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首页> 外文期刊>Fish Physiology and Biochemistry >Effects of dietary lipid level and vegetable oil on fatty acid metabolism in Atlantic salmon (Salmo salar L.) over the whole production cycle
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Effects of dietary lipid level and vegetable oil on fatty acid metabolism in Atlantic salmon (Salmo salar L.) over the whole production cycle

机译：在整个生产周期中，膳食脂质水平和植物油对大西洋鲑（Salmo salar L.）脂肪酸代谢的影响

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摘要

Changes in fatty acid metabolism in Atlantic salmon ( Salmo salar) induced by vegetable oil (VO) replacement of fish oil (FO) and high dietary oil in aquaculture diets can have negative impacts on the nutritional quality of the product for the human consumer, including altered flesh fatty acid composition and lipid content. A dietary trial was designed to investigate the twin problems of FO replacement and high energy diets in salmon throughout the entire production cycle. Salmon were grown from first feeding to around 2 kg on diets in which FO was completely replaced by a 1: 1 blend of linseed and rapeseed oils at low (14-17%) and high (25-35%) dietary oil levels. This paper reports specifically on the influence of diet on various aspects of fatty acid metabolism. Fatty acid compositions of liver, intestinal tissue and gill were altered by the diets with increased proportions of C-18 polyunsaturated fatty acids and decreased proportions of n-3 highly unsaturated fatty acids (HUFA) in fish fed VO compared to fish fed FO. HUFA synthesis in hepatocytes and enterocytes was significantly higher in fish fed VO, whereas beta-oxidation was unaltered by either dietary oil content or type. Over the entire production cycle, HUFA synthesis in hepatocytes showed a decreasing trend with age interrupted by a large peak in activity at seawater transfer. Gill cell prostaglandin ( PG) production showed a possible seasonal trend, with peak activities in winter and low activities in summer and at seawater transfer. PG production in seawater was lower in fish fed the high oil diets with the lowest PG production generally observed in fish fed high VO. The changes in fatty acid metabolism induced by high dietary oil and VO replacement contribute to altered flesh lipid content and fatty acid compositions, and so merit continued investigation to minimize any negative impacts that sustainable, environmentally-friendly and cost-effective aquaculture diets could have in the future.
机译：在水产养殖饲料中通过植物油（VO）替代鱼油（FO）和高膳食油替代大西洋鲑（Salmo salar）的脂肪酸代谢变化可能会对产品的营养质量产生负面影响，包括改变了肉的脂肪酸组成和脂质含量。一项饮食试验旨在调查整个生产周期中鲑鱼的FO替代和高能量饮食的双重问题。鲑鱼从初次饲喂开始生长到大约2千克的饮食，在这种饮食中，低（14-17％）和高（25-35％）饮食油水平下的亚麻籽和菜籽油的1：1混合物完全替代了FO。本文专门报道了饮食对脂肪酸代谢各个方面的影响。饲喂VO的鱼相比饲喂VO的鱼，肝脏，肠组织和g的脂肪酸组成因日粮中C-18多不饱和脂肪酸比例的增加和n-3高不饱和脂肪酸（HUFA）比例的降低而改变。饲喂VO的鱼肝细胞和肠细胞中的HUFA合成显着较高，而β-氧化则不受饮食含油量或类型的影响。在整个生产周期中，肝细胞中HUFA的合成呈下降趋势，随着年龄的增长被海水转移时活性的大峰值中断。 ill细胞前列腺素（PG）的生产表现出可能的季节性趋势，冬季活动高峰，夏季和海水转移活动低。饲喂高油饮食的鱼类海水中的PG产量较低，而饲喂高VO的鱼类中PG产量最低。高膳食油和VO替代引起的脂肪酸代谢变化会导致果肉脂质含量和脂肪酸组成的变化，因此有必要继续进行研究，以尽量减少可持续，环境友好和具有成本效益的水产养殖日粮对食品造成的负面影响。未来。

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