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      Fatty Acid Composition and Digestive Enzyme Activities of Rainbow Trout in Response to Dietary Docosahexaenoic Acid (DHA) and Eicosapentaenoic Acid (EPA) During Salinity Acclimation

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          This physiological study aimed to evaluate the effects of dietary docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) on the fatty acid composition and digestive enzyme activities of rainbow trout ( Oncorhynchus mykiss) during salinity acclimation. Rainbow trout with an average initial weight of 90.61 g ± 9.25 g were fed diets with the quantities of DHA and EPA equaling to 0.54%, 0.95%, 1.40% and 1.79% (abbreviated as DE-0.54, DE-0.95, DE-1.40, and DE-1.79, respectively) for eight weeks, after which the gastric and intestinal fatty acids composition were analyzed. Subsequently, the fish underwent salinity acclimation. On days 1, 4, 7, and 14 after the freshwater was replaced by seawater and at the end of the 8-week period, gastric and intestinal digestive enzyme activities were determined. The results showed that the gastric and intestinal DHA and EPA contents of the fish were positively correlated to their dietary DHA and EPA levels. Low dietary DHA and EPA levels inhibited the protease activity of rainbow trout. Fish in the DE-0.54 group increased the lipase activity to enhance the utilization of lipids maybe due to the inadequate essential fatty acids for fish in this group. Hence, rainbow trout in the DE-0.54 group failed to maintain suitable activities of digestive enzymes after salinity acclimation. Therefore, a diet with minimum 0.95% DHA and EPA levels is necessary for rainbow trout during salinity acclimation.

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          Author and article information

          Journal of Ocean University of China
          Science Press and Springer (China )
          15 November 2020
          01 December 2020
          : 19
          : 6
          : 1430-1440
          1Key Laboratory of Mariculture (Ocean University of China), Ministry of Education, Qingdao 266100, China
          2NORCE Norwegian Research Center, Mekjarvik 12, 4072, Randaberg, Norway
          3RORUM Brynjolfsgata 5, 107, Reykjavík, Iceland
          4Function Laboratory for Marine Fisheries Science and Food Production Processes, Qingdao National Laboratory for Marine Science and Technology, Qingdao 266235, China
          Author notes
          *Corresponding author: ZHOU Yangen, Tel: 0086-532-82031590, E-mail: zhouyg@
          Copyright © Ocean University of China, Science Press and Springer-Verlag GmbH Germany 2020.

          The copyright to this article, including any graphic elements therein (e.g. illustrations, charts, moving images), is hereby assigned for good and valuable consideration to the editorial office of Journal of Ocean University of China, Science Press and Springer effective if and when the article is accepted for publication and to the extent assignable if assignability is restricted for by applicable law or regulations (e.g. for U.S. government or crown employees).

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