Piotr Eljasik
Remigiusz Panicz
Małgorzata Sobczak
Jacek Sadowski
Vera Barbosa
António Marques
Jorge Dias
2020-03-26
<p>Demand for omega-3 long chain polyunsaturated fatty acids has become global challenge for aquaculture and<br>
different components have been used to increase nutritional value of fillets. The aim of this study was to evaluate<br>
influences of feeds on zootechnical parameters, biochemical plasma parameters, expression of lipid-dependent<br>
genes, hepatocyte histomorphologies, and fatty acid profiles in common carp fillets. We compared a control diet<br>
(CTRL), mimicking a commercial feed formulation for common carp, with three diets containing blends of<br>
vegetable oils and a DHA-rich alga (Schizochytrium sp.) included at 3.125% (CB1) or 1.563% (CB2), and 2.1%<br>
salmon oil (CB3). The study revealed no differences in final body weight of fish fed CB1-3 diets in comparison<br>
with significantly lower CTRL. Concentrations of all biochemical parameters in plasma increased gradually in<br>
fish fed CB1-3 diets when compared to CTRL diet, with exception of triacylglycerol levels. Expression of hepatic<br>
fas, elovl-5a and pparα genes increased significantly in fish fed CB1 and CB2. Additionally, eicosapentaenoic<br>
(EPA) and docosahexaenoic acid (DHA) accumulation in muscle tissue was directly proportional to the amounts<br>
supplied in the diets. Our study revealed that carp fillet profiles can be manipulated for DHA and EPA-contents<br>
using enriched diets, depending on the source of fat.</p>
https://doi.org/10.1016/j.fct.2020.111300
oai:zenodo.org:3948401
eng
Zenodo
https://zenodo.org/communities/eu
https://zenodo.org/communities/seafoodtomorrow
info:eu-repo/semantics/openAccess
Creative Commons Attribution 4.0 International
https://creativecommons.org/licenses/by/4.0/legalcode
EPA and DHA
Fat metabolism
Fish fortification
Hepatocyte histomorphology
Lipid-dependent genes
Schizochytrium
Plasma biochemistry, gene expression and liver histomorphology in common carp (Cyprinus carpio) fed with different dietary fat sources
info:eu-repo/semantics/article