Regiospecificity profiles of storage and membrane lipids from the gill and muscle tissue of Atlantic salmon (Salmo salar L.) grown at elevated temperature (original) (raw)
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Comparative Biochemistry and Physiology B-biochemistry & Molecular Biology, 2003
We compared the fatty acid compositions and gains of whole body triacylglycerols (TAG) and phospholipids (PL) in anadromous and landlocked Atlantic salmon (Salmo salar) fry, of the same age, fed the same commercial marine oilrich diet over a 42-day feeding trial. The landlocked strain exhibited significantly (P-0.05) higher growth rate and feed efficiency, due principally to a higher fat retention, particularly of monounsaturated and saturated fatty acids (SFA). n-3 and n-6 long-chain polyunsaturated fatty acid (PUFA) gains and retentions were significantly higher (P-0.05) in the landlocked fry. Great similarities were found in the fatty acid profiles of whole body TAG of both strains. However, marked genotypic differences were observed in the PUFA profiles of whole body PL fractions. The total PUFA, n-3 PUFA and docosahexaenoic acid (DHA) level in PL was significantly higher (P-0.05) while the SFA level, and the PUFA C18yC20 and eicosapentaenoic acidyarachidonic acid ratios were significantly lower (P-0.05) in the anadromous fry than in landlocked fry. Our results indicate that the level of DHA in salmon PL is under strong genetic control and that the capacity for incorporation, and possibly for the conversion of dietary n-3 and n-6 PUFA, is higher in the landlocked strain. ᮊ
Food Science & Nutrition, 2021
The Atlantic salmon (Salmo salar) is a fish rich in lipids, in particular both eicosapentaenoic acid (EPA; C20:5n-3c) and docosahexaenoic acid (DHA; C22:6n-3c), and is one of the most important species in aquaculture in Europe, where Norway is the world's largest producer (Asche et al., 2019). However, there has been reported a decreased concentration of n-3 fatty acids (FAs) in farmed salmon compared to the level in previous years (Aas et al., 2019). Due to the scarcity and increasing price of marine oils, the feed that previously consisted of 90% fish meal and fish oils have been reduced to 25%, while the rest has been substituted with plant-based ingredients (Aas et al., 2019; Sprague et al., 2016). This substitution enabled a growth of 5.8% per annum in aquaculture production without a considerable increase in fish meal and fish oil consumption (Hamilton et al., 2020). In recent years in Norway, the proportion of plant-based ingredients like plant oil and plant protein in the feed have increased. Recently, up to 2/3 of the lipid fraction in salmon feed is of rapeseed oil origin. In Norway today, the feed consists of 70% plant-based ingredients
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Long-chain omega-3 polyunsaturated fatty acids (LC-PUFA) essential for human nutrition are mostly obtained from wild-caught fish. To sustain the LC-PUFA supply from natural populations, one needs to know how environmental and intrinsic factors affect fish fatty acid (FA) profiles and contents. We studied seven Salmoniformes species from two arctic lakes. We aimed to estimate differences in the FA composition of total lipids and two major lipid classes, polar lipids (PL) and triacylglycerols (TAG), among the species and to evaluate LC-PUFA contents corresponding to PL and TAG in muscles. Fatty acid profiles of PL and TAG in all species were characterized by the prevalence of omega-3 LC-PUFA and C16-C18 monoenoic FA, respectively. Fish with similar feeding spectra were identified similarly in multivariate analyses of total lipids, TAG and PL, due to differences in levels of mostly the same FA. Thus, the suitability of both TAG and total lipids for the identification of the feeding spe...
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Genotypic and phenotypic fatty acid composition in the tissues of salmon, Salmo salar
Comparative Biochemistry and Physiology Part B: Comparative Biochemistry, 1990
Two-year-old salmon were fed for 8 months with three diets with small, but significan t, differences in lipid content and fatty acid composition. 2. The fatty acid composition in abdominal fat, red muscle, white muscle, liver and heart of the fish was determined at the end of the feeding period by a chemometric method. 3. The fatty acid composition of all tissues differed from that of the diets, least in the abdominal fat, most in the liver and heart tissue. 4. The fatty acid composition of the tissues, the heart tissue in particular, was independent of the fatty acid composition of the diets. 5. Large differences in the fatty acid compositions were observed between different fish. 6. The advantage of multivariate interpretation of fatty acid comfaositions is demonstrated.
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Traditionally fisheries biologists have used various metrics to indicate the condition and, by implication, health of fish. These indices are usually based on relationships between length and weight . Although such metrics can, under some circumstances, provide a quick estimate of a fish's condition, their ability to shed light on the underlying cause-and-effect relationship(s) governing a fish's health and nutritional status are limited. Biochemical measures (e.g. lipids including fatty acids (FA) and sterols, proteins and their constituent amino acids, and trace elements) offer complimentary measures to assess, in a more specific way, the condition and underlying health of fish. Fatty acids and other lipids affect the health of fish in many ways; including, but not limited to, their effects on growth, reproduction, behavior, vision, osmoregularity, membrane fluidity (thermal adaptation), and immune response. In this review, we focus on the latter two roles that lipids play in mediating the health and condition of fish.