Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, Salmo salar L., parr
Identifieur interne : 001336 ( Istex/Corpus ); précédent : 001335; suivant : 001337Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, Salmo salar L., parr
Auteurs : M. Jobling ; E BendiksenSource :
- Aquaculture Research [ 1355-557X ] ; 2003-12.
English descriptors
Abstract
Fatty acid compositions of both the polar phospholipids (PLs) and the non‐polar neutral lipids (NLs) in fish tissues are influenced by dietary fatty acids, and tissue fatty acid compositions also change during thermal acclimation. The interaction between these factors in governing fatty acid compositions has been little studied, even though this may have importance when fish are reared in cold water. An experiment was conducted to investigate the effects of temperature (2 vs. 8°C), dietary oil source (fish oil vs. vegetable oils) and feed fat content (21% vs. 34% fat) on tissue fatty acid compositions of Atlantic salmon parr. The fish were held in fresh water under a 12 h light:12 h dark photoperiod until they doubled in body mass (from ca. 19 to 38 g, which took ca. 2 months at 8°C and ca. 6 months at 2°C), and then the muscle, viscera and carcass PLs and NLs were analysed for fatty acid composition. The ratios of unsaturated to saturated fatty acids (UFA:SFA), and the unsaturation indices (UIs, the number of unsaturated bonds per 100 fatty acid molecules) were calculated for each lipid class (PL, NL) within each tissue (muscle, viscera and carcass). Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. This raises the intriguing possibility that the feeding of vegetable oils may have produced fish that were better able to withstand exposure to low temperature as a result of improved membrane fluidity (implied from the higher UFA:SFAs in these fish), while having membrane PLs that were less susceptible to oxidative damage (implied from the lower UIs).
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DOI: 10.1111/j.1365-2109.2003.00970.x
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ISTEX:5FC7D0D93B73495379DA3B26D9F74F58C576155CLe document en format XML
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The interaction between these factors in governing fatty acid compositions has been little studied, even though this may have importance when fish are reared in cold water. An experiment was conducted to investigate the effects of temperature (2 vs. 8°C), dietary oil source (fish oil vs. vegetable oils) and feed fat content (21% vs. 34% fat) on tissue fatty acid compositions of Atlantic salmon parr. The fish were held in fresh water under a 12 h light:12 h dark photoperiod until they doubled in body mass (from ca. 19 to 38 g, which took ca. 2 months at 8°C and ca. 6 months at 2°C), and then the muscle, viscera and carcass PLs and NLs were analysed for fatty acid composition. The ratios of unsaturated to saturated fatty acids (UFA:SFA), and the unsaturation indices (UIs, the number of unsaturated bonds per 100 fatty acid molecules) were calculated for each lipid class (PL, NL) within each tissue (muscle, viscera and carcass). Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. This raises the intriguing possibility that the feeding of vegetable oils may have produced fish that were better able to withstand exposure to low temperature as a result of improved membrane fluidity (implied from the higher UFA:SFAs in these fish), while having membrane PLs that were less susceptible to oxidative damage (implied from the lower UIs).</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>M Jobling</name><affiliations><json:string>NFH, University of Tromsø, Tromsø, Norway</json:string></affiliations></json:item><json:item><name>E Å Bendiksen</name><affiliations><json:string>BioMar AS, Kjøpmannsgata 50, Trondheim, Norway</json:string><json:string>Department of Biology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>fish oils</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>vegetable oils</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>salmonids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>phospholipids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>neutral lipids</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>thermal biology</value></json:item></subject><articleId><json:string>ARE970</json:string></articleId><language><json:string>eng</json:string></language><originalGenre><json:string>article</json:string></originalGenre><abstract>Fatty acid compositions of both the polar phospholipids (PLs) and the non‐polar neutral lipids (NLs) in fish tissues are influenced by dietary fatty acids, and tissue fatty acid compositions also change during thermal acclimation. The interaction between these factors in governing fatty acid compositions has been little studied, even though this may have importance when fish are reared in cold water. An experiment was conducted to investigate the effects of temperature (2 vs. 8°C), dietary oil source (fish oil vs. vegetable oils) and feed fat content (21% vs. 34% fat) on tissue fatty acid compositions of Atlantic salmon parr. The fish were held in fresh water under a 12 h light:12 h dark photoperiod until they doubled in body mass (from ca. 19 to 38 g, which took ca. 2 months at 8°C and ca. 6 months at 2°C), and then the muscle, viscera and carcass PLs and NLs were analysed for fatty acid composition. The ratios of unsaturated to saturated fatty acids (UFA:SFA), and the unsaturation indices (UIs, the number of unsaturated bonds per 100 fatty acid molecules) were calculated for each lipid class (PL, NL) within each tissue (muscle, viscera and carcass). Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. 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Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. 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E‐mail: <email normalForm="malcolmj@nfh.uit.no">malcolmj@nfh.uit.no</email></correspondenceTo><linkGroup><link type="toTypesetVersion" href="file:ARE.ARE970.pdf"></link></linkGroup></publicationMeta><contentMeta><countGroup><count type="figureTotal" number="4"></count><count type="tableTotal" number="17"></count><count type="formulaTotal" number="1"></count><count type="referenceTotal" number="48"></count><count type="wordTotal" number="16623"></count><count type="linksCrossRef" number="119"></count></countGroup><titleGroup><title type="main">Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, <i>Salmo salar</i> L., parr</title><title type="shortAuthors">M Jobling & E Å Bendiksen</title><title type="short">Fatty acid compositions of salmon parr tissues</title></titleGroup><creators><creator creatorRole="author" xml:id="cr1" affiliationRef="#a1"><personName><givenNames>M</givenNames><familyName>Jobling</familyName></personName></creator><creator creatorRole="author" xml:id="cr2" affiliationRef="#a2 #a3"><personName><givenNames>E Å</givenNames><familyName>Bendiksen</familyName></personName></creator></creators><affiliationGroup><affiliation xml:id="a1" countryCode="NO"><unparsedAffiliation>NFH, University of Tromsø, Tromsø, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a2" countryCode="NO"><unparsedAffiliation>BioMar AS, Kjøpmannsgata 50, Trondheim, Norway</unparsedAffiliation></affiliation><affiliation xml:id="a3" countryCode="NO"><unparsedAffiliation>Department of Biology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway</unparsedAffiliation></affiliation></affiliationGroup><keywordGroup xml:lang="en"><keyword xml:id="k1">fish oils</keyword><keyword xml:id="k2">vegetable oils</keyword><keyword xml:id="k3">salmonids</keyword><keyword xml:id="k4">phospholipids</keyword><keyword xml:id="k5">neutral lipids</keyword><keyword xml:id="k6">thermal biology</keyword></keywordGroup><abstractGroup><abstract type="main" xml:lang="en"><title type="main">Abstract</title><p>Fatty acid compositions of both the polar phospholipids (PLs) and the non‐polar neutral lipids (NLs) in fish tissues are influenced by dietary fatty acids, and tissue fatty acid compositions also change during thermal acclimation. The interaction between these factors in governing fatty acid compositions has been little studied, even though this may have importance when fish are reared in cold water. An experiment was conducted to investigate the effects of temperature (2 vs. 8°C), dietary oil source (fish oil vs. vegetable oils) and feed fat content (21% vs. 34% fat) on tissue fatty acid compositions of Atlantic salmon parr. The fish were held in fresh water under a 12 h light:12 h dark photoperiod until they doubled in body mass (from ca. 19 to 38 g, which took ca. 2 months at 8°C and ca. 6 months at 2°C), and then the muscle, viscera and carcass PLs and NLs were analysed for fatty acid composition. The ratios of unsaturated to saturated fatty acids (UFA:SFA), and the unsaturation indices (UIs, the number of unsaturated bonds per 100 fatty acid molecules) were calculated for each lipid class (PL, NL) within each tissue (muscle, viscera and carcass). Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. This raises the intriguing possibility that the feeding of vegetable oils may have produced fish that were better able to withstand exposure to low temperature as a result of improved membrane fluidity (implied from the higher UFA:SFAs in these fish), while having membrane PLs that were less susceptible to oxidative damage (implied from the lower UIs).</p></abstract></abstractGroup></contentMeta></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, Salmo salar L., parr</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Fatty acid compositions of salmon parr tissues</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Dietary lipids and temperature interact to influence tissue fatty acid compositions of Atlantic salmon, Salmo salar L., parr</title></titleInfo><name type="personal"><namePart type="given">M</namePart><namePart type="family">Jobling</namePart><affiliation>NFH, University of Tromsø, Tromsø, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><name type="personal"><namePart type="given">E Å</namePart><namePart type="family">Bendiksen</namePart><affiliation>BioMar AS, Kjøpmannsgata 50, Trondheim, Norway</affiliation><affiliation>Department of Biology, Norwegian University of Science and Technology (NTNU), Trondheim, Norway</affiliation><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="article" displayLabel="article"></genre><originInfo><publisher>Blackwell Science Ltd</publisher><place><placeTerm type="text">Oxford, UK</placeTerm></place><dateIssued encoding="w3cdtf">2003-12</dateIssued><copyrightDate encoding="w3cdtf">2003</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">4</extent><extent unit="tables">17</extent><extent unit="formulas">1</extent><extent unit="references">48</extent><extent unit="words">16623</extent></physicalDescription><abstract lang="en">Fatty acid compositions of both the polar phospholipids (PLs) and the non‐polar neutral lipids (NLs) in fish tissues are influenced by dietary fatty acids, and tissue fatty acid compositions also change during thermal acclimation. The interaction between these factors in governing fatty acid compositions has been little studied, even though this may have importance when fish are reared in cold water. An experiment was conducted to investigate the effects of temperature (2 vs. 8°C), dietary oil source (fish oil vs. vegetable oils) and feed fat content (21% vs. 34% fat) on tissue fatty acid compositions of Atlantic salmon parr. The fish were held in fresh water under a 12 h light:12 h dark photoperiod until they doubled in body mass (from ca. 19 to 38 g, which took ca. 2 months at 8°C and ca. 6 months at 2°C), and then the muscle, viscera and carcass PLs and NLs were analysed for fatty acid composition. The ratios of unsaturated to saturated fatty acids (UFA:SFA), and the unsaturation indices (UIs, the number of unsaturated bonds per 100 fatty acid molecules) were calculated for each lipid class (PL, NL) within each tissue (muscle, viscera and carcass). Both dietary fatty acids and temperature influenced the compositions of the tissue lipids, with the dietary effects being most pronounced. The fatty acid composition of the feed oils was strongly reflected in the NLs of all three tissues, and also had a significant influence on the fatty acid profiles of the PLs. The effects of temperature were more marked in the PLs than in the NLs. Exposure to the lower temperature resulted in PLs with higher UFA:SFAs, and this is interpreted as a thermal acclimation response that would contribute to the maintenance of membrane fluidity. The PLs of fish given vegetable oils had higher UFA:SFAs than those of salmon provided with feeds containing fish oil, implying that the cell membranes of the former may have had greater fluidity. By contrast, the PLs of salmon fed with fish oil had higher concentrations of n‐3 highly unsaturated fatty acids, and higher UIs, which may have made them more prone to peroxidative damage. This raises the intriguing possibility that the feeding of vegetable oils may have produced fish that were better able to withstand exposure to low temperature as a result of improved membrane fluidity (implied from the higher UFA:SFAs in these fish), while having membrane PLs that were less susceptible to oxidative damage (implied from the lower UIs).</abstract><subject lang="en"><genre>keywords</genre><topic>fish oils</topic><topic>vegetable oils</topic><topic>salmonids</topic><topic>phospholipids</topic><topic>neutral lipids</topic><topic>thermal biology</topic></subject><relatedItem type="host"><titleInfo><title>Aquaculture Research</title></titleInfo><genre type="journal">journal</genre><identifier type="ISSN">1355-557X</identifier><identifier type="eISSN">1365-2109</identifier><identifier type="DOI">10.1111/(ISSN)1365-2109</identifier><identifier type="PublisherID">ARE</identifier><part><date>2003</date><detail type="volume"><caption>vol.</caption><number>34</number></detail><detail type="issue"><caption>no.</caption><number>15</number></detail><extent unit="pages"><start>1423</start><end>1441</end><total>19</total></extent></part></relatedItem><identifier type="istex">5FC7D0D93B73495379DA3B26D9F74F58C576155C</identifier><identifier type="DOI">10.1111/j.1365-2109.2003.00970.x</identifier><identifier type="ArticleID">ARE970</identifier><recordInfo><recordContentSource>WILEY</recordContentSource><recordOrigin>Blackwell Science Ltd</recordOrigin></recordInfo></mods></metadata><serie></serie></istex></record>Pour manipuler ce document sous Unix (Dilib)
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