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Dietary lipid source modulates in vivo fatty acid metabolism in the freshwater fish, Murray cod (Maccullochella peelii peelii)

Francis, David, Turchini, Giovanni, Jones, Paul and De Silva, Sena 2007, Dietary lipid source modulates in vivo fatty acid metabolism in the freshwater fish, Murray cod (Maccullochella peelii peelii), Journal of agricultural and food chemistry, vol. 55, no. 4, pp. 1582-1591, doi: 10.1021/jf062153x.

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Title Dietary lipid source modulates in vivo fatty acid metabolism in the freshwater fish, Murray cod (Maccullochella peelii peelii)
Author(s) Francis, DavidORCID iD for Francis, David
Turchini, GiovanniORCID iD for Turchini, Giovanni
Jones, PaulORCID iD for Jones, Paul
De Silva, SenaORCID iD for De Silva, Sena
Journal name Journal of agricultural and food chemistry
Volume number 55
Issue number 4
Start page 1582
End page 1591
Publisher American Chemical Society
Place of publication Washington, DC
Publication date 2007
ISSN 0021-8561
Keyword(s) maccullochella peelii peelii
whole-body fatty acid balance method
linoleic acid
Summary The aim of the present investigation was to quantify the fate of C18 and long chain polyunsaturated dietary fatty acids in the freshwater fish, Murray cod, using the in vivo, whole-body fatty acid balance method. Juvenile Murray cod were fed one of five iso-nitrogenous, iso-energetic, semipurified experimental diets in which the dietary fish oil (FO) was replaced (0, 25, 50, 75, and 100%) with a blended vegetable oil (VO), specifically formulated to match the major fatty acid classes [saturated fatty acids, monounsaturated fatty acids, n-3 polyunsaturated fatty acids (PUFA), and n-6 PUFA] of cod liver oil (FO). However, the PUFA fraction of the VO was dominated by C18 fatty acids, while C20/22 fatty acids were prevalent in the FO PUFA fraction. Generally, there was a clear reflection of the dietary fatty acid composition across each of the five treatments in the carcass, fillet, and liver. Lipid metabolism was affected by the modification of the dietary lipid source. The desaturation and elongation of C18 PUFAs increased with vegetable oil substitution, supported by the occurrence of longer and higher desaturated homologous fatty acids. However, increased elongase and desaturase activity is unlikely to fulfill the gap observed in fatty acid composition resulting from decreased highly unsaturated fatty acids intake.
Language eng
DOI 10.1021/jf062153x
Field of Research 070401 Aquaculture
HERDC Research category C1 Refereed article in a scholarly journal
Copyright notice ©2007, American Chemical Society
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