Title: Effect of sublethal concentrations of copper sulfate on lipid peroxidation and fatty acids profile in Gambussia holbrooki
Author: STIC
Last saved by: Saritas, Sevim

Influence of Different Parameters of Culture on Lipid Profile in Muscle of Rainbow Trout (Onchorynchus mykiss)
González, M.J.^1, Guil-Guerrero, J.L^2, Suárez, M.D.^1, Trenzado, C^3, García-Gallego, M^3., Domezain, A^4. , Alba, I^4., Sanz, A^3.
^1Departamento de Biología y Geología. ^2Departamento de Agronomía. ^1,2Universidad de Almería, 04120-Almería, Spain. ^3 Departamento de Zoología. Facultad de Ciencias. Campus Fuentenueva. Universidad de Granada. 18071 Granada (Spain). ^4 Piscifactoría Caviar de Riofrío S.L. Riofrío. Granada, Spain.

One of the main quality indexes in farmed fish for human consumption is the lipid amount and fatty acid (FA) profile stored in the main edible fraction. Some n-3 and n-6 PUFAs have been regarded as essential for human health due to the role they play in the prevention and treatment of a wide variety of disorders. The fatty acid composition, like most marine organisms, must be considered as the result of endogenous synthesis and exogenous supply by diet. Also, differences in fatty acid composition in muscle fish may be also due to different culture characteristics as culture density and water flow. 
In this work, the effect of culture density, water flow and dietary lipid level on muscle composition and lipid profile of rainbow trout has been studied. Fishes (305 ± 10 g) were cultured in Piscifactoría Caviar de Riofrío S.L. (Granada, Spain) facilities during an experimental period of 60 days after an acclimated period of 15 days. Triplicates lots were fed two times a day with two commercial diets with different lipid content (12 and 20%). At the end of experiment muscle composition and fatty acid profile were studies. 
Principal components analysis (PCA) clearly differentiates trout according to the experimental treatment. Overall, fish fed the highest lipid content, which are in the negative part of PC1, have higher amounts of LA, ALA and OA while fish fed low-fat feed have higher levels of SFA and MUFA. On the negative side of PC2, PUFA correspond to the low water flow trout containing higher amounts of these fatty. Differences could be attributed to the different lipid muscle composition and the selective preservation of n3 fatty acids to form structural tissues in trout fed low lipid level diets.