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Lipid composition of yellowtail flounder (Limanda ferruginea) in relation to dietary lipid intake
Dwyer, K.S.; Parrish, C.C.; Brown, J.A. (2003). Lipid composition of yellowtail flounder (Limanda ferruginea) in relation to dietary lipid intake. Mar. Biol. (Berl.) 143(4): 659-667. hdl.handle.net/10.1007/s00227-003-1101-0
In: Marine Biology. Springer: Heidelberg; Berlin. ISSN 0025-3162, more
Peer reviewed article  

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Keyword
    Marine

Authors  Top 
  • Dwyer, K.S.
  • Parrish, C.C.
  • Brown, J.A.

Abstract
    Condition indices (CI), hepatosomatic indices (HSI) and proximate, lipid and fatty acid composition of wild and laboratory-reared yellowtail flounder (Limanda ferruginea) (Storer, 1839) were compared from data taken throughout spring and summer 1996–1998. Cluster analysis was performed on the fatty acid signatures of these two groups along with a commercial diet and several invertebrate species to determine possible feeding patterns in Conception Bay, Newfoundland. HSI and levels of storage fat were significantly higher in the muscle and liver of laboratory-reared yellowtail flounder, indicating an efficient absorption of dietary lipid and an increase in fat deposition. Fatty acid analysis of the liver showed that wild fish contained significantly higher proportions of the essential fatty acids 20:4?6, 20:5?3 and 22:6?3; whereas proportions of 18:1 and 18:2?6 were significantly higher in all fractions of lipid examined from laboratory-reared fish than they were from wild fish. Polar fractions of lipid were more similar than the neutral fraction of lipid when comparing wild and laboratory-reared fish. Taken together, the differences in CI, HSI, proximate and fatty acid composition suggest that feeding commercial diets to L. ferruginea can cause changes in patterns of lipid deposition and metabolism. Cluster analysis of marine plankton, sedimenting particulate matter, wild invertebrates, the commercial diet and fish tissues showed that the fatty acid signatures of both wild and laboratory-reared yellowtail flounder closely resembled their respective food items. Fatty acid signatures from wild fish were more closely related to plankton and settling particulate matter, suggesting relatively few steps in the food web leading to yellowtail flounder. In addition to the resemblance between fatty acids in the commercial diet and the tissues of laboratory-reared yellowtail flounder, these fish had similar fatty acid signatures to those of wild invertebrates.

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