NUTRITIONAL ASPECTS OF PANCREAS DISEASE OF ATLANTIC SALMON - THE EFFECTS OF DIETARY VITAMIN-E AND POLYUNSATURATED FATTY-ACIDS

1. Groups of Atlantic salmon having different antioxidant status were produced by feeding diets adequate or deficient in vitamin E together with either high or low levels of polyunsaturated fatty acids. 2. Vitamin E concentrations in tissues were reduced by vitamin E deficient diets but were also influenced by the type of dietary fats. 3. The fatty acid composition of liver and white muscle phospholipids was dependent on diet. Fish given diets high in 18:2-omega-6 had significantly higher levels of 20-carbon(omega-6) fatty acids in their tissues, evidence that 18:2-omega-6 undergoes elongation and desaturation in salmon. The unsaturation index of tissue fatty acids was little affected by diet. 4. The development of pancreas disease was significantly increased by vitamin E deficiency and to a lesser extent by reduced levels of dietary polyunsaturated fatty acids and demonstrates how stress can influence susceptibility to this disease.