University of Tasmania
Browse

File(s) under permanent embargo

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 Carter
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.

History

Publication title

Journal of Agricultural and Food Chemistry

Volume

60

Pagination

458-466

ISSN

0021-8561

Department/School

Institute for Marine and Antarctic Studies

Publisher

American Chemical Society

Place of publication

1155 16th St, Nw, Washington, USA, DC. 20036

Rights statement

Copyright 2011 American Chemical Society

Repository Status

  • Restricted

Socio-economic Objectives

Aquaculture crustaceans (excl. rock lobster and prawns)

Usage metrics

    University Of Tasmania

    Categories

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC