Mourente G, Good JE, Thompson K & Bell JG (2007) Effects of partial substitution of dietary fish oil with blends of vegetable oils, on blood leukocyte fatty acid compositions, immune function and histology in European sea bass, (Dicentrarchus labrax L.). British Journal of Nutrition, 98 (4), pp. 770-779. https://doi.org/10.1017/S000711450773461X
Within a decade or so insufficient fish oil (FO) will be available to meet the requirements for aquaculture growth. Consequently, alternative sources are being investigated to reduce reliance on wild fish as a source of FO. Vegetable oils (VO) are a feasible alternative to FO. However, it is important to establish that alternative dietary lipids are not only supplied in the correct quantities and balance for optimal growth, but can maintain immune function and prevent infection, since it is known that the nutritional state of the fish can influence their immune function and disease resistance. A way of maintaining immune function, while replacing dietary FO, is by using a blend of VOs rather than a single oil. In this study, juvenile European sea bass, Dicentrarchus labrax, were fed diets with a 60 % substitution of FO with a blend of rapeseed (RO), linseed (LO) and palm oils (PO). Two oil blends were used to achieve a fatty acid composition similar to FO, in terms of energy content and provide a similar balance of saturates, monounsaturates and polyunsaturated fatty acids. Fish were fed the diets for 64 weeks, after which time growth and fatty acid compositions of liver and blood leukocytes were monitored. The impact of the dietary blends on selected innate immune responses and histopathology were also assessed, together with levels of plasma prostaglandin E2. The results suggest that potential exists for replacing FO with a VO blend farmed sea bass feeds without compromising growth, non-specific immune function or histology.
European sea bass; Vegetable oils; Fatty acid compositions; Immune function; Histology; Fish Oils therapeutic use; Seafood Health aspects; Vegetable oils; Nutrition
British Journal of Nutrition: Volume 98, Issue 4
|Date accepted by journal||12/03/2007|
|Publisher||Cambridge University Press|