Minimizing marine ingredients in diets of farmed Atlantic salmon ( Salmo salar ): effects on liver and head kidney lipid
- PDF / 710,432 Bytes
- 23 Pages / 547.087 x 737.008 pts Page_size
- 23 Downloads / 151 Views
Minimizing marine ingredients in diets of farmed Atlantic salmon (Salmo salar): effects on liver and head kidney lipid class and fatty acid composition Maryam Beheshti Foroutani & Christopher C. Parrish & Jeanette Wells & Richard G. Taylor & Matthew L. Rise
Received: 3 May 2019 / Accepted: 18 August 2020 # Springer Nature B.V. 2020
Abstract Limited fish meal and fish oil supplies have necessitated research on alternatives for aquafeeds. Seven dietary treatments with different protein and lipid sources were formulated for farmed Atlantic salmon, and their effects on liver and head kidney lipid class, fatty acid, and elemental composition were studied. Fish meal, fish oil, and EPA + DHA content ranged from 5–35%, 0–12%, and 0.1–3%, respectively. Elemental analysis showed that the C to N ratio was higher in the head kidney than in the liver, which is consistent with higher content of total lipids in the head kidney compared with the liver. There was a greater susceptibility to dietary lipid alterations in the liver compared with the head kidney despite liver having a greater proportion of phospholipid and a much lower proportion of triacylglycerol. So long as fish oil levels were 5% or more of the diet, arachidonic acid (ARA) and docosahexaenoic acid (DHA) proportions were the same for each tissue as with feeding the marine diet with 12% fish oil; however, livers and head kidneys from fish fed the lowest amount of fish meal and fish oil had the lowest levels of eicosapentaenoic (EPA) and DHA and the highest ARA levels. Removal of fish oil and reduction of fish meal to 5% in diets of farmed Atlantic salmon affected M. B. Foroutani : C. C. Parrish (*) : J. Wells : M. L. Rise Department of Ocean Sciences, Memorial University of Newfoundland, St. John’s, NL A1C 5S7, Canada e-mail: [email protected] R. G. Taylor Cargill Animal Nutrition, Elk River, MN 55330, USA
elemental and lipid compositions of the liver and head kidney tissues potentially increasing susceptibility to inflammation. However, with 10% of the diet comprising fish meal and fish oil, lipid contents were comparable with fish fed marine-based diets. Keywords Atlantic salmon . Lipids . Fatty acids . Diets . Animal by-products . Vegetable protein
Introduction The finfish aquaculture industry is a major contributor to fish food demands, but it is heavily dependent on marine resources, consuming about 71% and 73% of the world production of fish oil and fish meal, respectively (Shepherd and Jackson 2013). The consumption of fish oil is dominated by salmonids at 70% (Shepherd and Jackson 2013): ~ 50% by salmon and 15% by trout (Huntington and Hasan 2009). Fish oil is beneficial for the immune system of animals (Oliveira-Goumas 2004) and is a valuable primary resource of lipid providing the required ω3 PUFAs (polyunsaturated fatty acids, PUFA) (Turchini et al. 2010). Fish oil has high levels of 20:5ω3 (eicosapentaenoic acid, EPA) and 22:6ω3 (docosahexaenoic acid, DHA). The consumption of fish provides humans with EPA and DHA, fatty acids that play important roles i
Data Loading...
