Effect of dietary coriander oil and vegetable oil sources on fillet fatty acid composition of rainbow trout

Abstract

Randall, K. M., Reaney, M. J. T. and Drew, M. D. 2013. Effect of dietary coriander oil and vegetable oil sources on fillet fatty acid composition of rainbow trout. Can. J. Anim. Sci. 93: 345–352. A 16-wk feeding trial was conducted to examine the effect of adding coriander oil to vegetable oil (VO) diets on the bioconversion of linoleic acid (LA; 18:2n-6) to arachidonic acid (ARA; 20:4n-6) and alpha-linolenic acid (ALA; 18:3n-3) to eicosapentaenoic acid (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) in rainbow trout. The experimental treatments were a 4×2 factorial arrangement of diets using four dietary oils (fish, flax, canola and camelina oils) and two levels of coriander oil (0 and 5 g kg−1 inclusion levels). Twenty-four tanks of triploid female rainbow trout (130 g initial weight; n=3) were used in the experiment. The experiment lasted 112 d during which fish were fed to satiation twice per day. The fatty acid composition of fillets from coriander-fed fish had increased concentrations of 20:5n-3 and 22:6n-3 (P<0.05). Furthermore, a trend to increased (20:5n-3+22:6n-3)/20:4n-6 ratios was seen when coriander oil was added to the diet (P=0.067). These results suggest that the addition of coriander oil to VO diets can significantly increase the bioconversion of 18:3n-3 to 20:5n-3 and 22:6n-3 in rainbow trout.