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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

Citation

Codabaccus, MB and Bridle, AR and Nicols, PD and Carter, CG, 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 of Agricultural and Food Chemistry, 60, (1) pp. 458-466. ISSN 0021-8561 (2012) [Refereed Article]


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Copyright Statement

Copyright 2011 American Chemical Society

DOI: doi:10.1021/jf203633z

Abstract

Reducing 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.

Item Details

Item Type:Refereed Article
Keywords:fish oil finishing diet, palm fatty acid distillate, apparent digestibility, food deprivation, Atlantic salmon
Research Division:Agricultural and Veterinary Sciences
Research Group:Fisheries Sciences
Research Field:Aquaculture
Objective Division:Animal Production and Animal Primary Products
Objective Group:Fisheries - Aquaculture
Objective Field:Aquaculture Crustaceans (excl. Rock Lobster and Prawns)
Author:Codabaccus, MB (Dr Basseer Codabaccus)
Author:Bridle, AR (Dr Andrew Bridle)
Author:Carter, CG (Professor Chris Carter)
ID Code:77699
Year Published:2012
Web of Science® Times Cited:4
Deposited By:NC Marine Conservation and Resource Sustainability
Deposited On:2012-05-17
Last Modified:2013-05-02
Downloads:0

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