Restoration of EPA and DHA in rainbow trout (Oncorhynchus mykiss) using a finishing fish oil diet at two different water temperatures.

Feeding fish a fish oil finishing diet (FOFD) after grow-out on vegetable oil diet is one strategy to restore eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) levels. We investigated restoration of EPA and DHA in rainbow trout fed a FOFD preceded by a grow-out period on 50% or 75% palm fatty acid distillate (PFAD) diets at optimal (15°C) or elevated (20°C) water temperatures. Using the FOFD restored EPA and DHA in fillet and whole carcass of fish previously fed either 50% PFAD diet from 85% to 98% or 75% PFAD from 66% to 93% of values obtained for fish fed FO diet throughout.

Restoration of fillet n-3 long-chain polyunsaturated fatty acid is improved by a modified fish oil finishing diet strategy for atlantic salmon (Salmo salar L.) smolts fed palm fatty acid distillate.

Reducing the lipid content in fish prior to feeding a fish oil finishing diet (FOFD) has the potential to improve n-3 long-chain (≥ C(20)) polyunsaturated fatty acid (LC-PUFA) restoration. This study had two main objectives: (1) determine whether feeding Atlantic salmon smolt a 75% palm fatty acid distillate diet (75PFAD) improves the apparent digestibility (AD) of saturated fatty acids (SFA) and (2) examine whether a food deprivation period after growth on 75PFAD leads to higher n-3 LC-PUFA restoration in the fillet when applying a FOFD. The AD of SFA was higher for 75PFAD compared to that of a fish oil (FO) diet.

Effect of feeding Atlantic salmon (Salmo salar L.) a diet enriched with stearidonic acid from parr to smolt on growth and n-3 long-chain PUFA biosynthesis.

Vegetable oils (VO) have become the predominant substitute for fish oil (FO) in aquafeeds; however, the resultant lower content of n-3 long-chain ( ≥ C20) PUFA (n-3 LC-PUFA) in fish has put their use under scrutiny. The need to investigate new oil sources exists. The present study tested the hypothesis that in Atlantic salmon (Salmo salar L.