EFFECT OF DIETARY LIPID LEVEL AND FATTY ACID COMPOSITION ON DEPOSITION, I UTILIZATION AND CONVERSION OF FATTY ACIDS IN EUROPEAN EEL Anguilla anguilla L.

摘要

The fatty acid composition of fish can to a large extend be influenced by the fatty acid composition of the diet. This is partly by simple dilution, but also by selective incorporation and/or oxidation, and by conversion, ie. elongation and (de-) saturation.A 32d feeding experiment was conducted with A.anguilla of c. 60g initial mass, at 25°C. The fish were fed one of 4 isoproteic (36% protein) diets, with 2 lipid levels (L, 130 g/kg, and H, 250 g/kg), and within each lipid level 2 levels of n-3 LC-HUFA (LL, 0.2 g/kg and LH, 1.9 g/kg versus HL, 2.7 g/kg and HH, 19.5 g/kg). Different lipid levels were created by exchange with gelatinized wheat starch. The basal oil used was coconut oil, and the other diets were created by replacing this with different amounts of a mix of fish oil and soya oil.