title: Positional Distribution of Fatty Acids in Triacylglycerols and Phospholipids from Fillets of Atlantic Salmon (Salmo Salar) Fed Vegetable and Fish Oil Blends.
abstract: The nutritional and functional characteristics of dietary fat are related to the fatty acid (FA) composition and its positional distribution in the triacylglycerol (TAG) fraction. Atlantic salmon is an important source of healthy long chain omega 3 FA (particularly, eicosapentaenoic (EPA) and docoxahexaenoic (DHA) acids). However, the impact of lipid sources in salmon feeds on the regiospecificity of FA in the fish TAG remains to be explored. The present study determines the effect of feeding salmon with blends of palm, rapeseed, and fish oil, providing two different EPA + DHA concentrations (high: H-ED 10.3% and low: L-ED 4.6%) on the fillet lipid class composition and the positional distribution of FA in TAG and phospholipids. The regiospecific analysis of fillet TAG showed that around 50% of the EPA and around 80% of DHA was located in the sn-2 position. The positional distribution of FA in phosphatidylcholine (PC), showed that around 80% of the EPA and around 90% of DHA were located in the sn-2. Fish fed the vegetable-rich diets showed higher EPA in the sn-2 position in PC (77% vs. 83% in the H-ED and L-ED diets, respectively) but similar DHA concentrations. It is concluded that feeding salmon with different EPA + DHA concentrations does not affect their positional distribution in the fillet TAG.
authors.affiliation: Department of Agricultural Production, School of Agricultural Engineering, Technical University of Madrid, 28040 Madrid, Spain. noemi.ruiz@ig.csic.es.
authors.forename: Noemi
authors.initials: N
authors.lastname: Ruiz-Lopez
authors.affiliation: Skretting Aquaculture Research Centre (ARC), P.O. Box 48, N-4001 Stavanger, Norway. Ingunn.Stubhaug@skretting.com.
authors.forename: Ingunn
authors.initials: I
authors.lastname: Stubhaug
authors.affiliation: Lucta S.A., Can Parellada 28, 08170, Montornés del Vallés, Barcelona, Spain. Ignacio.Ipharraguerre@lucta.es.
authors.forename: Ignacio
authors.initials: I
authors.lastname: Ipharraguerre
authors.affiliation: Institute of Human Nutrition and Food Science, University of Kiel, Hermann-Rodewald-Straße 6-8, D-24118 Kiel, Germany. Rimbach@foodsci.uni-kiel.de.
authors.forename: Gerald
authors.initials: G
authors.lastname: Rimbach
authors.affiliation: Department of Agricultural Production, School of Agricultural Engineering, Technical University of Madrid, 28040 Madrid, Spain. david.menoyo@upm.es.
authors.forename: David
authors.initials: D
authors.lastname: Menoyo
mesh_terms: D000821:Animal Feed; D000818:Animals; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005395:Fish Oils / Q000494:pharmacology*; D010743:Phospholipids / Q000032:analysis* / Q000737:chemistry; D010938:Plant Oils / Q000494:pharmacology*; D020317:Salmo salar / Q000378:metabolism*; D014280:Triglycerides / Q000032:analysis* / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D005395:Fish Oils; D010743:Phospholipids; D010938:Plant Oils; D014280:Triglycerides
keywords: functional foods; omega 3 fatty acids; positional distribution; salmon (Salmo salar)