Impact of Alternative, Non-fish Oil Dietary Lipid Sources and Subsequent 'finishing' on Growth and Tissue Long-chain Polyunsaturated Fatty Acid Retention in Cobia, Rachycentron Canadum PDF Download
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Author: Franklin R. Woitel Publisher: ISBN: Category : Languages : en Pages : 138
Book Description
Cobia (Rachycentron canadum) aquaculture is poised for expansion, due in part to rapid growth rate, tolerance of culture conditions, and high market value of this species. Similar to other carnivorous marine fishes, the high monetary cost and long-range unsustainability of reliance on fish oil as the principle lipid source for cobia feeds necessitates evaluation of alternative lipid sources to spare or replace fish oil. Unfortunately, alternative lipid-based feeds may affect production performance, and typically yield fillets with reduced levels of long-chain polyunsaturated fatty acids (LC-PUFAs) such as docosahexaenoic acid (DHA, 22:6n-3). Recent research has indicated that diets rich in saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), coupled with the application of so-called "finishing feeds" (feeds containing elevated levels of fish oil relative to grow-out feeds) at the end of the production cycle, may limit or attenuate these effects of fish oil sparing. Accordingly, I conducted two trials to evaluate the usefulness of alternative lipids and finishing in cobia culture. In the first trial, I assessed growth performance and tissue fatty acid composition of juvenile cobia fed diets (~11% lipid, ~48% protein) containing fish oil (control), or 50/50 blends of fish oil and alternative lipids (beef tallow, pork lard, partially and fully hydrogenated soy oils, and traditional soy oil) supplemented with an algal meal (to meet the 22:6n-3 requirement of cobia) for 8 weeks. Although minor differences were observed in feed intake, growth performance was otherwise equivalent among the dietary groups. Tissue fatty acid composition varied significantly among treatments, however, with alternative lipids containing higher levels of saturated (SFAs) and monounsaturated fatty acids (MUFAs) yielding tissue profiles that were most similar to those associated with the fish oil-based control feed. Although beef tallow and hydrogenated soybean oil were largely equivalent in terms of growth performance and fatty acid profile change, beef tallow was selected for further evaluation because of its low cost. In the second trial, beef tallow replaced fish oil in feeds at one of four substitution levels: 0% (100% fish oil), 33%, 67%, or 100% tallow (with algal 22:6n-3 meal included in all feeds as before). Juvenile cobia were raised on these feeds for 8 weeks, then switched to the 100% fish oil-based control feed for an 8-week finishing period. During finishing, subsamples of fish were collected every 2 weeks to quantify changes in tissue fatty acid profile over time as a result of finishing. In the second trial, the overall similarity of tissue fatty profiles to those in the 100% fish oil control treatment increased over the course of finishing, mostly as a result of declines in SFAs and MUFAs. These results suggest that SFA and MUFA-rich lipids, such as fully hydrogenated soy oil and beef tallow, are effective and strategically valuable as partial substitutes for fish oil in cobia feeds, and that finishing is at least partially effective in restoring cobia tissue fatty acid composition to a state approximating that of cobia fed only fish oil as dietary lipid.
Author: Franklin R. Woitel Publisher: ISBN: Category : Languages : en Pages : 138
Book Description
Cobia (Rachycentron canadum) aquaculture is poised for expansion, due in part to rapid growth rate, tolerance of culture conditions, and high market value of this species. Similar to other carnivorous marine fishes, the high monetary cost and long-range unsustainability of reliance on fish oil as the principle lipid source for cobia feeds necessitates evaluation of alternative lipid sources to spare or replace fish oil. Unfortunately, alternative lipid-based feeds may affect production performance, and typically yield fillets with reduced levels of long-chain polyunsaturated fatty acids (LC-PUFAs) such as docosahexaenoic acid (DHA, 22:6n-3). Recent research has indicated that diets rich in saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs), coupled with the application of so-called "finishing feeds" (feeds containing elevated levels of fish oil relative to grow-out feeds) at the end of the production cycle, may limit or attenuate these effects of fish oil sparing. Accordingly, I conducted two trials to evaluate the usefulness of alternative lipids and finishing in cobia culture. In the first trial, I assessed growth performance and tissue fatty acid composition of juvenile cobia fed diets (~11% lipid, ~48% protein) containing fish oil (control), or 50/50 blends of fish oil and alternative lipids (beef tallow, pork lard, partially and fully hydrogenated soy oils, and traditional soy oil) supplemented with an algal meal (to meet the 22:6n-3 requirement of cobia) for 8 weeks. Although minor differences were observed in feed intake, growth performance was otherwise equivalent among the dietary groups. Tissue fatty acid composition varied significantly among treatments, however, with alternative lipids containing higher levels of saturated (SFAs) and monounsaturated fatty acids (MUFAs) yielding tissue profiles that were most similar to those associated with the fish oil-based control feed. Although beef tallow and hydrogenated soybean oil were largely equivalent in terms of growth performance and fatty acid profile change, beef tallow was selected for further evaluation because of its low cost. In the second trial, beef tallow replaced fish oil in feeds at one of four substitution levels: 0% (100% fish oil), 33%, 67%, or 100% tallow (with algal 22:6n-3 meal included in all feeds as before). Juvenile cobia were raised on these feeds for 8 weeks, then switched to the 100% fish oil-based control feed for an 8-week finishing period. During finishing, subsamples of fish were collected every 2 weeks to quantify changes in tissue fatty acid profile over time as a result of finishing. In the second trial, the overall similarity of tissue fatty profiles to those in the 100% fish oil control treatment increased over the course of finishing, mostly as a result of declines in SFAs and MUFAs. These results suggest that SFA and MUFA-rich lipids, such as fully hydrogenated soy oil and beef tallow, are effective and strategically valuable as partial substitutes for fish oil in cobia feeds, and that finishing is at least partially effective in restoring cobia tissue fatty acid composition to a state approximating that of cobia fed only fish oil as dietary lipid.
Author: Alok Kumar Patel Publisher: John Wiley & Sons ISBN: 1119631718 Category : Technology & Engineering Languages : en Pages : 368
Book Description
Over the past several years, extensive research has been done on the microbial production of polyunsaturated fatty acids (PUFA). Regardless, research on the oleaginous microalgae used as feedstock for biofuels production and the overall story about the production of nutraceutical fatty acids from oleaginous microalgae has been very limited. This volume provides an exclusive insight on the production of nutraceutical fatty acids from oleaginous microalgae and their role on human health. Some saturated and monounsaturated fatty acids can be synthesized by humans, whereas long-chain polyunsaturated fatty acids (PUFAs) such as α-linolenic acid and linoleic acid cannot and are deemed essential. The products of these acids, such as DHA, which is important for early visual and neurological development, are extremely important to human health. Replacing SFAs with omega-3 and omega-6 fatty acids in the diet reduce the risk of cardiovascular diseases and prevent Alzheimer's, bipolar disorder, and schizophrenia, among other benefits. The ever-rising global demand for omega-3 & 6 PUFAs, however, cannot be met solely by fish oil, due to diminishing fish stocks and pollution of marine ecosystems, which has led to increased interest in alternative sustainable sources. Vegetable oils from genetically engineered plant oilseeds and microorganisms are two potential alternatives to fish oil, even though omega-3 PUFAs are highest in the latter. Although transgenic plants present numerous advantages, their production is dependent on seasonal and climatic conditions and the availability of arable land. Moreover, there are public concerns regarding the cultivation of transgenic crops in open ecosystems. These, together with regulatory issues restrict the large-scale production of genetically modified crops. Microorganisms, however, are known natural producers of microbial oils similar to those obtained from plants and animals and a possible source of nutritionally important omega-3 & 6 PUFAs. This groundbreaking volume presents invaluable new research on essential fatty acids, their production from various oleaginous microorganisms, biochemical and metabolic engineering to improve PUFAs content in oil, extraction and purification of omega 3 fatty acids, and the current market scenario. Whether a veteran engineer or scientist using it as a reference or a professor using it as a textbook, this outstanding new volume is a must-have for any engineer or scientist working in food science.
Author: Gary J. Nelson Publisher: The American Oil Chemists Society ISBN: 9780935315318 Category : Medical Languages : en Pages : 290
Book Description
This book is intended to be both a reference work for the active investigator and an overview for the professional who is not actively engaged in laboratory or clinical studies. It attempts to bring the entire field of dietary fats and health into perspective.
Author: Dr. S. Om Goel (MD / DM USA) Publisher: Dr. S. Om Goel (MD/DM USA) ISBN: Category : Medical Languages : en Pages :
Book Description
The book gives an insight into the polyunsaturated essential fatty acids such as fish oil, flax seeds etc. The author emphasizes on the fact that eating food is the only way to get essential fatty acids in our body. The book provides information about three major dietary omega-3 essential fatty acids – EPA, DHA and ALA. Detailed facts have been provided about consumption of fish oil and its supplements and flax seeds/oil. The author also talks about the effect of consuming fish oil (lowering the risk of heart attack, lowering blood pressure, decreasing triglycerides etc.). However the author emphasizes on the need for more research on these facts. The author also explains why vegetarians must do away with the taboo of consumption of fish oil supplements.
Author: Giovanni M. Turchini Publisher: CRC Press ISBN: 9781439808627 Category : Science Languages : en Pages : 0
Book Description
Experts are predicting that demand for marine fish oil will soon outstrip supply, creating extreme urgency within the global aquafeed industry to find viable alternatives. Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the first comprehensive review of this multifaceted, complex issue. It also addresses the crucial questions about whether or not the industry will be able to meet increasing worldwide demand for fisheries products. The First & Only Book Specifically Addressing this Issue With contributions from more than 30 international experts, the book provides a global perspective on the production, rationale, and use of fish oils, vegetable oils, and animal fats in relation to the aquaculture and aquafeed industries. After a detailed discussion on alternative lipid sources, the book discusses groundbreaking research on the use of these lipid sources as fish oil substitutes, as well as their potential advantages and challenges for use in aquafeeds. Written by Leading Scientists & Industry Authorities Rounding out its solid coverage, the book then explores the important physiological effects of various lipid sources and their components on growth, lipid metabolism, health, and postharvest qualities of the farmed fish. Both timely and pertinent, Fish Oil Replacement and Alternative Lipid Sources in Aquaculture Feeds is the most authoritative and comprehensive review on the substitution of fish oil in aquaculture feeds addressing the issues, science, and future directions of using sustainable alternatives.
Author: Kyung Ho Park Publisher: ISBN: Category : Languages : en Pages : 90
Book Description
There are two essential fatty acids for humans, a-linolenic acid (ALA) and linoleic acid (LA), which should be taken from foods to maintain health. Once incorporated into cells, ALA and LA, which are omega-3 poly unsaturated fatty acid (n-3 PUFA) and n-6 PUFA respectively, undergo elongation and desaturation to generate longer and more unsaturated fatty acids influencing inflammation and immunological responses. Numerous studies showed a dietary reduction of n-6/n-3 PUFA ratio improves cardiovascular health, inflammation, and insulin resistance. Fish oil, the main resource for n-3 PUFA, is shown to increase these health benefits. In our lab, we investigated the efficacy of ALA-enriched butter (n3Bu) as an alternative to fish oil for n-3 PUFA. n3Bufed mice showed increased bioconversion of ALA to long-chain n-3 PUFA (LC n-3 PUFA) and attenuated high fat (HF) diet-induced insulin resistance and inflammation. Besides, these health benefits, n-3 PUFA is shown to improve obesity and its related diseases by regulating lipid metabolism in both white adipose tissue (WAT) and brown adipose tissue (BAT). Fish oil abundant with n-3 PUFA promotes BAT formation and increases its thermogenic activity in cold acclimation. However, the impact of ALAenriched agricultural products on the BAT function is unknown. In this study, we investigated the effect of ALA-biofortified butter (n3Bu) on lipid metabolism and thermogenic functions in BAT. Intake of n3Bu significantly reduced the whitening of BAT and increased the thermogenesis in response to acute-cold treatment. Consumption of n3Bu promoted bioconversion of LC n-3 PUFA, fatty acid elongation and desaturation, and mitochondrial biogenesis. Taken together, our results support that ALA-biofortified butter is a novel source of n-3 PUFA that potentiates the BAT thermogenic function.
Author: Frank T. Orthoefer Publisher: John Wiley & Sons ISBN: 1118961129 Category : Technology & Engineering Languages : en Pages : 263
Book Description
In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
Author: Franklin R. Woitel
Author: Franklin R. Woitel
Author: Alok Kumar Patel
Author: M. E. Stansby
Author: Gary J. Nelson
Author: Dr. S. Om Goel (MD / DM USA)
Author: Giovanni M. Turchini
Author: Umberto Bracco
Author: Kyung Ho Park
Author: Frank T. Orthoefer
Author: Susan Allport