Supplemental dietary flaxseed oil affects both neutral and phospholipid fatty acids in cultured tilapia

• Published in: European journal of lipid science and technology Vol. 110; no. 8; pp. 707 - 713
• Main Authors: de Souza, Nilson E, Stevanato, Flávia B, Garcia, Edivaldo E, Visentainer, Jeane E.L, Zara, Ricardo F, Visentainer, Jesui V
• Format: Journal Article
• Language: English
• Published: Weinheim Wiley-VCH Verlag 01-08-2008; WILEY-VCH Verlag; WILEY‐VCH Verlag; Wiley-VCH
• Subjects: Biological and medical sciences; Fat industries; Fatty acids; Food industries; Fundamental and applied biological sciences. Psychology; Neutral lipids; Phospholipids; Tilapia; Oils and fats industry; Oil; Phospholipid; Neutral lipids; Lipids; Tilapia; Phospholipids; Fatty acids
• ISSN: 1438-7697; 1438-9312
• DOI: 10.1002/ejlt.200700245

This work aimed to evaluate the neutral lipid (NL) and phospholipid (PL) classes in tilapia (Oreochromis niloticus) muscle tissue. Tilapias were raised in captivity for a period of 5 months with increasing levels (0, 1.25, 2.50, 3.75, and 5.00%) of flaxseed oil [source of α-linolenic acid (LNA), 18:3n-3] in substitution for sunflower oil (control). The NL/PL ratio was 1.9, and 45 fatty acids were determined for both classes of lipid. The class totals of n-3 acids always increased in all treatments, while the totals for n-6 acids always decreased (p <0.05). For a given level of flaxseed oil, the LNA contents were consistently higher, including EPA (20:5n-3) and DHA (22:6n-3). Arachidonic acid (20:4n-6) remained high in the PL but was reduced as levels of dietary flaxseed oil were increased. The n-6/n-3 ratios decreased significantly with the rise in flaxseed oil content in all treatments, and highly unsaturated fatty acid contents increased with the levels of flaxseed oil. Overall, the influence of flaxseed oil on the fatty acid composition in the contributing NL and PL classes was to increase n-3 PUFA, thus raising the nutritional value of this freshwater fish meat and, consequently, contributing to the health of consumers.