Effect of diets containing different oils on brain fatty acid composition in sea bass (Dicentrarchus labrax L.)

Abstract

Four groups of adult sea bass were given diets containing about 8% of one of four different oils having a different fatty acid composition: linseed oil, grape-seed oil, containing high amounts of linolenic and linoleic acids respectively, hydrogenated coconut oil, mainly containing saturated fatty acids, and cod liver oil which was considered as reference. Total lipid, phospholipid and polar lipid contents of the brain of the different groups of sea bass were unaffected. The fatty acid composition of the brain agreed with the dietary history of sea bass: thus adult sea bass brain is capable of incorporating dietary fatty acids. Sea bass brain and structural lipids of the liver appeared to be similarly sensitive to the dietary input in contrast with mammalian brain which was reported to be more resistant than other tissues. The more striking dietary effect on liver total lipid fatty acid composition is ascribed to the incorporation of dietary fatty acids in depot fats.