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The kinetics of nutrient incorporation into body tissues of gilthead seabream (Sparus aurata) females and the subsequent effects on egg composition and egg quality

Published online by Cambridge University Press:  09 March 2007

Moti Harel ,
Amos Tandler ,
George W. Kissil  and
Shalom W. Applebaum
Moti Harel
Affiliation:
National Center for Mariculture, P.O. Box 1212, Eilat, Israel
Amos Tandler
Affiliation:
National Center for Mariculture, P.O. Box 1212, Eilat, Israel
George W. Kissil
Affiliation:
National Center for Mariculture, P.O. Box 1212, Eilat, Israel
Shalom W. Applebaum
Affiliation:
The Hebrew University of Jerusalem, Faculty of Agriculture, P.O. Box 12, Rehovot 76100, Israel
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Abstract

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The interaction between essential dietary components and changes in tissue nutrient reserves, egg quality and egg composition, were studied from 60 d before and during the spawning of Sparus aurata broodstock. Fish were given isonitrogenous (550 g/kg dry weight) and isolipidic (100 g/kg dry weight) diets, based on protein and lipid extracts of squid meal. Diets differed in the levels of n−6 (10–30 mg/g dry weight) and n−3 (0–10 mg/g dry weight) essential fatty acids. The effects of these diets on biochemical and fatty acid composition of body tissues, and the subsequent effects on egg composition and egg viability were measured. Dietary essential fatty acids were mostly incorporated into the liver, ovaries, digestive tract and associated adipose tissues. The lipid composition of these tissues reached an equilibrium with dietary lipid composition within 15 d of feeding on any given diet. Muscle and gill cartilage tissues did not show any significant changes in their biochemical and fatty acid composition, even after 60 d feeding. Egg viability decreased significantly within 10 d of feeding the broodstock with a diet deficient in n−3 highly unsaturated fatty acids (n−3 HUFA). The levels of n−3 HUFA in both polar and neutral fractions of egg lipid were directly correlated with their levels in the broodstock diet. When the total amount of egg n−3 HUFA dropped below 17 mg/g dry weight, egg viability and larvae hatching rate decreased by 53% and 47 % respectively. These results suggest that the biochemical composition of organs involved in S. aurata reproduction are highly sensitive to the nutritional value of the diet, which affects egg and larval quality rapidly.

Keywords

Egg compositionEgg qualityn−3 fatty acidsSparus aurata
Type
Kinetics of nutrient incorporation in seabream
Information
British Journal of Nutrition , Volume 72 , Issue 1 , July 1994 , pp. 45 - 58
Copyright
Copyright © The Nutrition Society 1994

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