Abstract
The effect of supplemental dietary fat on the fatty acid composition of some tissue lipids of rainbow trout fingerlings was studied. Data showed that dietary fatty acids were deposited nearly unchanged in the adipose tissue. The level of eicosapentaenoic acid, however, dropped significantly. Muscle showed remarkable capacity for deposition of dietary fat, while only minor changes were observed in the fatty acid composition of liver lipids. Levels of some polyenoic acid (e.g. 18: 2 omega 6, 20:4 omega 6, 20:5 omega 3, 22:6 omega 3) showed, that the fish converted lower unsaturated fatty acids to highly unsaturated fatty acids. It was observed that dietary acids had little effect on the fatty acid composition of tissue phospholipids. This result shows, that 17% fat in the diet are tolerated by trout, without alterations in the fat composition of the liver tissue. Probably the low rearing temperature (11 degrees C) had a more pronounced effect on the fatty acid composition of phospholipids than the diet.
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