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Dietary lipid source modulates in vivo fatty acid metabolism in the freshwater fish, Murray cod (Maccullochella peelii peelii)
journal contribution
posted on 2007-01-01, 00:00 authored by David FrancisDavid Francis, Giovanni TurchiniGiovanni Turchini, Paul Jones, S De SilvaThe 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.
History
Journal
Journal of agricultural and food chemistryVolume
55Issue
4Pagination
1582 - 1591Publisher
American Chemical SocietyLocation
Washington, DCPublisher DOI
ISSN
0021-8561eISSN
1520-5118Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2007, American Chemical SocietyUsage metrics
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No categories selectedKeywords
maccullochella peelii peeliiwhole-body fatty acid balance methodlinoleic acidEPADHAScience & TechnologyLife Sciences & BiomedicinePhysical SciencesAgriculture, MultidisciplinaryChemistry, AppliedFood Science & TechnologyAgricultureChemistryalpha-linolenic acidSALMON SALMO-SALARTISSUE COMPOSITIONVEGETABLE-OILRAPESEED OILPERFORMANCEGROWTHLIVERBIOSYNTHESISEXPRESSIONOXIDATION
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