Showing papers on "Fish oil published in 2018"
TL;DR: Major sources, intake, and global consumption of n-3 and n-6 PUFAs are summarized and their metabolism to biosynthesize long-chain PUF as and eicosanoids and their roles in brain metabolism, cardiovascular disease, obesity, cancer, and bone health are discussed.
639 citations
TL;DR: This review summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health.
Abstract: Omega-3 polyunsaturated fatty acids (PUFAs) include α-linolenic acid (ALA; 18:3 ω-3), stearidonic acid (SDA; 18:4 ω-3), eicosapentaenoic acid (EPA; 20:5 ω-3), docosapentaenoic acid (DPA; 22:5 ω-3), and docosahexaenoic acid (DHA; 22:6 ω-3). In the past few decades, many epidemiological studies have been conducted on the myriad health benefits of omega-3 PUFAs. In this review, we summarized the structural features, properties, dietary sources, metabolism, and bioavailability of omega-3 PUFAs and their effects on cardiovascular disease, diabetes, cancer, Alzheimer's disease, dementia, depression, visual and neurological development, and maternal and child health. Even though many health benefits of omega-3 PUFAs have been reported in the literature, there are also some controversies about their efficacy and certain benefits to human health.
611 citations
TL;DR: Inclusion of IM-based diets significantly increased both hepatosomatic index and visceral somatic index of Atlantic salmon, showing that protein meal and oil from BSF larvae hold a great potential as a source of nutrients for Atlantic salmon.
174 citations
TL;DR: A 32-day experiment was conducted to evaluate the effects on the performance, feed utilization efficiency and body composition of a strategic inclusion of Black Soldier Fly larvae meal (MM) in a commercially formulated diet for advance nursing Nile tilapia.
Abstract: A 32-day experiment was conducted to evaluate the effects on the performance, feed utilization efficiency and body composition of a strategic inclusion of Black Soldier Fly larvae meal (MM) in a commercially formulated diet for advance nursing Nile tilapia (Oreochromis niloticus) Four isonitrogenous and isoenergetic diets were commercially formulated and manufactured as a control and three test diets with strategic inclusions of MM inclusions (0, 30, 50 and 80 g/kg) and poultry by-product meal substituting gradually three conventional expensive feedstuffs: fish meal, fish oil and soybean meal Fish (57 ± 05 g/fish) were nursed in a cage-in-lake system (Volta Lake, Ghana), under conditions similar to commercial farming practices Control and experimental diets were fed to triplicate cages by hand to visual satiety, six times per day Growth performance (final weight; weight gain and SGR), feed utilization efficiency indices (FCR and PER) and feed intake were not significantly different (p ≥ 05) between treatments Survival was significantly different (p < 05) but more likely explained by the stress related to frequent handling on the smaller fish Fish whole body composition (dry matter, crude protein, lipid, ash and fibre) was unaffected by the treatment (p ≥ 05), except for the fatty acid compositions which mirrored that of the diets
118 citations
01 Nov 2018
TL;DR: The alterations in serum proteins imply that fish oil activates anti-inflammatory mechanisms believed to impede the early onset of CHD’, and lowering dietary LA reduces OXLAMs in the body.
Abstract: The consumption of seed oils high in the omega-6 polyunsaturated fat (PUFA) linoleic acid (LA) contributes to low-grade inflammation, oxidative stress, endothelial dysfunction and atherosclerosis.1 Moreover, dietary LA significantly increases cyclooxygenase-2 (COX-2) expression in the aorta,2 converting arachidonic acid (AA) to proinflammatory eicosanoids. This may explain why increasing LA intake can actually lower AA levels due to an increased breakdown into harmful proinflammatory metabolites. Additionally, there is an AA-independent pathway of inflammation promoted by the intake of omega-6 seed oils such as increased production of oxidised linoleic acid metabolites (OXLAMs) and proinflammatory LA CYP-eicosanoids.3–5 OXLAMs formed from LA activate NF-kB and increase proinflammatory cytokines, endothelial adhesion molecules, as well as chemokines, all of which are paramount in the formation of atherosclerosis.5–8 LA also induces an inflammatory environment in endothelial cells that may increase the risk of coronary heart disease (CHD).8 OXLAMs are found at a 50-fold higher concentration in plasma than AA metabolites, suggesting that they are more consequential in CHD and other chronic diseases,2 3 9 and lowering dietary LA reduces OXLAMs in the body.3
By inhibiting COXs and lipoxygenases (LOXs), marine omega-3s can reduce inflammation caused by the metabolism of AA. Indeed, compared with high-oleic sunflower oil (3.5 g/day), fish oil (3.5 g/day) reduces acute phase reactants (haptoglobin precursor, haemopexin, alpha-1-antitrypsin precursor and serum amyloid P component). The authors concluded, ‘The alterations in serum proteins… imply that fish oil activates anti-inflammatory mechanisms believed to impede the early onset of CHD’.10 In human atherosclerotic lesions, as the atherosclerotic lesion becomes more advanced, the ratio between oxidised LA and unoxidised LA increases.11 Moreover, rats fed LA have a significant increase in tumour necrosis factor (TNF)-alpha (p<0.05) in plasma, and higher levels of vascular cell adhesion molecule-1 (VCAM-1), intracellular adhesion molecule-1 (ICAM-1) …
112 citations
TL;DR: In this paper, the authors highlight the importance and function of PUFAs mainly ARA, its occurrence throughout the plant kingdom (and others), its biosynthetic pathways and the enzymes involved.
95 citations
TL;DR: The research data relating to fish oil treatment of skin disorders suggest a way forward for generating advances in cosmetic and dermatological uses, as well as demonstrating the association between fish oil supplementation and the benefits to the skin.
Abstract: Fish oil has been broadly reported as a potential supplement to ameliorate the severity of some skin disorders such as photoaging, skin cancer, allergy, dermatitis, cutaneous wounds, and melanogenesis. There has been increasing interest in the relationship of fish oil with skin protection and homeostasis, especially with respect to the omega-3 polyunsaturated fatty acids (PUFAs), docosahexaenoic acid (DHA), and eicosapentaenoic acid (EPA). The other PUFAs, such as α-linolenic acid (ALA) and linoleic acid (LA), also show a beneficial effect on the skin. The major mechanisms of PUFAs for attenuating cutaneous inflammation are the competition with the inflammatory arachidonic acid and the inhibition of proinflammatory eicosanoid production. On the other hand, PUFAs in fish oil can be the regulators that affect the synthesis and activity of cytokines for promoting wound healing. A systemic review was conducted to demonstrate the association between fish oil supplementation and the benefits to the skin. The following describes the different cosmetic and therapeutic approaches using fatty acids derived from fish oil, especially ALA, LA, DHA, and EPA. This review summarizes the cutaneous application of fish oil and the related fatty acids in the cell-based, animal-based, and clinical models. The research data relating to fish oil treatment of skin disorders suggest a way forward for generating advances in cosmetic and dermatological uses.
93 citations
TL;DR: An inclusive review of the effects of n-3 FA on milk and milk solids and the FA profile in milk fat upon feeding a variety of flaxseed products or fish oil is provided.
85 citations
TL;DR: Although the plant-based diets tested in this study had no major deficiencies, small adjustments in the feed-formula are needed to further optimize growth performance while sparing marine resources.
Abstract: The effects of replacing fishmeal and fish oil with a plant-based diet were studied in juvenile (10g) and ongrowing (250-350g) rainbow trout from first-feeding. Feed-related differences in the intestinal and hepatic transcriptome were examined in juveniles after 7 months of feeding at 7°C. Based on microarray results obtained for juveniles, the expression of selected genes related to lipid, cholesterol and energy metabolisms, was assessed by RT-qPCR in ongrowing trout after 6 additional months of feeding at 17°C. Plasma glucose and cholesterol, lipid content and fatty acid profile of whole body were analyzed at both stages. After 7 months at 7°C, all juveniles reached the same body weight (10g), while at 13 months ongrowing fish fed the totally plant-based diet exhibited lower body weight (234 vs 330-337g). Body lipid content was higher in juveniles fed the totally plant-based diet (13.2 vs 9.4–9.9%), and plasma cholesterol was about 2-times lower in trout fed the plant-based diets at both stages. Fatty acid profile mirrored that of the respective diet, with low proportions of long-chain n-3 polyunsaturated fatty acids in fish fed plant-based diets. Genes involved in protein catabolism, carbohydrate metabolism and trafficking were down-regulated in the intestines of juveniles fed the plant-based diets. This was not true for ongrowing fish. Genes involved in lipid and cholesterol metabolisms were up-regulated in the livers of fish fed plant-based diets for both stages. In this study, feeding trout a totally plant-based diet from first-feeding affect a relatively low proportion of metabolism-related genes. In the longer term, when fish were reared at a higher temperature, only some of these changes were maintained (i.e. up-regulation of lipid/cholesterol metabolism). Although the plant-based diets tested in this study had no major deficiencies, small adjustments in the feed-formula are needed to further optimize growth performance while sparing marine resources.
82 citations
TL;DR: Dietary soybean oil could suppress growth performance and liver anti‐oxidative capacity, and induce inflammatory responses of large yellow croaker.
73 citations
TL;DR: The nano-encapsulation efficiency of nano-liposomal fish oil was measured as 90.12 ± 0.27% in comparison with free (unencapsulated) fish oil as discussed by the authors.
Abstract: Fish oils are rich source of omega-3 long chain polyunsaturated fatty acids with several health benefits but their application in food products is a challenge due to strong odor and widespread oxidation. Thus, the object of this study was to produce nano-encapsulated fish oil in nano-liposomes to investigate the effect of the addition of 0.0 (control), and 5% (w/w) nano-encapsulated fish oil on the technological and sensory quality of fortified bread. Physical properties and oxidative stability of fish oil nano-liposomes at 25 days in refrigerated condition were determined. The nano-capsules were characterized by their encapsulation efficiency and particle size distributions. Our results revealed a particle size of about 339.2 nm and a Polydispersity Index of 0.426. The nano-encapsulation efficiency of fish oil incorporated in nano-liposomes was measured as 90.12 ± 0.27%. Nano-encapsulated fish oil showed a better oxidative stability against lipid oxidation in comparison with free (unencapsulated) fish oil. The technological and sensory evaluation indicated that enriched bread with nano-liposomal fish oil had a higher loaf volume of bread than other samples. The addition of nano-liposomal fish oil had no negative effect on bread textural quality and sensory acceptability. So, using of nano-liposomal fish oil as an effective additive for improvement of the nutritional value of bread and its application is suggested for production of other bakery products.
TL;DR: The mechanism of PI3K‐Akt/NF‐&kgr;B/TCR inflammatory signaling in M. amblycephala under oxidized fish oil stress is revealed, which may help to understand the complex regulation involved in lipid oxidative stress resistance.
TL;DR: Adding fish oil/γ-oryzanol nanoemulsion into yogurt resulted in a significant reduction in the acidity and syneresis of yogurt and had closer sensory attributes scores to plain yogurt.
Abstract: Fish oil has several dietary benefits, but its application in food formulations is limited because of its poor water-solubility, easy oxidation and strong odor The purposes of this study were to produce a fish oil/γ-oryzanol nanoemulsion and to evaluate the effect of adding this nanoemulsion on the physicochemical and sensory characteristics of yogurts Adding fish oil/γ-oryzanol nanoemulsion resulted in a significant reduction in the acidity and syneresis of yogurt Yogurt with the nanoemulsion had significantly lower peroxide value (028 mmol/L after 21 days) and higher retention of eicosapentaenoic acid and docosahexaenoic acid contents (decreased to 95% and 94% of its initial value, respectively) than yogurt with fish oil/γ-oryzanol (peroxide value = 065 mmol/L; eicosapentaenoic acid and docosahexaenoic acid contents decreased to 72% and 53% of its initial value, respectively) Fish oil/γ-oryzanol nanoemulsion incorporated into yogurt had closer sensory attributes scores to plain yogurt This study may have important implications for the application of fish oil/γ-oryzanol nanoemulsion in yogurt
TL;DR: Positive outcomes for patients with AD who consumed a combination of xanthophyll carotenoids plus fish oil are suggested, but further study is required to confirm this important observation.
Abstract: BACKGROUND A growing body of scientific evidence suggests that enrichment of certain nutritional compounds in the brain may reduce the risk of Alzheimer's disease (AD). OBJECTIVE To investigate the impact of supplemental xanthophyll carotenoids plus omega-3 fatty acids on disease progression in patients with AD. METHODS Three trial experiments were performed. In Trials 1 and 2 (performed on patients with AD over an 18-month period), 12 patients (AD status at baseline: 4 mild and 8 moderate) were supplemented with a xanthophyll carotenoid only formulation (Formulation 1; lutein:meso-zeaxanthin:zeaxanthin 10:10:2 mg/day) and 13 patients (AD status at baseline: 2 mild, 10 moderate, and 1 severe) were supplemented with a xanthophyll carotenoid and fish oil combination (Formulation 2; lutein:meso-zeaxanthin:zeaxanthin 10:10:2 mg/day plus 1 g/day of fish oil containing 430 mg docohexaenoic acid [DHA] and 90 mg eicopentaenoic acid [EPA]), respectively. In Trial 3, 15 subjects free of AD (the control group) were supplemented for 6 months with Formulation 1. Blood xanthophyll carotenoid response was measured in all trials by HPLC. Omega-3 fatty acids were profiled by direct infusion mass spectrometry. RESULTS Xanthophyll carotenoid concentration increases were significantly greater for Formulation 2 compared to Formulation 1 (p < 0.05), and progression of AD was less for this group (p = 0.003), with carers reporting functional benefits in memory, sight, and mood. CONCLUSION This preliminary report suggests positive outcomes for patients with AD who consumed a combination of xanthophyll carotenoids plus fish oil, but further study is required to confirm this important observation.
TL;DR: It is suggested that mixed LCT-MCT oil phases may be useful for the design of excipient emulsions for improving the bioaccessibility of various hydrophobic nutraceuticals.
Abstract: Effects of lipid type in excipient emulsions on the bioaccessibility of carotenoids (lutein and β-carotene) in spinach were studied using a simulated gastrointestinal tract (GIT). Results showed that the lipid type only had a minor impact on the physical and structural characteristics of the spinach/emulsion mixtures as they passed through simulated mouth, stomach, and small intestine phases. However, a significant effect was observed on lipid digestion, mixed micelle formation, and carotenoid bioaccessibility. Excipient emulsions containing mainly medium chain triacylglycerols (MCTs) (MCT and coconut oils) had faster initial lipid digestion rates, higher overall digestibility, smaller mixed micelle sizes, and higher lutein bioaccessibilities than those containing mainly long chain triacylglycerols (LCTs) (corn, olive, and fish oils). Excipient emulsions rich in long chain monounsaturated fatty acids (MUFAs) (corn and olive oils) formed larger mixed micelles and gave higher β-carotene bioaccessibilities than those rich in either medium chain saturated fatty acids (SFAs) (MCT and coconut oils) or long chain polyunsaturated fatty acids (PUFAs) (fish oil). These differences in bioaccessibility were attributed to differences in micelle size and solubilization capacity, as well as carotenoid dimensions. Finally, emulsions containing a mixed oil phase (MCT oil : corn oil = 1 : 1, w/w) appreciably increased both lutein (from 21% to 42%) and β-carotene (from 6.8% to 25%) bioaccessibility from spinach compared to a control (no oil). These results suggest that mixed LCT–MCT oil phases may be useful for the design of excipient emulsions for improving the bioaccessibility of various hydrophobic nutraceuticals.
TL;DR: The effects of omega-3 fatty acid on muscle damage and function as evaluated by human and animal studies are summarized and its effects on muscle and nerve damage, and muscle mass and strength are summarized.
Abstract: Nutritional supplementation not only helps in improving and maintaining performance in sports and exercise, but also contributes in reducing exercise fatigue and in recovery from exhaustion. Fish oil contains large amounts of omega-3 fatty acids, eicosapentaenoic acid (EPA; 20:5 n-3) and docosahexaenoic acid (DHA; 22:6 n-3). It is widely known that omega-3 fatty acids are effective for improving cardiac function, depression, cognitive function, and blood as well as lowering blood pressure. In the relationship between omega-3 fatty acids and exercise performance, previous studies have been predicted improved endurance performance, antioxidant and anti-inflammatory responses, and effectivity against delayed-onset muscle soreness. However, the optimal dose, duration, and timing remain unclear. This review focuses on the effects of omega-3 fatty acid on muscle damage and function as evaluated by human and animal studies and summarizes its effects on muscle and nerve damage, and muscle mass and strength.
TL;DR: Results of the present study indicate that up to 50% of dietary FM, SPC, and FO can be replaced by Arthrospira sp.
TL;DR: Current guidelines recommend the consumption of either one to two servings of oily fish per week or daily fish oil supplements (around 1 g of omega-3 polyunsaturated fatty acids per day) in adults, however, recent large-scale studies have failed to demonstrate any benefit ofFish oil supplements on cardiovascular outcomes and mortality.
Abstract: Fish and commercially available fish oil preparations are rich sources of long-chain omega-3 polyunsaturated fatty acids. Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are the most important fatty acids in fish oil. Following dietary intake, these fatty acids get incorporated into the cell membrane phospholipids throughout the body, especially in the heart and brain. They play an important role in early brain development during infancy, and have also been shown to be of benefit in dementia, depression, and other neuropsychiatric disorders. Early epidemiologic studies show an inverse relationship between fish consumption and the risk of coronary heart disease. This led to the identification of the cardioprotective role of these marine-derived fatty acids. Many experimental studies and some clinical trials have documented the benefits of fish oil supplementation in decreasing the incidence and progression of atherosclerosis, myocardial infarction, heart failure, arrhythmias, and stroke. Possible mechanisms include reduction in triglycerides, alteration in membrane fluidity, modulation of cardiac ion channels, and anti-inflammatory, anti-thrombotic, and anti-arrhythmic effects. Fish oil supplements are generally safe, and the risk of toxicity with methylmercury, an environmental toxin found in fish, is minimal. Current guidelines recommend the consumption of either one to two servings of oily fish per week or daily fish oil supplements (around 1 g of omega-3 polyunsaturated fatty acids per day) in adults. However, recent large-scale studies have failed to demonstrate any benefit of fish oil supplements on cardiovascular outcomes and mortality. Here, we review the different trials that evaluated the role of fish oil in cardiovascular diseases.
TL;DR: In this paper, the encapsulation of fish oil in electrosprayed capsules using whey protein and carbohydrates (pullulan and dextran or glucose syrup) mixtures as glassy wall materials was studied.
TL;DR: The results suggested that microencapsulated oil might enhance immune activities in the Nile tilapia fed with HFD by improving intestinal structure and microflora.
TL;DR: This study provides new findings on the impact of terrestrial animal and plant products on the nutrition and health of farmed Atlantic salmon, and a new method based on gene biomarkers for potentially predicting desired phenotypes, which could help formulate superior feeds for the Atlantic salmon aquaculture industry.
Abstract: Dependence on marine natural resources threatens the sustainability of Atlantic salmon aquaculture. In the present study, Atlantic salmon fed for 14 weeks with an experimental diet based on animal by-products and vegetable oil (ABP) exhibited reduced growth performance compared with others fed a fish meal/fish oil based experimental diet (MAR) and a plant protein/vegetable oil-based experimental diet (VEG). To characterize the molecular changes underlying the differences in growth performance, we conducted a 44 K microarray study of the liver transcriptome of the three dietary groups. The microarray experiment identified 122 differentially expressed features (Rank Products, PFP < 10%). Based on their associated Gene Ontology terms, 46 probes were classified as metabolic and growth-relevant genes, 25 as immune-related, and 12 as related to oxidation-reduction processes. The microarray results were validated by qPCR analysis of 29 microarray-identified transcripts. Diets significantly modulated the transcription of genes involved in carbohydrate metabolism (gck and pfkfb4), cell growth and proliferation (sgk2 and htra1), apoptosis (gadd45b), lipid metabolism (fabp3, idi1, sqs), and immunity (igd, mx, ifit5, and mhcI). Hierarchical clustering and linear correlation analyses were performed to find gene expression patterns among the qPCR-analyzed transcripts, and connections between them and muscle and liver lipid composition. Overall, our results indicate that changes in the liver transcriptome and tissue lipid composition were driven by cholesterol synthesis up-regulation by ABP and VEG diets, and the lower carbohydrate intake in the ABP group. Two of the microarray-identified genes (sgk2 and htra1) might be key to explaining glucose metabolism regulation and the dietary-modulation of the immune system in fish. To evaluate the potential of these genes as predictive biomarkers, we subjected the qPCR data to a stepwise discriminant analysis. Three sets of no more than four genes were found to be able to predict, with high accuracy (67–94%), salmon growth and fatty acid composition. This study provides new findings on the impact of terrestrial animal and plant products on the nutrition and health of farmed Atlantic salmon, and a new method based on gene biomarkers for potentially predicting desired phenotypes, which could help formulate superior feeds for the Atlantic salmon aquaculture industry.
TL;DR: In this paper, the effect of chemical refining on the volatile compound and fatty acid profiles of crude fish oil was evaluated using headspace solid phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS).
Abstract: In this study, the effect of chemical refining on the volatile compound and fatty acid profiles of crude fish oil was evaluated. The process mainly comprises degumming, deacidification, decoloration, and deodorization. The changes in volatile compounds during the refining process were detected by headspace solid phase micro extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS). Meanwhile, the fatty acid profile was determined by GC. The results showed that hexanal, nonanal, undecanal, 2-nonanone, and 2-undecanone are the key volatile components of fish oil, and the relative content of each compound changed significantly in each step. The proportion of polyunsaturated fatty acids (PUFAs) in the refined oil increased, while the proportion of saturated fatty acids (SFAs) reduced significantly. This study provides a theoretical basis for the improvement of sensory characteristics of fish oil via chemical refining.
Practical applications: Chemical refining was employed for improving the characteristics of crude fish oil, mainly including the volatile compound and fatty acid compositions. The result demonstrated that the refining process could affect the volatile compound and fatty acid profiles significantly, which provided the theoretical foundation for the optimization of process conditions.
TL;DR: It is concluded that feeding tilapia fingerlings with diets containing PO affects antioxidant and innate immune parameters negatively due to the reduction in LYS, TAC, GR, MDA, CAT, SOD and GSHpx.
Abstract: This study was conducted to investigate the effects of replacing dietary fish oil (FO) with palm oil (PO) in juvenile Nile tilapia, Oreochromis niloticus (9.34± 0.02g initial weight) with emphasis on growth performance, digestive enzyme activities as well as serum biochemical parameters. Also, lysozyme activity (LYZ), respiratory burst (RB), superoxide dismutase (SOD), catalase (CAT) and resistance to Streptococcus iniae were investigated. Fish were stocked in 15 rectangular fiber glass tanks (150× 60× 40 cm) at 40 fish per tank with water maintained at 210 litres. Fish were fed five isonitrogenous (33% crude protein) and isolipidic (10% lipid) diets with PO included at 0% (0% PO), 25% (25% PO), 50% (50%PO), 75% (75% PO) and 100% (100% PO) for 8 weeks. The findings demonstrated that growth, and feed utilization was not compromised when PO was used in place of FO either partially or totally. Except for protease activity which was not significantly altered, lipase and amylase activities were significantly altered when FO was replaced with PO. There were no significant differences among treatments for CAT, SOD and LYZ. Serum malondialdehyde (MDA) in fish fed 100% PO was significantly lower than all other groups whiles total antioxidant capacity (TAC) of fish fed 0% PO was significantly higher than all other groups. Fish fed 0% PO, 25% PO and 50% PO had glutathione reductase (GR) significantly higher than fish fed 75% PO and 100% PO. RB in fish fed 0% PO were significantly lower than fish fed 75% PO and 100% PO. Also, fish fed 0% PO had significantly lower total protein (TP) compared with groups fed 50% PO and 75% PO. Fish fed diets with PO had similar resistance ability to Streptococcus iniae as those fed diets with FO. However, the liver function was likely to be compromised due to the increase in aspartate amino transferase (AST) and alkaline phosphatas (ALP) along increasing PO inclusion levels. AST, total protein, triacylglycerol (TAG) and low-density lipoprotein cholesterol (LDL-C) were significantly higher (p<0.05) in groups fed higher levels of PO. This study therefore concludes that feeding tilapia fingerlings with diets containing PO affects antioxidant and innate immune parameters negatively due to the reduction in LYS, TAC, GR, MDA, CAT, SOD and GSHpx.
TL;DR: Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels, so this review discusses this rapid formation of the fishy and metallic off-flavors.
Abstract: Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.
TL;DR: Results clearly indicated that the oil from transgenic Camelina was highly efficient in supplying n-3 LC-PUFA providing levels double that obtained with a current commercial standard, and similar to those a decade ago before substantial dietary fishmeal and oil replacement.
Abstract: Facing a bottleneck in the growth of aquaculture, and a gap in the supply and demand of the highly beneficial n-3 long-chain PUFA (LC-PUFA), sustainable alternatives to traditional marine-based feeds are required. Therefore, in the present trial, a novel oil obtained from a genetically engineered oilseed crop, Camelina sativa, that supplied over 25 % n-3 LC-PUFA was tested as a sole dietary-added lipid source in Atlantic salmon (Salmo salar) feed. Three groups of fish were fed three experimental diets for 12 weeks with the same basal composition and containing 20 % added oil supplied by either a blend of fish oil and rapeseed oil (1:3) (COM) reflecting current commercial formulations, wild-type Camelina oil (WCO) or the novel transgenic Camelina oil (TCO). There were no negative effects on the growth, survival rate or health of the fish. The whole fish and flesh n-3 LC-PUFA levels were highest in fish fed TCO, with levels more than 2-fold higher compared with those of fish fed the COM and WCO diets, respectively. Diet TCO had no negative impacts on the evaluated immune and physiological parameters of head kidney monocytes. The transcriptomic responses of liver and mid-intestine showed only mild effects on metabolism genes. Overall, the results clearly indicated that the oil from transgenic Camelina was highly efficient in supplying n-3 LC-PUFA providing levels double that obtained with a current commercial standard, and similar to those a decade ago before substantial dietary fishmeal and oil replacement.
TL;DR: The results in fish demonstrate that it is possible to replace VO by yeast oil produced from lignocellulose, which may broaden the range of raw materials for food production and add value to residual products of agriculture and forestry.
Abstract: This study investigates the replacement of vegetable oil (VO) in aquaculture feed for Arctic char (Salvelinus alpinus) with oil produced by the oleaginous yeast Lipomyces starkeyi grown in lignocellulose (wheat straw) hydrolysate. VO is extensively used to partially replace fish oil in aquaculture feed, which can be seen as non-sustainable. VO itself is becoming a limited resource. Plant oils are used in many different applications, including food, feed and biodiesel. Its replacement in non-food applications is desirable. For this purpose, yeast cells containing 43% lipids per g dry weight were mechanically disrupted and incorporated into the fish feed. There were no significant differences in this pilot study, regarding weight and length gain, feed conversion ratio, specific growth rate, condition factor and hepatosomatic index between the control and the yeast oil fed group. Fatty and amino acid composition of diet from both groups was comparable. Our results in fish demonstrate that it is possible to replace VO by yeast oil produced from lignocellulose, which may broaden the range of raw materials for food production and add value to residual products of agriculture and forestry.
TL;DR: It can be concluded that FO could not be completely replaced by SO or LO in golden pompano diets, but the lipid sources of a diet could impose significant influence on body condition factor and hepatic lipid metabolism ofgold pompano.
Abstract: Three groups of juvenile golden pompano, Trachinotus ovatus (54.75 ± 0.25 g), were each fed one of three diets containing different lipid sources: fish oil (FO), soybean oil (SO) and lard oil (LO). Fish were reared in sea cages for 8 weeks, and the fish fed the FO diet had significantly higher specific growth rate (SGR) but lower condition factor (CF) than the other treatments. The fatty acid (FA) composition of whole-body lipids was closely correlated with those in the diets. Although no differences can be found in hepatic fatty acid synthase (fasn) activity, the carnitine palmitoyl transferase 1 (cpt1) activity in fish fed the FO diet was significantly higher compared with other treatments. In addition, the relative gene expression of lipid metabolism-related enzymes, such as cpt1, fas, apolipoprotein B100 (apoB100), delta-6 fatty acyl desaturase (fadsd6) and fatty acid-binding protein 1 (fabp1), was also influenced by the different dietary lipid sources. Serum triglyceride (TG) and glucose content in fish fed the LO and FO diets were significantly higher than those in the SO group. Accordingly, it can be concluded that FO could not be completely replaced by SO or LO in golden pompano diets. The lipid sources of a diet could impose significant influence on body condition factor and hepatic lipid metabolism of golden pompano.
TL;DR: The results show that the heritabilities of individual n-3 LC-PUFA and their genetic correlations with other traits vary, which indicates that they play different roles in muscle lipid metabolism, and that proportional muscle contents of EPA and DHA are linked to body fat deposition.
Abstract: The replacement of fish oil (FO) and fishmeal with plant ingredients in the diet of farmed Atlantic salmon has resulted in reduced levels of the health-promoting long-chain polyunsaturated omega-3 fatty acids (n-3 LC-PUFA) eicosapentaenoic (EPA; 20:5n-3) and docosahexaenoic acid (DHA; 22:6n-3) in their filets. Previous studies showed the potential of selective breeding to increase n-3 LC-PUFA levels in salmon tissues, but knowledge on the genetic parameters for individual muscle fatty acids (FA) and their relationships with other traits is still lacking. Thus, we estimated genetic parameters for muscle content of individual FA, and their relationships with lipid deposition traits, muscle pigmentation, sea lice and pancreas disease in slaughter-sized Atlantic salmon. Our aim was to evaluate the selection potential for increased n-3 LC-PUFA content and provide insight into FA metabolism in Atlantic salmon muscle. Among the n-3 PUFA, proportional contents of alpha-linolenic acid (ALA; 18:3n-3) and DHA had the highest heritability (0.26) and EPA the lowest (0.09). Genetic correlations of EPA and DHA proportions with muscle fat differed considerably, 0.60 and 0.01, respectively. The genetic correlation of DHA proportion with visceral fat was positive and high (0.61), whereas that of EPA proportion with lice density was negative. FA that are in close proximity along the bioconversion pathway showed positive correlations with each other, whereas the start (ALA) and end-point (DHA) of the pathway were negatively correlated (− 0.28), indicating active bioconversion of ALA to DHA in the muscle of fish fed high FO-diet. Since contents of individual FA in salmon muscle show additive genetic variation, changing FA composition by selective breeding is possible. Taken together, our results show that the heritabilities of individual n-3 LC-PUFA and their genetic correlations with other traits vary, which indicates that they play different roles in muscle lipid metabolism, and that proportional muscle contents of EPA and DHA are linked to body fat deposition. Thus, different selection strategies can be applied in order to increase the content of healthy omega-3 FAin the salmon muscle. We recommend selection for the proportion of EPA + DHA in the muscle because they are both essential FA and because such selection has no clear detrimental effects on other traits.
TL;DR: The goal of this project was to increase the nutrient value of fillets, by-product muscle, and offal of aquacultured tilapia with increasing levels of n-3 fatty acids from either fish oil or algae meal that were used to replace corn oil.
Abstract: The goal of this project was to increase the nutrient value of fillets, by-product muscle, and offal of aquacultured tilapia. A diet that includes seafood with a high omega-3 (n-3) fatty acid content, more specifically eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are known to have numerous health benefits for consumers. Improved nutrient value of the offal may also attract new market opportunities for the aquaculture industry. Tilapia were cultured on different experimental feeds that contained various levels of n-3 fatty acids from either fish oil (FO) or algae meal (AM) that were used to replace corn oil. The experimental diets included a control (corn oil 6.3%), FO1%, FO3%, FO5%, AM1.75%, AM5.26%, and AM8.77%. All diets were formulated to be isocaloric, isonitrogenous, and isolipid. Three hundred and fifty tilapia with an initial mean weight of 158±2 g were cultured in a recirculating aquaculture system (seven diets replicated at the tank level, 14 tanks, 25 fish per tank). For all of the production performance data, no differences (P>0.05) were observed between the experimental groups which included survival (overall mean ± standard error, 99.4±0.3%), growth per week (45.4±1.0 g/wk), food conversion ratio (1.32±0.03), fillet yield (44.4±0.2%), hepatosomatic index (1.61±0.02), viscerosomatic index (2.86±0.06), and mesenteric fat index (0.97±0.04). Fillet and rib meat tissues were collected at weeks four and eight, and liver and mesenteric fat tissues were collected at week eight. Fatty acids were extracted, methylated and identified with gas chromatography-mass spectrometry. All tissues had improved fatty acid profiles (higher n-3, lower n-6, n-6:n-3) with increasing levels of FO and AM in the diet. For example, the best diet for significantly (P<0.05) improving the lipid profile in tilapia fillets at week eight was diet AM8.77%. In the fillet, total n-3 was increased (control versus AM8.77%) from 151.2±19.0 to 438.7±14.2 mg per 4 ounce (113 g) serving and n-6:n-3 ratio was improved from 5.19±0.76 to 1.29±0.03.