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Effects of graded levels of arachidonic acid on the reproductive physiology of Senegalese sole (Solea senegalensis): Fatty acid composition, prostaglandins and steroid levels in the blood of broodstock bred in captivity

AutorNorambuena, Fernando; Estévez, Alicia; Mañanós, Evaristo L. ; Bell, J. Gordon; Carazo, I.; Duncan, Neil
Palabras claveFish blood
Arachidonic acids
Senegalese sole
Fecha de publicación2013
CitaciónGeneral and Comparative Endocrinology 191: 92-101 (2013)
ResumenPrevious studies on Senegalese sole (Solea senegalensis) indicated that cultured broodstock (first generation, G1) have lower tissue levels of arachidonic acid (20:4n-6, ARA) than wild counterparts. ARA is metabolized to form prostaglandins (PGs) that are involved in steroid production and follicle maturation in fish. In the present study the effects of different dietary levels of ARA on blood lipid and fatty acid composition, prostaglandin (PGF2α, PGF3α, PGE2 and PGE3) levels and plasmatic steroid levels (11-ketotestosterone, 11-KT, testosterone, T and estradiol, E2) in G1 Senegalese sole were studied. For this purpose, 12 groups of ten fish (1:1 male and female), were fed six diets (each diets was fed to two groups) with different dietary ARA levels over nine months (diets A.=0.7, B.=1.6, C.=2.3, D.=3.2, E.=5.0, F.=6.0% ARA). ARA and CHOL levels in blood showed a significant increase in an ARA dose related manner (P<. 0.05) whereas EPA and EPA/ARA ratio were reduced. In males, steroid (11-KT and T) levels increased significantly with increasing dietary ARA in a dose dependent manner, whereas in females E2 did not show any change related to dietary ARA content. Plasma concentration of 3-series PGs (i.e., PGE3 and PGF3α) were reduced in parallel to increased ARA levels in blood (P<. 0.05) and levels of PGs 3-series were always higher than 2-series PGs (PGE2 and PGF2α). In conclusion there is an effect of dietary ARA on steroid production of Senegalese sole males, which might have important consequences in the reproduction of cultured fish. © 2013 Elsevier Inc.
Identificadoresdoi: 10.1016/j.ygcen.2013.06.006
issn: 0016-6480
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