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

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;...

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Bibliographic Details
Published in:Journal of small animal practice 2012-12, Vol.53 (12), p.699-704
Main Authors: Hesta, M., Verbrugghe2, A., Gulbrandsen, K. E., Christophe, A., Zentek, J., Hellweg, P., Janssens, G. P. J.
Format: Article
Language:English
Subjects:
Acute-Phase Reaction - blood
Acute-Phase Reaction - veterinary
Animal Feed
Animals
Blood Coagulation - drug effects
Blood Coagulation - physiology
Diet
Dogs - blood
Fatty acids
Fatty Acids, Omega-3 - blood
Fatty Acids, Omega-6 - blood
Female
Fish Oils - administration & dosage
Fish Oils - chemistry
Fish Oils - pharmacology
Immunoglobulins - blood
Male
Salmon
Salmonidae
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Summary: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.
ISSN:0022-4510
1748-5827
DOI:10.1111/j.1748-5827.2012.12000.x