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-Oxidation capacity in liver increases during parr-smolt transformation of Atlantic salmon fed vegetable oil and fish oil

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Atlantic salmon Salmo salar were fed diets containing 100% fish oil (FO; capelin oil) or 100% vegetable oil (VO) from start of feeding until the fish reached the size of 2ยท5 kg. Samples were taken during the period of the parr-smolt transformation (October 2002 to February 2003). The VO diet consisted of a blend of 55% rapeseed oil, 30% palm oil and 15% linseed oil to maintain the sum of saturated, monounsaturated and polyunsaturated fatty acids between the two diets, although with differences in the individual chain length of fatty acids. Na+/K+-ATPase activity in the gills, total -oxidation capacity in muscles and liver and total lipid, glycogen and dry matter content in the muscles were measured during the parr-smolt transformation and after seawater transfer. Na+/K+-ATPase activity in gills increased prior to seawater transfer, showing an adaptation for seawater survival. Major changes in the lipid and glycogen content in the fillet and in -oxidation capacity were found in the tissues measured. -oxidation capacity increased significantly in liver and decreased in red muscle, prior to seawater transfer, giving liver an important role in energy production during this period. Results also indicated that feeding Atlantic salmon a diet where 100% of FO was replaced with VO did not have any negative effects on lipid metabolism during parr-smolt transformation.
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Keywords: liver; parr-smolt transformation; red and white muscle; smoltification; vegetable oil; ๎œ-oxidation

Document Type: Regular Paper

Affiliations: NIFES (National Institute of Nutrition and Seafood Research), P. O. Box 2029, Nordnes, 5817 Bergen, Norway

Publication date: 2006-08-01

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