Growth performance,histological alterations and fatty acid profile in muscle and liver of sharp snout sea bream (<Emphasis Type="Italic">Diplodus puntazzo</Emphasis>) with partial replacement of fish oil by pork fat |
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| Authors: | Silvia Nogales-Mérida Ana Tomás-Vidal Miguel Jover Cerdá Silvia Martínez-Llorens |
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| Institution: | (1) Aquatic Resources Research Group. Animal Science Department, Polytechnic University of Valencia, Camino de Vera, 14, 46071 Valencia, Spain |
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| Abstract: | Four isonitrogenous (42% crude protein) and isolipidic (20%) diets were formulated using four different percentages of pork
fat to substitute fish oil at 0, 25, 50 and 75% to evaluate the performance, body composition, fatty acids and liver histology
of sharpsnout sea bream juveniles. One hundred and twenty fish (average weight 33.4 ± 2.9 g) were randomly distributed into
pens (90 l capacity). Triplicate groups were fed each test diet twice a day to apparent satiation for 84 days. No difference
was observed for feeding and growth performance. The only significant difference with respect to carcass was in moisture content
(P < 0.05). With respect to liver fatty acids, there were significant differences in EPA and DHA, being fish fed 75% of pork
fat that obtained the lowest value. With respect to muscle fatty acids, there were significant differences in saturated fatty
acids and fish fed 0% of pork fat obtained the lowest value, but in poly unsaturated fatty acids the 75% of pork fat reported
the lowest value. Although in both fish muscle and liver fatty acids, fish fed 75% pork fat diet presented significant difference
in n-3 highly unsaturated fatty acids and n3/n6, but in LA fish fed the 0% of pork fat diet presented the lowest value in
liver and in fish muscle not only the 0% but also the 25% of pork fat diet obtained the lowest value. |
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