GROWTH PERFORMANCE AND TISSUE FATTY ACID COMPOSITION OF CYPRIUS CARPIO (LINN.) REARED ON FEEDS CONTAINING ANIMAL FATS AS FISH OIL REPLACEMENT

Transcription

1 NSve Nture to Survive 10(2): , GROWTH PERFORMANCE AND TISSUE FATTY ACID COMPOSITION OF CYPRIUS CARPIO (LINN.) REARED ON FEEDS CONTAINING ANIMAL FATS AS FISH OIL REPLACEMENT SONU BAWEJA* AND BHUPINDER K. BABBAR Deprtment of Zoology, Punjb Agriculturl University, Ludhin , INDIA e-mil: sonubwej3@gmil.com KEYWORDS Common crp Animl fts Fish oil replcement Ftty cids Growth Received on : Accepted on : *Corresponding uthor ABSTRACT A sixty dy feeding experiment ws conducted to study the effect of fish oil replcement in the diet of common crp fingerlings with two terrestril niml fts viz. poultry ft (PF) nd got ft (GF) on survivl, growth performnce nd ftty cid composition. Nine isonitrogenous nd isoenergetic diets were formulted, contining 20% lipid sources. Fish oil (FO) ws used in control diet, which ws substituted by 25%, 50%, 75% nd 100% with the lterntive lipid sources in other eight diets. Survivl rte recorded during the experimentl period ws 100% for ll tretment groups. Net weight gin ( g), specific growth rte ( %) nd proximte composition of fish fed different experimentl diets were not significntly different (p 0.05). However, tissue ftty cid compositions differ significntly mong fish fed control diet nd other tretment diets). The n-3/n-6 rtio of fish fed control diet (diet 1) ws quite higher (1.31%) compred to tht in fish fed the other diets. In conclusion, the results show tht prtil replcement (25 to 50%) of fish oil with niml fts is possible without ny negtive effect on growth performnce, survivl, proximte nd ftty cid composition of fish with n dditionl benefit of reduction in the cost of fish feed. INTRODUCTION Fish oil (FO) hs widely been used s the min lipid source in fish diets, s source of n-3 polyunsturted ftty cids (n-3 PUFA) minly eicospentnoic cid (20:5 n-3, EPA) nd docoshexnoic cid (22:6 n-3, DHA) nd ft-soluble vitmins (Bell et l., 2001; Turchini et l., 2005). n-3 PUFA content in quculture products is mjor fctor determining consumer preference becuse of their beneficil effects on humn helth (Byir et l., 2010). However, in the ner future, the FO resources my not be enough to cover the incresing demnd for oils in qufeeds due to stgnting fisheries ctches, which hs resulted in higher FO prices (Turchini et l., 2009; Glencross, 2009). The current trend is towrds the replcement of FO by lterntive lipid sources in quculture feeds for sustinble quculture production. Fish oil replcement with lterntive dietry lipid sources seems to be possible if the essentil ftty cid requirements re stisfied (Srgent et l., 1999). Similr work in this direction hs been done on mny fish species fed upon poultry ft, soyben/corn lecithin, soyben oil, pork lrd, beef tllow, goose ft, beef tllow, sheep til ft lone or blended with other plnt oils nd/or niml fts (Mrtino et l., 2002; Turchini et l., 2003; Liu et l., 2004; Noffs et l., 2009; Byir et l., 2011, Byrktr nd Byir, 2012). Some freshwter fish cn elongte nd desturte FAs with 18 crbons, specificlly linolenic cid to PUFA with crbons of the n-3 series. This bility to synthesize EPA nd DHA from linolenic cid llows the formultion of diets contining less expensive plnt oils/niml fts. The mrket vlue of cultured fish lrgely depends on their qulity nd feed composition is one of the fctors tht control qulity (Morris, 2001; Sherer, 2001). Consequently, the links between fish s food nd humn helth re strongly relted to the ftty cid composition of the food (Steffens, 1997; Vldimrsson nd Jmes, 2001). The ftty cid profile of fish cn be modified with diets contining lterntive lipid sources (Vldimrsson nd Jmes, 2001). The hypothesis behind the work is tht there is scnty informtion on the lterntive lipid sources which cn replce fish oil from qufeeds nd this informtion is completely lcking with respect to crps, which re one of the importnt fresh wter food fishes cultured in Asi, Indi nd Punjb. The objective of the present study ws to investigte the effect of replcement of fish oil with niml fts in the diet of common crp, Cyprinus crpio (Linn.) on its survivl, growth performnce, proximte composition nd muscle ftty cid profile. MATERIALS AND METHODS Formultion nd Preprtion of Experimentl Diets Nine isonitrogenous nd isolipidic diets were formulted. Fish oil ws used in control diet, which ws substituted 25%, 50%, 75% nd 100% with lterntive lipid sources in other eight diets. The percent contribution of different ingredients to different experimentl diets nd their proximte composition is shown in Tble 1.The ftty cid composition of different experimentl diets is given in Tble 2. Experimentl Design 655

2 SONU BAWEJA AND BHUPINDER K. BABBAR Common crp, Cyprinus crpio communis (Linn.) ws procured from the Shib Bchn Frm, Pndori, Ludhin. The fish of cm size nd g weight were rndomly selected for the experiment which were cclimtized for 5-6 dys to lbortory conditions in plstic tubs of 100 litre cpcity. The experiment ws run in triplictes for 60 dys in plstic tubs of 34 litres cpcity fitted with complete ertion nd filtertion system, with 12 fishes in ech of it. Fishes were fed nine different experimentl diets for 60 dys. Fishes were fed twice 5% of fish biomss. Wter qulity estimtion in terms of temperture, dissolved oxygen, ph, lklinity, hrdness, mmoni nd slinity were done weekly during the experimentl period. Smple preprtion At the end of experiment ech fish ws scled, finned, heded nd gutted. The fish smples were then clened with tp wter nd the muscles were tken from whole fish body. Bones were removed nd the boneless muscles thoroughly mixed together to form composite or representtive smple of edible portion of the fish. The whole procedure ws done on ice tht took bout 10 minutes. The composite smple ws pcked in clen lbelled ziplok polythene bgs nd stored t C for future use. Survivl nd growth performnce Survivl (%) ws clculted by compring the live crp recovered t the end of the experiment with the totl crp stocked t the strt of the experiment. Growth ws estimted in terms of net weight gin (NWG), verge dily weight gin (ADWG) nd specific growth rte (SGR) by using following formule: NWG (g) = Finl body weight (g) - Initil body weight (g) ADWG (g) = SGR (%W/d) = Chemicl nlysis Averge finl body weight- Averge initil body weight Period of culture (dys) L n finl body weight L n initil body weight Period of culture (dys) 100 Proximte nlysis ws conducted using stndrd procedures (AOAC, 2000). Percentge moisture ws estimted by drying 2g smple t 100±2ºC to constnt weight, Crude proteins (CP) by Kjeldhl s method, totl lipid content by solvent extrction method nd sh by incinertion in muffle furnce. Crbohydrte content ws clculted by difference method (FAO, 2004): % Crbohydrte = (% moisture + % crude proteins + % totl lipids + % sh) Ftty cid nlysis ws crried out by Gs Chromtogrphy (AOAC, 2000) using M/s Nucon Engineers AIMIL Gs Chromtogrph (solid stte) model Nucon series 5700/5765 equipped with flme ioniztion detector. Sttisticl nlysis Results re expressed s men ± stndrd error. The dt for survivl, growth performnce, proximte composition nd ftty cid composition were subjected to one-wy nlysis of vrince (ANOVA) with the help of STATGRAPH nd Microsoft Excels sttisticl pckges. Differences were regrded s significnt when p RESULTS Wter qulity monitoring showed no sttisticlly significnt differences (p 0.05) mong different diets nd the observed vlues indicte tht none of the experimentl diets ffected the qulity of wter (Tble 3). Growth performnce nd Survivl The verge dily weight gin (ADWG) of fish were not significntly different mong different dietry tretments. The NWG nd SGR of fish rnging from g nd %, respectively were not significntly different mong different tretments (Tble 4). At the end of experiment, survivl ws 100% in ll the tretments (Tble 4). Proximte composition The dt on proximte composition of common crp fed different experimentl diets re given in Tble 5. No significnt differences (p 0.05) were detected mong the different tretments in moisture, crude protein, totl lipid, sh nd crbohydrte content. Ftty cid composition Ftty cid composition of fish flesh is closely relted to dietry ftty cids. The fish fed control diet (diet 1) contined highest levels of totl n-3 PUFAs (20.58±0.16) nd n-6 PUFAs (17.17±0.25), while mong other tretments totl n-3 PUFAs were highest (p 0.05) in fish fed diet 2 (12.84±0.61) nd totl n-6 PUFAs were highest (Pd 0.05) in fish fed diet 3 (11.72±0.0) (Tble 6). Among different dietry tretments, mximum (p 0.05) MUFA ws in fish fed diet 5 (45.53±0.37%) while SFA content ws mximum (p 0.05) in fish fed diet 9 (58.12±0.55%). Terrestril niml fts incresed 18:1n-9/n-3 rtios significntly, rnging from 1.72±0.13% to 29.57±5.45% s compre to fish fed diet 1 (0.41±0.01%). The plmitic cid ws the predominnt SFA in fish fed poultry ft diets (diets 2 to 5) nd steric ws the predominnt SFA in the fish fed got ft diets (diets 6 to 9). The n-3/n-6 rtio of fish fed control diet (diet 1) ws quite higher compred to tht in fish fed the other diets (Tble 6, p 0.05). DISCUSSION Nutrients essentil to the freshwter fish re sme s those required by most other nimls. These include wter, proteins, lipids (ft, oils, nd ftty cid), crbohydrte (sugr, strch), vitmins nd minerls (Devi nd Mishr., 2013). In the present study, the results suggested tht prtil or complete replcement of FO with niml fts does not impir growth performnce nd survivl of common crp fingerlings indicting tht none of the experimentl diets hve dverse effect on the helth of fish. Erlier studies lso reported tht growth prmeters nd survivl re not ffected in fish species fed upon poultry ft, soyben/corn lecithin, soyben oil, pork lrd, beef tllow, goose ft, beef tllow, sheep til ft lone or blended with other plnt oils nd/or niml fts (Mrtino et l., 2002; Turchini et l., 2003; Liu et l., 2004; Noffs et l., 2009; Byir et l., 656

3 GROWTH PERFORMANCE AND TISSUE FATTY ACID COMPOSITION Tble 1: Formultion nd proximte composition of experimentl diets Diets Diet 1 Diet 2 Diet 3 Diet 4 Diet 5 Diet 6 Diet 7 Diet 8 Diet 9 Ingredients (%) Fish oil Poultry ft Got ft - - Soyben mel Groundnut oil cke Mustrd oil cke Whet flour Rice brn Corn strch Vitmin & minerl mixture Molsses Iodized slt Proximte composition (%) Moisture 5.21± ± ± ± ± ± ± ± ±0.08 Crude protein 26.83± ± ± ± ± ± ± ± ±0.50 Totl lipid 19.93± ± ± ± ± ± ± ± ±0.08 Ash 8.43± ± ± ± ± ± ± ± ±0.05 Crbohydrte 39.58± ± ± ± ± ± ± ± ±0.41 Diet bbrevitions: Diet 1: 100% Fish oil; Diet 2: 75% fish oil + 25% poultry ft; Diet 3: 50% fish oil + 50% poultry ft: Diet 4: 25% fish oil + 75% poultry ft; Diet 5: 100% poultry ft; Diet 6: 75% fish oil + 25% got ft; Diet 7: 50% fish oil + 50% got ft: Diet 8: 25% fish oil + 75% got ft; Diet 9: 100% got ft Tble 2: Ftty cid composition of experimentl diets Diets Diet 1 Diet 2 Diet 3 Diet 4 Diet 5 Diet 6 Diet 7 Diet 8 Diet 9 Ftty cids 10:0 3.89± ± ±0.06 b 1.16±0.11 c 0.21±0.01 d 3.23± ±0.32 b 1.01±0.02 c 0.32±0.02 d 11:0 1.66± ±0.23 b 0.76±0.00 b 0.32±0.00 c 0.08±0.00 d 0.89±0.02 b 0.41±0.01 c 0.13±0.00 d 0.00± :0 3.92± ±0.38 b 1.79±0.10 c 0.85±0.02 d 0.21±0.02 e 2.56±0.32 b 1.81±0.16 c 0.89±0.10 d 0.32±0.02 e 16:0 17.5±0.64 e 20.87±0.59 c 23.24±1.24 b 25.62±0.87 b 27.28± ±0.25 d 20.15±0.56 cd 20.97±0.56 c 21.63±0.32 c 18: ±0.40 e 10.34±0.13 f 8.39±0.08 g 6.42±0.13 h 4.32±0.21 i 17.58±0.52 d 22.87±1.21 c 27.14±1.05 b 32.90±1.12 ÓSFA b 39.28±0.94 e 38.19±0.35 e 36.50±0.36 f 34.37±0.25 g 32.10±0.54 h 43.58±0.45 d 47.40±1.30 c 50.14±1.11 b 55.17± :1 n ±0.28 f 30.33±0.61 de 34.82±0.25 c 38.31±0.63 b 41.34± ±0.41 e 29.92±0.62 de 30.96±0.32 d 31.64±0.45 d ÓMUFA c 25.84±0.28 f 30.33±0.61 de 34.82±0.25 c 38.31±0.63 b 41.34± ± ±0.62 de 30.96±0.32 d 31.64±0.45 d 18:3 n ± ±0.60 c 6.90±0.05 d 4.41±0.04 e 1.28±0.02 f 9.32±0.05 b 6.77±0.06 d 3.96±0.02 e 1.25±0.04 f 20:5 n ± ±0.08 b 1.18±0.02 c 0.54±0.02 d 0.08±0.00 e 1.74±0.04 b 1.21±0.02 c 0.51±0.00 d 0.09±0.01 e 22:6 n ± ±0.09 b 1.45±0.01 c 0.71±0.02 d 0.11±0.01 e 2.15±0.02 b 1.49±0.23 c 0.65±0.04 d 0.13±0.02 e Ón-3PUFA d 17.90± ±0.12 b 9.53±0.13 c 5.39±0.22 d 1.47±0.02 e 13.21±0.06 b 9.67±0.21 c 5.12±0.08 d 1.47±0.02 e 18:2 n ±0.09 e 12.73±0.27 d 14.98±0.12 c 19.21±0.35 b 21.52± ±0.03 f 6.32±0.24 g 4.72±0.19 h 2.35±0.06 i 20:4 n ± ±0.13 b 3.57±0.02 c 1.51±0.02 d 0.63±0.03 e 5.04±0.11 b 3.53±0.03 c 1.57±0.03 d 0.58±0.00 e Ón-6PUFA e 15.26±0.25 d 17.89±0.28 c 18.55±0.11 c 20.72±0.33 b 22.15± ±0.12 e 9.85±0.26 f 6.39±0.05 g 2.93±0.05 h ÓPUFA f 33.16± ±1.16 b 28.08±0.58 c 26.11±0.35 d 22.99±.022 e 26.16±0.14 d 19.52±0.25 f 11.51±0.14 g 4.40±0.06 h ÓUFA g 59.00±1.20 b 60.85±1.55 b 62.90±1.71 b 64.42± ± ±0.98 c 49.44±0.84 d 42.47±25 e 36.04±0.12 f n3/n6 1.17± ±0.01 c 0.51±0.00 d 0.26±0.00 e 0.06±0.00 f 1.02± ± ±0.02 b 0.50±0.00 d SFA/PUFA 1.18±0.03 de 1.25±0.03 d 1.30±0.03 d 1.31±0.04 d 1.40±0.02 d 1.66±0.12 d 2.43±0.11 c 4.35±0.00 b 12.53±0.21 SFA/UFA 0.66±0.04 e 0.62±0.02 e 0.58±0.02 ef 0.53±0.01 f 0.49±0.01 g 0.80±0.02 d 0.95±0.04 c 1.18±0.01 b 1.53± :1n-9/n ±0.02 g 2.40±0.00 f 3.65±0.03 e 7.10±0.08 c 28.12± ±0.10 f 3.09±0.12 e 6.04±0.02 d 21.52±0.12 b See Tble 1for diet bbrevitions; Vlues re mens ± S.E; Vlues with different superscripts in row differ significntly (p 0.05); b ÓSFA includes Cpric cid (10:0), Undecyclic cid (11:0), Myristic cid (14:0), Plmitic cid (16:0) nd Steric cid (18:0); c ÓMUFA includes Oleic cid (18:1n-9); d Ón-3 PUFA includes Linolenic cid (18:3n-3), Eicospentenoic cid (20:5n-3) nd Docoshexenoic cid (22:6n-3); e Ón-6 PUFA includes Linoleic cid (18:2n-6) nd Archidonic cid (20:4n-6); f ÓPUFA includes Ón-3 PUFA nd Ón-6 PUFA; g ÓUFA includes ÓPUFA nd ÓMUFA. 2011, Byrktr nd Byir., 2012). Erlier studies suggested tht the sources of lipid used did not ffect the weight gin nd survivl of the fish, but tissue ftty cid composition is lrgely reflected from the dietry ftty cid composition (Ozshinoglu et l., 2013). Results reveled more MUFAs in fish fed poultry ft diets thn fish fed got ft diets, which hve the highest SFA. Hung et l., 2008 reported tht niml fts such s lrd or poultry fts re generlly richer in SFA nd in the cse of poultry ft, hve n pprecible mount of the MUFA (minly 18:1 n-9). The SFA 16:0 nd 18:0 cn be biosynthesized de novo by ll known orgnisms, including fish, by the conventionl pthwy (Srgent et l., 2002). Oleic cid (18:1n-9) ws the only MUFA in fish muscle fed different experimentl diets. Higher 18:1n-9 indictes the ftty cid deficiency in some extent, nd 18:1n- 9/n-3 rtio cn be criterion to evlute the ftty cid requirement (Tkeuchi et l., 1990; Srgent et l., 2002). In the present study, 18:1n-9/ n-3 rtios were significntly different mong different tretments. In the present study, replcement of fish oil with poultry nd got fts resulted in reduced levels of totl n-3 nd n-6 PUFAs. EPA nd DHA levels were prticulrly reduced to negligible by the increse in the level of poultry nd got ft in the experimentl diets. Sme trend ws lso reflected in the ftty cid composition of both poultry ft nd got ft diets. Linoleic cid (18:2 n-6) nd linolenic cid (18: 3 n-3) re substrtes for the sme enzymes i.e. Δ 6-desturses suggesting the metbolic competition between 18:2 n-6 nd 18: 3 n-3 (Cbllero et l., 2002; Bell nd Dick., 2004). High content of 18:2 n-6 in experimentl diets contining niml fts might hve inhibited the conversion of 18: 3 n-3 into the longer chin 20:5 n-3 (EPA) nd 22:6 n-3 657

4 SONU BAWEJA AND BHUPINDER K. BABBAR Tble 3: Summry of wter qulity prmeters during the experimenttion period Diets Temperture ( C) DO(mgl -1 ) ph Alklinity (mgl -1 ) Hrdness(mgl -1 ) Ammoni (mgl -1 ) Slinity (ppt) Diet 1 Men Mx Min Diet 2 Men Mx Min Diet 3 Men Mx Min Diet 4 Men Mx Min Diet 5 Men Mx Min Diet 6 Men Mx Min Diet 7 Men Mx Min Diet 8 Men Mx Min Diet 9 Men Mx Min See Tble 1for diet bbrevitions Tble 4: Survivl nd growth performnce of common crp rered on different experimentl diets Diets Prmeters ADWG NWG SGR Survivl Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 Diet ± ± ± ±0.00 See Tble 1for diet bbrevitions; ADWG: Averge dily weight gin (g); NWG: Net weight gin (g); SGR: Specific growth rte (%W/d); Survivl (%); Vlues re mens ± S.E; Vlues with no superscript do not differ significntly t 5% level of significnce. Tble 5: Proximte composition (%) of Cyprinus crpio (Linn.) fed different experimentl diets. Diets Muscle Proximte Composition Moisture Crude protein Totl lipid Ash Crbohydrte Diet ± ± ± ± ±0.42 Diet ± ± ± ± ±0.30 Diet ± ± ± ± ±0.82 Diet ± ± ± ± ±0.68 Diet ± ± ± ± ±0.16 Diet ± ± ± ± ±0.57 Diet ± ± ± ± ±0.60 Diet ± ± ± ± ±0.67 Diet ± ± ± ± ±0.53 See Tble 1for diet bbrevitions; Vlues re mens ± S.E; Vlues with no superscript do not differ significntly t 5% level of significnce. (DHA) essentil ftty cids (Yildiz et l., 2013). Totl or 75% replcement of fish oil with poultry or got ft (diets 4, 5, 8 nd 9) completely inhibited the synthesis of EPA with significnt dverse ffect on DHA level. However 25 to 50% replcement of fish oil with poultry or got fts (diets 2, 3, 6 nd 7) hd not ffected the DHA level. 658

5 GROWTH PERFORMANCE AND TISSUE FATTY ACID COMPOSITION Tble 6: Ftty cid composition of Cyprinus crpio (Linn.) fed different experimentl diets Diets Diet 1 Diet 2 Diet 3 Diet 4 Diet 5 Diet 6 Diet 7 Diet 8 Diet 9 Ftty cids 10:0 4.36± ±0.74 b 2.33±0.26 c 3.70±0.05 b 3.52±0.27 b 2.42±0.09 c 3.30±0.11 b 3.53±0.26 b 2.87±0.16 c 11:0 2.01± ±0.13 de 0.73±0.12 d 1.62±0.12 b 2.11± ±0.02 d 1.15±0.02 c 1.30±0.25 bc 1.32±0.09 bc 14:0 0.31±0.09 c ±0.01 c 0.23±0.01 c ±0.04 b 2.48± ± ± :0 9.65±0.30 e 14.34±0.60 c 19.80±0.01 b 23.84± ± ±0.25 d 14.11±0.60 c 18.15±0.01 b 19.50±0.52 b 18: ±0.05 d 11.41±0.47 e 5.062±0.00 f 6.26±0.05 f 6.12±0.09 f 20.31±0.25 c 27.13±0.10 b 29.04± ±0.58 ÓSFA b 32.03±0.66 d 30.22±1.05 d 28.78±0.22 e 35.59±0.97 d 37.55±0.54 c 37.52±0.67 c 49.56±0.77 b 55.21± ± :1 n ±0.04 g 21.93±0.72 d 36.05±0.01 b 37.18±2.13 b 45.53± ±0.32 f 24.58±0.53 e 27.04±0.13 c 28.86±0.42 c ÓMUFA c 9.13±0.04 g 21.93±0.72 d 36.05±0.01 b 37.18±2.13 b 45.53± ±0.32 f 24.58±0.53 e 27.04±0.13 c 28.86±0.42 c 18:3 n ± ±1.04 b 6.77±0.00 d 5.88±0.07 e 1.52±0.37 g 8.79±0.28 c 5.96±0.04 e 5.08±0.02 e 1.30±0.31 f 20:5 n ± ±0.14 b 0.24±0.02 d ±0.01 c 0.08±0.01 d :6 n ± ±0.06 b 0.87±0.03 c 0.48±0.03 d 0.13±0.01 e 1.54±0.02 b 0.80±0.09 c 0.44±0.01 d 0.10±0.00 e Ón-3PUFA d 20.58± ±0.61 b 7.83±0.05 d 6.36±0.06 e 1.52±0.37 h 10.64±0.27 c 6.83±0.11 de 5.52±0.02 f 1.40±0.31 g 18:2 n ± ±0.52 d 8.60± ±0.35 b 5.55±0.25 c 5.45±0.23 c 7.03±0.03 b 5.84±0.31 c 5.71±0.08 c 20:4 n ± ±0.48 c 3.12±0.00 c 1.72±0.24 d 1.50±0.00 e 4.62±0.30 b 2.04±0.02 d 1.52±0.18 e 1.12±0.02 f Ón-6PUFA e 17.17± ±0.39 b 11.72±0.0 b 8.50±0.60 e 7.06±0.25 de 10.08±0.07 c 9.08±0.04 cd 7.37±0.14 de 6.83±0.07 e ÓPUFA f 39.75± ±0.50 b 19.61±0.06 c 14.87±0.54 d 8.71±0.40 f 20.76±0.18 c 15.91±0.08 d 12.89±0.15 e 7.24±0.37 ef ÓUFA g 48.88± ±0.61 c 55.66± ±2.60 b 54.26± ±0.48 d 40.46±0.56 d 39.94±0.27 e 36.07±0.08 d n3/n6 1.31± ±0.08 b 0.66±0.00 e 0.75±0.05 d 0.23±0.05 f 1.05±0.03 c 0.75±0.01 d 0.74±0.01 d 0.20±0.04 e SFA/PUFA 0.80±0.02 f 1.25±0.06 e 1.47±0.01 e 2.39±0.14 d 4.31±0.24 b 1.80±0.02 de 3.11±0.03 c 4.28±0.04 b 8.02±0.02 SFA/UFA 0.65±0.01 d 0.65±0.01 d 0.51±0.00 e 0.69±0.05 d 0.70±0.01 d 0.92±0.01 c 1.22±0.02 b 1.38± ± :1 n-9/n ±0.01 f 1.72±0.13 e 4.60±0.03 c 5.83±0.36 b 29.57± ±0.68 d 4.00±0.06 c 4.90±0.03 c 20.61±0.52 b See Tble 1for diet bbrevitions; Vlues re mens ± S.E; Vlues with different superscripts in row differ significntly (p 0.05); b ÓSFA includes Cpric cid (10:0), Undecyclic cid (11:0), Myristic cid (14:0), Plmitic cid (16:0) nd Steric cid (18:0); c ÓMUFA includes Oleic cid (18:1n-9); d Ón-3 PUFA includes Linolenic cid (18:3n-3), Eicospentenoic cid (20:5n-3) nd Docoshexenoic cid (22:6n-3); e Ón-6 PUFA includes Linoleic cid (18:2n-6) nd Archidonic cid (20:4n-6); f ÓPUFA includes Ón-3 PUFA nd Ón-6 PUFA; g ÓUFA includes ÓPUFA nd ÓMUFA. Erlier studies suggested tht lthough plnt oils nd terrestril niml fts cn be used up to certin level to replce fish oil (Bell et l., 2001; Turchini et l., 2003), dequte mounts of fish oil must be incorported in the diets to cover the EFA requirements, s fish oils re the only dietry source of n-3 HUFA (Srgent et l., 2002). All fish fed different experimentl diets except diet 5 hd the n-3/n-6 rtios better thn the recommended rtios of 1/2 to 1/3 (Simopoulos et l., 1999). The rtios of PUFA/SFA in the muscle of fish fed diets 1, 2, 3, 4, 5 nd 6) diets were higher thn minimum recommended levels of 0.45 (Justi et l., 2003) nd PUFA/MUFA rtio in the muscle of fish fed on diets 1, 2, 3, 6 nd 7 were lso higher thn minimum recommended levels of 0.50 (Ogwok et l., 2008). In conclusion, the results of this study suggest tht totl substitution of fish oil with niml fts impir nutritionl vlue of the ftty cid composition of common crp fingerlings by inhibiting the synthesis of EPA nd decresing DHA level, totl n-3 PUFA levels nd n-3/n-6 rtio. However, niml fts in this study did not impir growth performnce, survivl rte nd muscle proximte composition of common crp fingerlings fter 60 dy feeding tril. But prtil replcement of fish oil with niml fts (25 to 50%) retined the n-3/n-6, PUFA/ SFA nd PUFA/MUFA within recommended rnge. 25 to 50% replcement of fish oil with niml fts lso reduced the cost of fish diet. So prtil replcement (25 to 50%) of fish oil with niml fts is possible without ny negtive effect on growth performnce, survivl, proximte nd ftty cid composition of fish with n dditionl benefit of reduction in the cost of fish feed. ACKNOWLEDGEMENT The uthors re thnkful to the University Grnts Commission for providing the finncil help through Muln Azd Ntionl Fellowship. REFERENCES AOAC Officil Methods of Anlysis. 17 th Edn. Assocition of Officil Anlyticl Chemists, Arlington, USA. Byir, A., Sirkecioglu, A.N., Byir, M., Arsln, M., Guneþ, M., Hliloglu, H. I., Ars, N. M. nd Arsln, H Effects of dietry lipid source on growth, survivl, nd ftty cid composition of brown trout juveniles, Slmo trutt. Isrili J. Aqucult Bmidgeh. IIC: Byir, A., Sirkecioglu, A. N., Ars, N. M., Akskl, E., Hliloglu, H. I. nd Byir, M Ftty cids of neutrl nd phospholipids of three endngered trout: Slmo trutt cspius Kessler, Slmo trutt lbrx Plls nd Slmo trutt mcrostigm Dumeril. Food Chem. 119: Byrktr, K. nd Byir, A The effect of the replcement of fish oil with niml fts on the growth performnce, survivl nd ftty cid profile of rinbow trout juveniles, Oncorhynchus mykiss. Turk. J. Fish. Aqut. Sci. 12: Bell, J. G., McEvoy, J., Tocher, D. R., McGhee, F., Cmpbell, P. J. nd Srgent, J. R Replcement of fish oil with rpeseed oil in diets of Atlntic slmon (Slmo slr) ffects tissue lipid compositions nd heptocyte ftty cid metbolism. J. Nutr. 131: Bell, M. V. nd Dick, J. R Chnges in cpcity to synthesise 22:6n-3 during erly development in rinbow trout (Oncorhynchus mykiss). Aquculture. 235: Cbllero, M. J., Obch, A., Rosenlund, G., Montero, D., Gisvold, M. nd Izquierdo, M. S Impct of different dietry lipid sources on growth, lipid digestibility, tissue FA composition nd histology of rinbow trout, Oncorhynchus mykiss. Aquculture. 214: Devi, Y. nd Mishr, A An economic rtificil lbortory feed forfreshwter fishes nd its impct on growth rte of Chnn puncttus (dult & fry). The Ecoscn. 7: FAO Codex limentrius commission, Joint FAO/WHO food stndrds progrmme. Budpest, Hungry., Mrch pp

6 SONU BAWEJA AND BHUPINDER K. BABBAR Glencross, B. D Exploring the nutritionl demnd for essentil ftty cids by quculture species. Rev. Aquc. 1: Hung, S. S. Y., Fu, C. H. L., Higgs, D. A., Blfry, S. K., Schulte, P. M. nd Bruner, C. J Effects of dietry cnol oil level on growth performnce, ftty cid composition nd ionoregultory development of spring chinook slmon prr, Oncorhynchus tshwytsch. Aquculture. 274: Justi, K. C., Hyshi, C., Visentiner, J. V., De Souz, N. E. nd Mtsushit, M The influence of feed supply time on the ftty cid profile of Nile tilpi (Oreochromis niloticus) fed on diet enriched with n-3 ftty cids. Food Chem. 80: Liu, K. K. M., Brrows, F. T., Hrdy, R. W. nd Dong, F. M Body composition, growth performnce, nd product qulity of rinbow trout (Oncorhynchus mykiss) fed diets contining poultry ft, soyben/corn lecithin, or menhden oil. Aquculture. 238: Mrtino, R. C., Cyrino, J. E. P., Portz, L. nd Trugo, L. C Performnce nd ftty cid composition of surubim (Pseudopltystom coruscns) fed diets with niml nd plnt lipids. Aquculture. 209: Morris, P. C The Effect of Nutrition on the Compositionof Frmed Fish, In: Frmed Fish Qulity. S. C. Kestin nd P. D. Wrriss (Eds). Fishing News Books, Blckwell Science, London, pp Noffs, M. D., Mrtino, R. C., Trugo, L. C., Urbinti, E. C., Fernndes, J. B. K. nd Tkhshi, L. S Dietry fish oil replcement with lrd nd soyben oil ffects tricylglycerol nd phospholipid muscle nd liver docoshexenoic cid content but not in the brin nd eyes of surubim juveniles Pseudopltystom sp. Fish Physiol. Biochem. 35: Ogwok, P., Muyong, J. H. nd Sserunjogi, M. L Ftty cid profile nd stbility of oil from the belly flps of Nile perch (Ltes niloticus). Food Chem. 108: Ozshinoglu, I., Erolodogn, T., Mumogullrind P., Dikel, S., Engin, K., Yilmz, A. H., Arsln, M. nd Sirkecioglu, A. N Prtil replcement of fish oil with vegetble oils in diets for Europen sebss (Dicentrrchus lbrx): Effects on growth performnce nd ftty cids profile. Turk. J. Fish. Aqut. Sci. 13: Srgent, J., Bell, G., McEvoy, L., Tocher, D. nd Estevez, A Recent developments in the essentil ftty cid nutrition of fish. Aquculture. 177: Srgent, J. R., Tocher, D. R. nd Bell, J. G The lipids. In: Fish nutrition. J.E. Hlver nd R.W. Hrdy (Eds). 3 rd edition ed. Sn Diego: Acdemic Press. pp. pp Sherer, K. D The effect of diet composition nd feeding regime on the proximte composition of frmed fishes, In: Frmed Fish Qulity. S. C. Kestin nd P. D. Wrriss(Eds). Fishing News Books, Blck well Science, London, pp Simopoulos, A. P., Lef, A. nd Slem, N Essentility nd recommended dietry intkes for omeg-6 nd omeg-3 ftty cids. Ann. Nutr. Metb. 43: Steffens, W Effects of vrition in essentil ftty cids in fish feeds on nutritive vlue of freshwter fish for humns. Aquculture. 151: Tkeuchi, T., Toyto, M. nd Stoh, S Requirement of juvenile red se brem, Pgurs mjor for eicospentenoic nd docoshexenoic cid. Nippon Suisn Gkkishi. 56: Turchini, G. M., Mentsti, T., Froylnd, L., Orbn, E., Cprino, F., Moretti, V. M. nd Vlfre, F Effects of lterntive dietry lipid sources on performnce, tissue chemicl composition, mitochondril ftty cid oxidtion cpbilities nd sensory chrcteristics in brown trout (Slmo trutt L.). Aquculture. 225: Turchini, G. M., Mentsti T., Cprino, F., Gini, I., Pnseri, S., Bellgmb, F., Moretti, V. M. nd Vlfre, F The reltive bsorption of ftty cids in brown trout (Slmo trutt) fed commercil extruded pellet coted with different lipid sources. Itlin J. Animl Sci. 4: Turchini, G. M., Torstensen, B. E. nd Ng, W Fish oil replcement in finfish nutrition. Rev. Aquc. 1: Vldimrsson, G. nd Jmes, D World fisheries-utilistion of ctches. Ocen Cost. Mnge. 44: Yildiz, M., Eroldogn, O. T., Engin, K., Gulcubuk, A. nd Bltci, M. A Effects of dietry cottonseed nd/or cnol oil inclusion on the growth performnce, FA composition nd orgn histology of the juvenile rinbow trout, Oncorhynchus mykiss. Turk. J. Fish. Aqut. Sci. 13: