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Effects of dietary fat levels on growth, feed efficiency and biochemical compositions of Eurasian perch Perca fluviatilis
Xu, X.L.; Fontaine, P.; Mélard, C.; Kestemont, P. (2001). Effects of dietary fat levels on growth, feed efficiency and biochemical compositions of Eurasian perch Perca fluviatilis. Aquacult. Int. 9(5): 437-449. dx.doi.org/10.1023/A:1020597415669
In: Aquaculture International. Springer: London. ISSN 0967-6120; e-ISSN 1573-143X, meer
Peer reviewed article  
Beschikbaar in  Auteurs 
Trefwoorden
    Acids > Organic compounds > Organic acids > Fatty acids
    Chemical compounds > Organic compounds > Lipids
    Diets
    Population functions > Growth
    Perca fluviatilis Linnaeus, 1758 [WoRMS]; Perca fluviatilis Linnaeus, 1758 [WoRMS]
    Marien/Kust
Author keywords
    DHA content; dietary fat levels; fatty acid composition; growth; lipid deposition; Perca fluviatilis
Auteurs  Top 
  • Xu, X.L.
  • Fontaine, P.
  • Mélard, C.
  • Kestemont, P.
Abstract
    A feeding experiment was conducted for 10 weeks with Eurasian perch Perca fluviatilis juveniles (33.1-35.9 g initial body weight) using three dietary fat levels (11.7, 15 and 19.3%). The results showed that increasing dietary fat content increased growth, feed efficiency and protein utilization of perch (P < 0.05) but did not affect mortality. Lipid analysis showed that the composition of some perch tissues were also significantly affected by increasing dietary fat content, with an increase of lipid deposition in the viscera (from 64.9% in fish fed 11.7 % fat to 78.8% in fish fed 19.3% fat) and liver (from 12.4 to 23.8%) (P < 0.05), while the muscle composition was not affected by the dietary treament. High docosahexaenoic acid (22:6n-3, DHA) and high docosahexaenoic acid/eicosapentoenoic acid (20:5n-3, EPA) ratios were found in the liver and muscle lipids as compared to the dietary fatty acid compositions, suggesting that Eurasian perch might possess a high capability of converting the long chain highly unsaturated fatty acids, especially DHA from its dietary precursors.
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