Please use this identifier to cite or link to this item:
The Effect of Replacement of Fish Oil by Soybean Oil in Practical Diets, on Tissue Fatty Acid and Expression of Related Genes in Pacific White Shrimp Litopenaeus vannamei
|Title:||The Effect of Replacement of Fish Oil by Soybean Oil in Practical Diets, on Tissue Fatty Acid and Expression of Related Genes in Pacific White Shrimp Litopenaeus vannamei|
|LC Subject Headings:||Fish culture--Israel.|
|Abstract:||High prices and unsustainable supply have rendered the use of high levels of fish oil in aquafeeds problematic. In the present study, an eight-week feeding trial was conducted to evaluate the replacement of fish oil with less expensive and more sustainable soybean oil in a practical diet containing 17% fish meal, which is widely used in China for Pacific white shrimp Litopenaeus vannamei. Five diets with five levels of fish oil replacement (0%, 25%, 50%, 75%, and 100%) by soybean oil were fed to shrimp for 56 days. At the end of the trial results obtained after analysis of the shrimp showed that shrimp fed diets containing 50% fish oil and 50% soybean oil displayed no significant differences in weight gain, specific growth rate, survival, and feed conversion ratio. Quantitative polymerase chain reactions revealed that the expression levels of fatty acid binding protein and fatty acid synthase, two critical genes in fat metabolism, gradually decreased with increased levels of soybean oil in diets. Fatty acid profiling showed that complete replacement of fish oil with soybean oil affected fatty acid content in shrimp muscles, including monounsaturated fatty acid, polyunsaturated fatty acid, and highly-unsaturated fatty acid, as well as the ratio of n-3/n-6 polyunsaturated fatty acids. The expression of two genes decreased with increased soybean oil level in diets. The growth results indicate|
|Appears in Collections:||Volume 68, 2016|
Items in eVols are protected by copyright, with all rights reserved, unless otherwise indicated.