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Effects of natural and commercial diets on the fatty acid content of European grayling
Author(s) -
Ahlgren G.,
Carlstein M.,
Gustafsson I.B.
Publication year - 1999
Publication title -
journal of fish biology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.672
H-Index - 115
eISSN - 1095-8649
pISSN - 0022-1112
DOI - 10.1111/j.1095-8649.1999.tb02065.x
Subject(s) - grayling , biology , docosahexaenoic acid , food science , polyunsaturated fatty acid , pellets , fatty acid , fish <actinopterygii> , fishery , zoology , biochemistry , paleontology
Eicosaenoic acid (20:1ω9) and docosaenoic acid (22:1ω11) levels were about 10 and 100 times higher in food pellets fed to cultured grayling than in the insect larvae on which wild grayling fed. Among the PUFA, docosahexaenoic acid (DHA) was very high in the pellets, resulting in an unnaturally elevated, and probably unbalanced, ω3/ω6 ratio of 7–13 in the cultured fish whereas the same ratio varied only from 4 to 6 in the wild fish. Despite very low DHA levels in the native food, wild grayling muscle tissue contained relatively high amounts of DHA. DHA is probably not essential in the diet of grayling.