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Fatty Acid Profile of Sunshine Bass: I. Profile Change is Affected by Initial Composition and Differs Among Tissues

  • Original Article
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Lipids

Abstract

Fatty acid (FA) composition of fillet tissue can be tailored by transitioning fish from alternative lipid-based, low long-chain polyunsaturated fatty acid (LC-PUFA) grow-out feeds to high LC-PUFA “finishing” feeds. To address whether grow-out feed composition influences the responsiveness of fillet tissue to finishing, sunshine bass (SB, Morone chrysops × M. saxatilis) were reared to a submarketable size on grow-out feeds containing fish oil (FO) or a 50:50 blend of FO and coconut (CO), grapeseed (GO), linseed (LO), or poultry (PO) oil. For the final 8 weeks of the trial, fish were either maintained on assigned grow-out feeds or finished with the 100% FO feed. Production performance was unaffected by dietary lipid source, but fillet FA profile generally conformed to nutritional history. Regardless of grow-out regimen, finishing had a significant restorative effect on fillet FA composition; however, complete restoration of control levels of 20:5n-3, 22:6n-3, total LC-PUFA and n-3:n-6 FA ratio was achieved only among fish fed the CO-based grow-out feed. Saturated fatty acids (SFA) appear to be preferential catabolic substrates, whereas medium-chain and long-chain PUFA are selectively deposited in tissues. Provision of SFA in grow-out feeds appears to optimize selective FA metabolism and restoration of beneficial fillet FA profile during finishing.

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Abbreviations

ANOVA:

Analysis of variance

CO:

Coconut oil

DHA:

Docosahexaenoic acid, 22:6n-3

EPA:

Eicosapentaenoic acid, 20:5n-3

FA:

Fatty acid

FCR:

Feed conversion ratio

FO:

Fish oil

GO:

Grapeseed oil

HSI:

Hepatosomatic index

IPF:

Intraperitoneal fat

IPFR:

Intraperitoneal fat ratio

LC-PUFA:

Long-chain polyunsaturated fatty acid(s)

LO:

Linseed oil

MC-PUFA:

Medium-chain polyunsaturated fatty acid(s)

MUFA:

Monounsaturated fatty acid(s)

PO:

Poultry oil

PUFA:

Polyunsaturated fatty acid(s)

SB:

Sunshine bass

SFA:

Saturated fatty acid(s)

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Acknowledgments

We thank Andrew Coursey, Adam Lohmeyer, Shawn Meyer, Quinton Phelps, John West, and John Zeigler for assisting in data collection, and James Garvey and Michael Arts for editorial advice provided during manuscript preparation. We also thank Tyson Foods, Omega Protein, and Tate and Lyle for the donation of feedstuffs used in the present work, and the National Science Foundation for provision of funding under grant #0227925.

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Authors and Affiliations

  1. Fisheries and Illinois Aquaculture Center and Department of Zoology, Southern Illinois University Carbondale, Carbondale, IL, 62901-6511, USA

    Jesse T. Trushenski, Heidi A. Lewis & Christopher C. Kohler

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  1. Jesse T. Trushenski
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  2. Heidi A. Lewis
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  3. Christopher C. Kohler
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Correspondence to Jesse T. Trushenski.

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Trushenski, J.T., Lewis, H.A. & Kohler, C.C. Fatty Acid Profile of Sunshine Bass: I. Profile Change is Affected by Initial Composition and Differs Among Tissues. Lipids 43, 629–641 (2008). https://doi.org/10.1007/s11745-008-3188-z

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