Journal
AQUACULTURE
Volume 225, Issue 1-4, Pages 251-267Publisher
ELSEVIER
DOI: 10.1016/S0044-8486(03)00294-1
Keywords
lipid sources; brown trout; Salmo trutta; fatty acids; carnitine palmitoyltransferase; sensory analyses
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The efficiency of five dietary lipid sources (fish oil as control-C; canola oil-CO; poultry fat-PF; pork lard-PL; and oleine oil-OO) were evaluated in juvenile brown trout (58.4 +/- 0.7 g) in an experiment conducted over 70 days at 14.6 +/- 0.4 degreesC. The best growth was observed in fish fed the C diet whereas the PL diet fed fish had the best feed utilization. Significant differences in carcass and muscle proximate composition, but not in liver, were noted among fish fed the different dietary treatments. The fatty acid composition of muscle largely reflected that of the diets, while total cholesterol was not affected. The atherogenicity and the thrombogenicity qualities of the trout flesh were modified by the lipid sources. Sensory analysis did not show any significant differences among the cooked fillets with respect to dietary treatments, while in uncooked products, some significant differences were observed. The carnitine palmitoyltransferase I and II (CPT-I and CPT-II) activities of liver and white muscle were assayed for a better understanding of the potential beta-oxidation capability of the different dietary lipid sources. The hepatic, but not white muscle CPT-I and CPT-II activities were affected by dietary treatments. This study showed that alternative lipid sources could be used effectively for oil coating extruded diets for brown trout. (C) 2003 Elsevier Science B.V. All rights reserved.
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