The efficiency of five dietary lipid sources (fish oil as control-C; canola oil-CO; poultry fat-PF; pork lard-PL; and oleine oil-OO) were evaluated in juvenile brown trout (58.4 +/- 0.7 g) in an experiment conducted over 70 days at 14.6 +/- 0.4 degreesC. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential beta-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout.

Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.) / G.M. Turchini, T. Mentasti, L. Froyland, E. Orban, F. Caprino, V.M. Moretti, F. Valfrè. - In: AQUACULTURE. - ISSN 0044-8486. - 225:1/4(2003 Jul 14), pp. 251-267. [10.1016/S0044-8486(03)00294-1]

Effects of alternative dietary lipid sources on performance, tissue chemical composition, mitochondrial fatty acid oxidation capabilities and sensory characteristics in brown trout (Salmo trutta L.)

G.M. Turchini
Primo
;
T. Mentasti
Secondo
;
F. Caprino;V.M. Moretti
Penultimo
;
F. Valfrè
Ultimo
2003

Abstract

The efficiency of five dietary lipid sources (fish oil as control-C; canola oil-CO; poultry fat-PF; pork lard-PL; and oleine oil-OO) were evaluated in juvenile brown trout (58.4 +/- 0.7 g) in an experiment conducted over 70 days at 14.6 +/- 0.4 degreesC. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential beta-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout.
lipid sources ; brown trout ; Salmo trutta ; fatty acids ; carnitine palmitoyltransferase ; sensory analyses
Settore AGR/19 - Zootecnica Speciale
14-lug-2003
Article (author)
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/64822
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 177
  • ???jsp.display-item.citation.isi??? 155
social impact