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Quality of lipids in fish fed vegetable oils

effects of bioactive compounds on fatty acid metabolism

Trattner, Sofia (2009). Quality of lipids in fish fed vegetable oils. Diss. (sammanfattning/summary) Uppsala : Sveriges lantbruksuniv., Acta Universitatis Agriculturae Sueciae, 1652-6880 ; 2009:31
ISBN 978-91-86195-78-6
[Doctoral thesis]

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Healthy long chain polyunsaturated fatty acids are traditionally associated with fish. In farmed fish, the feed previously contained these 'marine' fatty acids. However, the dramatic increase in aquaculture production, accompanied by increased demand for fish-based raw materials for feed production and the static or decreasing supply of fish raw materials, poses a challenge for the aquaculture feed industry. When scarce fish oil is exchanged for vegetable alternates, this is reflected in the fatty acid profile of the fish. Fish fed a vegetable oil-based diet have a lower content of long chain omega 3 (n-3) fatty acids than those fed a fish oil-based diet. This study examined the use of vegetable oils in combination with the bioactive compounds lipoic acid and sesamin in fish feeds. These compunds increased the proportion of long chain n-3 fatty acids in the muscle of pacu (Piaractus mesopotamicus) and rainbow trout (Oncorhynchus mykiss) and in hepatocytes of Atlantic salmon (Salmo salar L). Lipoic acid increased the proportion of eicosapentaenoic acid (EPA, 20:5n-3) in pacu muscle, while sesamin increased the proportion of docosahexaenoic acid (DHA, 22:6n-3) in rainbow trout muscle and Atlantic salmon hepatocytes. A study on lipid uptake and transport in cannulated rainbow trout showed that ingested and de novo synthesised fatty acids cannot be studied separately by blood sampling solely. Sesamin affected expression of lipid-related genes (PPARα and γ, cd36, SRB-I, CPT1, Δ5 and Δ6 desaturase) in Atlantic salmon hepatocytes and PPARα in rainbow trout liver. The desaturation and elongation of radiolabelled 18:3n-3 and radiolabelled β-oxidation products from 18:3n-3 increased in Atlantic salmon hepatocytes incubated with sesamin. The most increased β-oxidation product was acetate, indicating increased peroxisomal β-oxidation. The results presented in this thesis provide information on how lipid metabolism in fish is affected by intake of bioactive compounds. This is useful in finding sustainable alternatives for production of aquaculture feeds and, in turn, of fish muscle with a healthy fatty acid profile.

Authors/Creators:Trattner, Sofia
Title:Quality of lipids in fish fed vegetable oils
Subtitle:effects of bioactive compounds on fatty acid metabolism
Series Name/Journal:Acta Universitatis Agriculturae Sueciae
Year of publishing :2009
Number of Pages:73
ALLI. Eliason, E.J., Djordjevic, B., Trattner, S., Pickova, J., Karlsson, A., Farrell, A. P. & Kiessling, A. The effect of hepatic passage on postprandial plasma lipid profile of rainbow trout (Oncorhynchus mykiss) after a single meal. Aquaculture Nutrition (accepted). II. Trattner, S., Pickova, P., Park, K.H., Rinchard, J. & Dabrowski, K. (2007) Effects of α-lipoic and ascorbic acid on the muscle and brain fatty acids and antioxidant profile of the south American pacu Piaractus mesopotamicus. Aquaculture 273, 158-164. III. Trattner, S., Kamal-Eldin, A., Brännäs, E., Moazzami, A., Zlabek, V., Larsson, P., Ruyter, B., Gjøen, T. & Pickova, J. (2008) Sesamin supplementation increases white muscle docosahexaenoic acid (DHA) levels in rainbow trout (Oncorhynchus mykiss) fed high alpha-linolenic acid (ALA) containing vegetable oil: Metabolic actions. Lipids 43, 989-997. IV. Trattner, S., Ruyter, B., Østbye, T.K., Gjøen, T., Zlabek, V., Kamal-Eldin, A. & Pickova, J. (2008) Sesamin increases alpha-linolenic conversion to docosahexaenoic acid in Atlantic salmon (Salmo salar L.) Hepatocytes: Role of altered gene expression. Lipids 43, 999-1008.
Place of Publication:Uppsala
ISBN for printed version:978-91-86195-78-6
Publication Type:Doctoral thesis
Full Text Status:Public
Agrovoc terms:fishes, fish feeding, plant oils, lignans, lipid metabolism, fish, fatty acids, lipids, quality, lipid content, gene expression, fish culture
Keywords:fatty acids, lipid classes, β-oxidation, elongation, desaturation, gene expression, sesamin, episesamin, lipoic acid
Permanent URL:
ID Code:1995
Department:(NL, NJ) > Dept. of Food Science (until 161231)
Deposited By: Sofia Trattner
Deposited On:13 May 2009 00:00
Metadata Last Modified:02 Dec 2014 10:15

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