@article{article_827229, title={Effects of total replacement of dietary fish oil by vegetable oils on growth performance, nutritional quality and fatty acid profiles of rainbow trout (Oncorhynchus mykiss) at optimum -and high temperature conditions}, journal={Ege Journal of Fisheries and Aquatic Sciences}, volume={38}, pages={237–246}, year={2021}, DOI={10.12714/egejfas.38.2.14}, url={https://izlik.org/JA82FX82ZR}, author={Dernekbaşı, Seval and Parlak Akyüz, Ayşe and Karayücel, İsmihan}, keywords={Alabalıklar, yem formülasyonu, büyüme ölçümleri, telafi yemlemesi}, abstract={<div style="text-align:justify;"> <span style="font-size:14px;"> <br /> </span> </div> <hr /> <div style="text-align:justify;"> <span style="font-size:14px;">The present study investigated the effects of total replacement of dietary fish oil by different vegetable oils on growth performance, nutritional quality and fatty acid profiles of rainbow trout ( <i>Oncorhynchus mykiss </i>) at optimum -and high temperature conditions. Five iso-nitrogenous and iso-lipidic diets including 100% fish oil and vegetable oils were prepared for rainbow trout fingerlings with an average weight of 11.27±0.01 g. After the fish were fed experimental diets for 9 weeks at the optimum temperature (17.74 ± 0.01 ° C), all groups were fed an FO diet containing only fish oil for 4-weeks at the upper optimum temperature conditions (19.28 ± 0.11°C). In both feeding trials, experimental fish were hand-fed <i>ad libitium </i> twice a day. Results showed that growth performance and feeding efficiency were significantly better (p<0.05) in groups fed by VO-based diets compared to groups fed by FO based diet at optimum temperature. Survival was 100% in CANO, SFO, CO PNO groups and 94.12 ± 3.39% in FO (control) group at the end of the 9 weeks. Growth, feed consumption and survival of fish fed the upper-optimum temperature were significantly differed (p<0.05). In particular, while the survival rate of the groups fed with vegetable oil-based diets at optimum temperature and then fed only fish oil remained 100%, this rate decreased to 54.17 ± 1.39% in the control group. Eicosapentaenoic acid (EPA, 20:5n-3), docosahexaenoic acid (DHA, 22:6n-3) and n-3 PUFA of fish fed by VO based diets were low. When all groups were fed only FO diet for 4 weeks at upper-optimum temperatures, EPA, DHA and n-3 PUFA ratios increased. In addition, after the upper-optimum temperature trial, increases in the nutritional quality indices of fish meat were also detected. </span> </div> <hr /> <div style="text-align:justify;"> <span style="font-size:14px;"> <br /> </span> </div>}, number={2}