Lipid and fatty acid digestibility of three oil types in the Australian shortfin eel, Anguilla australis

The lipid and fatty acid digestibilities of three semi-purified, isonitrogenous (48.9–50.8% protein) and isocalorific (19.1–20.8 kJ g⁻¹) diets, in which the lipid source was either cod liver oil (CLO), linseed oil (LO) or sunflower oil (SFO), were estimated in the Australian shortfin eel (<i>Anguilla australis</i>) using chromic oxide as an external marker. Apparent percent protein and energy digestibilities of the diets were not significantly (<i>P></i>0.05) affected by the lipid source, but the lipid digestibility was. The percent apparent lipid digestibility was lowest in the LO diet (90.2±0.6) and highest in the CLO diet (95.6±0.2).<br /><br />Not all the fatty acids present in any one diet were recovered in the faecal samples. In diets with CLO, only three saturates (out of five), five monoenes and six (out of 11) PUFAs were detected in faecal samples. With all the diets, 20:0 and 22:0, and none of the <i>n</i>−6 HUFA were detected in the faecal samples. The digestibility of all the fatty acids, except 18:3<i>n</i>−3, was lowest in the diet with LO, and significantly so (<i>P</i>>0.05) from the other diets.<br /><br />In shortfin eel, there was a trend for the digestibility of saturated fatty acids of diets with the animal oil as the lipid source to decrease with increasing chain length, and in diets with vegetable oil to increase initially and then decrease. A somewhat comparable trend was also evident in respect of monoenes.<br /><br />When the digestibility of different categories of fatty acids is considered, the digestibility of saturates, monoenes, unsaturates, <i>n</i>−6, PUFA, HUFA and total fatty acid digestibilities of LO diet were the lowest, and differed significantly (<i>P</i><0.05) from those of the CLO and SFO diets, except in the case of <i>n</i>−3 fatty acids.<br /><br /><br />