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| Cahu, Chantal; Zambonino, Jose-luis; Corraze, Genevieve; Coves, Denis. |
| Triplicate groups of juvenile seabass (initial weight of 241 g) were fed during 13 weeks three isonitrogenous experimental diets containing different lipid levels, 12% (LL group), 21% (ML group) and 30% (HL group). At the end of the experiment, fish weight gain was similar among the 3 dietary groups. Intestinal brush border membranes were purified for each dietary group; one part of the brush border fraction was dedicated to enzyme assays, the remaining fraction being used for lipid extraction followed by fatty acid analysis. The fatty acid composition of the brush border membrane differed among the 3 groups, although the 3 experimental diets had the same fatty acid composition. The increase in dietary lipid level resulted in a lowering in (n-3)... |
| Tipo: Text |
Palavras-chave: Membrane lipid; Intestine; Fish; Fatty acids; Dietary lipids; Brush border hydrolases. |
| Ano: 2000 |
URL: http://archimer.ifremer.fr/doc/2000/publication-901.pdf |
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| Regost, Christelle; Arzel, Jacqueline; Cardinal, Mireille; Robin, Jean; Laroche, M; Kaushik, Sadasivam. |
| A study was undertaken with marketable size turbot to evaluate the effects of dietary fat levels on chemical composition. lipogenesis and flesh quality, Four experimental diets containing graded levels of fish oil in order to obtain 10%, 15%, 20% and 25% of crude fat were fed to triplicate groups of turbot (initial body weight of 660 g) for 12 weeks in full strength seawater at temperature of 17 degreesC. Nutrient digestibility was not influenced by dietary fat levels. The best growth performance was observed in fish fed 10% and 15% dietary fat. High dietary lipid levels led to higher fat deposition in whole fish, although lipid level in muscle remained low (1.1% in dorsal muscle and 1.7% in ventral muscle irrespective of diet), Significant subcutaneous... |
| Tipo: Text |
Palavras-chave: Flesh quality; Lipogenesis; Fat deposition; Dietary lipids; Psetta maxima. |
| Ano: 2001 |
URL: http://archimer.ifremer.fr/doc/2001/publication-376.pdf |
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| Pompéia,C.; Lopes,L.R.; Miyasaka,C.K.; Procópio,J.; Sannomiya,P.; Curi,R.. |
| Fatty acids have various effects on immune and inflammatory responses, acting as intracellular and intercellular mediators. Polyunsaturated fatty acids (PUFAs) of the omega-3 family have overall suppressive effects, inhibiting lymphocyte proliferation, antibody and cytokine production, adhesion molecule expression, natural killer cell activity and triggering cell death. The omega-6 PUFAs have both inhibitory and stimulatory effects. The most studied of these is arachidonic acid that can be oxidized to eicosanoids, such as prostaglandins, leukotrienes and thromboxanes, all of which are potent mediators of inflammation. Nevertheless, it has been found that many of the effects of PUFA on immune and inflammatory responses are not dependent on eicosanoid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acids; Immune system; Inflammation; Dietary lipids; Leukocytes. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-879X2000001100001 |
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