水产动物营养与饲料学-双语教学课件chapter_1-2-Lipids
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(5) Spoilage Humidity, hot, light, oxygen, 油哈味 happen in manufacture and storage of diet
(6) Sparing effect of protein (蛋白质节约作用) digestibility > 90%
Triacylglycerols
棕榈油酸 CH3(CH2)5CH＝CH(CH2)7COOH
double bonds
carbon atoms *16:1n-6
colon
carbon atoms between the methyl terminal and the first double bond
• Polyunsaturated fatty acid (PUFA)（多不饱和脂肪酸） ☆18 or more carbon atoms and（18或更多碳原子） ☆ two or more double bonds （2个或更多双键）
explain the meaning of the three numbers)
16:0 硬酯酸
18:0 油酸
18:1n-9 18:2n-6 18:3n-3 20:5n-3
亚油酸 亚麻酸 花生四烯酸 EPA
22:6n-3 鰶鱼酸 DHA
• Factors affecting lipid utilization in fish and shrimp
(磷花脂生合四成烯) 酸 EPA
fatty-liver disease occurred when lack of choline
鰶鱼酸 DHA
1. Essential Fatty Acid (EFA)
• These that fish cannot synthesize and must be supplied in the feed.
• 4 types of EFARs among freshwater species
18:2n-6, 18:3n-3, 20:5n-3 and 22:6n-3
(1) 18:3n-3 or EPA and/or DHA ayu (香鱼), coho salmon （银大麻哈鱼）, channel catfish, rainbow trout
• Characteristics of Lipid related to nutrition
(1) Undissolvable in water, dissolvable in organic solvent , ether extract, EE (粗脂肪), CL instead of CF, basis of quantitative analysis
• Stenohailine marine fish require EPA (20:5n-3) and/or DHA (22:6n-3)
• The reason for the difference between freshwater fish and marine fish
Freshwater fish：18:3n-3 22:6n-3， Marine fish：turbot, red seabream,
（用于合成不同的细胞成分） ☆ catabolized for energy（分解作能量）
• Dietary lipids contain saturated fatty acid (饱和) unsaturated fatty acid（不饱和）
• Designation （命名法） by methyl terminal or （从甲基端, most convenient） carboxyl terminal （从羧基端）
(2) Equal mixture of 18:2n-6 and 18:3n-3 chum salmon （大鳞大麻哈鱼）, common carp, Japanese eel
(3) 18:2n-6 only tilapias
(4) n-3 fatty acid shrimp
• EFAR for stenohaline marine fish
(2) Close relationship between melting point and structure Digestibility of lipid for fish and shrimp related to melting point the higher the melting point, the higher the digestibility
A major differences
freshwater fish — stenohaline marine fish (狭盐性海水鱼)
• Freshwater fish require either linoleic acid (18:2n-6) or linolenic acid (18:3n-3), or both.
软酯酸
（2）levels of other nutrients in diet
Ca: c硬he酯late酸d at high level, lipid digest. decrease
P and油Z酸n: enhance lipid oxidation, reduce storage in
body
VE: p亚rev油en酸t and destroy lipid peroxide Choli亚ne:麻im酸portant for phosphlipid synthesization
linoleic acid (18:2n-6, 亚油酸) linolenic (18:3n-3, 亚麻酸)
Fish and shrimp can synthesize n-7 and n-9 series fatty acid
1.1 The quantitative EFA requirements (EFARs)
Chapter 1-2 Lipids
General 1. Essential fatty acid 2. Lipid Requirement 3. Lipid spoilage 4.Practical use of lipids in fish diets
• The function of lipids
Crustacean
EFAR：linoleic acid ( 18:2n-6） linolenic acid（18:3n-3） EPA（20:5n-3） DHA（22:6n-3）
Similar to freshwater fish in lipid metabolism, but weaker, the better the growth , the more 22:6n-3 addition directly.
(3) n-3 and n-6 series of polyunsaturated fatty acid must be supplied in the diet.
• Characteristics of Lipid related to nutrition
(4) Lipid can be hydrolyzed by acid, alkali and enzyme into glycerol and fatty acid. lipase of fish and shrimp
三酰甘油
the main form of dietary lipids
hydrolyzed by digestive enzymes
a mixture of free fatty acids and 2-monoglycerides
absorbed （被吸收）
used for ☆ synthesis of various cellular components
软酯酸
(1) Types of lipid
aff硬ec酯ting酸lipid digestibility low油m酸elting point, higher digest.
亚油酸 亚麻酸 花生四烯酸 EPA 鰶鱼酸 DHA
• Factors affectiபைடு நூலகம்g lipid utilization in fish and shrimp
16:0, 18:2n-6 18:3n-3 20:5n-3 22:6n-3
18:0,
18:1n-9,
See P36, Table 1-14
Homework (Write the Chinese name of the following fatty acids which are commonly used in nutrition and
(1) normal growth and development (2) a part as metabolic regulators
ergosterol — VD2， cholesterol (胆固醇) — sex hormone (性激素) (3) assisting in the absorption and transit of fat-soluble vitamins (4) Source of energy 37.656kJ/g, easy to store (5) essential fatty acids (EFA)
indicated as the ration of 20:3n-9 / 20:4n-6 20:3n-9 / 22:6n-3 in liver phospholipid
Common carp: 20:3n-9 / 20:4n-6 < 0.6 20:3n-9 / 22:6n-3 < 0.4
Steel head trout: 20:3n-9 / 22:6n-3 < 0.4
EFAR in fish: 0.5％－2.0％of diet
Steelhead trout：18:3n-3, 1％ 20:5n-3 & 22:6n-3：0.5％－1.0％
White salmon： 18:2n-6＋18:3n-3：1％＋1％ 20:5n-3 & 22:6n-3：0.5％－1.0％
n-3 PUFA, >20 carbon
flounder（Cowey，1976）： weight gain, Cod liver oil（15％in 22:6n-3）＞ 18:3n-3＞ 20:4n-6＞18:2n-6
• Judgement for EFAR
(1) Deficiency sign (2) Growth rate and FE (3) EFA plenty index (必需脂肪酸充分度指标)
• EFARs requirement of fish is related to their ability to modify these fatty acids metabolically.
• Fish vary considerably in their ability to convert 18carbon unsaturated fatty acids to longer-chain, （能 力差别很大）
Eel: 18:2n-6 + 18:3n-3, 0.5％+0.5% Common carp: 18:2n-6 + 18:3n-3, 1％+1% Zillii’s tilapia： 18:2n-6 or 20:4n-6, l％， Nile tilapia： 18:2n-6, 0.5％， Channel catfish：18:3n-3, 1.0％， Yellowtail: 20:5n-3 & 22:6n-3, 0.5％， Sea bream: 20:5n-3 & 22:6n-3, 2.0％， Flounder: 20:5n-3 & 22:6n-3, 1.l％－1.5％，
18:3n-3 × 22:6n-3
Isotope labeled test（Owen，1975）： rainbow trout：70％ of 18:3n-3 22:6n-3， flounder：dietary 18:3n-3 increased to 4％，no
increment of 22:6n-3 in liver lipid
(6) Sparing effect of protein (蛋白质节约作用) digestibility > 90%
Triacylglycerols
棕榈油酸 CH3(CH2)5CH＝CH(CH2)7COOH
double bonds
carbon atoms *16:1n-6
colon
carbon atoms between the methyl terminal and the first double bond
• Polyunsaturated fatty acid (PUFA)（多不饱和脂肪酸） ☆18 or more carbon atoms and（18或更多碳原子） ☆ two or more double bonds （2个或更多双键）
explain the meaning of the three numbers)
16:0 硬酯酸
18:0 油酸
18:1n-9 18:2n-6 18:3n-3 20:5n-3
亚油酸 亚麻酸 花生四烯酸 EPA
22:6n-3 鰶鱼酸 DHA
• Factors affecting lipid utilization in fish and shrimp
(磷花脂生合四成烯) 酸 EPA
fatty-liver disease occurred when lack of choline
鰶鱼酸 DHA
1. Essential Fatty Acid (EFA)
• These that fish cannot synthesize and must be supplied in the feed.
• 4 types of EFARs among freshwater species
18:2n-6, 18:3n-3, 20:5n-3 and 22:6n-3
(1) 18:3n-3 or EPA and/or DHA ayu (香鱼), coho salmon （银大麻哈鱼）, channel catfish, rainbow trout
• Characteristics of Lipid related to nutrition
(1) Undissolvable in water, dissolvable in organic solvent , ether extract, EE (粗脂肪), CL instead of CF, basis of quantitative analysis
• Stenohailine marine fish require EPA (20:5n-3) and/or DHA (22:6n-3)
• The reason for the difference between freshwater fish and marine fish
Freshwater fish：18:3n-3 22:6n-3， Marine fish：turbot, red seabream,
（用于合成不同的细胞成分） ☆ catabolized for energy（分解作能量）
• Dietary lipids contain saturated fatty acid (饱和) unsaturated fatty acid（不饱和）
• Designation （命名法） by methyl terminal or （从甲基端, most convenient） carboxyl terminal （从羧基端）
(2) Equal mixture of 18:2n-6 and 18:3n-3 chum salmon （大鳞大麻哈鱼）, common carp, Japanese eel
(3) 18:2n-6 only tilapias
(4) n-3 fatty acid shrimp
• EFAR for stenohaline marine fish
(2) Close relationship between melting point and structure Digestibility of lipid for fish and shrimp related to melting point the higher the melting point, the higher the digestibility
A major differences
freshwater fish — stenohaline marine fish (狭盐性海水鱼)
• Freshwater fish require either linoleic acid (18:2n-6) or linolenic acid (18:3n-3), or both.
软酯酸
（2）levels of other nutrients in diet
Ca: c硬he酯late酸d at high level, lipid digest. decrease
P and油Z酸n: enhance lipid oxidation, reduce storage in
body
VE: p亚rev油en酸t and destroy lipid peroxide Choli亚ne:麻im酸portant for phosphlipid synthesization
linoleic acid (18:2n-6, 亚油酸) linolenic (18:3n-3, 亚麻酸)
Fish and shrimp can synthesize n-7 and n-9 series fatty acid
1.1 The quantitative EFA requirements (EFARs)
Chapter 1-2 Lipids
General 1. Essential fatty acid 2. Lipid Requirement 3. Lipid spoilage 4.Practical use of lipids in fish diets
• The function of lipids
Crustacean
EFAR：linoleic acid ( 18:2n-6） linolenic acid（18:3n-3） EPA（20:5n-3） DHA（22:6n-3）
Similar to freshwater fish in lipid metabolism, but weaker, the better the growth , the more 22:6n-3 addition directly.
(3) n-3 and n-6 series of polyunsaturated fatty acid must be supplied in the diet.
• Characteristics of Lipid related to nutrition
(4) Lipid can be hydrolyzed by acid, alkali and enzyme into glycerol and fatty acid. lipase of fish and shrimp
三酰甘油
the main form of dietary lipids
hydrolyzed by digestive enzymes
a mixture of free fatty acids and 2-monoglycerides
absorbed （被吸收）
used for ☆ synthesis of various cellular components
软酯酸
(1) Types of lipid
aff硬ec酯ting酸lipid digestibility low油m酸elting point, higher digest.
亚油酸 亚麻酸 花生四烯酸 EPA 鰶鱼酸 DHA
• Factors affectiபைடு நூலகம்g lipid utilization in fish and shrimp
16:0, 18:2n-6 18:3n-3 20:5n-3 22:6n-3
18:0,
18:1n-9,
See P36, Table 1-14
Homework (Write the Chinese name of the following fatty acids which are commonly used in nutrition and
(1) normal growth and development (2) a part as metabolic regulators
ergosterol — VD2， cholesterol (胆固醇) — sex hormone (性激素) (3) assisting in the absorption and transit of fat-soluble vitamins (4) Source of energy 37.656kJ/g, easy to store (5) essential fatty acids (EFA)
indicated as the ration of 20:3n-9 / 20:4n-6 20:3n-9 / 22:6n-3 in liver phospholipid
Common carp: 20:3n-9 / 20:4n-6 < 0.6 20:3n-9 / 22:6n-3 < 0.4
Steel head trout: 20:3n-9 / 22:6n-3 < 0.4
EFAR in fish: 0.5％－2.0％of diet
Steelhead trout：18:3n-3, 1％ 20:5n-3 & 22:6n-3：0.5％－1.0％
White salmon： 18:2n-6＋18:3n-3：1％＋1％ 20:5n-3 & 22:6n-3：0.5％－1.0％
n-3 PUFA, >20 carbon
flounder（Cowey，1976）： weight gain, Cod liver oil（15％in 22:6n-3）＞ 18:3n-3＞ 20:4n-6＞18:2n-6
• Judgement for EFAR
(1) Deficiency sign (2) Growth rate and FE (3) EFA plenty index (必需脂肪酸充分度指标)
• EFARs requirement of fish is related to their ability to modify these fatty acids metabolically.
• Fish vary considerably in their ability to convert 18carbon unsaturated fatty acids to longer-chain, （能 力差别很大）
Eel: 18:2n-6 + 18:3n-3, 0.5％+0.5% Common carp: 18:2n-6 + 18:3n-3, 1％+1% Zillii’s tilapia： 18:2n-6 or 20:4n-6, l％， Nile tilapia： 18:2n-6, 0.5％， Channel catfish：18:3n-3, 1.0％， Yellowtail: 20:5n-3 & 22:6n-3, 0.5％， Sea bream: 20:5n-3 & 22:6n-3, 2.0％， Flounder: 20:5n-3 & 22:6n-3, 1.l％－1.5％，
18:3n-3 × 22:6n-3
Isotope labeled test（Owen，1975）： rainbow trout：70％ of 18:3n-3 22:6n-3， flounder：dietary 18:3n-3 increased to 4％，no
increment of 22:6n-3 in liver lipid