Partial replacement of fish oil by flaxseed oil in Atlantic halibut (Hippoglossus hippoglossus L.) diets: Effects on growth, nutritional and sensory quality

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DOIResolve DOI: http://doi.org/10.1111/j.1365-2095.2011.00869.x
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TypeArticle
Journal titleAquaculture Nutrition
ISSN1353-5773
Volume17
Issue6
Pages671684; # of pages: 14
SubjectHippoglossus hippoglossus
AbstractThree isonitrogenous (520gproteinkg -1DM) and isoenergetic (25MJkg -1DM) diets containing increasing levels of flaxseed oil (FxO; 0%, 40% and 70% of total added oil) at the expense of fish oil (FO) were tested for 33weeks in groups of 61 individually PIT-tagged halibut (initial weight, 849±99g). Effects on fish growth performance, fillet nutritional and sensory quality were determined. Specific growth rate (0.2%day -1), feed conversion ratio (1.2-1.3) and nitrogen and energy retention were not affected by dietary treatments. Dietary fatty acid composition was reflected in fatty acid profiles of halibut muscle, liver and heart. Muscle of fish fed FxO diets contained higher 18:2n-6 and 18:3n-3 concentrations whereas 20:5n-3 and 22:6n-3 levels were significantly reduced. However, increasing FO replacement induced preferential retention of 22:6n-3 especially in heart, and a trend for 20:5n-3 conservation in heart and muscle was observed. FO replacement did not affect colour, texture and the characteristic fish odour and flavour of cooked fillets. By selectively retaining long-chain polyunsaturated fatty acids halibut can adapt to a lower dietary supply without adverse effects on growth, feed conversion ratio, survival, and fillet nutritional and sensory quality. © 2011 Blackwell Publishing Ltd.
Publication date
LanguageEnglish
AffiliationNational Research Council Canada (NRC-CNRC); NRC Institute for Marine Biosciences (IMB-IBM)
Peer reviewedYes
NPARC number21271305
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Record identifierbece5c90-dc30-40a6-96af-b2892d3edf63
Record created2014-03-24
Record modified2016-05-09
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