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doi:10.1016/j.cbpa.2007.05.018 
Copyright © 2007 Elsevier Inc. All rights reserved.
Replacement of fish oil with thraustochytrid Schizochytrium sp. L oil in Atlantic salmon parr (Salmo salar L) diets
Received 25 March 2007;
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Abstract
Replacing fish oil with that from a docosahexaenoic acid (22:6ω3, DHA) rich single cell micro-organism, thraustochytrid Schizochytrium sp. L, in diets for Atlantic salmon (Salmo salar) was investigated. Four experimental diets containing 100% thraustochytrid oil (TO), 100% palm oil (PO) and a 4:1 palm and thraustochytrid oil mixture (MX) were compared to a fish oil (FO) diet over 9 weeks. A saltwater transfer challenge occurred at the end of the trial for 14 days to test the diet treatments on the ability of salmon to smolt. There were no significant differences in the feed consumption of the diets or the digestibility of the ω3 or ω6 PUFA, indicating no differences in the digestibility of fatty acids between diets. No significant differences were noted between the growth of fish on the four diet treatments. Significant differences were noted in the fatty acid profiles of the fish muscle tissues between all diets. Fish on the TO diet had a significantly greater percentage of DHA in muscle tissue compared with fish on all other diets. Blood osmolarity, which is inversely related to the ability of salmon to smolt, from the TO and FO fed fish was significantly lower than that of fish on the PO diet. This study showed that thraustochytrid oil can be used to replace fish oil in Atlantic salmon diets without detriment to the growth of parr. Including thraustochytrid oil in fish diets significantly increases the amount of DHA in Atlantic salmon muscle and therefore is a candidate for use in oil blends for salmon diets. Thraustochytrid oil provides a renewable source of essential fatty acids, in particular DHA, for aquafeeds.
Keywords: Replacement oil; Fatty acid composition; Docosahexaenoic acid; DHA; 22:6ω3; Thraustochytrids; Single cell oils; Long-chain polyunsaturated fatty acids; Digestibility; Osmolarity
Article Outline
- 1. Introduction
- 2. Materials and methods
- 2.1. Experimental diets
- 2.2. Growth experiment
- 2.3. Lipid extraction and isolation
- 2.4. Chemical analysis
- 2.5. Statistical analysis
- 3. Results
- 3.1. Growth results
- 3.2. Lipid class composition
- 3.3. Fatty acid (FA) composition
- 3.4. Digestibility
- 3.5. Saltwater challenge
- 4. Discussion
- 4.1. Digestion
- 4.2. Smoltification
- 4.3. ω3/ω6 ratio
- Acknowledgements
- References
