Dietary fatty acid composition changes mitochondrial phospholipids and oxidative capacities in rainbow trout red muscle.

Journal of Comparative Physiology. B, Biochemical, Systemic, and Environmental Physiology
Helga GuderleyD P Bureau

Abstract

Dietary conditioning of juvenile trout changed the acyl chain composition of mitochondrial phospholipids and the oxidative capacities of muscle mitochondria. Trout were fed three diets differing only in fatty acid (FA) composition. The highly unsaturated 22:6 n-3 (DHA) accounted for 0.4, 14, and 30% of fatty acids in Diets 1, 2 and 3. After 10 weeks of growth, the dietary groups differed markedly in FA composition of mitochondrial phospholipids, with significant dietary effects for virtually all FA. Mean mitochondrial DHA levels were 19, 40 and 33% in trout fed Diets 1, 2 and 3. Mitochondrial oxidative capacities changed with diet, while mitochondrial concentrations of cytochromes and of the adenylate nucleotide translocase (nmol mg(1) protein) did not. Mitochondria from fish fed Diet 1 had higher non-phosphorylating (state 4) rates at 5 degrees C than those fed other diets. When phosphorylating (state 3) rates differed between dietary groups, rates at 5 and 15 degrees C were higher for fish fed the more unsaturated diets. Stepwise multiple regressions indicated that FA composition could explain much (42-70%) of the variability of state 4 rates, particularly at 5 degrees C. At 15 degrees C, FA composition explained 16-42% of th...Continue Reading

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