Cholestane as a digestibility marker in the absorption of polyunsaturated fatty acid ethyl esters in Atlantic salmon

DOI Web Site 2 Citations
  • Sjofn Sigurgisladottir
    Canadian Institute of Fisheries Technology Technical University of Nova Scotia Halifax Nova Scotia B3J 2X4 Canada
  • Santosh P. Lall
    Department of Fisheries and Oceans Halifax Nova Scotia B3J 2S7 Canada
  • Christopher C. Parrish
    Canadian Institute of Fisheries Technology Technical University of Nova Scotia Halifax Nova Scotia B3J 2X4 Canada
  • Robert G. Ackman
    Canadian Institute of Fisheries Technology Technical University of Nova Scotia Halifax Nova Scotia B3J 2X4 Canada

Abstract

<jats:title>Abstract</jats:title><jats:p>Salmonid fish require long‐chain n−3 fatty acids in their diet. The digestibility of different chemical forms of fish oil fatty acids, fed as triacylglycerols, free fatty acids or ethyl esters, was examined in 300 g farmed Atlantic salmon (<jats:italic>Salmo salar</jats:italic>) using cholestane as an indicator of fat absorption<jats:italic>in lieu</jats:italic> of the chromium oxide (Cr<jats:sub>2</jats:sub>O<jats:sub>3</jats:sub>) which is commonly used as a marker in digestibility studies. It was established that the two digestibility markers gave similar results. Conveniently, cholestane does not require a separate analysis if fatty acids are to be determined by appropriate gas‐liquid chromatography. The long‐chain polyunsaturated fatty acids were particularly well absorbed, the apparent digestibility being 90–98% when feeding triacylglycerols or free fatty acids. However, the digestibility of monounsaturated fatty acids (75–94%) was lower, and lower still for saturated fatty acids (50–80%). Ethyl esters of fatty acids were significantly less well absorbed (<jats:italic>P</jats:italic><0.05) than were the corresponding fatty acids in free acid or triacylglycerol form. Irrespective of dietary fat type, only free fatty acids were identified in feces, indicating total hydrolysis of triacylglycerols and ethyl esters.</jats:p>

Journal

  • Lipids

    Lipids 27 (6), 418-, 1992-06

    Wiley

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