Effects of diets supplemented with olive oil bagasse or technical rendered fat on the apolar lipids and their fatty acid composition of trout (Salmo gairdneri) muscle |
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| Institution: | 1. Departments of Dermatology and Pathology & Laboratory Medicine, Boston University Medical Center, 609 Albany Street, Boston, MA 02118;2. Department of Pediatrics, Section of Dermatology, The Children’s Hospital of Philadelphia, 3550 Market Street, Second Floor Dermatology, Philadelphia, PA 19104;1. School of Biological Sciences, Flinders University, GPO Box 2100, Adelaide, Australia;2. Australian Seafood CRC, Science Park, Bedford Park, SA, Australia;3. Marine Innovation Southern Australia, Australia;4. National Centre for Marine Conservation and Resource Sustainability, Australian Maritime College, University of Tasmania, Locked Bag 1370, Launceston 7250, Tasmania, Australia;5. The University of Adelaide, School of Animal and Veterinary Sciences, Roseworthy, South Australia 5371, Australia;6. South Australian Research and Development Institute Aquatic Sciences Centre, West Beach, South Australia 5024, Australia |
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| Abstract: | This study deals with the effect of two by-products from the food industry (olive oil bagasse and technical rendered fat) on the apolar lipid contents and their fatty acid compositions of the muscle of rainbow trout (Salmo gairdneri). Two batches of 150 trout were given commercial diets supplemented with 11% olive oil bagasse or technical rendered fat for 100 days. A batch fed with the commercial diet was used as a control. The total and the apolar lipid contents in the muscle of the three batches ranged from 2.21 to 3.07% and 1.07 to 2.13%, respectively. Triglycerides accounted for more than 72% of total apolar lipids. Although differences in the fatty acid of the diets were observed, only clear influences on the fatty acids C-16:1 and C-18:1 of muscle triglycerides were found. However, the overall results seem to indicate that these by-products could be useful components in trout rations in order to lower the costs of the feeds. |
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