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Restoration of fillet n-3 long-chain polyunsaturated fatty acid is improved by a modified fish oil finishing diet strategy for Atlantic salmon (Salmo salar L.) smolts fed palm fatty acid distillate
journal contribution
posted on 2023-05-17, 11:42 authored by Mohamed CodabaccusMohamed Codabaccus, Andrew BridleAndrew Bridle, Nicols, PD, Christopher CarterChristopher CarterReducing the lipid content in fish prior to feeding a fish oil finishing diet (FOFD) has the potential to improve n-3 long-chain (≥C20) polyunsaturated fatty acid (LC-PUFA) restoration. This study had two main objectives: (1) determine whether feeding Atlantic salmon smolt a 75% palm fatty acid distillate diet (75PFAD) improves the apparent digestibility (AD) of saturated fatty acids (SFA) and (2) examine whether a food deprivation period after growth on 75PFAD leads to higher n-3 LC-PUFA restoration in the fillet when applying a FOFD. The AD of SFA was higher for 75PFAD compared to that of a fish oil (FO) diet. The relative level (as % total fatty acids (FA)) of n-3 LC-PUFA was higher in unfed fish compared to that in continuously fed fish after 21 and 28 day FOFD periods, respectively. Our results suggest that a food deprivation period prior to feeding a FOFD improves the efficiency of n-3 LC-PUFA restoration in the fillet of Atlantic salmon smolt.
History
Publication title
Journal of Agricultural and Food ChemistryVolume
60Pagination
458-466ISSN
0021-8561Department/School
Institute for Marine and Antarctic StudiesPublisher
American Chemical SocietyPlace of publication
1155 16th St, Nw, Washington, USA, DC. 20036Rights statement
Copyright 2011 American Chemical SocietyRepository Status
- Restricted