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β-oxidation capacity of red and white muscle and liver in Atlantic salmon (Salmo salar L.)—Effects of increasing dietary rapeseed oil and olive oil to replace capelin oil

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Lipids

Abstract

Post-smolt Atlantic salmon (Salmo salar) were fed six diets in which capelin oil was replaced with 0, 25, 50, 75, or 100% rapeseed oil (RO; low-erucic acid) or 50% olive oil (OO). The experimental diets were fed to single groups of Atlantic salmon for 42 wk, whereas the 100% capelin oil (0% RO) diet was fed in duplicate. The β-oxidation capacity of palmitoyl-CoA was determined, using a method optimized for salmon tissues, at the start of the experiment, after 21 wk (October), and after 42 wk (March) in red and white muscle and in liver. Red muscle showed the highest specific β-oxidation capacity, but when expressed as total β-oxidation capacity for the whole tissue, white muscle was the most important tissue for the β-oxidation of FA. From the initial to the final sampling, the β-oxidation capacity of white muscle increased significantly, whereas the β-oxidation capacity in liver decreased significantly. After 22 wk, white muscle exhibited an increased β-oxidation capacity when the dietary RO content was raised from 25 to 75%, with similar effects in red muscle and liver after 42 wk of feeding. The present results also show that the β-oxidation capacity increased with an increase in fish size.

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Abbreviations

dl-DTT:

dl-dithiothreitol

E-fraction:

postnuclear supernatant

FAF-BSA:

fatty acid-free bovine serum albumin

MUFA:

monounsaturated FA

OO:

olive oil

RO:

rapeseed oil

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Authors and Affiliations

  1. National Institute of Nutrition and Seafood Research (NIFES), Nordnes, P.O. Box 2029, 5817, Bergen, Norway

    Ingunn Stubhaug, Livar Frøyland & Bente E. Torstensen

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  1. Ingunn Stubhaug
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  2. Livar Frøyland
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  3. Bente E. Torstensen
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Correspondence to Ingunn Stubhaug.

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Stubhaug, I., Frøyland, L. & Torstensen, B.E. β-oxidation capacity of red and white muscle and liver in Atlantic salmon (Salmo salar L.)—Effects of increasing dietary rapeseed oil and olive oil to replace capelin oil. Lipids 40, 39–47 (2005). https://doi.org/10.1007/s11745-005-1358-4

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  • DOI: https://doi.org/10.1007/s11745-005-1358-4

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