2 edition of influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri). found in the catalog.
influence of dietary fatty acids on tissue lipid composition in rainbow trout (Salmo gairdneri).
Diana H. Greene
Written in English
|Statement||by Diana H. Greene.|
|The Physical Object|
|Pagination||205 leaves, bound :|
|Number of Pages||205|
The fatty acid composition of the liver, heart, kidney, brain and body lipids of fish given a fat-free diet or diets containing known amounts of oleic, linoleic or linolenic was estimated. A fat-free diet or one containing oleic acid as sole lipid source resulted in high eicosatrienoic acid ( 3ω9). Linoleate and linolenate in the diet both caused triene to fall. Juvenile Arctic char, Salvelinus alpinus (L.), were fed two levels of polyunsaturated fatty acids (PUFA) ( or % of diet (37 or 16% of lipid respectively)), α-tocopheryl acetate (70 or mg kg−1 diet) and the antioxidant spermine (0 or mg kg−1 diet) in a 3×2 factorial design and analysed for tissue fatty acid composition and indices of oxidative stress.
Dietary fatty acid composition could influence lipid metabolism in fish. Liver is the major tissue for lipid metabolism and plays an important metabolic role. ATGL, CPT-1 and LPL are three major enzymes involved in the lipid catabolic metabolism [74–75]. Effects of dietary vitamin E supplementation on growth performance, lipid peroxidation and tissue fatty acid composition of black sea bream (Acanthopagrus schlegeli) fed oxidized ﬁsh oil. Aquaculture Nutrit
Four groups of 49 rainbow trout (Salmo gairdneri) 1 year old kept in fresh water at 10°C, with a diurnal rhythm of 12 h of light and 12 h of darkness, for 5 weeks were given diets with % fat supplied mainly by rapeseed, olive, linseed or sunflower oil, and fatty acids were estimated in the diet and in liver and fillets from the back taken at 0, 1, 3 and 5 weeks. Title: The Influence of Dietary Fatty Acids on Tissue Lipid Composition izi jjcainbotf-JTro^ ^almo gairdneri). Abstract approved: D.P. Selivonchick The effects of different dietary lipids on the growth, nutrition and tissue lipid profiles of rainbow trout raised to market size on a commercially available ration were examined.
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Dietary fatty acid composition significantly affected both the relative fatty acid composition and the amount of fatty acids (mg fatty acid per g tissue, wet weight) in belly flap, liver, red and. Replacing % of fish oil with camelina oil did not negatively affect growth of rainbow trout after a week feeding trial (FO = ± 32 g fish(-1); CO = ± 35 g fish(-1)).
Lipid and fatty acid profiles of muscle, viscera and skin were significantly affected by the addition of CO after 12 weeks of by: Fatty acid desaturases and elongases are key enzymes of the fatty acid bioconversion pathway, which can influence whole body lipid composition. Dietary carbohydrate intake enhanced the transcription of key desaturase (D6D) and elongase (Elovl5 and Elovl2) enzymes involved in LC-PUFA synthesis, in both these lines, in agreement with few other Cited by: Fatty acid composition of lipids in the trout—I.
Influence of dietary fatty acids on the triglyceride fatty acid desaturation in serum, adipose tissue, liver, white and red muscle Author links open overlay panel Claude Leger Lucie Fremont Michel BoudonCited by: Impact of different dietary lipid sources on growth, lipid digestibility, tissue fatty acid composition and histology of rainbow trout, Oncorhynchus mykiss Author links open overlay panel M.J Caballero a A Obach b G Rosenlund b D Montero a M Gisvold b M.S Izquierdo aCited by: Although it is clear that rainbow trout require w 3 fatty acids, it remains to be shown conclusively whether some dietary level of w 6 fatty acid is essential.
In all the above studies with rainbow trout, dietary w 6 or w 3 were readily converted to C and C PUFA of the same series, and w 3 or w 3 had similar EFA value. Changes in proximate, amino acid and fatty acid composition of farmed, commercially important rainbow trout (Oncorhynchus mykiss) after conventional and microwave cooking were w trouts cooked in microwave ovens had statistically significant higher total protein, total fat, and ash than electrical oven‐cooked samples.
The full text of this article hosted at is unavailable due to technical difficulties. Camelina oil (CO) replaced 50 and % of fish oil (FO) in diets for farmed rainbow trout (initial weight 44 ± 3 g fish−1). The oilseed is particularly unique due to its high lipid content (40 %) and high amount of n-3 (α-linolenic acid, ALA) (30 %).
Replacing % of fish oil with camelina oil did not negatively affect growth of rainbow trout after a week feeding trial (FO = In order to investigate the effects of dietary lipid sources on mechanisms involved in lipid deposition, two groups of rainbow trout were fed from first-feeding to the commercial size of 1kg (for 62 weeks) with two diets differing only by lipid source: % fish oil or % blend of vegetable oils (55% rapeseed oil, 30% palm oil, 15% linseed oil).
Nine diets, each containing different levels of linoleic acid (18∶2ω6) and linolenic (18∶3ω3) were fed to duplicate groups of rainbow trout for 14 weeks.
The growth rate, feed efficiency, accumulated mortality, and fatty acid composition of neutral fat and phospholipids of these groups of fish were determined. (Pagrus major) indicated that dietary fatty acids regulate, in a tissue-speciﬁc fashion, LPL gene expression in liver and visceral adipose tissue (Liang et al.
a,b). The objective of the present study was to investigate the impacts of dietary lipid sources on mechanisms involved in lipid deposition in rainbow trout using biochemical and mol. Jing Yan, Kai Liao, Kangsen Mai, Qinghui Ai, Dietary lipid levels affect lipoprotein clearance, fatty acid transport, lipogenesis and lipolysis at the transcriptional level in muscle and adipose tissue of large yellow croaker (Larimichthys crocea), Aquaculture Research.
1 Title: Influence of variation in dietary fatty acid and fasting on the hepatic lipid composition and gene expression by barramundi (Lates calcarifer) Bruno C. Araújoa,b; Nicholas M.
Wade a; Michael Salinia,c, Brett D. Glencross * a CSIRO Agriculture Flagship –Aquaculture Program, 41 Boggo Rd, Dutton Park, QLDAustralia b Instituto de Biociências, Universidade de São Paulo, Rua.
Drew M. D., Ogunkoya A. E., Janz D. M., Van Kessel A. (): Dietary influence of replacing fish meal and oil with canola protein concentrate and vegetable oils on growth performance, fatty acid composition and organochlorine residues in rainbow trout (Oncorhynchus mykiss).
Aquaculture. Impact of different dietary lipid sources on growth, lipid digestibility, tissue fatty acid composition and histology of rain-bow trout, (Oncorhynchusmykiss), Aqua-culture, doi: /S(01) The human body cannot synthesize certain fatty acids: these essential fatty acids must be consumed in the diet.
Fish and other aquatic foods are known to be the main sources of polyunsaturated fatty acids (PUFA); therefore, humans obtain most of their eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) by consuming fish, aquatic invertebrates, and algae.
Both CLA and TTA were incorporated into tissue lipids, with higher percentages found in flesh compared to liver. In addition, production of hexaene fatty acid by liver microsomes was increased by dietary CLA or TTA, and both functional fatty acids increased the proportion of n - 3 fatty acids in liver mainly due to increased n -3 and n Lipids play varied and critical roles in metabolism, with function dramatically modulated by the individual fatty acid moities in complex lipid entities.
In particular, the fatty acid composition of membrane lipids greatly influences membrane function. Here we consider the role of dietary fatty acid profile on membrane composition and, in turn. In contrast, several authors found that, dietary carnitine did not alter tissue composition of rainbow trout (Rodehutscord ), hybrid striped bass (Twibell and Brown, ) or European seabass.
However, unaltered linolenic acid ( n-3) comprised almost\ud 50% of the n-3 fatty acid content of OMP-3 trout tissue lipid. The\ud level of total n-3 plus n-3 (18%), was 33% higher in tissue\ud from OMP-1 trout than tissue from all other diet groups which held\ud fairly constant at 12% across OMP groups 1.
Introduction Dietary lipids play an important role as a source of energy for fish growth and as carriers for fat soluble vitamins. Fish oil is widely used in the production of fish feed because of its high content in monounsaturated fatty acids (MUFA) used by fish as metabolic energy source and omega-3 long chain polyunsaturated fatty acids (n-3 lcPUFA) that are essential to biological.However, unaltered linolenic acid ( n-3) comprised almost 50% of the n-3 fatty acid content of OMP-3 trout tissue lipid.
The level of total n-3 plus n-3 (18%), was 33% higher in tissue from OMP-1 trout than tissue from all other diet groups which held fairly constant at 12% across OMP groups