publicationstatusPublisheden_UK
dc.citation.peerreviewedRefereeden_UK
dc.type.statusAM - Accepted Manuscripten_UK
dc.author.emaildrt1@stir.ac.uken_UK
dc.citation.date03/12/2005en_UK
dc.contributor.affiliationNational Institute of Nutrition and Seafood Research (NIFES)en_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.contributor.affiliationNutreco Aquaculture Research Centre ASen_UK
dc.contributor.affiliationUniversity of Stirlingen_UK
dc.contributor.affiliationNational Institute of Nutrition and Seafood Research (NIFES)en_UK
dc.contributor.affiliationInstitute of Aquacultureen_UK
dc.contributor.affiliationNational Institute of Nutrition and Seafood Research (NIFES)en_UK
dc.contributor.affiliationUniversity of Stirlingen_UK
dc.identifier.isiWOS:000234259700048en_UK
dc.identifier.scopusid2-s2.0-30544445889en_UK
dc.identifier.wtid836574en_UK
dc.contributor.orcid0000-0002-8603-9410en_UK
dcterms.dateAccepted2005-12-03en_UK
dc.date.filedepositdate2011-03-16en_UK
rioxxterms.typeJournal Article/Reviewen_UK
rioxxterms.versionAMen_UK
local.rioxx.authorTorstensen, Bente E|en_UK
local.rioxx.authorBell, J Gordon|en_UK
local.rioxx.authorRosenlund, Grethe|en_UK
local.rioxx.authorHenderson, R James|en_UK
local.rioxx.authorGraff, Ingvild E|en_UK
local.rioxx.authorTocher, Douglas R|0000-0002-8603-9410en_UK
local.rioxx.authorLie, Oyvind|en_UK
local.rioxx.authorSargent, John R|en_UK
local.rioxx.projectInternal Project|University of Stirling|https://isni.org/isni/0000000122484331en_UK
local.rioxx.freetoreaddate2999-12-04en_UK
local.rioxx.licencehttp://www.rioxx.net/licenses/under-embargo-all-rights-reserved||en_UK
local.rioxx.filenameRAFOA Growthfinal.pdfen_UK
local.rioxx.filecount1en_UK
local.rioxx.source0021-8561en_UK
Appears in Collections:Aquaculture Journal Articles

Files in This Item:
File Description SizeFormat 
RAFOA Growthfinal.pdfFulltext - Accepted Version2.06 MBAdobe PDFUnder Embargo until 2999-12-04    Request a copy


This item is protected by original copyright



Items in the Repository are protected by copyright, with all rights reserved, unless otherwise indicated.

The metadata of the records in the Repository are available under the CC0 public domain dedication: No Rights Reserved https://creativecommons.org/publicdomain/zero/1.0/

If you believe that any material held in STORRE infringes copyright, please contact library@stir.ac.uk providing details and we will remove the Work from public display in STORRE and investigate your claim.