A dose-response study with omega-3 rich canola oil as a novel source of docosahexaenoic acid (DHA) in feed for Atlantic salmon (Salmo salar) in seawater; effects on performance, tissue fatty acid composition, and fillet quality
A dose-response study with omega-3 rich canola oil as a novel source of docosahexaenoic acid (DHA) in feed for Atlantic salmon (Salmo salar) in seawater; effects on performance, tissue fatty acid composition, and fillet quality
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DOI：
10.1016/j.aquaculture.2022.738733
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发表时间：
2022-08-22
期刊：
影响因子：
4.5
通讯作者：
Ostbye, Tone-Kari K.
中科院分区：
文献类型：
--
作者：
Ruyter, Bente;Bou, Marta;Ostbye, Tone-Kari K.
富含长链欧米茄-3脂肪酸的植物油是大西洋鲑鱼饮食中欧米茄-3脂肪酸DHA（二十二碳六烯酸; 22：6 n-3）的一个有前途的新来源。在这项研究中，鱼油和鱼粉含量在饮食中保持不变，并以逐步的方式分别以0%、25%、50%和100%的替代率用DHA芥花油（DHA-CA）替代传统芥花油。在海水中饲养的鲑鱼的生长从约465 g到1.5 kg在所有饮食处理中是相等的。所有病例的存活率均> 98%，饮食组之间无差异。脂肪的消化率很高，在所有饮食组中约为93%。全身脂肪酸的保留也很高，在含有较高比例DHA-CA油的组中，α-亚麻酸（ALA，18：3 n-3）和二十碳五烯酸（EPA; 20：5 n-3）的保留更大。鱼片，肝脏和肠道脂肪酸组成的影响，不同的脂肪酸含量的饮食，逐步纳入ALA，EPA和DHA和较高的n-3：n-6的比例在鱼喂25%，50%和100% DHA-CA饮食。增加膳食中DHA含量会降低肝细胞中1-C-14标记的ALA向1-C-14 EPA的转化，但即使在高膳食DHA水平下，ALA向1-C-14 EPA的转化也会保持一定程度。随着饮食中DHA-CA的增加，抗炎促消退脂质介质消退素也显著增加。在较高的DHA-CA列入水平的饮食中，改善肌肉和皮肤的视觉颜色印象。总的来说，我们的研究结果表明，DHA-CA油是海水中大西洋鲑鱼饮食的有效成分，并且这种油中的脂肪酸（FA）以与传统来源的FA相当的方式掺入鱼组织中，对鱼片质量产生积极影响。
Long-chain omega-3 rich oils from crops genetically modified with algal genes are a promising new source of the omega-3 fatty acid DHA (docosahexaenoic acid; 22:6n-3) in Atlantic salmon diets. In this study, the fish oil and fish meal content were held constant across diets, and conventional canola oil was replaced with DHA canola (DHA-CA) oil in a step-wise manner at 0%, 25%, 50%, and 100% replacement, respectively. Growth of salmon, reared in seawater, from approximately 465 g to 1.5 kg was equal across all dietary treatments. Survival was > 98% in all cases, with no difference between the dietary groups. Digestibility of lipids was high, approximately 93% in all dietary groups. Fatty acid retention in whole body was also high, with greater retention of alpha-linolenic acid (ALA, 18:3n-3) and eicosapentaenoic acid (EPA; 20:5n-3) in groups containing higher proportions of DHA-CA oil. Fillet, liver, and intestinal fatty acid compositions were influenced by the different fatty acid contents of the diets, with progressively higher inclusion of ALA, EPA, and DHA and a higher n-3:n-6 ratio in fish fed the 25%, 50%, and 100% DHA-CA diets. Increased dietary inclusion levels of DHA reduced the conversion to 1-C-14 labelled ALA to 1-C-14 EPA in liver cells, but some conversion of ALA to 1-C-14 EPA was maintained even at high dietary DHA levels. There was also a significant increase in anti-inflammatory pro-resolving lipid mediators, resolvins, with increased dietary DHA-CA. The visual colour impression of both muscle and skin was improved at higher DHA-CA inclusion levels in diets. Overall, our findings demonstrates that DHA-CA oil is an effective ingredient in Atlantic salmon diets in seawater, and that fatty acids (FA) from this oil are incorporated into the fish tissues in a manner equivalent to FA from conventional sources, with positive effects on fillet quality.