Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)

The replacement of fish oil (FO) in aquafeeds usually leads to imbalances in the dietary content of n-3 and n-6 polyunsaturated fatty acids (PUFA), with negative consequences for fish performance, health, and fillet quality. Animal-rendered fats are an alternative lipid source high in saturated fatt...

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Autores: Ruiz, Alberto, Gisbert, Enric, Estévez, Alicia, Reyes-López, Felipe E., Vallejos-Vidal, Eva, Tort, Lluís, Dias, Jorge, Engrola, Sofia, Magalhães, Sara, Aire, Tiago, Morais, Sofia
Tipo de recurso: artículo
Fecha de publicación:2024
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:20.500.12327/3109
Acceso en línea:http://hdl.handle.net/20.500.12327/3109
https://doi.org/10.1016/j.aquaculture.2024.741284
Access Level:acceso embargado
Palabra clave:637
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repository_id_str
dc.title.none.fl_str_mv Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
title Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
spellingShingle Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
Ruiz, Alberto
637
title_short Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
title_full Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
title_fullStr Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
title_full_unstemmed Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
title_sort Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)
dc.creator.none.fl_str_mv Ruiz, Alberto
Gisbert, Enric
Estévez, Alicia
Reyes-López, Felipe E.
Vallejos-Vidal, Eva
Tort, Lluís
Dias, Jorge
Engrola, Sofia
Magalhães, Sara
Aire, Tiago
Morais, Sofia
author Ruiz, Alberto
author_facet Ruiz, Alberto
Gisbert, Enric
Estévez, Alicia
Reyes-López, Felipe E.
Vallejos-Vidal, Eva
Tort, Lluís
Dias, Jorge
Engrola, Sofia
Magalhães, Sara
Aire, Tiago
Morais, Sofia
author_role author
author2 Gisbert, Enric
Estévez, Alicia
Reyes-López, Felipe E.
Vallejos-Vidal, Eva
Tort, Lluís
Dias, Jorge
Engrola, Sofia
Magalhães, Sara
Aire, Tiago
Morais, Sofia
author2_role author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Producció Animal
Aqüicultura
dc.subject.none.fl_str_mv 637
topic 637
description The replacement of fish oil (FO) in aquafeeds usually leads to imbalances in the dietary content of n-3 and n-6 polyunsaturated fatty acids (PUFA), with negative consequences for fish performance, health, and fillet quality. Animal-rendered fats are an alternative lipid source high in saturated fatty acids, potentially sparing n-3 PUFA from oxidation, and with lower n-6 PUFA contents than plant-based oils, especially in the case of mammalian fats (MF). Hence, this work assessed the effect of replacing 45% FO by MF (negative control, NC) compared to a diet containing only FO (positive control, PC) in gilthead seabream (Sparus aurata, initial body weight: 85 ± 4 g, mean ± standard deviation) at low water temperature. In addition, we studied the effect of supplementing the NC diet with a combination of pungent spices with hypolipidemic and anti-inflammatory properties at three inclusion levels: 0.05 (SPICY0.05%), 0.1 (SPICY0.1%), and 0.15% (SPICY0.15%). At the end of the trial (112 days), FO substitution by MF led to poorer fish performance in terms of body weight (BW), specific growth rate (SGR), feed conversion ratio (FCR), and protein efficiency ratio (PER). Supplementation of the NC diet with spices numerically improved SGR, FCR and PER at all inclusion levels (non-significantly different from the PC group), being FCR and PER significantly different from the NC group in the SPICY0.1% and SPICY0.15% treatments. A remarkable increase in lipid level was observed in fillets of fish fed the NC diet, but was fully counteracted by spice supplementation, especially in fish fed the SPICY0.15% diet. A lower fat accumulation was also found in the liver of fish fed the SPICY0.1% and SPICY0.15% diets, with respect to the PC and NC groups. The fillets' fatty acid profile mostly reflected the diet composition, but the SPICY0.15% diet modified it in an inverse direction to that observed in the NC, to more closely resemble the profile of fish fed the PC diet. In particular, the SPICY0.15% diet reduced fillet levels of MUFA, linoleic and linolenic acids, and increased n-3 LC-PUFA (including EPA and DHA), compared to the NC. A microarray-based transcriptomic analysis revealed a better hepatic health status, as indicated by different biological processes associated to immunity. Overall, supplementation with the combination of pungent spices at 0.15% enabled the incorporation of alternative lipid sources, such as MF, in aquafeeds without significantly compromising growth and feeding performance, liver health, and quality of the edible product.
publishDate 2024
dc.date.none.fl_str_mv 2024
dc.type.none.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12327/3109
https://doi.org/10.1016/j.aquaculture.2024.741284
url http://hdl.handle.net/20.500.12327/3109
https://doi.org/10.1016/j.aquaculture.2024.741284
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Aquaculture
MICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-095653-R-I00/ES/La dieta y microbiota intestinal como herramientas para regular la adiposidad en peces/ADIPOQUIZ
dc.rights.none.fl_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/embargoedAccess
rights_invalid_str_mv Attribution-NonCommercial-NoDerivatives 4.0 International
http://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv embargoedAccess
dc.format.none.fl_str_mv 63
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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spelling Strategy combining mammalian fats with supplementation of pungent spices in aquafeeds, to mitigate negative impacts of fish oil replacement in fish performance, fillet quality and hepatic condition of gilthead seabream (Sparus aurata)Ruiz, AlbertoGisbert, EnricEstévez, AliciaReyes-López, Felipe E.Vallejos-Vidal, EvaTort, LluísDias, JorgeEngrola, SofiaMagalhães, SaraAire, TiagoMorais, Sofia637The replacement of fish oil (FO) in aquafeeds usually leads to imbalances in the dietary content of n-3 and n-6 polyunsaturated fatty acids (PUFA), with negative consequences for fish performance, health, and fillet quality. Animal-rendered fats are an alternative lipid source high in saturated fatty acids, potentially sparing n-3 PUFA from oxidation, and with lower n-6 PUFA contents than plant-based oils, especially in the case of mammalian fats (MF). Hence, this work assessed the effect of replacing 45% FO by MF (negative control, NC) compared to a diet containing only FO (positive control, PC) in gilthead seabream (Sparus aurata, initial body weight: 85 ± 4 g, mean ± standard deviation) at low water temperature. In addition, we studied the effect of supplementing the NC diet with a combination of pungent spices with hypolipidemic and anti-inflammatory properties at three inclusion levels: 0.05 (SPICY0.05%), 0.1 (SPICY0.1%), and 0.15% (SPICY0.15%). At the end of the trial (112 days), FO substitution by MF led to poorer fish performance in terms of body weight (BW), specific growth rate (SGR), feed conversion ratio (FCR), and protein efficiency ratio (PER). Supplementation of the NC diet with spices numerically improved SGR, FCR and PER at all inclusion levels (non-significantly different from the PC group), being FCR and PER significantly different from the NC group in the SPICY0.1% and SPICY0.15% treatments. A remarkable increase in lipid level was observed in fillets of fish fed the NC diet, but was fully counteracted by spice supplementation, especially in fish fed the SPICY0.15% diet. A lower fat accumulation was also found in the liver of fish fed the SPICY0.1% and SPICY0.15% diets, with respect to the PC and NC groups. The fillets' fatty acid profile mostly reflected the diet composition, but the SPICY0.15% diet modified it in an inverse direction to that observed in the NC, to more closely resemble the profile of fish fed the PC diet. In particular, the SPICY0.15% diet reduced fillet levels of MUFA, linoleic and linolenic acids, and increased n-3 LC-PUFA (including EPA and DHA), compared to the NC. A microarray-based transcriptomic analysis revealed a better hepatic health status, as indicated by different biological processes associated to immunity. Overall, supplementation with the combination of pungent spices at 0.15% enabled the incorporation of alternative lipid sources, such as MF, in aquafeeds without significantly compromising growth and feeding performance, liver health, and quality of the edible product.The Research was funded by LUCTA S.A.. Alberto Ruiz was supported by a predoctoral grant ( PRE2019-091259 ) linked to the ADIPOQUIZ Project ( RTI2018-095653-R-I00 ) funded by the Ministerio de Ciencia, Innovación y Universidades (Spain). Eva Vallejos-Vidal acknowledges the support of Fondecyt Iniciación project number 11221308 (ANID; Chile). Felipe E. Reyes-López acknowledges the support of Fondecyt Regular 1211841 (ANID; Chile). The authors would like to thank Olga Bellot, Marta Sastre and Maria Curto, staff from IRTA La Ràpita, for their assistance in the histological and biochemical analyses.info:eu-repo/semantics/acceptedVersionElsevierProducció AnimalAqüicultura2024info:eu-repo/semantics/article63http://hdl.handle.net/20.500.12327/3109https://doi.org/10.1016/j.aquaculture.2024.741284reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésAquacultureMICIU/Programa Estatal de I+D+I orientada a los retos de la sociedad/RTI2018-095653-R-I00/ES/La dieta y microbiota intestinal como herramientas para regular la adiposidad en peces/ADIPOQUIZAttribution-NonCommercial-NoDerivatives 4.0 Internationalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/embargoedAccessoai:recercat.cat:20.500.12327/31092026-05-29T05:05:01Z
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