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Effects of dietary conjugated linoleic acids on hepatic and muscle lipids in hybrid striped bass

  • Published:
Lipids

Abstract

Conjugated linoleic acids (CLA) are the focus of numerous studies, yet the effects of these isomers of octadecadienoic acids have not been evaluated in many species of fish. In this study, graded amounts of CLA-0,0.5, 0.75, or 1.0% of the diet—were fed to juvenile hybrid striped bass for 8 wk. Dietary treatments were fed to apparent satiation twice daily to triplicate groups of fish initially weighing 13.4 g/fish. Feed intake and weight gain of fish fed 1.0% CLA were significantly reduced compared to fish fed no CLA. Fish fed 0.5 and 0.75% CLA exhibited reduced feed intake similar to fish fed 1.0% CLA, but had growth rates that were not significantly different from those of fish fed no CLA. Feed efficiency improved significantly in fish as dietary CLA concentrations increased. Total liver lipid concentrations were significantly reduced in fish fed the diets containing CLA compared to those of fish fed the control diet, and intraperitoneal fat ratio was significantly lower in fish fed 1.0% CLA compared to fish fed no CLA. Fish fed dietary CLA exhibited significant increases in hepatosomatic index and moisture content of muscle and carcass. The CLA isomers were detected in liver and muscle of fish fed the diets containing CLA, while a low concentration of one isomer was detected in liver and muscle of fish fed the control diet. Dietary CLA resulted in a significant increase in 18∶2(c-9,c-12) concentration in liver and muscle, but a significant reduction in 18∶1n−7 in these tissues. Furthermore, feeding CLA resulted in a significant increase in the concentration of 20∶5n−3 and 22∶6n−3 in liver, but a reduction of these fatty acids in muscle. This study showed that feeding CLA elevated tissue concentrations of these fatty acid isomers, reduced tissue lipid contents, improved feed efficiency, and altered fatty acid concentrations in liver and muscle of fish.

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Abbreviations

CLA:

conjugated linoleic acids

E/P:

energy/protein

FAME:

fatty acid methyl ester

HSI:

hepatosomatic index

IPF:

intraperitoneal fat

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Authors and Affiliations

  1. Department of Forestry and Natural Resources, Purdue University, 1159-Forestry Bldg, 47907-1159, West Lafayette, Indiana

    Ronald G. Twibell & Paul B. Brown

  2. Department of Food Science, Lipid Chemistry and Molecular Biology Laboratory, 47907-1159, West Lafayette, Indiana

    Bruce A. Watkins & Laura Rogers

Authors
  1. Ronald G. Twibell
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  2. Bruce A. Watkins
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  3. Laura Rogers
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  4. Paul B. Brown
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Correspondence to Paul B. Brown.

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Twibell, R.G., Watkins, B.A., Rogers, L. et al. Effects of dietary conjugated linoleic acids on hepatic and muscle lipids in hybrid striped bass. Lipids 35, 155–161 (2000). https://doi.org/10.1007/BF02664765

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  • DOI: https://doi.org/10.1007/BF02664765

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