A 12-week feeding trial was performed to evaluate the impacts of different dietary lipid sources on the fatty acid composition and volatile compounds in muscle of large yellow croaker Larimichthys crocea (initial body weight: 36.87 ± 0.32 g). The 6.5 % of fish oil, soybean oil, palm oil, vegetable oil blend (soybean oil: palm oil = 1:1), rapeseed oil and linseed oil were added respectively to formulate six isonitrogenous (46 % crude protein) and isolipidic (13 % crude lipid) experimental diets, which were named as FO, SO, PO, BO, RO and LO respectively. Results showed that dietary vegetable oils significantly reduced the contents of arachidonic acid (ARA), eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) in muscle. While the highest levels of linoleic acid (LA), palmitic acid (PA), oleic acid (OA) and linolenic acid (ALA) were found in fillet of fish fed SO, PO, RO and LO respectively. Among the 39 identified volatile compounds in fillet, 23 were significantly affected by replacement of dietary fish oil with vegetable oils. Fish fillets in different treatments were mostly characterized by distinct volatiles and odours. Principal component analysis and Pearson’s correlation analysis indicated that some volatiles had strong positive correlations with main fatty acids in muscle, for example, (E)-2-pentenal, 1-penten-3-ol, etc. In conclusion, replacement of dietary fish oil by vegetable oils changed the volatile compounds in muscle of large yellow croaker, which could be ascribed to the modifications of muscle fatty acids induced by dietary vegetable oils.

进行了为期12周的喂养试验，以评估不同饮食脂质来源对大黄鱼Larimichthys crocea肌肉中脂肪酸组成和挥发性化合物的影响（初始体重：36.87±0.32g）。分别添加6.5％的鱼油，大豆油，棕榈油，植物油混合物（大豆油：棕榈油= 1：1），菜籽油和亚麻子油，配制出六种同氮（46％的粗蛋白）和异脂（13） ％的粗脂肪）实验饮食，分别命名为FO，SO，PO，BO，RO和LO。结果表明，膳食植物油可显着降低肌肉中花生四烯酸（ARA），二十碳五烯酸（EPA）和二十二碳六烯酸（DHA）的含量。分别在饲喂SO，PO，RO和LO的鱼片中发现了最高含量的亚油酸（LA），棕榈酸（PA），油酸（OA）和亚麻酸（ALA）。在鱼片中鉴定出的39种挥发性化合物中，有23种受到食用植物油替代鱼油的影响。不同处理的鱼片大多具有明显的挥发物和异味。主成分分析和皮尔逊相关分析表明，某些挥发性物质与肌肉中的主要脂肪酸有很强的正相关性，例如（E）-2-戊烯醛，1-戊烯-3-醇等。植物油中的油脂改变了大黄鱼肌肉中的挥发性化合物，这可能归因于饮食中植物油诱导的肌肉脂肪酸的修饰。