Effect of dietary lipid sources on growth, survival and fatty acid composition of sea bass (Lates calcarifer, Bloch) fry

Abstract

Soybean oil, cod liver oil and coconut oil were tested singly or in combination (1:1) as a source of dietary lipid for sea bass fry. Growth and survival rates of fry fed a diet containing cod liver oil and soybean oil (1:1 ratio) were highest, followed by those fed cod liver oil alone and soybean oil alone. Fry growth and survival rates were low in the coconut oil diet and lowest in the diet containing no lipid supplement. The fatty acid profiles of the sea bass fry were influenced by the fatty acid composition of the dietary lipid sources they were fed. Sea bass fry appear to favor lipid over carbohydrate as a major source of energy and a blend of cod liver oil and soybean oil was an effective dietary lipid source. Thus, a substantial savings in feed costs can be achieved if soybean oil is substituted in part for fish oil as a dietary lipid source for sea bass fry.