Effect of graded dietary fish oil supplementation on body composition and fillet fatty acid composition of pike (Esox lucius L.)

Molnár, T. and Kucska, B. and Szabó, A. and Biró, J. and Bercsényi, M. and Hancz, Cs. (2012) Effect of graded dietary fish oil supplementation on body composition and fillet fatty acid composition of pike (Esox lucius L.). Acta Alimentaria, 41 (1). pp. 86-93. ISSN 0139-3006

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Abstract

A feeding experiment was conducted on northern pike, Esox lucius L. (123.6±33.3 g initial body weight) applying graded dietary fish oil supplementation resulting three dietary fat levels (without supplementation: 6.2% fat and 11.7, 17.4% fat levels with supplementations) in a recirculation system. Feed consumption, feed efficiency and protein utilization of pike was not affected by the treatment. Whole body lipid content analysis showed that the composition of pike was significantly affected by the increasing level of fish oil supplementation, although no relationship was detected between the dietary and the fillet lipid content, as well as the protein content of fish bodies. High docosahexaenoic acid (DHA, C22:6n-3) proportions were found in the muscle lipids (groups fed fish oil supplementation), as compared to the dietary fatty acid compositions suggesting that with dietary fish oil supplementation the dietary precursors (mainly EPA) enable pike to convert long chain highly unsaturated fatty acids, especially DHA; resulting high DHA: EPA ratios in the fillet.

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