Effect of diets containing different oils on brain fatty acid composition in sea bass (Dicentrarchus labrax L.) |
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| Authors: | A Pagliarani M Pirini G Trigari V Ventrella |
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| Affiliation: | 1. CSIRO Oceans and Atmosphere, Lucas Heights, New South Wales, Australia;2. Deakin University, Warrnambool, Victoria, Australia;3. CSIRO Oceans and Atmosphere, Hobart, Tasmania, Australia;4. CSIRO Oceans and Atmosphere, North Ryde, New South Wales, Australia;5. Queensland Department of Science and Environment, Brisbane, Queensland 4001, Australia;6. Centre for Agroecology, Water and Resilience, Coventry University, United Kingdom;7. Australian Rivers Institute, Griffith University, Queensland 4111, Australia;8. Queensland Alliance of Environmental Health Sciences, University of Queensland, Queensland, 4108, Australia;1. State Key Laboratory of Biocontrol, Institute of Aquatic Economic Animal and Guangdong Province Key Laboratory for Aquatic Economic Animals, School of Life Science, Sun Yat-sen University, Guangzhou, 510275, PR China;2. Qinghai Kaiteweide Ecological Fishery co. LTD, PR China;1. MARE – Marine and Environmental Sciences Centre, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016, Lisboa, Portugal;2. Departamento de Biologia Animal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016, Lisboa, Portugal;3. Departamento de Biologia Vegetal, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016, Lisboa, Portugal;4. Biosystems and Applied Sciences Institute, Faculdade de Ciências da Universidade de Lisboa, Campo Grande, 1749-016, Lisbon, Portugal;5. Southern Seas Ecology Laboratories, School of Biological Sciences, The University of Adelaide, South Australia, 5005, Australia |
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| Abstract: | Four groups of adult sea bass were given diets containing about 8% of one of four different oils having a different fatty acid composition: linseed oil, grape-seed oil, containing high amounts of linolenic and linoleic acids respectively, hydrogenated coconut oil, mainly containing saturated fatty acids, and cod liver oil which was considered as reference. Total lipid, phospholipid and polar lipid contents of the brain of the different groups of sea bass were unaffected. The fatty acid composition of the brain agreed with the dietary history of sea bass: thus adult sea bass brain is capable of incorporating dietary fatty acids. Sea bass brain and structural lipids of the liver appeared to be similarly sensitive to the dietary input in contrast with mammalian brain which was reported to be more resistant than other tissues. The more striking dietary effect on liver total lipid fatty acid composition is ascribed to the incorporation of dietary fatty acids in depot fats. |
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