Bordignon Francesco, Tomás-Vidal Ana, Trocino Angela, Milián Sorribes Maria C, Jover-Cerdá Miguel, Martínez-Llorens Silvia
Department of Comparative Biomedicine and Food Science (BCA), University of Padova, Viale dell'Università 16, I-35020 Legnaro, Italy.
Institute of Animal Science and Technology, Group of Aquaculture and Biodiversity, Universitat Politècnica de València, Camino de Vera, 14, 46071 València, Spain.
Animals (Basel). 2020 Jan 24;10(2):198. doi: 10.3390/ani10020198.
The study aimed to evaluate how replacing different proportions of fish oil (FO) with vegetable oils (VO) in the diet of Mediterranean yellowtail, (Risso, 1810), affects the fatty acids (FA) signature, i.e.; overall FA profile, in different tissues. A total of 225 Mediterranean yellowtail juveniles (initial live weight: 176 ± 3.62 g) were fed for 109 days with one of three diets: A control diet (FO 100), with FO as the only lipid source, or diets with 75% and 100% of FO replaced with a VO mixture. At the end of the feeding trial, the brains, muscles, livers, and visceral fat were sampled in four fish per tank (12 per treatment), and their fat were extracted and used for FA analysis. The FA signatures of red and white muscle, liver, and visceral fat tissues changed when the dietary FA source changed, whereas FA signatures in the brain were rather robust to such dietary changes. These new insights might help evaluate whether key physiological functions are preserved when fish are fed diets with low FO levels, as well as define the dietary FA requirements of Mediterranean yellowtail to improve the sustainability of the production and welfare of the fish.
本研究旨在评估在地中海黄尾（黄尾鰤，里索，1810年）日粮中用植物油（VO）替代不同比例鱼油（FO）对不同组织中脂肪酸（FA）特征，即整体FA谱的影响。总共225尾地中海黄尾幼鱼（初始活重：176±3.62克）用三种日粮之一喂养109天：一种对照日粮（FO 100），以FO作为唯一脂质来源，或用VO混合物替代75%和100% FO的日粮。在饲养试验结束时，从每个水箱中的4尾鱼（每个处理12尾）采集脑、肌肉、肝脏和内脏脂肪样本，提取其脂肪并用于FA分析。当日粮FA来源改变时，红肌、白肌、肝脏和内脏脂肪组织的FA特征发生变化，而脑中的FA特征对这种日粮变化相当稳定。这些新见解可能有助于评估当给鱼类投喂低FO水平日粮时关键生理功能是否得以保留，以及确定地中海黄尾的日粮FA需求，以提高鱼类生产的可持续性和福利。
