Open AccessGrowth performance, feed efficiency and fatty acid composition of juvenile Murray cod, Maccullochella peelii peelii , fed graded levels of canola and linseed oil
Author(s) -
FRANCIS D.S.,
TURCHINI G.M.,
JONES P.L.,
DE SILVA S.S.
Publication year - 2007
Publication title -
aquaculture nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.941
H-Index - 79
eISSN - 1365-2095
pISSN - 1353-5773
DOI - 10.1111/j.1365-2095.2007.00480.x
Subject(s) - canola , linseed oil , biology , fish oil , linoleic acid , food science , polyunsaturated fatty acid , fatty acid , fish meal , oleic acid , zoology , linolenic acid , botany , biochemistry , fishery , fish <actinopterygii>
In two independent experiments, the effects of dietary inclusion of canola and linseed oil were evaluated in juvenile Murray cod ( Maccullochella peelii peelii , Mitchell) over a 112‐day period. In each experiment, fish received one of five semi‐purified diets in which the dietary fish oil was replaced with canola oil (Experiment A) or linseed oil (Experiment B) in graded increments of 25% (0–100%). Murray cod receiving the graded canola and linseed oil diets ranged in final weight from 112.7 ± 7.6 to 73.8 ± 9.9 g and 93.9 ± 3.6 to 74.6 ± 2.2 g, respectively, and exhibited a negative trend in growth as the inclusion level increased. The fatty acid composition of the fillet and liver were modified extensively to reflect the fatty acid composition of the respective diets. Levels of oleic acid (18:1 n‐9) and linoleic acid (18:2 n‐6) increased with each level of canola oil inclusion while levels of α ‐linolenic acid (18:3 n‐3) increased with each level of linseed oil inclusion. The concentration of n‐3 highly unsaturated fatty acids in the fillet and liver decreased as the amount of vegetable oil in the diets increased. It is shown that the replacement of fish oil with vegetable oils in low fish meal diets for Murray cod is possible to a limited extent. Moreover, this study reaffirms the suggestion for the need to conduct ingredient substitution studies for longer periods and where possible to base the conclusions on regression analysis in addition to anova .