Effect of dietary lipids on fatty acid composition of body lipid in rainbow trout (Salmo gairdneri)

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Abstract
Three isocaloric diets were prepared. Diet 1 (Control) contained 22% herring oil. In diets 2 and 3, a third and a half of the herring oil was replaced, respectively, by an animal fat (lard) which contained a high percentage of saturated fatty acids. Each diet was fed to duplicate groups of rainbow trout for 14 wk. The results of the feeding trial indicated that the concentration of the saturated fatty acids in trout body lipid did not increase despite the high concentration of these fatty acids in Diets 2 and 3. Fish growth, feed efficiency, mortality and the level of fatty acid deposited in fish body lipid and phospholipids are discussed.