Effects of extruded diets with different energy levels on fat Body composition and profile of fatty acids of Rainbow trout (Oncorhynchus mykiss) fed extruded diets with different energy levels
Keywords:
Fat, fatty acid, protein digestible, energy digestible, fillet, n-3/n-6 Ratio, rainbow trout
Abstract
We have evaluated the influence of energy level on the ratio of digestible protein and digestible energy on the body composition and fatty acid profile composition of fillet in rainbow trout. Two extruted diets with different energy levels were used. The comparison of the two foods with different formulations is perfomed in isoenergetic conditions. Following this study, two diets were formulated: the extruded diet A with 41,4% crude protein, 27,4% lipids and 20,4% carbohydrate while the extruded food B with 39.7% CP, 24,4% fat and 15,7 carbohydrates with digestible energy of 21.32 Mj kg-1 and 19.32 Mj kg-1 respectively. The initial average weight of the trouts was 100 g from the same batch of eggs which were divided randomly into six fiberglass conical tanks at open circuit.
The diet was assigned to six tanks of 50 fish each with three replicates for each diet and the experiment was conducted for 127 days. The ratio DP/DE of body composition influenced by diet and profile of fatty acid and their distribution in the fillet of fish was calculated. The test focused on the ventral fillet of fish. Our results demonstrated that the total fatty acids expressed in g/100g wet matter (WM) reveal significant variations (p<0.05). The fatty acid composition of the fish muscle varied with the high level fat for the low ratio DP/DE, and the best ratio n3/n6 (p<0.05) is found out. The lipid content increased with increasing dietary lipid levels and depended on the protein content in feeds and the ratio DP / DE. Fatty acid (FA) composition of the muscle reflected the fat levels in the diet.
References
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Arantzamendi L. 2002. Effect of dietary lipids on production, composition and lypolytic activity in commercial fish. Thèse de l’Université de Las Palmas de Gran Canaria, Espagne.
Birch EE, Garfield S, Hoffman DR. 2000. A randomized controlled trial of early dietary supply of long-chain polyunsaturated fatty acids and mental development in term infants. Dev Med Child Neurol 42:174-181.
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Bureau DP, Kaushik SJ and Cho CY. 2002. Bioenergetics. In: Fish Nutrition (Eds: Halver, J.E, and Hardy, R.W) Academic Press, 1-59.
Calder PC and Yaqoob P. 2010. Omega-3 (n-3) fatty acids, cardiovascular disease and stability of atherosclerotic plaques. Cell Mol Biol., 56:28-37.
Corraze G and Kaushik SJ. 1999. Les lipides des poissons marins et d’eau douce. O.C.L., 6:111-115.
Demers E. 2001. Les acides gras polyinsaturés oméga-3 en bref. Émergence 5(1):3, Bulletin d'information du Centre technologique des produits aquatiques, Quebec Department of Agriculture, Fisheries and Food (MAPAQ), 96 Montée Sandy Beach, Gaspé.
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Dewailly E, Ayotte P, Lucas M and Blanchet C. 2007. Risk and benefits from consuming salmon and trout: a Canadian perspective.Food and Chemical Toxicology, 45:1343-1348.
Dias J, Corraze G. Arzel J, Alvarez MJ, Bautista JM, Lopez-Bote C and Kaushik SJ. 1999. Nutritional control of lipid deposition in rainbow trout and European seabass: Effect of dietary protein/energy ratio. Cybium, 23:127-137.
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Grigorakis K, Alexis MN, Taylor KDA and Hole M. 2002. Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variation. Int. J. Food Sci. Tech., 37:477-484.
Guillaume J and Medale F. 2001. Nutrition and feeding of fish and crustaceans, Nutritional énergétics, 59-79.
Hardy RW and Barrows FT. 2002. Diet formulation and manufacture. In: Fish Nutrition. J.E. Halver and R.W. Hardy (eds.),3rd edition. London: Academic Press. 505-600.
Hearn TL, Sgoutas SA, Hearn JA, Sgoutas DS. 1987. Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits. J. Food Sci., 52:1209-1211.
Henderson RJ and Tocher DR. 1987. The lipid composition and biochemistry of freshwater fish. Progress Lipid Reserch, 20:281-346.
Hernández MD, Martinez FJ and Garcia B. 2002. Sensory evaluation of farmed sharpsnout seabream (Diplodus puntazzo). Aquac Int. 9(6):519-529.
Hossain MA. 2011. Fish as Source of n-3 Polyunsaturated Fatty Acids (PUFAs), Which one is better-farmed or wild ? Advance Journal of Food Science and Technology. 3(6):455-466.
James MJ, Cleland LG. 1996. Dietary polyunsaturated fats and inflammation. Proc. Nutr. Soc. Aust., 20:71-77.
Katikou. 2001. Katikou P, Hughes SI, Robb DHF. Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture 202:89-99.
Kaushik SJ and Medale F. 1994. Energy requirements,utilization and dietary supply to salmonids. Aquaculture. 124:81-97.
Kolditz C, Borthaire M, Richard N , Corraze G, Panserat GS, Vachot SC, C.1 F. Lefvrèe F and Médale F. 2008. Liver and muscle metabolic changes induced by dietary energy content and genetic selection in rainbow trout (Oncorhynchus mykiss). American Journal of Physiology - Regulatory, Integrative and Comparative Physiology. 294: R1154–R1164, 2008.
Medale F. 2010. Nutritional quality of fish flesh lipids as affected by farming practices. Cahiers de Nutrition et de Diététique, 45:267-273.
Moreira AB, Visentainer JV, De Souza NE, Matsushita M. 2001. Fatty acids profile and cholesterol contents of three Brazilian brycon freshwater fishes. J. Food Comp. Anal. 14(6): 565-574.
Piggot GM and Tucker. 1990. Sea food: Effects of Technology on Nutrition. CRC Press, Boca Raton,
Florida, USA, 337.
Ralph A. 2000. Appendix: Dietary reference values, in: Human Nutrition and Dietetics, 10th edition (J.S. Garrow, W.P.T. James and A. Ralph eds), pp. 849 – 863, Edinburgh: Churchill Livingstone.
Development Core Team R. 2011. R: A language and environment for statistical computing. R Foundation for Statistical Computing.
StanchevaM and Merdzhanova A. 2011. Fatty acid composition of common carp, rainbow trout and grey mullet fish species. Agricultural Science And Technology, 3(3):285-289.
Sargent JR, Henderson RJ and Tocher DR. 2002. The lipids. In:Fish Nutrition (Halver, J.E. & Hardy, R.W. eds), 153-218.Academic press, inc, Seatle, WA.
Simopoulos L and Cleland L. 2003. Importance of the Ratio of Omega-6/Omega-3 Essential fatty acids. Evolutionary Aspects.Omega-6/Omega-3 Essential Fatty Acid Ratio: The Scientific Evidence. World Review Nutrition Diet, 92:167-175.
Simopoulos AP. 2008. The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases, Experimental Biology and Medicine, 233:674-688.
Steffens W and Wirth M. 2005. Freshwater fish an important source of n-3 polyunsaturated fatty acids:a review Archives of Polish Fisheries. 13: 5-16.
Testi S, Bonaldo A, Gatta P and Badiani A. 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry 98(1):104-111.
Thakur PD, Morioka K, Itoh Y, Obatake A. 2003. Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture. Fisheries Science 69(3):487-494.
Tikeogly N. 2000. Ic Su Baliklari Yetistiriciligiri, Cukorova Universitesi Su Urunleri Fakultesi Ders Kitabi, 2, Adana, Turkey.
Tocher DR. 2003. Metabolism and functions of lipids and fatty acids in teleost fish. Rev. Fish. Sci., 11(2):107-184.
Toussaint C, Fauconneau B, Medale F, Collewet G, Akoka S, Haffray P, Davenel A. 2005. Description of the heterogeneity of lipid distribution in the flesh of brown trout (Salmo trutta) by MR imaging. Aquaculture 243(1-4):255-267.
Valfré F, Caprino F, Turchini GM. 2003. The Health Benefit of Seafood, Veterinary Research communications, 27(1):507-512.
Wall R, Ross RP, Fitzgerald GF and Stanton C. 2010. Fatty acids from fish: the anti inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews, 68:280-289.
Watanabe WO, Ellis SC and Chaves J. 2001. Effects of dietary lipid and energy to protein ratio on growth and feed utilization of juvenile mutton snapper Lutjanus analis fed isonitrogenous diets at two temperatures. Journal of the World Aquaculture Society. 32:30-40.
Yonekubo A, Honda S, Okano M. 1992. Effects of dietary fish oil during the fetal and postnatal periods on the learning ability of postnatal rats. Biosci Biotech Biochem., 58:799-801.
Aba M, Belghyti D, Elkharrim K, Benabid M. 2012. Effects of two pressed and extruded foods on the pigmentation of the flesh and filleting yield of rainbow trout (Oncorhynchus mykiss). Journal of Research in Biology Ficus publishers 2(3):222-231.
Aba M, Belghyti D, Elkharrim K, Benabid M and Aboulfaraj S. 2012. Effects of dietary energy levels on growth performance, feed utilization and body composition of Rainbow trout (Oncorhynchus mykiss). Journal of research in biology 2(6):558-565.
Alasalvar C, Taylor KDA, Zubcov E, Shahidi F, Alexis M. 2002. Differentiation of cultured and wild sea bass (Dicentrarchus labrax):Total lipid content, fatty acid and trace mineral composition. Food Chem. 79(2):145-150.
Arantzamendi L. 2002. Effect of dietary lipids on production, composition and lypolytic activity in commercial fish. Thèse de l’Université de Las Palmas de Gran Canaria, Espagne.
Birch EE, Garfield S, Hoffman DR. 2000. A randomized controlled trial of early dietary supply of long-chain polyunsaturated fatty acids and mental development in term infants. Dev Med Child Neurol 42:174-181.
Blanchet C, Lucas M and Dewailly E. 2005. Analyses des acides gras oméga-3 et des contaminants environnementaux dans les salmonidés. Unité de recherche en santé publique. Centre de recherche du CHUL (CHUQ) et Institut national de santé publique du Québec. 45 pages.
Brett JR. et Groves TDD. 1979. Physiological energetics. Fish Physiology , Vol. VIII (eds W.S. Hoar, D.J. Randall & J.R. Brett), 279–352. Academic Press, New York.
Bureau DP, Kaushik SJ and Cho CY. 2002. Bioenergetics. In: Fish Nutrition (Eds: Halver, J.E, and Hardy, R.W) Academic Press, 1-59.
Calder PC and Yaqoob P. 2010. Omega-3 (n-3) fatty acids, cardiovascular disease and stability of atherosclerotic plaques. Cell Mol Biol., 56:28-37.
Corraze G and Kaushik SJ. 1999. Les lipides des poissons marins et d’eau douce. O.C.L., 6:111-115.
Demers E. 2001. Les acides gras polyinsaturés oméga-3 en bref. Émergence 5(1):3, Bulletin d'information du Centre technologique des produits aquatiques, Quebec Department of Agriculture, Fisheries and Food (MAPAQ), 96 Montée Sandy Beach, Gaspé.
Dewailly E, Blanchet C, Lemieux S, Sauvé L, Gingras S, Ayotte P and Holub BJ. 2001. N-3 fatty acids and cardiovascular disease risk factors among the Inuit of Nunavik. Am J Clin Nutr 74(4):464-73.
Dewailly E, Ayotte P, Lucas M and Blanchet C. 2007. Risk and benefits from consuming salmon and trout: a Canadian perspective.Food and Chemical Toxicology, 45:1343-1348.
Dias J, Corraze G. Arzel J, Alvarez MJ, Bautista JM, Lopez-Bote C and Kaushik SJ. 1999. Nutritional control of lipid deposition in rainbow trout and European seabass: Effect of dietary protein/energy ratio. Cybium, 23:127-137.
Folch J, Lees M, Sloane-Stanley GH. 1957. A simple method for the isolation and purification of total lipids
from animals tissues. J. Biol. Chem., (226):497-509.
Gogus U and Smith C. 2010. n-3 omega fatty acids: a review of current knowledge. International Journal of Food Science and Technology, 45:417-436.
Grigorakis K, Alexis MN, Taylor KDA and Hole M. 2002. Comparison of wild and cultured gilthead sea bream (Sparus aurata); composition, appearance and seasonal variation. Int. J. Food Sci. Tech., 37:477-484.
Guillaume J and Medale F. 2001. Nutrition and feeding of fish and crustaceans, Nutritional énergétics, 59-79.
Hardy RW and Barrows FT. 2002. Diet formulation and manufacture. In: Fish Nutrition. J.E. Halver and R.W. Hardy (eds.),3rd edition. London: Academic Press. 505-600.
Hearn TL, Sgoutas SA, Hearn JA, Sgoutas DS. 1987. Polyunsaturated fatty acids and fat in fish flesh for selecting species for health benefits. J. Food Sci., 52:1209-1211.
Henderson RJ and Tocher DR. 1987. The lipid composition and biochemistry of freshwater fish. Progress Lipid Reserch, 20:281-346.
Hernández MD, Martinez FJ and Garcia B. 2002. Sensory evaluation of farmed sharpsnout seabream (Diplodus puntazzo). Aquac Int. 9(6):519-529.
Hossain MA. 2011. Fish as Source of n-3 Polyunsaturated Fatty Acids (PUFAs), Which one is better-farmed or wild ? Advance Journal of Food Science and Technology. 3(6):455-466.
James MJ, Cleland LG. 1996. Dietary polyunsaturated fats and inflammation. Proc. Nutr. Soc. Aust., 20:71-77.
Katikou. 2001. Katikou P, Hughes SI, Robb DHF. Lipid distribution within Atlantic salmon (Salmo salar) fillets. Aquaculture 202:89-99.
Kaushik SJ and Medale F. 1994. Energy requirements,utilization and dietary supply to salmonids. Aquaculture. 124:81-97.
Kolditz C, Borthaire M, Richard N , Corraze G, Panserat GS, Vachot SC, C.1 F. Lefvrèe F and Médale F. 2008. Liver and muscle metabolic changes induced by dietary energy content and genetic selection in rainbow trout (Oncorhynchus mykiss). American Journal of Physiology - Regulatory, Integrative and Comparative Physiology. 294: R1154–R1164, 2008.
Medale F. 2010. Nutritional quality of fish flesh lipids as affected by farming practices. Cahiers de Nutrition et de Diététique, 45:267-273.
Moreira AB, Visentainer JV, De Souza NE, Matsushita M. 2001. Fatty acids profile and cholesterol contents of three Brazilian brycon freshwater fishes. J. Food Comp. Anal. 14(6): 565-574.
Piggot GM and Tucker. 1990. Sea food: Effects of Technology on Nutrition. CRC Press, Boca Raton,
Florida, USA, 337.
Ralph A. 2000. Appendix: Dietary reference values, in: Human Nutrition and Dietetics, 10th edition (J.S. Garrow, W.P.T. James and A. Ralph eds), pp. 849 – 863, Edinburgh: Churchill Livingstone.
Development Core Team R. 2011. R: A language and environment for statistical computing. R Foundation for Statistical Computing.
StanchevaM and Merdzhanova A. 2011. Fatty acid composition of common carp, rainbow trout and grey mullet fish species. Agricultural Science And Technology, 3(3):285-289.
Sargent JR, Henderson RJ and Tocher DR. 2002. The lipids. In:Fish Nutrition (Halver, J.E. & Hardy, R.W. eds), 153-218.Academic press, inc, Seatle, WA.
Simopoulos L and Cleland L. 2003. Importance of the Ratio of Omega-6/Omega-3 Essential fatty acids. Evolutionary Aspects.Omega-6/Omega-3 Essential Fatty Acid Ratio: The Scientific Evidence. World Review Nutrition Diet, 92:167-175.
Simopoulos AP. 2008. The Importance of the Omega-6/Omega-3 Fatty Acid Ratio in Cardiovascular Disease and Other Chronic Diseases, Experimental Biology and Medicine, 233:674-688.
Steffens W and Wirth M. 2005. Freshwater fish an important source of n-3 polyunsaturated fatty acids:a review Archives of Polish Fisheries. 13: 5-16.
Testi S, Bonaldo A, Gatta P and Badiani A. 2006. Nutritional traits of dorsal and ventral fillets from three farmed fish species. Food Chemistry 98(1):104-111.
Thakur PD, Morioka K, Itoh Y, Obatake A. 2003. Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture. Fisheries Science 69(3):487-494.
Tikeogly N. 2000. Ic Su Baliklari Yetistiriciligiri, Cukorova Universitesi Su Urunleri Fakultesi Ders Kitabi, 2, Adana, Turkey.
Tocher DR. 2003. Metabolism and functions of lipids and fatty acids in teleost fish. Rev. Fish. Sci., 11(2):107-184.
Toussaint C, Fauconneau B, Medale F, Collewet G, Akoka S, Haffray P, Davenel A. 2005. Description of the heterogeneity of lipid distribution in the flesh of brown trout (Salmo trutta) by MR imaging. Aquaculture 243(1-4):255-267.
Valfré F, Caprino F, Turchini GM. 2003. The Health Benefit of Seafood, Veterinary Research communications, 27(1):507-512.
Wall R, Ross RP, Fitzgerald GF and Stanton C. 2010. Fatty acids from fish: the anti inflammatory potential of long-chain omega-3 fatty acids. Nutrition Reviews, 68:280-289.
Watanabe WO, Ellis SC and Chaves J. 2001. Effects of dietary lipid and energy to protein ratio on growth and feed utilization of juvenile mutton snapper Lutjanus analis fed isonitrogenous diets at two temperatures. Journal of the World Aquaculture Society. 32:30-40.
Yonekubo A, Honda S, Okano M. 1992. Effects of dietary fish oil during the fetal and postnatal periods on the learning ability of postnatal rats. Biosci Biotech Biochem., 58:799-801.
Published
2012-10-11
How to Cite
Mustapha, A., Driss, B., & Mohammed, B. (2012). Effects of extruded diets with different energy levels on fat Body composition and profile of fatty acids of Rainbow trout (Oncorhynchus mykiss) fed extruded diets with different energy levels. Journal of Research in Biology, 2(7), 617-625. Retrieved from https://ojs.jresearchbiology.com/ojs1/index.php/jrb/article/view/257
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