Abstract
Duplicate groups of Atlantic salmon (Salmo salar) post smolts were given diets in which the lipid component was either fish oil or a mixture of corn oil and lard. This difference in the dietary lipid did not significantly affect growth over a period of sixteen weeks.
Proportions of docosahexaenoic acid [22∶6(n−3)] and total (n−3) fatty acids in the polar lipids of liver and white muscle were unaffected by this difference in dietary lipid component over the time period used. Fish given the diet containing corn oil and lard had significantly higher levels of 20∶2(n−6), 20∶3(n−6) and 20∶4(n−6) in the polar lipids of these tissues than were present in the tissues of the fish given diets containing fish oil. There results suggest that linoleic acid [18∶2(n−6)] undergoes elongation and desaturation to arachidonic acid [20∶4(n−6)] in post-smolt Atlantic salmon.
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Abbreviations
- HUFA:
-
highly unsaturated fatty acid
- CO/L:
-
corn oil and lard
- FO:
-
fish oil
References
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Bell, J.G., Youngson, A., Mitchell, A.I. et al. The effect of enhanced intake of linoleic acid on the fatty acid composition of tissue polar lipids of post-smolt atlantic salmon (Salmo salar). Lipids 24, 240–242 (1989). https://doi.org/10.1007/BF02535243
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DOI: https://doi.org/10.1007/BF02535243