Abstract
Three isonitrogenous (520 g protein kg−1 DM) and isoenergetic (25 MJ kg−1 DM) diets containing increasing levels of flaxseed oil (FxO; 0%, 40% and 70% of total added oil) at the expense of fish oil (FO) were tested for 33 weeks in groups of 61 individually PIT-tagged halibut (initial weight, 849 ± 99 g). Effects on fish growth performance, fillet nutritional and sensory quality were determined. Specific growth rate (0.2% day−1), feed conversion ratio (1.2–1.3) and nitrogen and energy retention were not affected by dietary treatments. Dietary fatty acid composition was reflected in fatty acid profiles of halibut muscle, liver and heart. Muscle of fish fed FxO diets contained higher 18:2n-6 and 18:3n-3 concentrations whereas 20:5n-3 and 22:6n-3 levels were significantly reduced. However, increasing FO replacement induced preferential retention of 22:6n-3 especially in heart, and a trend for 20:5n-3 conservation in heart and muscle was observed. FO replacement did not affect colour, texture and the characteristic fish odour and flavour of cooked fillets. By selectively retaining long-chain polyunsaturated fatty acids halibut can adapt to a lower dietary supply without adverse effects on growth, feed conversion ratio, survival, and fillet nutritional and sensory quality.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
