Alterations in fillet fatty acid profile and flesh quality in gilthead seabream (Sparus aurata) fed vegetable oils for a long term period. Recovery of fatty acid profiles by fish oil feeding

Abstract

To determine the effect of long term feeding of diets with high levels of vegetable oils gilthead seabream juveniles were fed for 7 months with several diets containing vegetable oils at two inclusion levels. Anchovy oil was the only lipid source of FO (fish oil) diet, whereas in diets 60RO, 60LO and 60SO, 60% of fish oil was substituted by rapeseed (RO), linseed (LO) or soybean (SO) oils, respectively, and 80% was substituted by linseed or soybean oils in diets 80LO and 80SO. Afterwards, all fish were fed only a fish oil diet to determine the progressive evolution of fillet fatty acid profiles, since fish muscle fatty acid composition changes by feeding vegetable oils affecting its nutritional value for human health.

Results showed that substitution by vegetable oils of up to 60% fish oil in diets for gilthead seabream does not affect growth and feed utilization even after a long feeding period. However, 80% substitution of fish oil significantly reduced growth. Feeding vegetable oils reduced muscle contents of docosahexaenoic acid (DHA) and arachidonic acid (ARA) to a lower degree than their reduction in the diet, denoting their importance, reduction of eicosapentaenoic acid (EPA) in muscle being more pronounced. Moreover, re-feeding with a FO diet for 60 days effectively recovered muscle DHA and ARA contents, whereas those of EPA were not recovered even after 90 days. Linoleic acid was strongly retained even after “wash out”. Fish fillets were very well accepted by the panel of judges. Dietary soybean oil inclusion produced significantly less shiny and less hard fillets, but more juicy and adhesive than FO fillets, with a slight earthy flavour when fish were fed 80SO diet. However linseed oil inclusion only increased shininess when fish were fed 80LO diet. A significantly higher chroma value was obtained for 80LO fish fillets, although it was not noticeable to the human eye.