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Lipid and fatty acid digestibility of three oil types in the Australian shortfin eel, Anguilla australis

Gunasekera, Rasanthi, Leelarasamee, Khunnitee and De Silva, Sena 2002, Lipid and fatty acid digestibility of three oil types in the Australian shortfin eel, Anguilla australis, Aquaculture, vol. 203, no. 3-4, pp. 335-347, doi: 10.1016/S0044-8486(01)00680-9.

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Title Lipid and fatty acid digestibility of three oil types in the Australian shortfin eel, Anguilla australis
Author(s) Gunasekera, Rasanthi
Leelarasamee, Khunnitee
De Silva, Sena
Journal name Aquaculture
Volume number 203
Issue number 3-4
Start page 335
End page 347
Publisher Elsevier Science BV
Place of publication Amsterdam, The Netherlands
Publication date 2002-01-03
ISSN 0044-8486
1873-5622
Keyword(s) lipid digestibility
fatty acid digestibility
Anguilla australis
Summary The lipid and fatty acid digestibilities of three semi-purified, isonitrogenous (48.9–50.8% protein) and isocalorific (19.1–20.8 kJ g−1) diets, in which the lipid source was either cod liver oil (CLO), linseed oil (LO) or sunflower oil (SFO), were estimated in the Australian shortfin eel (Anguilla australis) using chromic oxide as an external marker. Apparent percent protein and energy digestibilities of the diets were not significantly (P>0.05) affected by the lipid source, but the lipid digestibility was. The percent apparent lipid digestibility was lowest in the LO diet (90.2±0.6) and highest in the CLO diet (95.6±0.2).

Not all the fatty acids present in any one diet were recovered in the faecal samples. In diets with CLO, only three saturates (out of five), five monoenes and six (out of 11) PUFAs were detected in faecal samples. With all the diets, 20:0 and 22:0, and none of the n−6 HUFA were detected in the faecal samples. The digestibility of all the fatty acids, except 18:3n−3, was lowest in the diet with LO, and significantly so (P>0.05) from the other diets.

In shortfin eel, there was a trend for the digestibility of saturated fatty acids of diets with the animal oil as the lipid source to decrease with increasing chain length, and in diets with vegetable oil to increase initially and then decrease. A somewhat comparable trend was also evident in respect of monoenes.

When the digestibility of different categories of fatty acids is considered, the digestibility of saturates, monoenes, unsaturates, n−6, PUFA, HUFA and total fatty acid digestibilities of LO diet were the lowest, and differed significantly (P<0.05) from those of the CLO and SFO diets, except in the case of n−3 fatty acids.


Notes Available online 10 December 2001.
Language eng
DOI 10.1016/S0044-8486(01)00680-9
Field of Research 070401 Aquaculture
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2002, Elsevier Science B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30001552

Document type: Journal Article
Collection: School of Ecology and Environment
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