| The fatty acid (FA) content of fish is generally said to reflect fatty acid composition of the diet. In fact, incorporation of FA into tissues is modulated by various metabolic factors, and final composition will depend upon the initial FA content, cumulative intake of dietary fatty acids, growth rate and duration. Analysis of time course of changes in FA composition should be easier with animals having different initial FA profiles, which are subsequently fed a diet with the same FA composition. Data from two studies, one with brown trout and another with turbot were used. Fish were first fed with diets containing one of three different oils (soybean oil (SO), linseed oil (LO) and fish oil (FO)), and subsequently fed the same fish oil-based diet... |
