[en] Acid oils (AO) are fat by-products of edible oil refining with a high energetic value, being an interesting option for a more sustainable aquaculture nutrition. This study was conducted to evaluate the effects of the partial replacement of fish oil (FO) in diets by two AO instead of crude vegetable oils on the lipid composition, lipid oxidation and quality of fresh European seabass fillets, and after their commercial refrigerated storage for 6 days. Fish were fed with five different diets, the added fat being FO (100%) or a blend of FO (25%) and another fat (75%): crude soybean oil (SO), soybean-sunflower acid oil (SAO), crude olive pomace oil (OPO), or olive pomace acid oil (OPAO). Fresh and refrigerated fillets were assessed for fatty acid profile, tocopherol (T) and tocotrienol (T3) composition, lipid oxidative stability, 2-thiobarbituric acid (TBA) value, volatile compound content, color, and sensory acceptance. Refrigerated storage did not affect T + T3 total content but increased secondary oxidation products (TBA values and volatile compound contents) in fillets from all diets. The FO substitution decreased EPA and DHA and increased T and T3 in fish fillets, but the recommended human daily intake of EPA plus DHA could still be covered with 100 g of fish fillets. Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. According to the oxidative stability and acceptability of flesh, SAO and OPAO are adequate replacements of FO as energy source in European seabass diets, which implies that these by-products can be upcycled, improving the environmental and economical sustainability of aquaculture production.
Disciplines :
Animal production & animal husbandry Food science Chemistry
Author, co-author :
Albendea, Paula ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES) ; Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
Tres, Alba ; Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
Rafecas, Magdalena ; Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain ; Nutrition, Food Science and Gastronomy Department-XIA, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Joan XXIII, 27-31., 08028 Barcelona, Spain
Vichi, Stefania ; Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
Sala, Roser ; Animal Nutrition and Welfare Service (SNiBA), Animal and Food Science Department, Facultat de Veterinària, Universitat Autònoma de Barcelona, Travessera dels Turons., 08193 Bellaterra, Spain
Guardiola, Francesc ; Nutrition, Food Science and Gastronomy Department-XIA, Campus de l'Alimentació Torribera, Facultat de Farmàcia i Ciències de l'Alimentació, Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain ; Institut de Recerca en Nutrició i Seguretat Alimentària (INSA-UB), Universitat de Barcelona, Av Prat de la Riba, 171., 08921 Santa Coloma de Gramenet, Spain
Language :
English
Title :
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.
World Bank, Fish to 2030: Prospects for fisheries and aquaculture. Report number 83177-GLB 2013, Washington DC, USA. http://documents.worldbank.org/curated/en/2013/12/18882045/fish-2030-prospects-fisheries-aquaculture
FAO, Use of fishmeal and fish oil in aquafeeds-Further thoughts on the fishmeal trap 1997, Rome, Italy. https://www.fao.org/3/y3781e/y3781e.pdf
Sargent J. R., Tacon A. G. J., Development of farmed fish: a nutritionally necessary alternative to meat. The Proceedings of the Nutrition Society 1999, 58, 2, 377, 383, 10.1017/S0029665199001366, 2-s2.0-0032791693, 10466180
Mourente G., Bell J. G., Partial replacement of dietary fish oil with blends of vegetable oils (rapeseed, linseed and palm oils) in diets for European sea bass (Dicentrarchus labrax L.) over a long term growth study: effects on muscle and liver fatty acid composition and effectiveness of a fish oil finishing diet. Comparative Biochemistry and Physiology Part B: Biochemistry and Molecular Biology 2006, 145, 3-4, 389, 399, 10.1016/j.cbpb.2006.08.012, 2-s2.0-33845188689, 17055762
Nasopoulou C., Zabetakis I., Benefits of fish oil replacement by plant originated oils in compounded fish feeds: a review. LWT 2012, 47, 2, 217, 224, 10.1016/j.lwt.2012.01.018, 2-s2.0-84858707022
Smichi N., Abdelmalek B. E., Kharrat N., Sila A., bougatef A., Gargouri Y., Fendri A., The effects of storage on quality and nutritional aspects of farmed and wild sea bass (Dicentrachus labrax) muscle: in vitro oils digestibility evaluation. Fisheries Research 2017, 188, 74, 83, 10.1016/j.fishres.2016.12.003, 2-s2.0-85008626261
Maqsood S., Benjakul S., Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage. Food Chemistry 2011, 124, 3, 1056, 1062, 10.1016/j.foodchem.2010.07.077, 2-s2.0-77956613531
Gunstone F. D., Vegetable Oils in Food Technology: Composition, Properties and Uses 2011, 2nd Oxford, UK Blackwell Publishing Ltd. 10.1002/9781444339925, 2-s2.0-84882156135
Turchini G. M., Torstensen B. E., Ng W. K., Fish oil replacement in finfish nutrition. Reviews in Aquaculture 2009, 1, 1, 10, 57, 10.1111/j.1753-5131.2008.01001.x, 2-s2.0-84900017560
Varona E., Tres A., Rafecas M., Vichi S., Barroeta A. C., Guardiola F., Composition and nutritional value of acid oils and fatty acid distillates used in animal feeding. Animals 2021, 11, 1, 196, 10.3390/ani11010196, 33467545
Trullàs C., Fontanillas R., Tres A., Sala R., Vegetable re-esterified oils in diets for rainbow trout: effects on fatty acid digestibility. Aquaculture 2015, 444, 28, 35, 10.1016/j.aquaculture.2015.03.018, 2-s2.0-84943698517
Verge-Mèrida G., Barroeta A. C., Ferrer C., Serrano T., Guardiola F., Soler M. D., Sala R., Olive pomace and soybean-sunflower acid oils as alternative fat sources in European seabass (Dicentrarchus labrax) diets: effects on performance, digestibility and flesh fatty acid composition and quality parameters. Animals 2022, 12, 9, 1198, 10.3390/ani12091198, 35565624
Varona E., Tres A., Rafecas M., Vichi S., Sala R., Guardiola F., Oxidative quality of acid oils and fatty acid distillates used in animal feeding. Animals 2021, 11, 9, 2559, 10.3390/ani11092559, 34573526
Varona E., Tres A., Rafecas M., Vichi S., Barroeta A. C., Guardiola F., Methods to determine the quality of acid oils and fatty acid distillates used in animal feeding. MethodsX 2021, 8, article 101334, 10.1016/j.mex.2021.101334, 34430240
EU, Directive 2010/63/EU of the European Parliament and of the council of 22 September 2010 on the protection of animals used for scientific purposes. Official Journal of the European Union 2010, 276, 33, 79
NRC, Nutrient Requirements of Fish and Shrimp 2011, Washington DC, USA National Academies Press
Bou R., Guardiola F., Tres A., Barroeta A. C., Codony R., Effect of dietary fish oil, α-tocopheryl acetate, and zinc supplementation on the composition and consumer acceptability of chicken meat. Poultry Science 2004, 83, 2, 282, 292, 10.1093/ps/83.2.282, 2-s2.0-3042728111, 14979581
Aleman M., Nuchi C. D., Bou R., Tres A., Polo J., Guardiola F., Codony R., Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: a model for iron fortification in baked products. European Journal of Lipid Science and Technology 2010, 112, 7, 761, 769, 10.1002/ejlt.200900220, 2-s2.0-77956926870
Grau A., Codony R., Rafecas M., Barroeta A. G., Guardiola F., Lipid hydroperoxide determination in dark chicken meat through a ferrous oxidation-xylenol orange method. Journal of Agricultural and Food Chemistry 2000, 48, 9, 4136, 4143, 10.1021/jf991054z, 2-s2.0-0033795281, 10995327
Tres A., Nuchi C. D., Bou R., Codony R., Guardiola F., Assessing rabbit and chicken tissue susceptibility to oxidation through the ferrous oxidation-xylenol orange method. European Journal of Lipid Science and Technology 2009, 111, 6, 563, 573, 10.1002/ejlt.200800230, 2-s2.0-69849110363
Grau A., Guardiola F., Boatella J., Barroeta A., Codony R., Measurement of 2-thiobarbituric acid values in dark chicken meat through derivative spectrophotometry: influence of various parameters. Journal of Agricultural and Food Chemistry 2000, 48, 4, 1155, 1159, 10.1021/jf990518q, 2-s2.0-0034012472, 10775365
Botsoglou N. A., Fletouris D. J., Papageorgiou G. E., Vassilopoulos V. N., Mantis A. J., Trakatellis A. G., Rapid, sensitive, and specific thiobarbituric acid method for measuring lipid peroxidation in animal tissue, food, and feedstuff samples. Journal of Agricultural and Food Chemistry 1994, 42, 9, 1931, 1937, 10.1021/jf00045a019, 2-s2.0-0000604386
Robertson A. R., The CIE 1976 color-difference formulae. Color Research and Application 1977, 2, 1, 7, 11, 10.1002/j.1520-6378.1977.tb00104.x, 2-s2.0-0017469092
CIE, Colorimetry 2004, 3rd Viena, Austria CIE, International Commission on Illumination 10.25039/TR.015.2018
Costa C., D'Andrea S., Russo R., Antonucci F., Pallottino F., Menesatti P., Application of non-invasive techniques to differentiate sea bass (Dicentrarchus labrax, L. 1758) quality cultured under different conditions. Aquaculture International 2011, 19, 4, 765, 778, 10.1007/s10499-010-9393-9, 2-s2.0-79960055427
FEDNA (Fundación Española para el Desarrollo de la Nutrición Animal), Normas FEDNA de control de calidad de ingredientes para piensos-Especificación técnica de materia prima, grasas y aceites. 2002,. http://www.fundacionfedna.org/sites/default/files/8_Grasas_y_aceites.pdf
Kwasek K., Thorne-Lyman A. L., Phillips M., Can human nutrition be improved through better fish feeding practices? A review paper. Critical Reviews in Food Science and Nutrition 2020, 60, 22, 3822, 3835, 10.1080/10408398.2019.1708698, 31983214
Izquierdo M. S., Montero D., Robaina L., Caballero M. J., Rosenlund G., Ginés R., Alterations in fillet fatty acid profile and flesh quality in gilthead seabream (Sparus aurata) fed vegetable oils for a long term period. Recovery of fatty acid profiles by fish oil feeding. Aquaculture 2005, 250, 1-2, 431, 444, 10.1016/j.aquaculture.2004.12.001, 2-s2.0-27344460458
Codex Alimentarius, Standard for named vegetable oils (CXS 210-1999). Codex Alimentarius, International food standards 1999, 2nd Rome, Italy. Adopted in 1999; Revised in 2001, 2003, 2009, 2017, 2019; Amended in 2005, 2011, 2013, 2015, 2019
Izquierdo M. S., Obach A., Arantzamendi L., Montero D., Robaina L., Rosenlund G., Dietary lipid sources for seabream and seabass: growth performance, tissue composition and flesh quality. Aquaculture Nutrition 2003, 9, 6, 397, 407, 10.1046/j.1365-2095.2003.00270.x, 2-s2.0-2442485846
Menoyo D., Izquierdo M. S., Robaina L., Ginés R., Lopez-Bote C. J., Bautista J. M., Adaptation of lipid metabolism, tissue composition and flesh quality in gilthead sea bream (Sparus aurata) to the replacement of dietary fish oil by linseed and soyabean oils. The British Journal of Nutrition 2004, 92, 1, 41, 52, 10.1079/bjn20041165, 15230986
Mourente G., Good J. E., Bell J. G., Partial substitution of fish oil with rapeseed, linseed and olive oils in diets for European sea bass (Dicentrarchus labrax L.): effects on flesh fatty acid composition, plasma prostaglandins E2 and F2 α immune function and effectiveness of a fish oil finishing diet. Aquaculture Nutrition 2005, 11, 1, 25, 40, 10.1111/j.1365-2095.2004.00320.x, 2-s2.0-14844302877
Nasopoulou C., Stamatakis G., Demopoulos C. A., Zabetakis I., Effects of olive pomace and olive pomace oil on growth performance, fatty acid composition and cardio protective properties of gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Food Chemistry 2011, 129, 3, 1108, 1113, 10.1016/j.foodchem.2011.05.086, 2-s2.0-79960159260, 25212344
Bell J. G., McEvoy J., Tocher D. R., McGhee F., Campbell P. J., Sargent J. R., Replacement of fish oil with rapeseed oil in diets of Atlantic salmon (Salmo salar) affects tissue lipid compositions and hepatocyte fatty acid metabolism. The Journal of Nutrition 2001, 131, 5, 1535, 1543, 10.1093/jn/131.5.1535, 11340112
Torstensen B. E., Frøyland L., Lie Ø., Replacing dietary fish oil with increasing levels of rapeseed oil and olive oil-effects on Atlantic salmon (Salmo salar L.) tissue and lipoprotein lipid composition and lipogenic enzyme activities. Aquaculture Nutrition 2004, 10, 3, 175, 192, 10.1111/j.1365-2095.2004.00289.x, 2-s2.0-1842642186
Udo I. U., Afia O. E., Optimization of dietary vitamin E (tocopherols) in fish: a review. Nigerian Journal of Agriculture, Food and Environment 2013, 9, 4, 99, 107
Afonso C., Bandarra N. M., Nunes L., Cardoso C., Tocopherols in seafood and aquaculture products. Critical Reviews in Food Science and Nutrition 2016, 56, 1, 128, 140, 10.1080/10408398.2012.694920, 2-s2.0-84947426876, 24915325
Pazos M., Sánchez L., Medina I., α-Tocopherol oxidation in fish muscle during chilling and frozen storage. Journal of Agricultural and Food Chemistry 2005, 53, 10, 4000, 4005, 10.1021/jf047843k, 2-s2.0-20844439576, 15884830
Yildiz M., Şener E., Gün H., Effect of refrigerated storage on fillet lipid quality of rainbow trout (Oncorhynchus mykis s W.) fed a diet containing different levels of DL α-tocopherol acetate. Turkish Journal of Veterinary and Animal Sciences 2006, 30, 1, 143, 150
Pirini M., Gatta P. P., Testi S., Trigari G., Monetti P. G., Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E. Food Chemistry 2000, 68, 3, 289, 293, 10.1016/S0308-8146(99)00190-9, 2-s2.0-0033990622
Mourente G., Bell J. G., Tocher D. R., Does dietary tocopherol level affect fatty acid metabolism in fish? Fish Physiology and Biochemistry 2007, 33, 3, 269, 280, 10.1007/s10695-007-9139-4, 2-s2.0-38149030862
Regost C., Jakobsen J. V., Rørå A. M. B., Flesh quality of raw and smoked fillets of Atlantic salmon as influenced by dietary oil sources and frozen storage. Food Research International 2004, 37, 3, 259, 271, 10.1016/j.foodres.2003.12.003, 2-s2.0-1242322587
Ng W. K., Wang Y., Yuen K. H., Palm vitamin E for aquaculture feeds. Journal of Oil Palm Research 2008, 8, 1, 7
Trullàs C., Tres A., Saldo J., Fontanillas R., Sala R., Quality characteristics of fillets of rainbow trout fed acid or re-esterified rapeseed oils as dietary fat sources. Aquaculture 2017, 480, 22, 31, 10.1016/j.aquaculture.2017.07.040, 2-s2.0-85026887231
Betancor M. B., Atalah E., Caballero M. J., Benítez-Santana T., Roo J., Montero D., Izquierdo M., α-Tocopherol in weaning diets for European sea bass (Dicentrarchus labrax) improves survival and reduces tissue damage caused by excess dietary DHA contents. Aquaculture Nutrition 2011, 17, 2, e112, e122, 10.1111/j.1365-2095.2009.00741.x, 2-s2.0-77954227760
Kyrana V. R., Lougovois V. P., Sensory, chemical and microbiological assessment of farm-raised European sea bass (Dicentrarchus labrax) stored in melting ice. International Journal of Food Science and Technology 2002, 37, 3, 319, 328, 10.1046/j.1365-2621.2002.00572.x, 2-s2.0-0036104706
Ma R., Liu X., Tian H., Han B., Li Y., Tang C., Zhu K., Li C., Meng Y., Odor-active volatile compounds profile of triploid rainbow trout with different marketable sizes. Aquaculture Reports 2020, 17, 100, 312, 10.1016/j.aqrep.2020.100312
Jimenez-Alvarez D., Giuffrida F., Golay P. A., Cotting C., Destaillats F., Dionisi F., Keely B., Profiles of volatile compounds in milk containing fish oil analyzed by HS-SPME-GC/MS. European Journal of Lipid Science and Technology 2008, 110, 3, 277, 283, 10.1002/ejlt.200700148, 2-s2.0-51649096935
Shahidi F., Rouseff R. L., Cadwallader K. R., Headspace volatile aldehydes as indicators of lipid oxidation in foods. Headspace Analysis of Foods and Flavors 2001, 488, Boston, MA Springer 113, 123, Advances in Experimental Medicine and Biology 10.1007/978-1-4615-1247-9_9, 11548150
Augustin M. A., Sanguansri L., Bode O., Maillard reaction products as encapsulants for fish oil powders. Journal of Food Science 2006, 71, 2, E25, E32, 10.1111/j.1365-2621.2006.tb08893.x, 2-s2.0-33645352230
Ross C. F., Smith D. M., Use of volatiles as indicators of lipid oxidation in muscle foods. Comprehensive Reviews in Food Science and Food Safety 2006, 5, 1, 18, 25, 10.1111/j.1541-4337.2006.tb00077.x, 2-s2.0-33748747615
Hsieh R. J., Kinsella J. E., Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues. Journal of Agricultural and Food Chemistry 1989, 37, 2, 279, 286, 10.1021/jf00086a001, 2-s2.0-0001273725
Wood J. D., Enser M., Purslow P. P., Manipulating the fatty acid composition of meat to improve nutritional value and meat quality. New Aspects of Meat Quality. From Genes to Ethics 2017, Sawston, UK Elsevier Science 10.1016/B978-0-08-100593-4.00023-0
Prost C., Hallier A., Cardinal M., Serot T., Courcoux P., Effect of storage time on raw sardine (Sardina pilchardus) flavor and aroma quality. Journal of Food Science 2004, 69, 5, S198, S204, 10.1111/j.1365-2621.2004.tb10732.x
Wierda R. L., Fletcher G., Xu L., Dufour J. P., Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS. Journal of Agricultural and Food Chemistry 2006, 54, 22, 8480, 8490, 10.1021/jf061377c, 2-s2.0-33751011633, 17061824
Lu F. S. H., Bruheim I., Haugsgjerd B. O., Jacobsen C., Effect of temperature towards lipid oxidation and non-enzymatic browning reactions in krill oil upon storage. Food Chemistry 2014, 157, 398, 407, 10.1016/j.foodchem.2014.02.059, 2-s2.0-84896124626, 24679797
Lee H., Kizito S. A., Weese S. J., Craig-Schmidt M. C., Lee Y., Wei C. I., An H., Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage. Journal of Food Science 2003, 68, 7, 2169, 2177, 10.1111/j.1365-2621.2003.tb05742.x, 2-s2.0-0141702352
Del Pulgar J. S., Roldan M., Ruiz-Carrascal J., Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time). Molecules 2013, 18, 10, 12538, 12547, 10.3390/molecules181012538, 2-s2.0-84886616782, 24152673
Ji S., Gu S., Wang X., Wu N., Comparison of olfactometrically detected compounds and aroma properties of four different edible parts of Chinese mitten crab. Fisheries Science 2015, 81, 6, 1157, 1167, 10.1007/s12562-015-0925-0, 2-s2.0-84947129665
Takeungwongtrakul S., Karnjanapratum S., Kaewthong P., Nalinanon S., Change in fatty acid profile, volatile compounds and FTIR spectra of samrong seed oil during storage. International Journal of Agricultural Technology 2020, 16, 2, 475, 484
Parlapani F. F., Mallouchos A., Haroutounian S. A., Boziaris I. S., Volatile organic compounds of microbial and non-microbial origin produced on model fish substrate un-inoculated and inoculated with gilt-head sea bream spoilage bacteria. LWT 2017, 78, 54, 62, 10.1016/j.lwt.2016.12.020, 2-s2.0-85006810998
Rehbein H., Oehlenschläger J., Fishery Products: Quality, Safety and Authenticity 2009, Chichester, UK Wiley-Blackwell, John Wiley & Sons 10.1002/9781444322668, 2-s2.0-77953927910
Sohn J. H., Taki Y., Ushio H., Kohata T., Shioya I., Ohshima T., Lipid oxidations in ordinary and dark muscles of fish: influences on rancid off-odor development and color darkening of yellowtail flesh during ice storage. Journal of Food Science 2005, 70, 7, s490, s496, 10.1111/j.1365-2621.2005.tb11497.x
Cakli S., Kilinc B., Cadun A., Dincer T., Tolasa S., Quality differences of whole ungutted sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) while stored in ice. Food Control 2007, 18, 5, 391, 397, 10.1016/j.foodcont.2005.11.005, 2-s2.0-33749673755
Kostaki M., Giatrakou V., Savvaidis I. N., Kontominas M. G., Combined effect of MAP and thyme essential oil on the microbiological, chemical and sensory attributes of organically aquacultured sea bass (Dicentrarchus labrax) fillets. Food Microbiology 2009, 26, 5, 475, 482, 10.1016/j.fm.2009.02.008, 2-s2.0-67349138159, 19465243
Masniyom P., Benjakul S., Visessanguan W., Shelf-life extension of refrigerated seabass slices under modified atmosphere packaging. Journal of the Science of Food and Agriculture 2002, 82, 8, 873, 880, 10.1002/jsfa.1108, 2-s2.0-0036275245
Montero D., Robaina L., Caballero M. J., Ginés R., Izquierdo M. S., Growth, feed utilization and flesh quality of European sea bass (Dicentrarchus labrax) fed diets containing vegetable oils: a time-course study on the effect of a re-feeding period with a 100% fish oil diet. Aquaculture 2005, 248, 1-4, 121, 134, 10.1016/j.aquaculture.2005.03.003, 2-s2.0-23044493138
