Premium
Fish oil–based finishing diets strongly increase long‐chain polyunsaturated fatty acid concentrations in farm‐raised common carp ( C yprinus carpio L.)
Author(s) -
Schultz Sebastian,
Koussoroplis ApostolosManuel,
ChangiziMagrhoor Zhara,
Watzke Jörg,
Kainz Martin J
Publication year - 2015
Publication title -
aquaculture research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.646
H-Index - 89
eISSN - 1365-2109
pISSN - 1355-557X
DOI - 10.1111/are.12373
Subject(s) - polyunsaturated fatty acid , common carp , docosahexaenoic acid , linseed oil , cyprinus , carp , fish oil , biology , eicosapentaenoic acid , food science , long chain , fatty acid , biochemistry , fish <actinopterygii> , fishery , chemistry , polymer science
This study investigated effects of linseed or fish oil–enriched finishing diets on the polyunsaturated fatty acids ( PUFA ) composition in dorsal muscle tissues of pond‐cultured common carp ( C yprinus carpio ). After 180 days of dietary exposure to cereal diet containing vegetable oil (1%), carp were exposed to 7% linseed ( LO ) or 7% fish oil–enriched ( FO ) finishing diets for 30 days. FO supplied 17 and 20 mg fish −1 day −1 , respectively, of the long‐chain n‐3 fatty acids eicosapentaenoic and docosahexaenoic acid for 30 days and doubled long‐chain PUFA concentrations in carp of the FO pond. The increased supply of short‐chain PUFA in LO resulted in higher short chain, but not long‐chain PUFA , showing that there was very little PUFA conversion. Thus, dietary short‐chain PUFA could not compensate for the low levels of dietary long‐chain PUFA in LO . However, moderate supply of dietary long‐chain PUFA in finishing diets for 30 days is very efficient in increasing nutritionally important long‐chain PUFA concentrations in carp.