Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/55567
Title: Skin mucus fatty acid composition of gilthead sea bream (Sparus aurata): A descriptive study in fish fed low and high fish meal diets
Authors: Torrecillas, Silvia
Montero Vítores, Daniel 
Domínguez Montesdeoca, David 
Robaina Robaina, Lidia Esther 
Izquierdo López, María Soledad 
UNESCO Clasification: 310502 Piscicultura
Keywords: Skin mucus
Fatty acid profile
Fishmeal
Vegetable meal
Sparus aurata
Issue Date: 2019
Project: Advanced Research Initiatives For Nutrition & Aquaculture 
Journal: Fishes 
Abstract: Terrestrial protein and lipid sources are commonly used as substitutes for marine fishery-derived raw ingredients in fish diets. However, their use is related with several side-effects on marine fish performance, health, or disease resistance. Physical barriers of the skin, gills, and gut constitute the primary defense mechanism of fish. Skin mucus mucosal mucins, water, proteins, ions, and lipids determine the physical, chemical, and protective characteristics of skin mucus. Very little is known about the influence of diet composition on fish skin mucus fatty acid profile. Gilthead sea bream skin mucus contained 10% of total lipids (TL), which consisted of 50–60% neutral (NL) and 40–50% polar lipids (PL) fractions. Σn−3 long chain polyunsaturated fatty acids (LC-PUFA) deposition was preferential in the NL fraction, whereas Σn−6LC-PUFA accumulation was similar in both lipid classes. Docosahexaenoic acid (DHA; 22:6n−3) was the main LC-PUFA stored in skin mucus (14% TL) in relation to eicosapentaenoic acid (EPA; 20:5n−3) (2–3% TL) and arachidonic acid (ARA; 20:4n−6) (2% TL). This study denotes the importance of DHA as component of skin mucus lipids compared to other essential fatty acids, such as EPA and ARA, as well as importance of maintaining an adequate Σn−3/ Σn−6 ratio, regardless of dietary intake.
URI: http://hdl.handle.net/10553/55567
ISSN: 2410-3888
DOI: 10.3390/fishes4010015
Source: Fishes [ISSN 2410-3888], v. 4 (1), 15 p.
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