Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.

Re-esterified vegetable oils are obtained from a chemical esterification reaction between vegetable acid oils and glycerol. Due to their properties, it is expected that they have a higher nutritive value than their corresponding acid oils and a better digestibility than their native counterparts. Th...

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Detalles Bibliográficos
Autores: Trullàs, C, Fontanillas, R., Tres Oliver, Alba, Sala, Roser
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2017
País:España
Institución:Universidad de Barcelona
Repositorio:Dipòsit Digital de la UB
OAI Identifier:oai:diposit.ub.edu:2445/167930
Acceso en línea:https://hdl.handle.net/2445/167930
Access Level:acceso abierto
Palabra clave:Productes derivats
Olis vegetals
Peixos marins
Esterificació
Digestió
By-products
Vegetable oils
Marine fishes
Esterification
Digestion
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spelling Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.Trullàs, CFontanillas, R.Tres Oliver, AlbaSala, RoserProductes derivatsOlis vegetalsPeixos marinsEsterificacióDigestióBy-productsVegetable oilsMarine fishesEsterificationDigestionRe-esterified vegetable oils are obtained from a chemical esterification reaction between vegetable acid oils and glycerol. Due to their properties, it is expected that they have a higher nutritive value than their corresponding acid oils and a better digestibility than their native counterparts. The aim of the present study was to determine the effect of reesterified oils with a different monoacylglycerol (MAG) and diacylglycerol (DAG) content, produced from palm or rapeseed, on fatty acid digestibility in gilthead sea bream (Sparus aurata). Triplicate groups of fish were fed nine experimental diets containing different oils during 28 days. For each source, four different types of oil were used: native, re-esterified low or high in MAG and DAG and acid. A commercial fish oil was used for the control diet. Diets containing re-esterified oils had better apparent digestibility coefficients (ADC) of total fatty acids than acid oil diets. Reesterified oils do not negatively affect apparent digestibility coefficients of fatty acids when compared to their corresponding native oils and could be incorporated as a source of energy in diets for gilthead sea bream. An improvement in digestibility compared to the native oil diet was only obtained in palm re-esterified oil high in MAG and DAG.Wiley2017info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://hdl.handle.net/2445/167930Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)reponame:Dipòsit Digital de la UBinstname:Universidad de BarcelonaInglésVersió postprint del document publicat a: https://doi.org/10.1111/anu.12421Aquaculture Nutrition, 2017, vol. 23, p. 537-547https://doi.org/10.1111/anu.12421(c) John Wiley & Sons Ltd, 2017info:eu-repo/semantics/openAccessoai:diposit.ub.edu:2445/1679302026-05-27T06:46:51Z
dc.title.none.fl_str_mv Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
title Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
spellingShingle Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
Trullàs, C
Productes derivats
Olis vegetals
Peixos marins
Esterificació
Digestió
By-products
Vegetable oils
Marine fishes
Esterification
Digestion
title_short Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
title_full Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
title_fullStr Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
title_full_unstemmed Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
title_sort Fatty acid digestibility in gilthead sea bream fed diets containing native, re-esterified or acid vegetable oils.
dc.creator.none.fl_str_mv Trullàs, C
Fontanillas, R.
Tres Oliver, Alba
Sala, Roser
author Trullàs, C
author_facet Trullàs, C
Fontanillas, R.
Tres Oliver, Alba
Sala, Roser
author_role author
author2 Fontanillas, R.
Tres Oliver, Alba
Sala, Roser
author2_role author
author
author
dc.subject.none.fl_str_mv Productes derivats
Olis vegetals
Peixos marins
Esterificació
Digestió
By-products
Vegetable oils
Marine fishes
Esterification
Digestion
topic Productes derivats
Olis vegetals
Peixos marins
Esterificació
Digestió
By-products
Vegetable oils
Marine fishes
Esterification
Digestion
description Re-esterified vegetable oils are obtained from a chemical esterification reaction between vegetable acid oils and glycerol. Due to their properties, it is expected that they have a higher nutritive value than their corresponding acid oils and a better digestibility than their native counterparts. The aim of the present study was to determine the effect of reesterified oils with a different monoacylglycerol (MAG) and diacylglycerol (DAG) content, produced from palm or rapeseed, on fatty acid digestibility in gilthead sea bream (Sparus aurata). Triplicate groups of fish were fed nine experimental diets containing different oils during 28 days. For each source, four different types of oil were used: native, re-esterified low or high in MAG and DAG and acid. A commercial fish oil was used for the control diet. Diets containing re-esterified oils had better apparent digestibility coefficients (ADC) of total fatty acids than acid oil diets. Reesterified oils do not negatively affect apparent digestibility coefficients of fatty acids when compared to their corresponding native oils and could be incorporated as a source of energy in diets for gilthead sea bream. An improvement in digestibility compared to the native oil diet was only obtained in palm re-esterified oil high in MAG and DAG.
publishDate 2017
dc.date.none.fl_str_mv 2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://hdl.handle.net/2445/167930
url https://hdl.handle.net/2445/167930
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1111/anu.12421
Aquaculture Nutrition, 2017, vol. 23, p. 537-547
https://doi.org/10.1111/anu.12421
dc.rights.none.fl_str_mv (c) John Wiley & Sons Ltd, 2017
info:eu-repo/semantics/openAccess
rights_invalid_str_mv (c) John Wiley & Sons Ltd, 2017
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
reponame:Dipòsit Digital de la UB
instname:Universidad de Barcelona
instname_str Universidad de Barcelona
reponame_str Dipòsit Digital de la UB
collection Dipòsit Digital de la UB
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,300724

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