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Dietary resveratrol impairs body weight gain due to reduction of feed intake without affecting fatty acid composition in Atlantic salmon

  • D. Menoyo (a1), G. Kühn (a1) (a2), N. Ruiz-Lopez (a1), K. Pallauf (a2), I. Stubhaug (a3), J. J. Pastor (a4), I. R. Ipharraguerre (a2) and G. Rimbach (a2)...


Recent studies suggest that the use of vegetable oils at expense of fish oil in aquaculture feeds might have potential negative effects on fish redox homeostasis and adiposity. Resveratrol (RESV) is a lipid-soluble phytoalexin present in fruits and vegetables with proven in vivo antioxidant function in animals. The present study aims to assess the potential use of RESV in Atlantic salmon feeds. To this end, post-smolt salmons with an initial BW of 148±3 g were fed four experimental diets for 15 weeks. A diet low in fish oil served as a control and was supplemented with 0, 0.5, 1.5 and 2.5 g/kg of RESV, respectively. The effect of the experimental diets on animal performance, tissue fatty acid composition, and the expression of genes encoding proteins involved in antioxidant signalling, lipid peroxidation, and metabolism were studied. Resveratrol significantly reduced feed intake and final BW of the salmon. Feeding RESV did not affect the sum of saturated and monounsaturated fatty acids or total lipids in the fillet. While the content of total polyunsaturated fatty acids was not affected, the percentages of some fatty acids in the liver and fillet were changed by RESV. Furthermore, in liver, the relative expression of glutathione peroxidase 4b, nuclear factor-like 2, and arachidonate 5-lipoxygenase remained unchanged across treatment groups. In conclusion, the negative impact of dietary RESV on FI and hence reduction of the BW discourages its inclusion in low fish oil diets for Atlantic salmon.


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Present address: Department of Biochemistry and Molecular Biology, Edificio I+D, Campus de Teatinos Universidad de Málaga 29010, Málaga, Spain.



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Dietary resveratrol impairs body weight gain due to reduction of feed intake without affecting fatty acid composition in Atlantic salmon

  • D. Menoyo (a1), G. Kühn (a1) (a2), N. Ruiz-Lopez (a1), K. Pallauf (a2), I. Stubhaug (a3), J. J. Pastor (a4), I. R. Ipharraguerre (a2) and G. Rimbach (a2)...


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