Effects of varying dietary fatty acid profile on growth performance, fatty acid, body and tissue composition of juvenile pike perch (Sander lucioperca)
2005
Schulz, C. | Knaus, U. | Wirth, M. | Rennert, B.
Pike perch (Sander lucioperca) has been identified as specie destined to diverse European inland aquaculture, but knowledge on the nutritional requirements is weak. Therefore, we investigated the effect of varying dietary fatty acid (FA) profile by partial replacement of fish oil (FO) with vegetable oils on growth, FA and body composition of juvenile pike perch. An extruded basal diet containing 59 g kg-1 crude lipids (FO) was added with 60 g kg-1 FO, 60 g kg-1 linseed oil (LO) or 60 g kg-1 soybean oil (SO). The resulting dietary FA composition differed mainly in the triglyceride fraction and was characterized by highest amounts of linolenic acid (18:3 n-3) in the LO diet and linoleic acid in the SO diet. Diet enriched with FO contained highest contents of highly unsaturated FA 20:5 n-3 (eicosapentaenic acid) and 22:6 n-3 (docosahexaenic acid). Pike perch were held in a recirculation system and each feeding group (in triplicate) was fed with experimental diets at a daily rate of 35 g kg-1 of biomass for 57 days by automatic feeders. Weight gain and specific growth rate of experimental feeding groups ranged between 18.47 and 19.58 g and 1.37-1.45% day-1 and was not affected by the dietary composition indicating that FO can be replaced by vegetable oils without negative impact on growth performance. In contrast to the whole body and muscle composition, liver tissue was affected by the varying diets. Liver tissues of fish fed diets enriched with vegetable oils showed significantly increased lipid contents of 162 (LO) and 147 (SO) g kg-1 and indicate decreased lipid utilization compared with fish fed FO diet (liver lipid content 112 g kg-1). Nevertheless, hepatosomatic index of pike perch was not influenced by dietary lipid composition. The FA profile of pike perch was generally determined by the dietary FAs.
显示更多 [+] 显示较少 [-]