Skonberg D I, Rasco B A, Dong F M
University of Washington, Institute for Food Science and Technology, School of Fisheries, Seattle 98105.
J Nutr. 1994 Sep;124(9):1628-38. doi: 10.1093/jn/124.9.1628.
Substitution of high oleic acid sunflower oil for herring oil in formulated salmonid diets affected the fatty acid composition of muscle, liver and visceral fat from coho salmon (Oncorhynchus kisutch) and rainbow trout (O. mykiss). Fish were fed diets containing either high oleic acid sunflower oil or herring oil as the supplemental lipid source (12.4 g/100 g diet) for 1-2 mo. Muscle from fish fed the sunflower oil diet had twice the concentration of oleic acid (approximately 25 g/100 g lipid) as muscle from fish fed the herring oil diet (approximately 12 g/100 g lipid). The maximum concentration of oleic acid in the muscle was obtained after only 2 wk of feeding the sunflower oil diet. Oleic acid concentrations in liver and visceral fat of fish fed the sunflower oil diet were significantly higher than in fish fed the herring oil diet. Rainbow trout fed the sunflower oil diet for 4 wk maintained the higher oleic acid concentrations in muscle and liver when deprived of feed for 2 wk compared with fish fed the herring oil diet. These data indicated that accumulation of oleic acid in coho salmon and rainbow trout muscle was fairly rapidly achieved when a high oleic acid diet was fed. The differences between the fish receiving the two dietary treatments in fatty acid composition and in concentrations of thiobarbituric acid-reactive substances in muscle stored at refrigerated temperatures were consistent with previously reported differences in aroma perceived by a sensory panel.
在鲑鱼配方饲料中用高油酸葵花籽油替代鲱鱼油，会影响银大麻哈鱼（Oncorhynchus kisutch）和虹鳟（O. mykiss）肌肉、肝脏和内脏脂肪的脂肪酸组成。将鱼投喂含高油酸葵花籽油或鲱鱼油作为补充脂质来源（12.4克/100克饲料）的饲料1 - 2个月。投喂葵花籽油饲料的鱼的肌肉中油酸浓度（约25克/100克脂质）是投喂鲱鱼油饲料的鱼的肌肉中油酸浓度（约12克/100克脂质）的两倍。仅投喂2周葵花籽油饲料后，肌肉中的油酸浓度就达到了最高值。投喂葵花籽油饲料的鱼的肝脏和内脏脂肪中的油酸浓度显著高于投喂鲱鱼油饲料的鱼。与投喂鲱鱼油饲料的鱼相比，投喂葵花籽油饲料4周的虹鳟在禁食两周后，肌肉和肝脏中的油酸浓度仍保持较高水平。这些数据表明，投喂高油酸饲料时，银大麻哈鱼和虹鳟肌肉中油酸的积累相当迅速。接受两种饮食处理的鱼在脂肪酸组成以及冷藏保存的肌肉中硫代巴比妥酸反应性物质浓度方面的差异，与之前感官小组报告的气味差异一致。
