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Fish oil and meal replacement in mullet (Mugil liza) diet with Spirulina (Arthrospira platensis) and linseed oil
- Rosas, Victor Torres, Monserrat, José María, Bessonart, Martin, Magnone, Larisa, Romano, Luis Alberto, Tesser, Marcelo Borges
- Comparative biochemistry and physiology 2019 v.218 pp. 46-54
- Arthrospira platensis, Mugil liza, Spirulina, antioxidant activity, body weight, carotenoids, color, colorimetry, diet, fatty acid composition, fillet quality, filleting, fillets, fish meal, fish oils, growth performance, highly unsaturated fatty acids, linseed oil, liver, muscles, omega-3 fatty acids, weight loss
- This research evaluated the effect of the simultaneous substitution of fish meal and fish oil at 0, 30, 50, 70 and 100% (termed SS0, SS30, SS50, SS70 and SS100, respectively) with both Spirulina (Arthrospira platensis) and linseed oil. The effect on growth, colour, fatty acid (FA) profile, and liver and muscle antioxidant response in mullets (Mugil liza) were evaluated. A full substitution was not possible due to a final body weight reduction (p < 0.05). The colorimetric analyses showed an improvement in fillet colouration (p < 0.05). Also, we found a saturation of carotenoids in muscle at 30% substitution. The content of highly unsaturated fatty acids - HUFA (DHA, EPA and ARA) in muscle diminished as the substitution level increased and, at the same time, the level of these FAs in the diet diminished. We found interesting evidence of elongation from 18:3n-3 to 20:3n-3 when substitution with linseed oil levels was above 50% but no desaturation to 20:4 or 20:5n-3 was found, which could insinuate a certain n-3 HUFA requirement under the experimental conditions. Moreover, we noted an increase in the antioxidant capacity up to the treatment SS70; the SS100 treatment showed a diminution in the antioxidant capacity. It is concluded that a partial inclusion of Spirulina and linseed oil (50%) is possible, and that this replacement can increase antioxidant responses, improve its growth performance and can modulate the mullets fillet quality without affecting negatively fillet fatty acid content.