Nosifish; GM-Camelina sativa derived omega-3s in Atlantic salmon diets influences inflammatory response to bacterial stimulation
Meeting the world population's nutritional needs will become increasingly reliant upon aquaculture. In parallel, increasing culture of carnivorous species such as Atlantic salmon puts pressure on wild fish stocks traditionally used as sources of fishmeal and oil in commercial diets. Dilution of diets with plant-based ingredients has seen a shift in omega-3 to omega-6 PUFA ratios in Atlantic salmon, suboptimal for both fish and consumer health. PUFAs are utilised as substrates for production of lipid mediators of inflammation, with omega-6 PUFAs producing pro-inflammatory eicosanoids compared to the anti-inflammatory products derived from omega-3s. In this project we examined the impact of novel omega-3 sources in dietary oil on transcriptomic and lipidomic profiles and responses to bacterial and viral stimulation in Atlantic salmon head kidney and plasma.
BioProject