Interactions between dietary docosahexaenoic acid and other long-chain polyunsaturated fatty acids on performance and fatty acid retention in post-smolt Atlantic salmon (Salmo salar)
Interactions between dietary docosahexaenoic acid and other long-chain polyunsaturated fatty acids on performance and fatty acid retention in post-smolt Atlantic salmon (Salmo salar)
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DOI：
10.1007/s10695-014-9917-8
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发表时间：
2014-08-01
影响因子：
2.9
通讯作者：
Bell, J. Gordon
中科院分区：
文献类型：
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作者：
Glencross, Brett D.;Tocher, Douglas R.;Bell, J. Gordon
一项研究用不同的饮食包含水平（1，5，10，15和20克kg（-1））的二十二碳六烯酸（DHA; 22：6 n-3）进行了后小鲑鱼（111 +/- A 2.6克;平均值+/- A S。）大西洋鲑鱼（萨尔莫salar）超过9周的时间。除了一系列的DHA包含水平外，该研究还包括进一步的饮食，其中含有10 g kg（-1）的DHA与二十碳五烯酸（EPA; 20：5 n-3）或花生四烯酸（ARA; 20：4 n-6）的组合，两者也都包含10 g kg（-1）。还包括以5 g/kg（总计10 g/kg（-1）长链多不饱和脂肪酸，LC-PUFA）的EPA和DHA的额外治疗。经过9周的喂养期后，对鱼进行称重，并收集尸体、血液和组织样本。随着DHA含量的增加，生长略有改善。然而，EPA的添加进一步改善了生长响应，而ARA的添加对生长没有影响。与大多数脂质研究一样，全身脂质的脂肪酸组成通常反映了饮食的脂肪酸组成。然而，也有值得注意的例外，这意味着一些不同的LC-PUFA之间的相互作用，在这个物种的脂肪酸生物化学。在非常低的内含物水平下，DHA保留率（类似于250%）显著高于所有其他内含物水平（31- 58%）。在饮食中加入EPA对DHA的保留效率也有积极的影响。然而，EPA保留是高度可变的，并且在低DHA包含水平下，存在EPA的净损失，因为这种脂肪酸最有可能被延长以产生DHA，这与饮食中额外的EPA增加的DHA保留一致。DPA（22：5 n-3）的保留率在低水平的DHA时很高，但随着DHA含量的增加而降低，与DHA保留率相似。在饲料中添加EPA导致DPA保留效率的大幅增加; ARA的加入具有相反的效果。ARA的保留不受DHA的影响，但在饮食中添加EPA或ARA会导致ARA保留效率的大幅降低。饮食处理对亚麻酸（18：3 n-3）或亚油酸（18：2n-6）的保留没有影响。当饮食的总n-3 LC-PUFA含量相同但由单独的DHA或EPA加DHA的组合组成时，性能效果相似。
A study with varying dietary inclusion levels (1, 5, 10, 15 and 20 g kg(-1)) of docosahexaenoic acid (DHA; 22:6n-3) was conducted with post-smolt (111 +/- A 2.6 g; mean +/- A S.) Atlantic salmon (Salmo salar) over a 9-week period. In addition to the series of DHA inclusion levels, the study included further diets that had DHA at 10 g kg(-1) in combination with either eicosapentaenoic acid (EPA; 20:5n-3) or arachidonic acid (ARA; 20:4n-6), both also included at 10 g kg(-1). An additional treatment with both EPA and DHA included at 5 g kg(-1) (total of 10 g kg(-1) long-chain polyunsaturated fatty acids, LC-PUFA) was also included. After a 9-week feeding period, fish were weighed, and carcass, blood and tissue samples collected. A minor improvement in growth was seen with increasing inclusion of DHA. However, the addition of EPA further improved growth response while addition of ARA had no effect on growth. As with most lipid studies, the fatty acid composition of the whole body lipids generally reflected that of the diets. However, there were notable exceptions to this, and these implicate some interactions among the different LC-PUFA in terms of the fatty acid biochemistry in this species. At very low inclusion levels, DHA retention was substantially higher (similar to 250 %) than that at all other inclusion levels (31-58 %). The inclusion of EPA in the diet also had a positive effect on the retention efficiency of DHA. However, EPA retention was highly variable and at low DHA inclusion levels there was a net loss of EPA as this fatty acid was most likely elongated to produce DHA, consistent with increased DHA retention with additional EPA in the diet. Retention of DPA (22:5n-3) was high at low levels of DHA, but diminished with increasing DHA inclusion, similar to that seen with DHA retention. The addition of EPA to the diet resulted in a substantial increase in the efficiency of DPA retention; the inclusion of ARA had the opposite effect. Retention of ARA was unaffected by DHA inclusion, but the addition of either EPA or ARA to the diet resulted in a substantial reduction in the efficiency of ARA retention. No effects of dietary treatment were noted on the retention of either linolenic (18:3n-3) or linoleic (18:2n-6) acids. When the total n-3 LC-PUFA content of the diet was the same but consisted of either DHA alone or as a combination of EPA plus DHA, the performance effects were similar.