Biological effects of short-term salmon oil administration, using distinct salmon oil sources in healthy dogs

Authors

  • M. Hesta,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
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    • These authors contributed equally to this paper.

  • A. Verbrugghe2,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
    2. Department of Clinical Studies, Ontario Veterinary College, University of Guelph, Guelph, Canada
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    • These authors contributed equally to this paper.

  • K. E. Gulbrandsen,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
    2. Marine Harvest Ingredients, Dreggen, Norway
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  • A. Christophe,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
    2. Division of Nutrition, Department of Internal Medicine, Ghent University Hospital, Ghent, Belgium
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  • J. Zentek,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
    2. Institute for Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Berlin, Germany
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  • P. Hellweg,

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
    2. Institute for Animal Nutrition, Department of Veterinary Medicine, Freie Universität Berlin, Berlin, Germany
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  • G. P. J. Janssens

    1. Laboratory of Animal Nutrition, Faculty of Veterinary Medicine, Ghent University, Merelbeke, Belgium
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Abstract

OBJECTIVES

To assess the short-term effects of feeding distinct salmon oil sources in healthy dogs.

METHODS

A diet containing chicken fat as major fat source was fed to 17 dogs for 14 days. For the next 14 days, dogs received one of two diets, both with 1% of chicken fat exchanged for 1% salmon oil; Norwegian or Scottish salmon oil, harvested using a distinct procedure. Finally, all dogs were fed chicken fat again for 14 days.

RESULTS

Salmon oil increased serum phospholipid total n-3 polyunsaturated fatty acids, eicosapentaenoic and docosahexaenoic acid and decreased total n-6 polyunsaturated fatty acids and n-6:n-3. The phospholipid fatty acid profile returned to initial values within 2 weeks of discontinuing salmon oil administration. Blood coagulation, acute phase response and plasma immunoglobulin concentrations were not affected by salmon oil and no differences were detected for the measured indices between the two salmon oils.

CLINICAL SIGNIFICANCE

Low-dose salmon oil administration alters serum phospholipid fatty acid profile within 2 weeks, but without affecting selected immunologic and coagulation indices. Salmon oil sources from different sources and harvested using a distinct procedure did not induce different effects, most probably because of their similar fatty acid profiles.

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