GROWTH RESPONSE AND MUSCLE LIPID QUALITY OF INDIAN WHITE SHRIMP FED DIFFERENT OILS AT TWO DIETARY LIPID LEVELS

• Published in: Journal of food quality 2010-08, Vol.33 (4), p.405-423
• Main Authors: OURAJI, H., ABEDIAN KENARI, A.M., SHABANPOUR, B., SHABANI, A., NEZAMI, S.A., SODAGAR, M., JANI KHALILI, K., FAGHANI, S.
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Diets; Fat industries; Fish; Fish and seafood industries; Food industries; Fundamental and applied biological sciences. Psychology; Indian; Lipids; Muscles; Shrimps; Vegetable oils; Vitamin E
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/j.1745-4557.2010.00336.x

ABSTRACT A feeding trial was conducted to evaluate the effects of partial fish oil replacement with vegetable oils at two levels of dietary lipid on growth performance and muscle lipid quality of Indian white shrimp Fenneropenaeus indicus. Final weight of shrimp fed control diet (100% fish oil) was higher than that of shrimp fed the other diets. Partial replacement of fish oil with vegetable oils resulted in reduced levels of eicosapentaenoic acid and docosahexaenoic acid in shrimp muscle tissue. Increasing the dietary lipid level had an effect on lipid content of shrimp, by increasing lipid deposition in muscle tissue, but without a significant effect on growth. Concentrations of cholesterol in shrimp muscle were not significantly affected by dietary lipid source and level (P > 0.05). Shrimp fed diets with 14% lipid had significantly higher concentration of malonaldehyde (thiobarbituric acid reactive substances) in muscle tissue than shrimp fed diets with 9.5% lipid. Vitamin E concentration in muscle of shrimp fed 100% fish oil was significantly (P