Marine lipids
Dietary lipids and transfer in sea water
affect lipid composition of tissues
in the brown trout (Salmo trutta)
M. Viau
(1) , G. Gandemer
(1) , H. Rechignat
(1) , J. Arzel
(2) ,
J. Guillaume
(1)
(1) Inra, Leima, BP 71627, 44316 Nantes Cedex 3, France - viau@nantes.mra.fr
(2) Ifremer Brest, Drv/ra, BP 70, 29280 Plouzané, France
Abstract
The aim of rhis study was to evaluate rhe effects of transfer from fresh
water to sea water on lipid composition of several tissues (liver, gills,
intestine, light muscle) in brown trout fed diets with various lipid
sources (maize oil, fish oil). Results regarding the effects of dietary
lipids and transfer in sea water are presented separately because the
interactions between these two factors were not significant in most of
the cases.
• Dietary lipids had no significant effect on lipid contents of tissues.
Diet with maize oil induced an increase in (n-6) PUFA of triglycerides
and phospholipids in all the tissues.
• Transfer in sea water induced a decrease in lipid contents, mainly in
triglyceride ones, in gills and intestine but an increase in light muscle
and liver. It did not affect phospholipid composition of liver. In intestine and gills, the proportion of cardiolipin decreased while those of
phosphatidyl serine (PS) increased. In white muscle, the proportions of
phosphatidyl ethanolamine (PE) decreased while those of phosphatidyl
inositol (PI) increased. Except in intestine, sea water adaptation caused
a decrease in the proportion of MUFAs in the triglycerides and an
increase in those of saturated fatty acids (SFAs) in light muscle and liver
and (n-6) PUFAs in gills and liver. In intestine, it induced an increase
in (n-6) and (n-3) PUFAs and a decrease in SFAs. No significant difference was observed in fatty acid composition of phospholipids, except
for liver.
Résumé
L’objectif de ce travail était d evaluer les effets du transfert en mer sur
la composition lipidique de plusieurs tissus de la truite commune (foie,
branchies, intestin, muscle blanc) alimentée avec des régimes contenant
différentes sources de lipides (huile de maïs, huile de foie de morue).
Les résultats concernant les effets du régime et du transfert sont présentés séparément car les interactions entre les deux facteurs ne sont pas
significatives dans la majorité des cas.
140
Dietary lipids and transfer in sea water
affect lipid composition of tissues
in the brown trout (Salmo trutta)
M. Viau
(1) , G. Gandemer
(1) , H. Rechignat
(1) , J. Arzel
(2) ,
J. Guillaume
(1)
(1) Inra, Leima, BP 71627, 44316 Nantes Cedex 3, France - viau@nantes.mra.fr
(2) Ifremer Brest, Drv/ra, BP 70, 29280 Plouzané, France
Abstract
The aim of rhis study was to evaluate rhe effects of transfer from fresh
water to sea water on lipid composition of several tissues (liver, gills,
intestine, light muscle) in brown trout fed diets with various lipid
sources (maize oil, fish oil). Results regarding the effects of dietary
lipids and transfer in sea water are presented separately because the
interactions between these two factors were not significant in most of
the cases.
• Dietary lipids had no significant effect on lipid contents of tissues.
Diet with maize oil induced an increase in (n-6) PUFA of triglycerides
and phospholipids in all the tissues.
• Transfer in sea water induced a decrease in lipid contents, mainly in
triglyceride ones, in gills and intestine but an increase in light muscle
and liver. It did not affect phospholipid composition of liver. In intestine and gills, the proportion of cardiolipin decreased while those of
phosphatidyl serine (PS) increased. In white muscle, the proportions of
phosphatidyl ethanolamine (PE) decreased while those of phosphatidyl
inositol (PI) increased. Except in intestine, sea water adaptation caused
a decrease in the proportion of MUFAs in the triglycerides and an
increase in those of saturated fatty acids (SFAs) in light muscle and liver
and (n-6) PUFAs in gills and liver. In intestine, it induced an increase
in (n-6) and (n-3) PUFAs and a decrease in SFAs. No significant difference was observed in fatty acid composition of phospholipids, except
for liver.
Résumé
L’objectif de ce travail était d evaluer les effets du transfert en mer sur
la composition lipidique de plusieurs tissus de la truite commune (foie,
branchies, intestin, muscle blanc) alimentée avec des régimes contenant
différentes sources de lipides (huile de maïs, huile de foie de morue).
Les résultats concernant les effets du régime et du transfert sont présentés séparément car les interactions entre les deux facteurs ne sont pas
significatives dans la majorité des cas.
140