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Effects of alternate phases of fish oil and vegetable oil-based diets in Murray cod
journal contribution
posted on 2009-07-01, 00:00 authored by David FrancisDavid Francis, Giovanni TurchiniGiovanni Turchini, B Smith, S Ryan, S De SilvaFish oil (FO)- and canola oil (CO)-based diets were regularly alternated in a daily cycle (amCO: alternation of CO in the morning and FO in the afternoon, and pmCO: alternation of FO in the morning and CO in the afternoon) or in a series of weekly cycles (2W: alternation of 2 weeks on CO and 2 weeks on FO, 4W: alternation of 4 weeks on CO and 4 weeks on FO), over a 16-week period in juvenile Murray cod (Maccullochella peelii peelii). No significant differences were observed between any of the treatments in relation to the final weight. However, fish subjected to the 2W schedule were larger (P>0.05) than all other treatments (37.2 ± 0.30 vs. 34.3 ± 0.58 in the control treatment). Fish receiving the 2W treatment had a significantly lower total net disappearance of eicosapentaenoic acid 20:5n-3 (EPA) and docosahexaenoic acid 22:6n-3 (62.1% and 24.0% respectively) compared with the control treatment (fish continuously fed a blend of 50% FO and 50% CO). Likewise, Murray cod receiving the amCO daily schedule had a significantly lower total net disappearance of EPA in comparison with the CD and pmCO treatments. These data point towards the existence of cyclical mechanisms relative to fatty acid utilization/retention.
History
Journal
Aquaculture researchVolume
40Issue
10Pagination
1123 - 1134Publisher
Blackwell ScienceLocation
Oxford, EnglandPublisher DOI
ISSN
1355-557XeISSN
1365-2109Language
engPublication classification
C1 Refereed article in a scholarly journalCopyright notice
2009, The AuthorsUsage metrics
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No categories selectedKeywords
circadian rhythmsfatty acidsfeeding schedulefish oillipo-compensatory growthMaccullochella peelii peeliiScience & TechnologyLife Sciences & BiomedicineFisheriesFATTY-ACID-COMPOSITIONSALMO-SALAR L.MACCULLOCHELLA-PEELII-PEELIIMIXED FEEDING SCHEDULESFRESH-WATER FISHATLANTIC SALMONLIPID SOURCEWHOLE-BODYSENSORY CHARACTERISTICSNUTRIENT DIGESTIBILITY
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