Effects of alternative dietary lipid sources on performance, tissues chemical composition, mitochondrial fatty acid oxidation capabilities, and sensory characteristics in brown trout (Salmo trutta L.)

Turchini, Giovanni, Mentasti, Tiziana, Froyland, Livar, Orban, Elena, Caprino, Fabio, Moretti, Vittorio and Valfre, Franco 2003, Effects of alternative dietary lipid sources on performance, tissues chemical composition, mitochondrial fatty acid oxidation capabilities, and sensory characteristics in brown trout (Salmo trutta L.), Aquaculture, vol. 225, no. 1-4, pp. 251-267.

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Title Effects of alternative dietary lipid sources on performance, tissues chemical composition, mitochondrial fatty acid oxidation capabilities, and sensory characteristics in brown trout (Salmo trutta L.)
Author(s) Turchini, Giovanni
Mentasti, Tiziana
Froyland, Livar
Orban, Elena
Caprino, Fabio
Moretti, Vittorio
Valfre, Franco
Journal name Aquaculture
Volume number 225
Issue number 1-4
Start page 251
End page 267
Publisher Elsevier
Place of publication Amsterdam, Netherlands
Publication date 2003-07-14
ISSN 0044-8486
1873-5622
Keyword(s) lipid sources
brown trout
salmo trutta
fatty acids
carnitine palmitoyltransferase
sensory analyses
Summary The efficiency of five dietary lipid sources (fish oil as control—C; canola oil—CO; poultry fat—PF; pork lard—PL; and oleine oil—OO) were evaluated in juvenile brown trout (58.4±0.7 g) in an experiment conducted over 70 days at 14.6±0.4 °C. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential β-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout.
Notes Available online 6 May 2003. Proceedings Of The 10th International Symposium On Nutrition And Feeding In Fish (Feeding For Quality).
Language eng
Field of Research 070401 Aquaculture
HERDC Research category C1.1 Refereed article in a scholarly journal
Copyright notice ©2003 Elsevier Science B.V.
Persistent URL http://hdl.handle.net/10536/DRO/DU:30004397

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