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首页> 外文期刊>Aquaculture Reports >Alterations in fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea fed different dietary lipid sources
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Alterations in fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea fed different dietary lipid sources

机译：大黄色Crokaker Larimichthys Crocea的脂肪酸组成和挥发性化合物的改变喂养不同的膳食脂质来源

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A 12-week feeding trial was performed to evaluate the impacts of different dietary lipid sources on the fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea (initial body weight: 36.87 ± 0.32 g). The 6.5 % of fish oil, soybean oil, palm oil, vegetable oil blend (soybean oil: palm oil = 1:1), rapeseed oil and linseed oil were added respectively to formulate six isonitrogenous (46 % crude protein) and isolipidic (13 % crude lipid) experimental diets, which were named as FO, SO, PO, BO, RO and LO respectively. Results showed that dietary vegetable oils significantly reduced the contents of arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in muscle. While the highest levels of linoleic acid (LA), palmitic acid (PA), oleic acid (OA) and linolenic acid (ALA) were found in fillet of fish fed SO, PO, RO and LO respectively. Among the 39 identified volatile compounds in fillet, 23 were significantly affected by replacement of dietary fish oil with vegetable oils. Fish fillets in different treatments were mostly characterized by distinct volatiles and odours. Principal component analysis and Pearson’s correlation analysis indicated that some volatiles had strong positive correlations with main fatty acids in muscle, for example, (E)-2-pentenal, 1-penten-3-ol, etc. In conclusion, replacement of dietary fish oil by vegetable oils changed the volatile compounds in muscle of large yellow croaker, which could be ascribed to the modifications of muscle fatty acids induced by dietary vegetable oils.
机译：进行12周的饲养试验，评价不同膳食脂质源对大黄色Croimichthys Crocea（初始体重：36.87±0.32g）的脂肪酸组成和挥发性化合物的影响。分别加入6.5％的鱼油，大豆油，棕榈油，植物油混合物（豆油：棕榈油= 1：1），油菜籽油和亚麻籽油，以配制六种异鼻（46％的粗蛋白）和嗜胞菌（13） ％粗脂质）实验饮食，分别被命名为FO，SO，PO，BO，RO和LO。结果表明，膳食植物油显着降低了肌肉中的花生酸（ARA），eicosapentaeno酸（EPA）和十二碳六烯酸（DHA）的含量。虽然在喂养SO，PO，RO和LO的鱼片中发现了最高水平的亚油酸（LA），棕榈酸（PA），油酸（OA）和亚麻酸（ALA）。在圆角的39个鉴定的挥发性化合物中，通过用植物油替换膳食鱼油，23分显着影响。不同治疗中的鱼片主要是挥发性和气味的特征。主要成分分析和Pearson的相关性分析表明，一些挥发物与肌肉中的主要脂肪酸具有强烈的正相关，例如（e）-2- pentenal，1-penten-3-Ol等，总之，替代膳食鱼植物油的油改变了大黄色克罗克肌肉中的挥发性化合物，这可以归因于膳食植物油诱导的肌肉脂肪酸的修饰。

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